Sapa Vietnam is favored by nature with beautiful natural landscapes with terraced fields winding along the mountainside, cool and pleasant climate all year round. Traveling to Sapa, in addition to a variety of grilled dishes, there is also a unique culinary specialty, Thang Co. However, not everyone can eat Thang Co, because the original ThangCo is made from a horse, even the large intestine is “not very clean”. ThangCo is a traditional dish of the H’Mong people, originating from the mountains of Ha Giang in the Northeast and gradually being favored by all ethnic minorities in the Northern mountainous areas. Hanoians are proud of pho, Saigon people are proud of broken rice, the people of the Northwest are also proud of their Thang Co dish.
Thang Co Sapa has now returned to the lowlands,
Thang Co Sapa has now returned to the lowlands, where restaurants and pubs are located. However, Thang Co was cleaned too much, leaving many things in the horse’s internal organs. Parts of the small intestine, large intestine, heart, kidney, throat, lungs, etc., were all removed. Strictly speaking, Thang Co in the lowlands has a sweet taste, not as bitter as the one in Sapa Vietnam. Connoisseurs of food, when enjoying this dish of thangco, feel the lack of a wonderful aftertaste of highland cuisine. The dishes of each region often have their own distinctive features and identities of the indigenous people. So is Thang Co Sapa, it seems to exude the warmth and hospitality of the people in the high mountains of Sapa and leaves an unforgettable impression in the hearts of every visitor when arriving in this land.
The pots of ThangCo at the highland markets in Sapa Vietnam are usually very large, enough for several dozen people to eat. The bowls of Thang Co are served to diners from large pans filled with lean meat, fatty meat and viscera. The clean processed horse organs are fragrant, crispy, and mixed with the pungent smell of dipped vegetables such as mustard greens, cabbage, hot pot, etc., dipped with a special dipping sauce made from Muong Khuong chili peppers. The original Thang Co of the ethnic people in the markets is often a bit difficult to eat, but in the restaurants, the ThangCo has been modified a lot to suit the Kinh’s taste.
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