Moss!

Moss is not only a natural feature found on the rocks around Son La but also a cherished delicacy of this region. Locals typically harvest moss from the underwater rocks of the Ma River, transforming it into delicious grilled or fried dishes. Regardless of the preparation method, diners will always notice the distinct fragrance and sweetness that Son La moss imparts to any dish.

As January arrives, signaling the end of the rainy season, the Ma River flows gently with crystal-clear water. This is also the season when moss, a specialty among the Thai ethnic people, becomes abundant in the region.
Photo: quehuongonline.vn

The moss in this area resembles the Tao Bien variety, exhibiting a silk-like appearance. Scattered across the river's underwater rocks, the vibrant green moss sways gracefully with the currents. To ensure the best quality, collectors seek out spots where the water is pure and deep. Once harvested, the moss is carefully cleaned, ground, and mixed with fish sauce, salt, garlic, chili, and fresh herbs. When preparing the dish, a local spice known as Mac Khen is added to the mixture before it is wrapped in banana leaves. The wrapped moss is then grilled over hot coals until an irresistible aroma fills the air.

This dish is best enjoyed when served with locally-produced White Wine, made from rice. The combination of grilled moss with the wine not only complements but also enhances the dish's sweet flavors, creating a delightful culinary experience!