Smoke from the Thang Co stew amidst the bustling market.

Few people who visit Dong Van market can resist the allure of the famous Thang Co stew at a corner of the market. Amidst the bustling buying and selling, the simmering pot of Thang Co, with its fragrant aroma, entices passersby. Many, after finishing their shopping at the market, inevitably stop by the cooking corner where smoke mingles with the scent of cardamom, mac khen, nutmeg, horse fat, and more.

Most ethnic minority markets feature this famous local specialty.

Then comes the rich, savory aroma of a bowl of thang co (a traditional Hmong stew), followed by the intoxicating taste of a fragrant cup of corn wine. The Hmong people often eat thang co with men men (a type of corn porridge), sticky rice, and other accompaniments, chatting about village and field life. This simple little corner, shrouded in mist, with its hidden laughter at each early morning market, is like a snapshot of the lives of the ethnic minorities in the Dong Van karst plateau – a life that is both innocent and resilient.

Thang Co is typically cooked with horse or beef meat along with various characteristic spices.

Horse blood is sliced ​​into pieces before cooking.

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The warm hearth welcomes countless stories of life in this corner of the market.

Eating a bowl of thang co (a traditional Hmong stew) after the market has become a cultural tradition of the Hmong people here.

Corn liquor is pre-poured into small bottles.

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Source: https://nhandan.vn/khoi-thang-co-giua-nhip-cho-phien-post912273.html