Pa Ping Top: Specialty of Thai ethnic group only to serve distinguished guests

Pa Ping Top is a specialty of the Thai ethnic group in the northwestern region. “Pa” in Thai language means “fish in the stream”. The full name of the dish means “grilled fish caught in the mountain streams”. “Thai”, so called an ethnic minority group of Vietnam, belongs to Tay-Thai language group. Its people reside mainly in the northwestern mountainous region of Vietnam stretching from Hoa Binh to Son La, Lai Chau, Lao Cai and Yen Bai provinces. Besides, they also live scatteredly in western parts of Nghe An, Ha Tinh and Thanh Hoa provinces. Riverside valleys surrounded by mountains have been Thai ethnic minorities’ favourite places of residence. (Photo: VietnamPlus)

As its name suggests, the ingredients of Pa Ping Top include one fish caught in the stream, along with two bulbs of shallot, two leaves of spring onion, a bunch of basil, two stalks of lemongrass, one chilli pepper, one ginger root, galangal root powder, powdered grilled rice, and cardamom root, which help the grilled fish dish spicier as well as boost its smell. Meanwhile, spices for this dish comprise “hat mac khen” (prickly ash seed – a type of pepper commonly used in dishes in the north western region), salt and flavourings. Riverside valleys surrounded by mountains have been Thai ethnic minorities’ favourite places of residence (Photo: VietnamPlus)

The dish is also referred to as “grilled bended fish” in Thai ethnic group’s language in accordance with the shape of the fish when being grilled. The fish will be marinated after its innards are removed. Then it will be folded in half for grilling. As riverside valleys surrounded by mountains are the common living areas of Thai ethnic people, from very early days in history, they know how to grow wet rice with fairly high techniques, especially in irrigation with canals built to conduct water into their fields. The traditional concepts which have existed and developed together with this ethnic group are deeply imprinted in the minds of people, becoming their tradition and lifestyle (Photo: VietnamPlus)

The fish is folded in half for grilling and grilled directly with charcoal from forest wood, delivering a unique and alluring smell. The mountains are covered with pristine and lush forests which offer a great source of wood to use for grilling fish. One of the most famous cultural characteristics of Thai ethnic people is the cuisine. Thai ethnic people enjoy the barbecue which is marinated with spices such as pepper forest, garlic, and chilli. This brings tasty flavours to the dishes. The bamboo-tube rice is the typical food of the Thais used to invite guests on special occasions. On the trips, travellers can carry some sticky rice and the bamboo-tube rice to eat along the way or at rest in the sights. It will be very convenient (Photo: VietnamPlus)

Ha Thi Chien, a resident of Vat hamlet, Muong Sang commune of Moc Chau district in the northern mountainous province of Son La, said this traditional dish must taste sour, spicy, sweet, salty and bitter at the same time, and especially the smell of “doi” seed must prevail. It is usually made to serve distinguished guests, along with the bamboo-tube rice. “Doi” seed is a unique spice which is dubbed “black gold” of the people in the northwestern region and very good for health. Thai people also enjoy the barbecue which is marinated with many kinds of spice including garlic and chilli. This brings tasty flavours to the dishes (Photo: VietnamPlus)

Thai ethnic girls residing in the northwestern region always say that Pa Ping Top tastes the best when eating with sticky rice, dipping in “cham cheo” sauce and drinking corn wine. “Cham cheo” is a traditional dipping sauce of the Thai ethnic group, usually served with boiled and grilled dishes, raw herbs and sticky rice. In local tongue, “Cham” means dipping sauce while “cheo” is the nice smell of many types of vegetable mixing together. The name of the sauce is a way to describe its ingredients. It is made with nearly 10 ingredients of small fish, salt, “doi” seed, chilli powder and lemongrass, among others (Photo: VietnamPlus)

The grilled fish must be dry and has a nice smell and the dish needs to be sour, spicy, sweet, salty and bitter, all coming from flavours of spices. Pa Ping Top is a specialty of the Thai ethnic group. “Pa” in Thai language means “fish in the stream”. The full name of the dish means “grilled fish caught in the mountain streams”. It is usually made to serve distinguished guests, along with the bamboo-tube rice. The dish is also referred to as “grilled bended fish” in Thai ethnic group’s language in accordance with the shape of the fish when being grilled. The fish is marinated before being folded in half for grilling (Photo: VietnamPlus)

The grilled fish must be dry and has a nice smell and the dish needs to be sour, spicy, sweet, salty and bitter, all coming from flavours of spices. People of the Thai ethnic minority group believe that Pa Ping Top tastes the best when serving with sticky rice, “cham cheo” sauce and corn wine. To make the wine, corn kernels are carefully selected, washed and let dry. They are boiled and mixed with herbs, then kept in wooden trays for about three days. Fermented kernel is stored for other four months in large jars. Then it is distilled to become a special wine only found in the northern mountainous region (Photo: VietnamPlus)