The SECRET FOODS of Vietnam's Tay Tribe!!! Rare Village Cooking!! | TRIBAL VIETNAM EP8

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TAY VILLAGE FEAST

1. BAC HA MARKET
ADDRESS: Bac Ha Township, Bac Ha District, Lao Cai Province

??CORN STEAMED PUDDING: After grinding the corn and mixing with lime water, steam the corn mixture in the mold. Cut in bite-sized pieces. Add pickled cabbage, ground peanuts, pickled juice, and fresh herbs. Top with MSG and seasoning powder.

??FIVE-COLORED STICKY RICE: Soak the sticky rice with Magenta leaves for various colors. Steam the rice in a hollow tree trunk pot. Wrap the sticky rice with a phyllium leaf and add a mixture of ground sesame seeds and salt.

??FRIED POUNDED STICKY RICE CAKE: After pounding the rice, either crispy fry it or serve it plain. Fry two sides of the pounded sticky rice cake. Cut it into bite sizes.

??FRIED MUNG BEAN RICE CAKE: Take a small piece of rice flour and add mung bean paste as the filling. Sprinkle sesame seeds on the outside. Deep fry until it turns golden brown.

?PRICE: Corn Steamed Pudding & Colored Sticky Rice – 10.000 VND / $0.4 USD each | Fried Sticky Rice Cake – 5.000 VND / $0.2 USD | Fried Mung Bean Cake – 3.000 VND / $0.15 USD
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2. MR KIEN AND MRS LUYEN’S FAMILY
ADDRESS: Na Lo Village, Bac Ha Township, Lao Cai Province

?ROTISSERIE PIGLET: Stuff with Clausena indica leaves and season with Thai pepper, salt, MSG and ground pepper. Rotisserie for four to five hours. Regularly spray water on the skin. Take out the leaves and squeeze for dipping sauce, then cut the meat in bite sizes.

?FRIED PORK SHOULDER: Blanch the piglet shoulder in the broth with fermented rice, ginger, lemongrass, lime leaves, Thai pepper, and dried shallots. Fry it in a pan with pork fat.

?TAY TRADITIONAL BRAISED PORK BELLY: Blanch the pork belly in the broth with fermented rice, ginger, lemongrass, lime leaves, Thai pepper, and dried shallots. Pierce pieces of pork belly with bamboo skewers. Dip the meat in a bowl of vinegar and honey. Fry in pork fat and then boil in the blanch broth again. Cut into one-inch slices and season with ground pepper, Thai pepper, ginger, rice wine, Tay fermented soya paste, Tay fermented soya bean, fish sauce, MSG and seasoning powder. Stack up 8 even pieces. Put it neatly in a bowl. Add pickled cabbage on top and braise in a bowl in a steamer for 2 hours.

??BLACK STICKY RICE: Soak the sticky rice and mung bean for eight hours. Grill the bark and “Núc nác” tree branches. Smash it to ash, and mix with the sticky rice. Season the pork belly with a mixture of prickly ash, Thai pepper seeds, MSG, salt. Add “dong” leaves or Phrynium leaves. Scoop a bowl of dyed sticky rice, mung bean, and finish with slices of pork belly. Wrap it up, and use a straw to tighten it. Cook it in boiling water for 6 hours. Allow it to cool down for 6 to 8 hours.

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Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

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?CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
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