The ingredients of nậm pịa’s recipe are cow or goat’s blood pudding and viscera, especially small intestine. The small intestine is carefully chosen then it is cut into small parts and mixed with herbs, mắc kén (a kind of forest pepper), coriander, chili and garlic. All of them are minced and boiled in 1 hour. This is nậm pịa.
The main materials of this dish are blood pudding, tail, gastric, small intestine of cow or goat. It has an uncomfortable smell but nậm pịa is a specialty in Son La.
The main materials of this dish are blood pudding, tail, gastric, small intestine of cow or goat. It has an uncomfortable smell but nậm pịa is a specialty in Son La.
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Nậm pịa is a traditional dish of the Thai people which is only in Moc Chau district, Son La province.
The ingredients of nậm pịa’s recipe are cow or goat’s blood pudding and viscera, especially small intestine. The small intestine is carefully chosen then it is cut into small parts and mixed with herbs, mắc kén (a kind of forest pepper), coriander, chili and garlic. All of them are minced and boiled in 1 hour. This is nậm pịa.
Nậm pịa has uncomfortable smell and its color is not eye-catching. When trying first spoon, you will feel the bitter taste. In the second and third spoon, it will be the fragrant of mắc kén, the sweet of meat, the bitter of “pịa” (the Vietnamese name of one ingredient in Nậm pịa). Nậm pịa has best flavor when being eaten with mint, boiled meat, and a little bit of wine.
In the culinary arts of Thai people in Son La, Nậm pịa is the most unique but hard-eating dish. When travelling in the northern mountain provinces, you should remember to try this dish to find out the special culture of the ethnic people here.
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