Dai-style Sapie

Last updated 2026-11-08 — There are two types of Dai-style Sapie: bitter Sapie and lemon Sapie. The most delicious way to prepare it is by mixing finely minced raw beef, pounded until not a single strand of tendon remains, with special wild coriander and Chinese chives. This mixing must be done until the two are almost completely blended together to be considered properly done; moreover, the beef must be pounded to the point where you can’t even feel the meat grains in your mouth — that’s the essence of this dish, and there’s no room for carelessness. If it’s the bitter version, the raw beef and lettuce are mixed evenly with the Dai people’s secret bitter sauce, then eaten by dipping with rice noodles, liver slices, and the like. But this dish is somewhat unusual; unless you’re a gourmand with a particularly adventurous palate, you might not be able to appreciate its merits. It has a slightly bitter taste and can be eaten either cooked or raw, depending on personal preference. The dipping sauce for the lemon version is made by juicing locally grown lemons, and it’s especially appetizing.