Valley of the Muong Lo In the northwestern part of Vietnam, there is a location known as muong lo that is very fruitful and wealthy. The fields in this region are level, vast, and extend all the way to the horizon. The region is renowned across the nation for its “clear water and white rice,” in addition to its specialty tea shan, which is characterized by the ardent scent of glutinous tu le. The Hoang Lien Son Range completely envelops the town of Muong Lo, which is permanently shrouded in cloud cover. Muong Lo has a total population of 27,000 people and occupies an area of 3,000 hectares. It is home to 17 different ethnic groups and has a diverse population overall. whereby the Thai minority accounts for 44 percent of the population and whose culture is shrouded in mystery, which compels tourists to desire to learn more about it. In addition, the gentle words and lovely melodies of luon songs and xoe dance help to bring in a large number of visitors to muong lo. As one of the four valleys that are famous for beautiful scenery and fresh air in the north west region, muong lo field is ranked at the second best, only behind muong thanh in dien bien and ahead of muong than in than uyen, lai chau and muong tac in phu yen, son la. Muong thanh is located in dien bien, while muong lo field is located in muong than in than uyen, lai chau. Today, Muong Lo is considered a part of Nghia Lo Commune as well as other communes located within the Van Chan District. When seen from above, the Muong Lo field seems to be a large pan, while the land around it is hilly. During the spring, the fog here may grow rather dense. The terraced rice fields here have the appearance of golden carpets when harvest time rolls around. The black thai has called this location home for an extended period of time. According to the legendary account of the Thai people, two brothers named Tao Xuong and Tao Ngan discovered a location where they might establish a trade. tao xuong decided to settle in muong lo because he discovered that the area was rich in resources and included a water supply. He is considered to be the progenitor of the people of dark Thai descent. While Tao Ngan depended on Muong, who is now known as Muong Thanh, to construct the communities of the white Thai and mostly farm wet rice, Muong was in charge back then. muong lo’s signature dishes include: Both tu le sticky rice and muong lo regular rice have gained a great deal of popularity, not just in this area of Vietnam but also in many other parts of the country. In addition to its rice, Muong Lo is famous for its delectable and unique meals, the likes of which visitors simply cannot forget once they have tried them. This dish is a delicacy that is reserved for the most important visitors by the Thai residents of Muong Lo. moss may be prepared in a variety of ways, such as grilled moss, fried moss, and so on. But the meal that combines moss with a wide variety of spices, certain types of nuts, lemon leaves, ginger, garlic, pepper, a little bit of fatty pork, and finally finishes by being wrapped in a dong leaf is the one that stands out the most as being really one of a kind. Bring everything into the heated ashes and bury it there until all of the outer leaves are burned, after which you should dry everything on charcoal. dried flesh of the buffalo After being washed, buffalo meat is then sliced into pieces of 7 centimeters by 2 centimeters by 0.15 centimeters. After that, each piece will be pounded to make it more malleable. The next step is for the Thai people to cut lemon grass, ginger, garlic, and chilli nuts and place them in a large bowl. After that, they will combine the chopped ingredients with the meat and then leave them for two to three hours. Following that, individuals in Thailand will use cords to hang the meat from the ceiling of the kitchen. Because of the high temperature of the spices and the smoke coming from the stove, the meat will eventually get dry. After two to three months, the meat is safe for human consumption. However, in order to prepare the food for consumption, individuals must first grill it on the kitchen stove. If you consume the meat with the sauce that is created from fish sauce, lemon juice, garlic, chili pepper, and sugar, the meat will have a more savory flavor. In the tray of offerings brought by Thai people, there is always a portion of five-color steamed glutinous rice. This rice is composed of white rice that has been dyed in a variety of colors. The colors of “khu c?m”—green, red, purple, and yellow (khu c?m khiêu, khu c?m lanh, khu c?m lam, khu c?m luong…)—come from plants, leaves, and natural herbs that are not hazardous to the health of the people who consume it. The traditional Thai view is that there are five colors that together symbolize the hues of all the things in the world. Because of this, they have the intention of devoting to their ancestors or gods all that may be obtained from the heavens and the ground. On the other side, it also has an educational purpose, which is to teach youngsters to remember where they came from and to spend their lives in a way that honors their ancestors. Given that it is located 200 kilometers away from Hano, you have a number of options on how to get there. 1) Take an overnight bus departing from the My Dinh Bus Station; 2) Book a trip via the Adv Vietnam Motorcycle Tours and Dirtbike Travel website; or 3) Rent a motorcycle and ride it on your own.
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