The familiar murmuring streams in Muong Lo not only cool off, but also provide an attractive source of food. However, few people expect that the cool green moss in the stream can also make dishes. More specifically, Thai people only give this dish to guests they really love.
Moss in Muong Lo is long, soft, and undulating in the clear stream. On the days of the Moss Picking Festival, people scoop up handfuls of moss, squeeze it into a fist, and then roll it up like a green powder that has just been kneaded. The feeling of cool caress of moss branches like teasing the pickers makes everyone want to wade into the stream and pick moss once.
Grilled moss is said to be the best among the best moss-based dishes. The moss is preliminarily cleaned and then mixed with the spices of the forest: mac Khen, doi seeds, finches… then mix the spices and fat. All are wrapped in dong leaves, tied with bamboo braces and buried in the kettle. When the dong leaves crackle, people bring it over the coals. When the fresh green water of moss comes out, you know that the dish has been enjoyed.
In this mountainous countryside, mosses from streams are numerous, but delicious moss is not found everywhere. The Thai people treasure moss as a precious product and only display it to enjoy when the family gathers.
Source: Collected internet.
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