Láphám

Láphám is a traditional Vietnamese dish originating from the northern region of the country, particularly associated with the ethnic minority groups in mountainous areas. It is a type of steamed sticky rice that is often infused with natural colors and flavors derived from various plants. The preparation involves soaking glutinous rice, then mixing it with pounded leaves or flowers to impart a specific hue and aroma. Common additions include pandan leaves for a green color and subtle fragrance, or gac fruit for a vibrant red.

Once the rice is colored and flavored, it is wrapped in banana leaves or other suitable foliage and steamed until tender and fluffy. Láphám is typically served plain or with a side of roasted meat, fried shallots, or a simple dipping sauce. The presentation is often as important as the taste, with the colorful rice becoming a visually appealing element of the meal. Variations exist across different communities, reflecting local ingredients and culinary traditions. It is a dish often prepared for special occasions and festivals, symbolizing good fortune and togetherness. The unique use of natural ingredients gives Láphám a distinct and healthful character, making it a cherished part of Vietnamese culinary heritage.