Thang Co – The H’Mong People’s 200-Year-Old Exotic Stew

You might not recognize the name. You might hesitate at the smell. But once you’re deep in a mountain market in Ha Giang, with a steaming pot of Thang Co bubbling over an open fire, curiosity takes over. This isn’t a typical stew. It’s a 200-year-old tradition born in Ha Giang’s mountain markets, made with horse meat, offal, and spices that challenge every sense. In this guide, Phieu Travel walks you through the origins, variations, preparation, and best places to try Thang Co the way locals do.

1. Thang Co – A 200-year-old culinary specialty of the H’Mong people

Thang Co is a traditional stew rooted in the culinary heritage of the H’Mong people in northern Vietnam. For over 200 years, it has been cooked and served at open-air markets and community gatherings, especially in provinces like Ha Giang. Known for its bold taste and cultural significance, the dish remains a distinct part of highland life.

To understand why Thang Co holds such a lasting place in the mountains, we’ll explore its origin, the meaning behind its name, and how different versions have evolved over time.

1.1 The origins 

Thang Co is believed to have originated around 200 years ago, when H’Mong communities migrated from Yunnan into northern Vietnam and settled in provinces like Lao Cai and Ha Giang. Initially, the dish was prepared during major festivals or spiritual ceremonies, often as offerings to ancestors or mountain deities.

Over time, Thang Co was adopted by other ethnic groups such as the Tay, Nung, Dao, , Kinh, and gradually became one of the most recognizable traditional dishes across Vietnam’s northern uplands.

1.2 What does the name “Thang Co” mean?

The origin of the name “Thang Co” remains debated. One theory links it to the Sino-Vietnamese phrase “thang cot,” meaning “bone broth.” Another traces it to an older Chinese term for meat stew. Others believe it derives from the H’Mong word “thoang co,” meaning “pot of water,” or “khau tha,” meaning “meat soup.” 

While no single explanation is universally accepted, all interpretations reflect how the dish has long been understood and prepared by upland communities.

1.3 Different types

According to H’Mong tradition, Thang Co is made from horse meat and various organs, including liver, stomach, intestines, heart…. The ingredients are slowly simmered with traditional mountain spices such as mac khen, cardamom, lemongrass and others to create a rich, slightly sweet, deeply aromatic broth. This is widely considered the most authentic version of the dish.

Over time, other versions of Thang Co emerged due to differences in ingredient availability, local preferences, cost. While the core cooking method remains consistent, each variation brings its own distinct flavor.

• Beef Thang Co: A popular alternative due to its easier sourcing and milder flavor. Beef cooks faster than horse meat and still delivers a hearty, satisfying stew.
• Pork Thang Co: Made with pork meat and organs, this version is simpler and more approachable. It’s commonly served during casual gatherings rather than formal events.
• Goat Thang Co: Known for its strong, gamey aroma, goat meat offers a bolder experience. Though less widespread, it appeals to those seeking deeper flavors.

Phieu Travel often arranges tasting stops in local markets along the Ha Giang Loop, where guests can compare different versions of Thang Co prepared by ethnic households using time-honored recipes.

2. Howis Thang Co prepared?

To prepare this special dish, local cooks separate premium cuts like loin and thigh for sale, then clean the remaining parts such as fat, bones, heart, and others for use in the stew. These ingredients are washed thoroughly to remove odor, then stir-fried in hot fat until they firm up and release aroma.

They are then simmered with a blend of traditional spices including mac khen, cardamom, lemongrass, cinnamon, grilled lime leaves,… and a native herb called dia dien. The seasoning is adjusted by instinct rather than fixed measurement, with each family following its own balance of flavors passed down through generations. The stew is cooked for several hours until the broth becomes thick and aromatic.

Before serving, some cooks add cubes of cooked horse or pork blood for extra texture. Thang Co is typically served hot and enjoyed in small bowls alongside a cup of corn wine.

3. Why many consider Thang Co a “bizarre” dish

To first-time visitors, Thang Co can feel intimidating. The stew carries a strong, earthy aroma, often described as “gamey” due to the use of unfiltered animal organs, especially intestines. Many locals believe the dish tastes best when everything is cooked whole without removing the inner contents, which can be challenging for those unfamiliar with it.

This combination of unfamiliar scent, oily texture, and dark broth has led some travelers to label it a “bizarre” food, much like how durian divides opinion. Yet for those willing to try, it often becomes an acquired taste. What seems unusual at first may quickly become enjoyable after just a few bites.

In recent years, as Thang Co gained popularity among tourists, many vendors have adapted the recipe to suit broader palates. Ingredients are now more thoroughly cleaned, and the flavor is slightly milder, making the dish more approachable without losing its original character.

4. How to enjoy Thang Co the right way

Thang Co is best enjoyed while still hot. In many local eateries and markets across Ha Giang, the stew is kept simmering over low heat throughout the meal. Diners scoop portions into small bowls as they eat, helping preserve both flavor and temperature.

To enhance the taste, locals often add a bit of homemade chili paste for extra heat. The combination of tender meat, rich broth, and spicy kick creates a deeper, more balanced flavor. Some also dip the meat into a salt, pepper, and lime dipping sauce prepared on the side.

This dish is usually served with corn wine, a traditional drink of the Hmong people in Ha Giang. The sharp, warm flavor of the wine helps cut through the strong aroma of the stew and keeps the body warm – especially during cold highland mornings.

Fresh vegetables such as mustard greens or local herbs are often eaten alongside the dish. These lighten the richness of the broth and add freshness to each bite. In some places, Thang Co is served in hotpot style, allowing diners to cook meat and greens together at the table.

5. Where to find the best Thang Co in Ha Giang?

The best place to try Thang Co like the locals do is at the Sunday markets in Dong Van and Meo Vac. These weekly gatherings draw ethnic groups from across the highlands to trade, eat and reconnect.

At the Dong Van market, Thang Co is cooked from early morning in large cast-iron pans. Most stalls serve beef-based versions instead of the traditional horse meat, with customers choosing specific cuts like heart, tail, or intestines. Bowls come with chili, salt, and corn wine on the side. Prices range from 20,000 to 30,000 VND depending on the portion and ingredients.

In Meo Vac, the experience is even more local. A large pot is prepared overnight and divided into smaller pans the next day. The meat is cut into bite-sized pieces and mixed with offal, broth, and sometimes congealed blood. Basic bowls start from 5,000 VND, with meatier servings priced higher.

Most diners crouch beside makeshift tables or sit on low stools, sharing bowls in groups. Vendors serve quickly based on each customer’s request. It is a simple, no-frills meal that reflects everyday life in the northern highlands.

Whether you’re an adventurous foodie or simply curious about highland culture, trying Thang Co in Ha Giang is a journey worth taking. At Phieu Travel, we believe the best way to experience a destination is through its food, its people, and its traditions. Join us in the markets, taste the stew, and discover the stories behind every bowl!