Pia

Visiting Son La without trying Pia is considered a missed opportunity. Many patrons claim that once you have sampled this dish, it stays with you forever. But what truly makes this Son La specialty remarkable?

Pia is a defining dish of the region, capable of being enjoyed as both a sauce and a main course. When preparing Pia, cooks can select from familiar meats like buffalo, cow, or goat, with Cow Pia and Goat Pia being the most popular variations. Along National Road No. 6 from Chau Moc to Chau Thuan, travelers will find numerous restaurants advertising their Pia offerings in creative and humorous ways. Furthermore, Pia can be ordered at virtually any establishment in Son La, as it is an essential part of the local cuisine.
Photo: passgo.com

The Pia dish in Son La bears some resemblance to Thanh Co, a specialty from Lao Cai province; however, the preparation methods differ significantly. To make Cow Pia, fresh ingredients are essential, particularly the various cuts of the cow, including the organs. Local chefs meticulously prepare the last part of the cow's RUOT (intestines) for preserving. The cooking process is labor-intensive; after boiling the cow’s bones for several hours to create a rich broth, all the ingredients are added and simmered until the sauce develops a deep brown color. The preserved RUOT is then incorporated into the mixture and cooked for an additional hour before being removed from the heat.

The following, crucial step involves seasoning with regional spices like Mac Khen, along with lemongrass, ginger, and garlic. Diners will notice that Pia presents a slightly bitter taste initially, but soon transitions to a sweet, buttery flavor. It can be served immediately in small bowls with spoons alongside fresh vegetables, but it is highly recommended to enjoy it primarily as a sauce.