Five-coloured sticky rice: A Vibrant Symbol of Thái Culture and Heritage

ĐBP - A standout in the culinary traditions of Điện Biên Province's ethnic groups is xôi ngũ sắc, or five-coloured sticky rice, a signature dish of the Thái people. This vibrant dish is a central feature of their festivals and New Year celebrations, admired not only for its visual appeal and fragrant aroma but also for the deeper cultural meanings it embodies.

Xôi ngũ sắc (five-coloured sticky rice) is composed of five distinct colours: white, purple, blue, yellow, and red, showcasing the remarkable skill of Thái women. Each hue is naturally derived from various roots, plants, leaves, and flowers, either foraged from the forests or grown in their gardens. More than just a feast for the eyes, these colours symbolise the five elements—metal, wood, water, fire, and earth—as well as various hopes and human emotions.

White, the natural colour of glutinous rice, represents pure and enduring love, respect, and filial piety.

Red, produced from gấc (sweet gourd) fruit or red cẩm leaves, symbolises a zest for life and hope for a bright future.

Yellow, extracted from the bó phón flower, stands for prosperity and abundance.

Purple, made from purple cẩm leaves, symbolises the fertility and richness of the land.

Blue, derived from the butterfly pea flower, evokes the lush vitality of the forests and fields.

To ensure the perfect texture, the glutinous rice—grown on upland fields—is soaked overnight, drained, and then steamed in a traditional wooden steamer. The heat must be carefully controlled, neither too high nor too low, to cook the rice evenly without turning it mushy. To keep the colours distinct, a wooden frame with dividers is often used, with each batch steamed for about 45 minutes.

In traditional Thái gatherings, a tray of xôi ngũ sắc takes pride of place at the centre of the feast, its bright colours enhancing the setting. More than just food, it is a symbol of respect, embodying the Thái people's reverence for their ancestors and elders.

The sticky rice is dyed with natural colours from leaves and flowers.

After draining, it is steamed to perfection.

Today, xôi ngũ sắc is not only a family favourite but also sold commercially.

Once cooked, the rice is fluffed and shaped into bite-sized portions.

 

Anh Tuấn
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