The Northwest Travel page introduces four distinctive spices of Northwest cuisine below:
1. Makhen Peppercorns
When it comes to the spices of Northwest Vietnam, Makhen peppercorns always top the list. This spice is considered the soul of Northwest cuisine, as most dishes of the Thai ethnic group feature this unique pepper.
Makhen Peppercorns – The Secret to Delicious Broth-based Dishes
Belonging to the ginger family, Makhen peppercorns possess a strong aroma and a pungent, spicy taste. They are incredibly versatile and commonly used as a dipping sauce or marinade for grilled dishes. To use these peppercorns, simply dry-roast them until golden brown, let them cool down, or grind them into a fine powder.
2. Mak Mat Leaves
Mak Mat leaves are well-known for their use in cooking and belong to the family of Murraya paniculata, a flowering plant. The term ‘Mak Mat’ is derived from the Tay-Nung language and translates to ‘sweet fruit.’
Mak Mat Leaves – Enhancing the Flavor of Roasted and Steamed Dishes
Rich in essential oils, these leaves impart a delightful fragrance to roasted, grilled, steamed, and braised dishes. Moreover, they are packed with protein, iron, manganese, and calcium. Mak Mat leaves are also believed to aid digestion, protect the liver, and stimulate bile production.
3. Cham Cheo
Cham Cheo is a traditional dipping sauce of the Thai people, used with a variety of dishes, from boiled and grilled foods to fruits. It is a harmonious blend of numerous spices, with ‘Cham’ meaning ‘dipping sauce’ and ‘Cheo’ referring to the combined aroma of various herbs.
Cham Cheo – A Unique and Memorable Dipping Experience
The primary ingredients of Cham Cheo include Makhen peppercorns, Doi seeds, fresh chili peppers, ginger, garlic, various herbs, and salt or seasoning powder. This distinctive sauce offers a novel sensory experience to those who try it.
This humble dipping sauce has become a specialty and leaves a lasting impression on visitors who get to savor it.
4. Doi Seeds
Doi is not just a source of wood; its seeds are also a common spice in Northwest cuisine. Fresh Doi seeds are a beautiful red, but when sun-dried, they turn a deep brown and shrink in size.
Doi Seeds – The Ideal Spice for Grilled Dishes and Smoked Meats
Similar to Makhen peppercorns, Doi seeds are perfect for grilled dishes and smoked meats. However, Doi seeds differ in that they must be roasted over hot coals and then crushed.
Another thing to note is that Doi seeds don’t keep well after crushing or roasting, so they are typically prepared fresh as needed.
In addition to being used as a marinade for grilled dishes, Doi seeds are also added to bamboo shoots soup or used to make Cham Cheo.
However, Doi seeds are quite rare, especially Doi seeds from the forest, which are hard to come by and expensive. Therefore, the use of Doi seeds is not yet widespread and is mostly known to locals.
