Khau xen, a specialty from Muong Lay district, is a crunchy snack made by the White Thai people of Dien Bien. It was recognized by the Vietnam Records Organization (VietKings) and Vietnam Top Organization (VietTop) as one of the Top 100 Vietnamese specialties and gift products (2021–2022).

Beyond Muong Lay, khau xen is popular across the province, often chosen as a nostalgic and delicious souvenir by both locals and visitors.

In the Thai language, khau means rice and xen means to cut or divide.

According to Noong Di, a local from Muong Tung commune, the snack is made from glutinous rice or cassava. The ingredients are steamed, mashed into a fine dough, then flattened and sun-dried before being cut into bite-sized pieces.

Khau xen typically comes in four to six colors. Besides the original white, natural plant-based ingredients are used to create vivid hues: butterfly pea flower for blue, bo phon flower for yellow, gac fruit or to moc tree for red, and purple perilla leaves for purple.

Despite its rustic ingredients, khau xen requires a time-consuming and detailed production process.

The preferred rice is upland glutinous rice, known for its rich aroma and sticky texture. After being soaked for several hours, the rice is steamed into sticky rice, then pounded or ground into a smooth dough.

“In the past, when our village didn’t have electricity, people had to pound the sticky rice by hand using mortars and pestles. It was exhausting work, so we could only make one batch of crackers a day,” Di recalled.

“Nowadays, with machines like dough kneaders and meat grinders, the process is much more convenient. It saves time and labor while still maintaining the original quality.”

After being ground into a soft, elastic dough, the mixture is rolled flat with a wooden roller into large rectangular sheets. These are spread onto bamboo trays and dried in shaded areas.

Once the surface has firmed up slightly, the sheets are peeled off and cut into small pieces in various shapes – finger-sized sticks, squares, rectangles, or triangles – then dried again thoroughly.

Rice-based khau xen must be dried in cool, shaded conditions to prevent mold, while cassava-based versions can be dried under direct sunlight.

When ready to eat, the crackers are deep-fried until puffed and golden, resembling shrimp chips.

“The dough must be rolled with precision,” said Di. “Too thin and the crackers will tear. Too thick and they won’t be crispy. The dough should be cut while still soft – if it’s too dry, it becomes hard to cut and crumbles easily.”

After cutting, the small crackers are sun-dried again in the early morning, then moved back into shade. Letting them dry gradually at room temperature helps preserve their shape and prevents breakage.

While available year-round, khau xen is especially popular during Tet, Vietnam’s Lunar New Year.

This is when families gather, the weather is ideal, and people have time to make traditional snacks together.

Hong Nhung, a resident of Hanoi, first tasted khau xen during a business trip to Dien Bien and was instantly captivated by its unique flavor.

“It’s similar to shrimp chips in texture but has a distinctive aroma and a subtle natural sweetness from the glutinous rice,” she said.

“The crackers need to be heated before eating – either fried or toasted. I use an air fryer, which keeps them crispy without making them greasy.”

So fond was she of the snack that she now regularly orders shipments from Dien Bien, more than 500 kilometers away, to stock her pantry and gift to friends and family.

During long holidays like Tet or summer break, khau xen becomes a favorite treat in her household, even replacing modern snacks like candies and chips for her children.