Thang Co: The Signature Traditional Dish of the H’mong Ethnic People

The Northwestern region, with its vast landscapes, not only boasts a rich cultural diversity of ethnic groups but also features an incredibly unique culinary tradition. Since many ethnic minorities reside in the Northwestern part of the country, each group has its own distinct and unique characteristics in their cultural lifestyle and cuisine.

Thang Co is known as a traditional dish of the H’mong ethnic people, originating from the northern regions. Over time, it has gained popularity in various northwestern provinces such as Son La, Lao Cai, and Hoa Bình. Traditionally, the dish was prepared using horse meat by the local people. Nowadays, in some places, it is substituted with buffalo or beef, depending on regional preferences. However, to preserve the authentic flavor, horse Thang Co remains the preferred choice of many diners.

To create a delicious bowl of Thang Co, it is essential to select a healthy, well-fed horse for the meat, which is then divided into different parts, each used in specific cooking stages. The tenderloin is cut into evenly sized cubes and marinated with various spices, among which three ingredients are indispensable in defining the dish’s distinctive flavor: bitter leaves, black cardamom, and Vietnamese coriander. The key to its rich taste lies in the broth. What makes Thang Co broth special is that horse blood is added at the very beginning, simmering together with bones, meat, and offal to create a sweet and slightly spongy texture. When simmering the bones, the fire must be kept steady and strong, allowing the broth to boil for several hours. This process results in a deep-colored, richly flavored broth infused with the essence of meat and bones, carrying the aromatic scent of spices, making Thang Co uniquely distinctive.

Traditionally, Thang Co is cooked in a large pan, enough to serve dozens of people. This cooking method is particularly suitable for festive occasions such as New Year celebrations, especially in large families or clans. Thang Co should be enjoyed while still steaming hot, ladled into bowls with tender pieces of meat and a flavorful broth, accompanied by fresh herbs. The dish’s rich, fatty, and subtly sweet taste becomes increasingly enticing with every bite. On early spring days, when the air is crisp and cool, nothing is more delightful than gathering around a steaming pot of Thang Co with family and friends, sipping on a fragrant cup of rice wine, and savoring the heartwarming flavors of this traditional dish.