Mai Chau’s specialties

Today, ordinary rice has become the main food of the Thai, while sticky rice is still being eaten traditionally. Sticky rice is steeped in water, put in a steaming pot and put on a fire and cooked.

A meal can not go without ground chili mixed with salt and accompanied by mini, coriander, leaves and onion. Boiled chicken liver, fish gut, and smoked fish called cheo could be well be added to the meal.

Ruminate meat should be accompanied by sauce taken from the internal organs (nam pia). Raw fish should be either cooked into salad (nom) or meat-in-sauce (nhung), or sauced. Cooked food processing ranges from roasting, steaming and drying to condensing, frying, and boiling.

The Thai enjoy foods with more hot, salty, acrid and buttery tastes, in contrast to those that have sweet, rich and strong tastes. They smoke with bamboo pipes, lighted by dried bamboo pieces. Before smoking, the Thai maintain their custom of hospitality by inviting others to join in, much as they would do before a meal.

Coming to Mai Chau, tourist will have chance to enjoy many specialties of Thai people such as rice cooked in bamboo (Com lam) and grilled meat. They also enjoy watching traditional dancing, music performances (bronze, drums, gongs), and Thai minority singing and dancing while tasting a local wine so called Can wine. The remote minority villages are attractive sites for tourists.