Enjoying Duck Prepared in Bamboo Tubes in Xuan Son

Xuan Son National Park has long been likened to the green lung in the northwest of Phu Tho province. With its pristine natural landscape, fascinating scenery, diverse flora and fauna, and the cultural identity of the Dao and Muong ethnic groups, coupled with distinctive cuisine, this place is emerging as an attractive eco-tourism and community destination. Visitors to Xuan Son can immerse themselves in nature, explore natural formations such as caves and waterfalls, experience local community activities, and leave with unforgettable memories of unique dishes crafted from locally sourced ingredients. The cuisine of Xuan Son serves as a highlight that leaves a lasting impression on every traveler.

When it comes to Xuan Son cuisine, one immediately thinks of the unique leaf feast prepared by the local ethnic communities. The Xuan Son leaf feast is a table setting arranged on a tray or plate covered with leaves, often banana leaves. During traditional festivals and cultural events, locals present leaf feasts adorned with various distinctive dishes. On ordinary days, the leaf feast symbolizes hospitality, becoming a unique way for the people of the northwest to entertain guests at home or, in some downstream areas, at restaurants where chefs have incorporated this presentation into their establishments.

The Xuan Son leaf feast is typically arranged on a round wooden tray or on a small plate made of bamboo covered with cleaned and briefly heated banana leaves to make them more pliable. On the leaf feast, dishes are prepared in the traditional way of the Dao and Muong ethnic groups, preserving the original flavors of locally available ingredients with the rich mountainous aroma skillfully presented in each dish.

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Duck dish in the leaf feast

The leaf feast often includes distinctive dishes such as chicken with many spurs, wild duck, stream fish, free-range pork, wild vegetables, and multicolored sticky rice. What sets these dishes apart is the unique preparation methods involving steaming, grilling, wrapping in leaves, and cooking in bamboo tubes, combined with natural and clean ingredients that impart a delightful meaty aroma. The chicken with many spurs can be boiled or roasted whole. At first glance, it may not appear different from regular chickens, except for the remarkable feature of having many spurs on their legs, a unique characteristic of Xuan Son chickens. Duck, fish, and free-range pork are seasoned with spices such as leaves and seeds from the forest, known only to the local residents. These dishes are then steamed, grilled, or wrapped in leaves, creating uniquely flavored meals. Among these dishes, the duck prepared in bamboo tubes, featuring duck mixed with banana flowers, offers the most distinctive taste for connoisseurs. The deliciousness of this dish begins with the selection of ingredients: ducks must be free-range, active, and lean, primarily fed with corn, rice, and aquatic plants found in the streams. As a result, the duck meat is sweet, fragrant, and lacks the typical smell of duck. When making bamboo tube duck, only the meat is filtered, sliced into bite-sized pieces, then marinated with spices from leaves and forest seeds. Notably, it must include banana flower leaves or seeds. Banana flowers are harvested from home gardens or encountered during forest trips, ensuring they are fresh, naturally clean. The flowers are thinly sliced, soaked in salted water mixed with vinegar to whiten, then drained before being mixed with the pre-marinated duck for approximately 30 minutes. Afterward, the entire mixture is stuffed into bamboo tubes, sealed with banana or dong leaves, and then grilled over a charcoal fire until the dish is fully cooked, indicated by the absence of boiling and foaming at the tube’s mouth. The bamboo tubes must be carefully selected, neither too old nor too young. The bamboo tube duck has a delicious and uniquely spicy taste due to the blend of Northwest spices. Cooking within the bamboo tube imparts the aroma of herbal spices, preserving the sweet and fatty flavor of the duck while adding a subtle bitterness from the banana flowers. This special dish, similar to bamboo rice and bamboo fish, is a traditional cooking method of the local ethnic communities, using bamboo tubes or baskets placed on a charcoal or firewood stove, allowing the food to gradually cook, becoming tender without being overly smoky.

Duck dish in bamboo tube

Duck dish in bamboo tube

Visitors who have the opportunity to explore Xuan Son cannot miss the chance to experience the exquisite cuisine of the local people, featuring unique specialties prepared from simple to sophisticated recipes, maintaining the primitive flavors that reflect the hospitality of the people of this mountainous region. Especially, do not forget to savor the bamboo tube duck, a delicacy that encapsulates the authentic flavors of the Northwestern mountains and forests.