Sour fish is a traditional dish of the Si La ethnic group, made from four main ingredients: stream fish, salt, leftover cooked rice, and guava leaves. According to the experience of the Si La people, to make delicious sour fish, they must choose fish that live naturally in rivers and streams, because the fish meat is very firm, sweet, and not very fishy. The process of making sour fish is relatively elaborate and time-consuming. After cleaning and draining the fish (if the fish is large, it is cut into pieces; if it is small, it is left whole), it is marinated with salt and mixed thoroughly with leftover cooked rice. Next, the fish is placed in bamboo or reed tubes, sealed with guava leaves, and left to ferment. During fermentation, the bamboo tubes are inverted to allow the water from the fish to drain out, preventing the fish meat from becoming mushy. The fermentation time lasts from 7 to 15 days, or even longer depending on the weather (hot or cool) and the preferences of those who enjoy it.

The finished fermented fish dish has a white color and a very appealing aroma. It's usually served with betel leaves, dipped in chili sauce or pickled bamboo shoots. The sweet and sour flavors of the fish, combined with the saltiness of the salt and the pungent spiciness of the green betel leaves, create a rich and unforgettable taste that diners will remember long after their first bite.