Purple Sticky Rice - Specialty Lai Chau

Between the early winter cold, juicy aroma of purple sticky rice - in Lai Chau specialty that one can hardly hold back the heart.




Purple sticky rice is skillful hands of Thai women, here ... do with her ​​own secret. From the aromatic upland rice grain sticky plastic, are not coarse and dull, sweet fragrance, bringing rinsed and soaked in water from 6-8 hours. Purple and attractive characteristics of the dye by distant trees called Export plug (the only trees in the mountains). Export plug aquarium plants, leaves washed, boiled. Boil the leaves boil for about five minutes, when the water turns purple, is constant. To cool down the water and leaves little to soak glutinous rice add 2 to 3 hours. Map to map by sticking sticky purple wood is carved from the trunk supplements, new wood fire can be more delicious flavors. Toys scad until cooked grain, hoeing away layers found fresh purple, glossy, sticky plastic particles that do not stick, fragrant smell is finished cooking process away. In addition to tasty, juicy without being tired, sticky purple also intrigued by color and nature of the type of forest leaves. Based on the experience of ethnic minorities in the Lai Chau, trees Export plug away used furniture also works intestinal healing and foster good health.

If coming to the fair as atolls, Sin Ho, and San Thang ... fair visitors will be impressed with the image of ethnic girl baskets baskets flung down markets, a scent around their viscosity of glutinous rice cultivation and especially purple attractive features. Sitting by the fire relaxing enjoying purple sticky rice with grilled fish or roast Pa pinh top cinnamon rolls, diners will feel the aftertaste of the mountains. /.

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