Sat bamboo shoot from Yen Bai Province
/bamboo - sake wort/

The season of Sat bamboo shoots from Yen Bai Province is at the end of February and the beginning of April of the solar calendar. Sat bamboo shoots grow wild along streams and in dense forests. It is straight, small as an adult’s finger and almost free from pests and diseases. For northwestern people, it has been a popular dish for hundreds of years.
Because it is cherished in the mother's earth before coming out of the ground to welcome the sun in the spring, every shoot of bamboo shoots is always fresh when in the main season.

H'mong chicken
/H'mong chicken - Tu Le rice/

The H’mong chicken, sometimes referred to as Meo chicken or Black bone chicken, is a native breed of chicken to Vietnam that was raised in the country's northern mountainous region. Chickens forage for food all over the garden during the day. It will return home in the evening, eat its owner's food, and be taken care of according to the "eating on the ground - sleeping in the tree" routine.
Black internal organs and black bones are characteristics of H'mong chicken. Because of its low-fat content, the meat is firm and delicious among the chicken breeds in Vietnam.

Tu Le rice
/H'mong chicken - Tu Le rice/

According to an ancient myth, the fairy gave rice seeds to the ancestors of the Thai people and instructed them to choose the ideal site to plant the seeds. Thai people searched all over the Northwest but could not find a satisfactory place. When they went down to Muong Lo stream, they found that the water here was cooler than usual, and the soil in the valley was also softer than other places. When the seeds are sown, green sprouts sprout to give fragrant, sticky rice grains. From there, Tu Le sticky rice was born.
Locals also claimed that in order to cook tasty sticky rice, glutinous rice grains needed to be soaked in pure spring water from Muong Lo stream.

Duong Quy ginseng
/H'mong chicken - Tu Le rice/

Duong Quy ginseng or female ginseng is a medicinal plant that has been utilized in Oriental Medicine for countless years as a tonic and a medication. According to Oriental Medicine, Duong Quy ginseng has a sweet, slightly spicy, aromatic, and balanced taste, referring to 3 elements of cells: heart, liver and pancreas (including spleen). All parts of the Duong Quy tree are fully utilized, without wasting any part. If we are too familiar with the roots that are soaked in wine or used as medicine, etc then the leaves and flow ers of the ginseng plant can also be processed into spices or some delicious and nutritious dishes.

Seng Cu rice and lesser yam

The memory of stuffed rice seems to only remain in the minds of many elderly people during the period between 1975 - 1986. when there was a shortage of rice, people stuffed any other food in the house with every meal, it might be potatoes, cassava, corn, or lesser yam… just to have a full meal and live through the day. Inspired by a bowl of stuffed rice at that time, Gia used Seng Cu rice grains - a specialty of the Northwest mountains and selected quality lesser yam to send to diners the "memory rice tray" in this season menu.

Mam ruoc sauce
/Octopus - tomato/

People in Central and South Vietnam use this sauce frequently in every meal. Ruoc is a reptile that looks like a shrimp but is much smaller. Due to its small size, it is often used to eat fresh, dry or make the sauce. Ruoc are found all along the coastline of our country and are adapted to live in brackish or saltwater settings. Although conditions vary from place to region, the best time to harvest it is typically from November on the lunar calendar until March of the next year. Ruoc is very "sensitive" to the weather and living environment. As long as the weather changes or the sea or river environment is polluted, the number of shrimps will be lower.
Fish sauce is made in many different places throughout our nation, from the North to the South. Each region has its own traditions and methods, but they all share a unique salty taste and strong smell.