Pu Luong cuisine is imbued with the culture of the Thai people with grilled dishes and typical mountain and forest spices. If you have set foot in this land, tourists should not forget to taste the 4 delicious dishes below.
Co Lung Duck
Speaking of Pu Luong, Co Lung duck is the first name to mention. This is a purebred duck breed with a short neck, small legs, raised naturally, so the meat is firm and fatty.
After being thoroughly pre-processed, the duck is stuffed with nectar leaves, five-spice powder and then grilled on a bright red wood stove. When cooked, the duck skin turns reddish-brown glossy, emitting a fatty aroma mixed with the smell of burning wood. The meat is sweet and just enough chewy, dipped in sauce made from crushed duck liver and mắc khén seeds, it is extremely palatable.
Rock snail
Stone snails are a type of snail that only lives in high mountain rock crevices and often appears a lot in the rainy season. This snail eats forest leaves, algae... so the meat is very clean, chewy, crispy and has a characteristic sweet taste.
In the cool highland weather, the feeling of picking up a hot stone snail and dipping it in a bowl of spicy garlic and ginger fish sauce is wonderful. More interestingly, visitors can try the way to dip dried with ginger and pureed pickled scallions of locals. Just sip lightly, the sweetness of snail water and the warmth of ginger will make you want to eat forever without stopping.
Raspling
Clams (or grasshoppers) from terraced rice fields are a natural product of Pu Luong. After being cleaned and blanched in boiling water, clams are roasted with dried onions and spices until golden brown and crispy.
The highlight of the dish is the fragrant sliced lemon leaves sprinkled on top. The crispy sound echoes in the mouth when biting each tiny grasshopper, bringing a feeling of extreme refreshment. Visitors can sip this dish with a cup of sticky rice wine by the fire and listen to the village stories of the Thai people.
Cơm lam
Com lam is a dish associated with the life of the Thai people. To have a delicious com lam tube, people must choose upland rice with large, plump white grains and especially newly harvested rice to maintain the original aroma.
Rice is put into fresh bamboo tubes, lined with banana leaves and grilled on charcoal until the outer shell is charred, emitting a gentle fragrance. Each sticky white rice grain, mixed with sesame salt or chipped rice is enough to conquer any fastidious guest.
