Top 5 dishes in Bhutan: Spicy flavors of the Himalayas

Bhutanese cuisine is one of the most distinctive cuisines in South Asia, with rich, spicy flavors and bearing the mark of spiritual life in the mysterious Himalayas. Coming to the Kingdom of the Thunder Dragon, visitors not only admire ancient monasteries and majestic landscapes but also have the opportunity to explore unique Bhutanese dishes, closely associated with the culture and life of the people here. This article will take you to the top 5 dishes in Bhutan that anyone should try once in their life.

1. Ema Datshi

Ema Datshi is considered the "national soul" and pride of Bhutanese cuisine (Photo source: Collected)

Among the dishes in Bhutan, Ema Datshi is considered the "national soul" and the pride of Bhutanese cuisine. This is an extremely popular dish, present in most of the daily meals of Bhutanese people. "Ema" in Dzongkha means chili, and "Datshi" means cheese - the two main ingredients that make up this dish.
Ema Datshi is more than just a stir-fried vegetable dish, it is a symbol of the Bhutanese people’s connection to traditional agriculture . Fresh chilies are halved or sliced, cooked with Bhutan’s signature mountain cheese – a high-fat, slightly salty cheese. The dish is often seasoned with onions, garlic and sometimes mushrooms or tomatoes, creating a harmonious, spicy but seductive flavor.
When it comes to Bhutanese food, Ema Datshi is always the first name that comes to mind. This dish not only warms the hearts of people in the cold of the mountains but also makes tourists "respect" the Bhutanese people's ability to eat spicy food.

2. Phaksha Paa

Phaksha Paa includes stir-fried pork with dried chili and white radish (Photo source: Collected)

Another popular Bhutanese dish is Phaksha Paa – stir-fried pork with dried chilies and white radish. This traditional dish is often served during festivals or when the family has important guests visiting. Phaksha Paa clearly reflects the Bhutanese cooking style: spicy, rich and full of the mountain flavor.
Phaksha Paa usually uses pork belly or pork ribs, sliced ​​into bite-sized pieces and stir-fried with dried chili, white radish and many other typical spices. The dish has a light fatty taste of pork mixed with the spicy taste of chili and the crunchy texture of radish, creating a delicious and unique feeling.
What makes Bhutanese food like Phaksha Paa so special is the simple way of preparing it while still retaining its original flavor. When served with Bhutanese red rice – a traditional rice that is rich in nutrients and has a rich flavor, Phaksha Paa becomes more harmonious and attractive than ever.

3. Jasha Maru

Jasha Maru is a Bhutanese style chicken stew (Photo source: Collected)

If you can’t handle the spiciness of Ema Datshi or Phaksha Paa, Jasha Maru – Bhutanese chicken stew – is the right choice. Among the list of Bhutanese dishes, Jasha Maru is considered the most easily eaten dish by international tourists, especially Westerners.
Jasha Maru is made from shredded chicken cooked with onions, garlic, ginger, tomatoes and a moderate amount of chili. Compared to other Bhutanese dishes, Jasha Maru has a milder, more pleasant taste but still retains the Bhutanese flavor thanks to the mountain herbs and traditional cooking methods.
This dish is often served at family meals or occasions when you need a light but nutritious meal. When combined with hot rice or traditional cornbread, Jasha Maru becomes the ideal dish for you to explore Bhutanese culture without having to "confront" too much hot chili.

4. Red Rice

Red rice plays an extremely important role in every dish in Bhutan (Photo source: Collected)

Although not the main dish in every meal, Red Rice plays an extremely important role in every dish in Bhutan. This type of rice is grown in the highland valleys of Bhutan, using clear water from glaciers, so the rice grains have a light red color, soft and sticky after cooking.
Red rice is not only a staple food in daily life but also a part of Bhutanese culture. When eaten with main dishes such as Ema Datshi, Phaksha Paa or Jasha Maru, red rice helps balance the spiciness, soothes the stomach and adds nutritional value to the meal.
Compared to the popular white rice in Asia, Bhutanese red rice has more fiber and minerals. Therefore, any dish in Bhutan becomes more complete when this special rice is present. If you want to understand more about Bhutanese cuisine, you must try Red Rice as an indispensable part of the experience.
5. Suja

Butter tea is still considered an indispensable part of the list of dishes in Bhutan (Photo source: Collected)

Although not a dish in the literal sense, Suja – Bhutanese butter tea is still considered an indispensable part of the list of dishes in Bhutan. This drink is often consumed in the early morning or mid-afternoon, helping Bhutanese keep their bodies warm and regain energy after tiring working hours.
Suja is made from well-boiled black tea, then yak butter (butter made from yak milk) and salt are added. Different from the traditional sweet tea flavor that many people are familiar with, Suja has a slightly salty, fatty taste and a distinctive aroma. When drinking for the first time, many visitors find it difficult to get used to, but once "absorbed", Suja becomes an indispensable flavor every morning.
The presence of Suja at meals or in family conversations shows the importance of this beverage to Bhutanese people. Although not as spicy as the main dishes, Suja still retains the soul of Bhutanese cuisine – warm, rich and rich in cultural identity.
Experiencing cuisine is an indispensable part of the journey to discover any country, and with Bhutan, this becomes even more special. From Ema Datshi – the spiciest dish to Suja – traditional butter tea, each dish in Bhutan reflects a part of the lifestyle, beliefs and climate of this small but unique country. If you have the opportunity to set foot in Bhutan, do not miss the opportunity to enjoy Bhutanese food to understand more about the country, people and culture here.

Source: https://www.vietravel.com/vn/am-thuc-kham-pha/mon-an-o-bhutan-v16991.aspx