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|Discovering specialities in Muong Thanh New Year Festival|
As usual, Muong Thanh New Year Festival (on every March 12), a special private festival in Muong Thanh Group’s hospital system across the country, is an occasion for people to enjoy a unique meal course full of the culture and flavours of the northwest region.
The starter of the meal is nom made from the Ban flower, which symbolises the mountainous region of Northwest Vietnam. It is a mix of Ban flower with fish sauce and other vegetables, fried fish, and a range of other ingredients including lemon, garlic, chills, and mac khen seed – a rare type of pepper from Vietnam's northwestern forests.
Pa Pinh Top is a famous traditional dish from the Thai ethnic minority group in the northwest of Vietnam. Before the grilling process, the fish is cut and stuffed with garlic, ginger, chilli, and herbs such as dill, coriander, and green onions, and mak khen. After that, the fish will be grilled over charcoal until golden brown.
Purple sticky rice is must-have dish on this festival. The softness of rice and the beautiful colour created by macerating the rice in a magenta plant, charming diners with a flavourful fragrance.
The pork-cider stew will dazzle diners with the perfect combination of the nutritious cardamom stew and the famous cider, which is a specialty of this region. Cider, which is simmered with pepper, anise, and cardamom, will create a nutritious dish for health.
Finally, diners should accompany their meals with northwestern cider, a nutritious drink made from fresh materials and will make New Year Parties a hoot.
Through the dishes of the Muong Thanh Group on the New Year Festival, visitors will fully feel the quintessential flavours of the northwestern mountainous region. Dishes that are carefully and uniquely processed, effectively conveying the typical culture the Thai ethnic group will make people want to revisit the northwestern country.