Spending your holiday in moc Chau, you must try the traditional dishes of Thai ethnic people in Moc Chau for at least one time. The ingredients and spices are very special with the regional dishes.

“PA PINH TOP” is the grilled fish with the spices of Thai peope. They mix many different spices and ingredients inside the fish, then wrap the fish with banana leaf and grill with charcoal stove. The Thai grilled Chicken also tastes so good with sticky rice called “nep nuong” which is grown in Moc Chau.

Thit trau gac bep (buffalo meat upstairs kitchen) is made by traditional method. In order to store food for the winter and holidays, Thai people always dry the meat for longer reservation. The buffalo meat must be chosen carefully, it’s often the filet or muscle meat at the shoulder or the back of healthy buffaloes. Then, maker seasons them with salt, sugar, chili, lemon grass, garlic, ginger and indispensable La mac khen (a kind of forestry pepper). After being marinated for about 2 hours, the slices of meat are skewed with the sticks then hung upstairs the kitchen.

The buffalo meat is dried slowly by the smoke from the kitchen. It makes the outside color of the meat turn deeply brown while the inside still looks red and fresh. About 8 months or one year later, the sticks are taken down and thit trau gac bep is ready to eat.

Thai people usually make this dish to treat their guest or to use for special occasions. Before eating, dried buffalo meat is often boiled to make sure it’s done and softer to eat easily. The slice is usually torn apart then served with corn wine.