Cham Cheo: The Distinct Flavor Of The Northwestern Mountains
Cuisine is always a topic that travel enthusiasts eagerly seek whenever they explore a new region. And when it comes to the cuisine of the Northwest, many people can’t help but be curious about the distinct dipping sauces, one of which is “Cham Cheo” – a unique and flavorful condiment of the Thai ethnic people in Son La Province.
When visiting Son La, you not only have the chance to explore the rich culture of the ethnic groups, enjoy unique ethnic dishes, but also taste the delicious and spicy “Cham Cheo,” a condiment that is indispensable in the meals of the Thai people in Son La. It is carefully prepared and used as a dip for various dishes such as bamboo shoots, sticky rice, vegetables, fish, and more.
Cham Cheo has a distinct flavor, resulting from a combination of many different ingredients. It is not only the taste but also the name that intrigues many people. “Cham” in Thai means dipping sauce, while “Cheo” is a mixture made from salt, monosodium glutamate, garlic, fresh chili, fresh lime leaves, coriander leaves, and even fresh garlic leaves and lime leaves. Most notably, an essential ingredient is “Mac Khen” – a type of wild pepper native to the mountainous region. All these ingredients are roasted over charcoal until they emit a distinctive aroma. Then, they are finely chopped or pounded and mixed together, which is referred to as “Cheo.” To make a bowl of “Cham Cheo,” you only need to add a bit of fish sauce, adjust the seasoning to taste, and it’s ready to enjoy. When tasted, you will experience a unique and aromatic flavor that is both unfamiliar and very delicious.
However, besides the basic “Cheo,” the Thai people of Son La are also very creative, making the dish richer and more diverse by adjusting the ingredients or adding new variations such as “Cheo Tap Cay” (duck liver dipping sauce), “Cheo Pa” (fish dipping sauce), “Cheo Hom Pen” (coriander dipping sauce), “Cheo Nam Xom” (sour dipping sauce), etc. These names stem from the variations of ingredients added to the sauce. There are two types of Cham Cheo: dry and liquid. The dry version can be stored for several months in a jar, while the liquid version can be prepared by adding fish sauce to cover the ingredients, along with sugar, seasoning powder, Mac Khen powder, and a bit of lime juice. Use chopsticks to stir everything, and it’s ready to serve. Each type of Cheo offers a unique flavor and is suitable for different dishes.
Cham Cheo has been passed down through generations among the Thai people and is considered a remedy. Even when consuming raw, undercooked, or grilled foods, the people do not experience stomach discomfort, which might be why Cham Cheo is still an essential item in every Thai meal today. When visiting Son La, you will see the Thai people often use it to serve guests from the lowlands. This rustic dish, a specialty of the mountains, leaves a lasting impression on anyone who has the chance to try it, with its rich and simple taste, much like the people of the mountains themselves. If you ever visit Son La, don’t forget to try and bring home a jar of Cham Cheo as a gift for your loved ones.
