The Culinary Colors of Muong My Lung

My Lung is a mountainous commune located in the northwest of Yen Lap district. It is home to 11 ethnic groups, with the Muong ethnic group accounting for over 80% of the population.

The Muong people of My Lung organize traditional Ga Gay sticky rice-making competitions during Tet holidays and other important local festivals.

Living for generations on fertile land nourished by the Lao stream, which flows through more than half of the commune’s administrative area, has enabled the Muong people to enjoy a rich diversity of natural products. This abundance has contributed to the creation of a distinctive culinary culture, unique to the My Lung mountainous region. Among their specialties are herbal cakes, chicken fried with sour bamboo shoots, grilled Lao fish (or fish cooked with sour cassava), mustard greens, pickled banana leaves, pig ear salad, buffalo meat cooked with vồn lá, and thit thit—sour meat fermented in bamboo tubes.

One of the most notable dishes is Ga Gay My Lung sticky rice. This dish has been honored by the Vietnam Culinary Culture Association as one of the province’s top culinary specialties and a typical Vietnamese dish. The sticky rice is made from the region’s renowned Ga Gay variety, known for its large, plump, white grains and distinct aroma. After cooking, the rice boasts a soft, buttery texture that doesn’t stick to the hands.

Muong My Lung’s Traditional Tray and Flavors

Grilled Lao fish

The Muong people’s culinary culture is further expressed through their presentation. During Tet holidays and significant festivals, traditional dishes are served on a round tray lined with wild banana leaves, symbolizing community, solidarity, respect, and the close attachment of the Muong people.

Mr. Dinh Cong Mot, a respected figure from Zone 8, explained: "We, Muong My Lung people, prefer grilled, boiled, and sticky dishes. Our cooking often uses easily accessible spices such as doi seeds, sen seeds, and vồn ven leaves to enhance flavor, giving the dishes the distinctive taste of the mountains and forests. During Tet and other festivals, dishes offered to heaven, earth, and ancestors are alternately arranged on a banana leaf-lined tray. This tradition represents our respect for our heritage and our deep connection to our ancestors and nature. Today, this culinary culture continues to be passed down through generations, helping to preserve and promote our national identity in the modern era."The Muong people of My Lung have created a vibrant culinary tradition that reflects their deep connection to their land and culture. From the flavors of Ga Gay sticky rice to the symbolic round trays used in celebrations, their cuisine stands as a testament to the richness of Vietnam’s cultural diversity.

Bich Ngoc