Sour soybean dish of H’mong people.

The main ingredient of the dish is soybeans grown on the hills. In the harvest season, soybeans are dried and then soaked for 6 hours, then put in a stone mortar to grind finely.

Next, the H'mong people harvest 'thom lom' leaves (a wild vegetable having sour taste) and cooks them and then filter the water to cool.

Pour sour water into the soy flour and then let it simmer on low heat and put mustard plan. This is an important step that determines the success of the dish. The maker must calculate the amount of water just enough for the bean powder to precipitate, giving off a gentle fragrance.

After a few hours, the sour soybean is precipitated as food. It can be stored for 2-3 days. Sour soybean dish can be made into soup or dried beans. It is served with 'men men' or hot rice.

Currently, H'mong households in Khuoi Ma, Na Mo (Hung Lơi Commune) still often make this dish to eat every day.