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Updated April 17, 2014
Culinary arts of ethnic minority groups introduced
Xem anh phong to
Traditional dishes of Viet Nam’s ethnic minority groups were introduced at a food festival in the Vietnamese Ethnic Groups Culture and Tourism Village, Dong Mo, Son Tay, Hanoi.

The event, part of the Viet Nam Ethnic Groups Cultural Day (April 19) celebrations from April 15-20, attracted a large number of tourists.

Artisans from different ethnic minority groups introduced more than fifty dishes, twenty varieties of wine, and over thirty different types of cake.

Visitors to the food festival had the chance to taste various traditional dishes, such as Thang Co (horse meat) of Mong, Pheo Trau (buffalo meat) of Muong, Xoi ngu sac (steamed sticky rice in five colors) of Thai in northern region, ten types of Che(sweet soups) of Hue in central region, as well as tropical fruits from the Mekong Delta.

The event aimed to highlight the importance of cultural values and introduce culinary arts as well as strengthen solidarity among ethnic minority people in Viet Nam.

Source: VOV


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