Find intoxication under the golden sunshine

Not long ago, Pu Luong was only known as a nature reserve that wasn't as famous as Cuc Phuong or Ba Be. Yet now, this destination has become a popular destination for tourists . Nestled amidst primeval forests, where the Ma River flows sometimes peacefully and gently, sometimes roaring and surging, Pu Luong is isolated from the outside world, with its serene landscape of terraced rice fields, waterwheels, and stilt houses with smoke rising from their straw-burning stoves. Even though the trend of building hotels, resorts, and homestays has spread to remote villages, Pu Luong still retains the character of a century ago. The indigenous Thai community has its own way of life, preserving traditional farming and animal husbandry practices, as well as customs characteristic of the mountainous region. This is what sets Pu Luong apart from other over-boomed tourist destinations like Sa Pa, Bac Ha, or Phu Quoc. In June and September, the two golden rice harvests attract photographers from both Vietnam and abroad. Unlike the majestic Mu Cang Chai ( Yen Bai ), the terraced rice fields here are small and charming, scattered along the hillsides, surrounding villages, nestled under the forest canopy, appearing suddenly after each winding road. Quite unusual for tourists are the bamboo waterwheels in Ban Cong commune, which creak day and night, bringing spring water from the lower areas to flood the higher fields. This is also a valuable backdrop for photographers if they happen to invite young women in traditional ethnic costumes to play by the waterwheels amidst the mountains and forests. Returning to the terraced rice fields of Pu Luong, people are delighted by the golden season here because of the charming and dreamy sight of the rice paddies glowing golden under the sun. Locals say the rice in June is more beautiful than in September, but for those from the lowlands who wander here, Pu Luong is beautiful in every season, especially when strolling or cycling on the roads connecting one village to another. Perhaps the most ideal way to enjoy it is, after hours of admiring the rice fields and chasing the clouds, to return to a stilt house, leisurely take a deep breath of the fragrant aroma of freshly cooked rice wafting from the wood-fired stove, and share dishes rich in the flavors of the mountains and forests. Fresh rice is eaten with steamed mountain snails with ginger and onions, catfish cooked with sour bamboo shoots, and grilled green carp wrapped in banana leaves, charred on the outside and bursting with the aroma of spices inside, including lemongrass, shallots, mắc khén seeds, and dổi seeds stuffed inside the fish… Drivers and tour guides often praise the Co Lung duck as a local specialty, while those who appreciate unusual flavors highly value the braised pork dish, a border-style stew. But the most simple and endearing flavor is undoubtedly that of freshly cooked rice, whether sticky or regular, always exuding the scent of home and fairy tales when cooked over a glowing fire.

Heritage Magazine