From a simple dish of the Tay and Thai ethnic communities, stream moss has become a prized specialty of northwest Vietnam, celebrated for its unique flavor and deep cultural significance.
Stream moss thrives in the clean, fast-flowing streams of the northwest, clinging to underwater rocks. Only moss from pristine streams is suitable for cooking, making its harvest a cherished tradition among local people.
The ideal time to collect stream moss is after 3–4 days of growth, when it is at its freshest. Overripe moss turns white and loses its culinary value. The best moss is long, silky, and smooth to the touch, gathered carefully by hand or scooped along the water’s flow.
While fresh moss is a delicacy, locals also dry and store it above their stoves for later use. Often reserved for special occasions, such as welcoming guests or family gatherings, stream moss dishes are a symbol of hospitality and tradition.
Dishes made from stream moss include moss salad, moss soup, and grilled moss.
A visit to the northwest is incomplete without experiencing the unique culinary traditions of stream moss. Its elegant taste, steeped in the heritage of the highland people, leaves a lasting impression on anyone lucky enough to try it.
