Beyond being a culinary delight in Muong Lo (Nghia Lo, Yen Bai), five-color sticky rice, or "xoi ngu sac," holds profound significance for the Thai's worldview, embodying the concept of "the five elements." This dish is often prepared during festivals and holidays to express the yearning for love, filial piety towards parents, and the unwavering devotion of couples. Through it, the people pray for blessings and prosperity for their village and homeland.

Beyond being a culinary delight in Muong Lo (Nghia Lo, Yen Bai), five-color sticky rice, or "xoi ngu sac," holds profound significance for the Thai's worldview, embodying the concept of "the five elements." This dish is often prepared during festivals and holidays to express the yearning for love, filial piety towards parents, and the unwavering devotion of couples. Through it, the people pray for blessings and prosperity for their village and homeland.

Five-color sticky rice is comprised of the five primary colors: white, purple, black, yellow, and red. Each color carries a symbolic meaning, reflecting the aspirations and desires of the Thai in Muong Lo, the second-largest rice-producing region in the northwest.

The Thai of Muong Lo believe that red sticky rice represents their zest for life and dreams fora bright future. Purple and black sticky rice symbolize the fertile land, which they hold as a precious treasure to be preserved and nurtured. Yellow sticky rice signifies abundance and prosperity, a common aspiration among the people. White sticky rice embodies purity, unwavering love, filial piety, and respect for parents.

The Thai meticulously dye the rice to create the colorful sticky rice.

After the rice is dyed, it is steamed in a wooden steamer.

The presentation of five-color sticky rice varies depending on the occasion. Sometimes, they arrange the sticky rice into a five-petaled flower, each petal a different color. At other times, they use wooden molds to create layered sticky rice, each layer a different color. Regardless of the arrangement, five-color sticky rice always captivates visitors from both near and far with its vibrant colors.

The ingredients include fragrant glutinous rice and various forest leaves. The colors are derived entirely from native forest leaves. While the preparation process is not overly complex, it demands meticulousness from the women. As such, when savoring this special dish, visitors can sense the refinement of the women from the mountains of Northwest Vietnam.

After the rice is dyed, it is steamed in a wooden steamer.

To ensure the sticky rice is flavorful and fragrant, the selection of ingredients is paramount. The chosen glutinous rice is a type grown on mountainsides, with grains of uniform size. The rice is soaked in clean water for 6 to 8 hours and then divided into five equal portions, each destined for a different color.

A variety of leaves, roots, and fruits are used to create the colors. Typically, the purple color is obtained from the leaves of the cam (Magenta plant), with fine stove ash added to achieve a reddish hue. The yellow color comes from the vibrant root of mature turmeric. Finally, the white color is the natural color of the rice, requiring no additional leaves.

The process of coloring the rice is quite intricate. The fruits, roots, and leaves are pounded and strained separately to extract their color-infused water, which is then mixed with the rice in different pots to prevent color bleeding.

The spring water used for steaming the sticky rice must be pure. It is sourced from mountain streams, with the clean, pristine water of the mountains. This is a secret that sets apart the flavor of the sticky rice cooked by the indigenous people, as attempts to replicate the recipe elsewhere often fail to capture the authentic taste.

The natural flavor of five-color sticky rice captivates.

Steaming the sticky rice is the final step. This stage showcases the women's dexterity, finesse, and experience. From a young age, the women of Muong Lo are instructed by their grandmothers and mothers on how to select the finest rice, dye the rice, steam the sticky rice, and tend to the fire – all essential skills for a Muong Lo woman.

Five-color sticky rice, though a humble dish, embodies the rich ideological and cultural values embedded in the Thai 's beliefs and practices. It is crafted from the natural bounty of this land, making it a culinary offering that encapsulates the essence of heaven and earth in Muong Lo./.

Story: Vy Thao

Photos: Viet Cuong/VNP

Translated by Hong Hanh