Tú L? Village is renowned for its year-round cool climate, making it a popular destination for visitors. In addition to its picturesque rural landscapes, the village is also known for its unique specialty dish called Tú L? Sticky Rice. So what sets this delicious dish apart?

1. Introduction to Tú L? Sticky Rice

Tú L? Sticky Rice is a culinary highlight in the Northwestern region. Along National Highway 32 from Nghia L? to Van Ch?n, Mù Cang Ch?i, you’ll come across roadside stalls selling batches of rice placed in baskets and covered with dong leaf lids.

Tú L? sticky rice stands out with its distinctive green color, achieved through a meticulous process using natural rice. When you savor Tú L? sticky rice, you’ll enjoy its chewy, sweet, and fragrant taste.

Tú L? sticky rice

2. The Process of Making Tú L? Sticky Rice

To create delicious and unique batches of sticky rice, the villagers select high-quality ingredients and employ a meticulous cooking process. The main ingredient used in Tú L? sticky rice is Tan glutinous rice, a precious grain unique to the soil of Tú L?. The village is surrounded by three mountains: Khau Ph?, Khau Thán, and Khau Song, which provide a cool climate year-round, resulting in fully developed and nutrient-rich rice grains.

Tú L? Village

Every morning, Thai women venture out to the fields to harvest the rice. They then bring it back and soak it in cold water to remove any impurities. The rice used in making sticky rice must be in the curling period, with a little milk still in the grain head, slightly yellowish husk, and unripe grains.

The young rice grains are roasted in a large pot over a low fire. Each batch of rice, weighing up to 10kg, is roasted back and forth 3 to 4 times. Stirring the rice evenly during roasting ensures that the sticky rice is cooked thoroughly and emits a distinct fragrance. The rice is then left to cool completely before being pounded, resulting in a soft, chewy, and flavorful sticky rice.

The process of making Tú L? sticky rice is very meticulous

Next comes the pounding process, where two people work together in harmony. One person uses their foot to pound the rice, while the other uses a wooden rod to continuously stir. The person pounding the rice must maintain an even, gentle force. If the bran cracks off the rice husk, it is removed, sifted, and put back into the mortar. This process is repeated about 10 times until the sticky rice grains are even and free of bran husk.

Pounding sticky rice

Tú L? sticky rice – culinary essence of the Northwestern region

We hope this information will be helpful in finding a delightful dish during your visit to Tú L? Village in Yên Bái province. Wishing you a wonderful journey! Thank you for reading today’s article!

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