Also known as Xôi ngũ sắc Tây Bắc, it is a traditional dish of the ethnic regions in the Northwest region of Vietnam. It is a colorful and delicious sticky rice dish having five different colors, such as red, yellow, green, blue, and white. Each color represents a different element of nature and culture in the Northwest.
History
Five-color sticky rice is a delicious dish originating from the Thai people. The Thai people in Moc Chau have a long-standing cultural tradition, with unique cultural features such as Thai script, types of ceremonial songs, women’s costumes, stilt house architecture, beliefs, spirituality, festivals, etc. The unique cultural features of the Thai people are not only expressed in festivals, songs, and folk songs but also in the rich culinary culture, of which five-color sticky rice is one of the specialties’ outstanding products.
Main ingredient
Northwest five-color sticky rice is made with glutinous rice, which is soaked and then steamed until cooked through. The rice is then divided into five parts, and each part is colored with a different natural dye. The red color is made from the leaves of the annatto plant, the yellow color is made from turmeric, the green color is made from pandan leaves, the blue color is made from butterfly pea flowers, and the white color is left natural.
Once the rice is colored, it is steamed again until cooked through. The rice is then mixed and served on a plate. Tay Bac five-color sticky rice is typically served with a side of grilled meat or chicken and pickled vegetables.
Northwest five-color sticky rice is a popular dish for special occasions, such as festivals and weddings. It is also a popular dish for tourists visiting the Northwest region of Vietnam.
Specialties
- The five colors of the dish represent the five elements of nature and culture in the Northwest: red for fire, yellow for earth, green for wood, blue for water, and white for metal.
- The dish is made with glutinous rice, which is a staple food of the ethnic regions in the Northwest.
- The dish is colored with natural dyes, such as annatto leaves, turmeric, pandan leaves, and butterfly pea flowers.
- The dish is typically served with a side of grilled meat or chicken, and pickled vegetables.
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