Au Tau Porridge – A Unique Specialty of the Hmong People in Tuyen Quang
(TITC) – The cuisine of Vietnam’s northern highlands is always rich in cultural identity, reflecting the daily life and traditions of ethnic communities. Among its many unique dishes, Au Tau porridge of the Hmong people in Tuyen Quang stands out as both a distinctive culinary delight and a valuable traditional remedy that has long been part of local life.
Au tau porridge – a local specialty. (Photo: Tuyen Quang News)
Au Tau porridge, also known as “fever-relief porridge,” is made from au tau roots, a wild tuber that grows naturally in the limestone mountains. These roots have a rough, dark gray exterior and pale-yellow flesh inside. According to folk knowledge, au tau contains natural toxins, and if not properly processed, it can cause poisoning. Over generations, the Hmong have developed a special method of cooking to neutralize the toxins while preserving the tuber’s medicinal properties.
The process of making Au Tau porridge is quite elaborate. First, the roots are soaked overnight in rice-washing water, then simmered for several hours until they become soft and mushy. Next, a mixture of glutinous rice and plain rice, along with mung beans, is cooked slowly with pork or chicken bones to create a naturally rich and savoury broth. When the porridge becomes smooth and creamy, the cooked au tau is mashed and added in, then stirred continuously until the mixture thickens and releases its distinct aroma. It usually takes six to eight hours to complete a pot of Au Tau porridge, a testament to the cook’s patience and meticulous skill.
What makes Au Tau porridge remarkable is not only its taste but also its health benefits. The Hmong believe that it helps to relieve colds, ease joint pain, improve sleep, and strengthen the body. On cold winter nights or rainy days, a steaming bowl of Au Tau porridge with the fragrance of simmered bones and the faint bitterness of au tau, brings comforting warmth and renewed energy.
The porridge has a characteristic brown colour, a rich flavour from bone broth, and a slightly bitter yet nutty taste from the au tau root. Garnished with scallions, coriander, and a sprinkle of ground pepper, it offers a unique balance of sweetness, nuttiness, creaminess, and bitterness, a flavour unlike any other. While first-time eaters might find it unusual, many grow fond of it after a few bites and become captivated by its distinct and complex taste.
Today, Au Tau porridge is not only a familiar dish in Hmong households but also a highlight in many local eateries and restaurants in Tuyen Quang. Visitors often seek it out to experience this special highland flavor that embodies both tradition and healing.
More than just a dish, Au Tau porridge represents the wisdom of the Hmong people and their close connection to nature. Each bowl reflects generations of experience and the harmony between humans and the mountains. It is both nourishing and symbolic, a true expression of the Hmong’s culinary culture.
When visiting Tuyen Quang, be sure to try this extraordinary porridge. Its unique flavor and cultural depth may well become one of the most memorable tastes of your journey.
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