Hòa Bình Province

Fragrant glutinous rice steamed in bamboo baskets by White Thai families - naturally sweet from highland sticky rice varieties, eaten with sesame salt and grilled meat at every meal in Mai Châu

Seasoned pork paste wrapped in pomelo leaves and grilled over charcoal - the pomelo leaf imparts a distinctive citrusy, slightly bitter fragrance into the meat as it chars, a Mường specialty eaten at highland homestay dinners and village festivals

Fermented sour pork cured in salt, cooked rice, and wild herbs then packed into bamboo tubes for weeks - a White Thai and Mường preservation technique producing a tangy, funky meat eaten with sticky rice and raw vegetables at every highland celebration

Whole suckling pig roasted over an open wood fire in a hollowed wooden trough - the skin blisters and chars while the meat steams from within, a Mường ceremonial dish served at weddings and new year festivals, carved tableside and eaten with xôi nếp nương