Tau chua (L) and men men (steamed minced corn) are popular dishes of the Mong. (Photo: Vang Lan/VOV's reporter in the northwest)
Seventy-year-old Hau Thi Chau of Tuyen Quang province said that tau chua has been cooked by her grandmother and mother since she was little.
Today, the dish remains a staple in the daily meals of Mong families, said Chau. “Tau chua is a delicious dish of the Mong. Since I was little, I’ve seen the elders make this dish. All Mong people can cook it. The grandmothers and mothers continue to pass down the recipe to their children.”
The main ingredient of tau chua is soybeans. After being thoroughly soaked, the soybeans are ground with water to make soy milk, which is then boiled. Sour water, made from indigenous sour leaves, is added during this process. The sour water imparts a gentle tangy flavor and helps thicken the soy milk into a porridge-like consistency.
Cai meo, a specialty mustard green of the highlands, is finely cut and added to the boiling soy porridge, creating a perfect harmony of aromatic beans and the refreshing taste of the greens.
“We wait for the porridge to boil and add cai meo mustard greens. Then we season to taste,” said Cay, a Mong man in Tuyen Quang province.
Beside mustard greens, Mong people also add fresh coriander to enhance the aroma.
Tau chua of the Mong in Dong Van Karst Plateau (Photo: baohagiang.vn)
Pham Van Thanh, a visitor from Hanoi, said, “This is my first visit to the Karst Plateau, exploring the market fairs and trying the local food. It was all delicious. Besides men men (steamed minced corn), thang co (horse hotpot), and corn liquor, tau chua has left a strong impression on me. It’s not a complicated dish, but it’s easy to eat with its harmonious fragrance and fresh flavor.”
Hau Thi Chau said that tau chua remains an indispensable dish of the Mong, despite the influx of new dishes from other groups. “Tau chua is the pride of the Mong. People from other ethnic groups also like it. My children and grandchildren are encouraged to preserve this traditional dish.”
Today, though life has improved for many Mong families on the Dong Van Karst Plateau, soybean dishes remain a staple. Tasting tau chua, a warm, tangy dish, offers a sense of comfort and connection to local traditions. It's a simple yet unforgettable culinary experience that enriches any journey through this remote region.