Grilled “Cap Nach” pork

Post on : 30 July, 2025

Grilled “Cap Nach” pork is a famous specialty from the mountainous region of Sapa, raised freely by local ethnic minorities. The meat is lean, firm, and naturally sweet. When grilled, the crispy skin and the aroma of mountain spices create an unforgettable dish

Grilled “Cap Nach” pork are a native breed raised by ethnic minorities in the mountainous areas of Northern Vietnam. Each pig weighs only about 10–15kg, with lean, firm meat and naturally sweet flavor. After being cleaned, the meat is marinated with traditional spices like mắc khén (a type of pepper), dổi seeds, lemongrass, and garlic. It is then grilled whole or in portions over charcoal, resulting in crispy skin and aromatic, juicy meat. This dish is often served during festivals or to welcome special guests.

It is not only delicious but also rich in the cultural identity of the Northwest region. The natural sweetness of the meat combined with the unique scent of forest spices creates an unforgettable culinary experience. It’s commonly enjoyed with herbs like mắc mật leaves, dipping sauce and corn wine. Visitors to Sapa should not miss this dish to fully appreciate the flavors of the mountains and forests. More than just food, it represents the warmth and simplicity of highland hospitality.

Recommended spots:

A Quynh Restaurant -15 Thach Son, Sapa town center (with a traditional mountain-style ambiance)

Red Dzao House - 4b Thac Bac (a cozy restaurant decorated in ethnic style with a rich local menu)