Cap nach pork Lợn cắp nách
Lợn cắp nách is the local pork, cooked in many ways.
Food tours Cap nach pork Search a food tour or a cooking class for this dish.
Search on KlookWhere it comes from
The national Sa Pa article, beside rượu táo mèo, rượu ngô, and the salmon plates. Provincial listings also name it at Cá Hồi Vua, Anh Dũng, and Quý Bếp.
How to enjoy it
In Sa Pa, it is cooked many ways.
In Sa Pa, Quý Bếp serves a six-dish mẹt lợn, and Anh Dũng lists lợn mẹt đủ món at 1,000,000 đồng.
In Mai Châu, lợn cắp nách is served on the valley table as its own plate, beside lợn mán.
In the Hà Giang highlands, the pig is small and free-range, about 4 to 10 kg, carried to market under the arm and raised on corn, sweet potato, cassava, roots, and forest greens. It is roasted whole, grilled in a bamboo tube, or steamed, with lòng dồi and rib-on belly dipped in salt pounded with green chili and mắc khén, for crisp skin, little fat, and firm lean meat. Drink rượu ngô or rượu táo mèo with it.
Where to try it
No single stall. Cá Hồi Vua at 015A Lê Văn Tám, Anh Dũng at 06 Xuân Viên, and Quý Bếp at 009 Lương Định Của each name the pork.
Highland markets in Hà Giang, at a stall or an eatery.
In Mai Châu, the valley table.