Photos: Yen Bai: peaks, paddy fields & cultural charm

Yen Bai: peaks, paddy fields & cultural charm

 

Nam pia

The main elements of the dish are the excrement in the small intestine and internal organs of cows, goats, buffaloes, or horses.

This dish features the organs of herbivores combined with a thick liquid extracted from the small intestine of cows, goats, buffaloes, or horses. Cooked with an assortment of spices, Nam Pia results in a dark brown, thick liquid in a bowl. Initially, it may taste bitter, but it later develops a sweet flavor with hints of mac khen - a type of spice similar to Sichuan pepper. Nam pia can be used as a dipping sauce for grilled meat dishes or enjoyed with steamed beef or goat.

After preparing, nam pia results in pieces of meat that are brown in color. Photo courtesy of VinID© Provided by eVnExpress