This dish originates from the Thai ethnic group in the northwestern provinces of Vietnam. In the lowlands, people are usually only familiar with ripe loquats, so mentioning green loquats is certainly surprising. But for the people of the Northwest, it's different. The intensely sour and slightly astringent taste of green loquats, combined with the spicy kick of raw cabbage, wrapped and dipped in a special chili sauce, creates a unique dish rarely found elsewhere.

Green loquat wrapped in cabbage leaves is not complicated; simply wrap the green loquat in leaves and dip it in the chili sauce, yet it offers an unforgettable flavor. The cabbage and green loquat, dipped in the spicy and salty chili sauce, create a harmonious blend of sour, spicy, salty, and sweet flavors. The sourness and astringency of the green loquat are masked, replaced by a refreshing, slightly spicy taste on the tongue.