Mountain goats of the rocky plateau of Tuyen Quang

On the rugged limestone slopes of Tuyen Quang’s rocky plateau, where only weeds and shrubs seem able to survive, herds of hardy mountain goats cling to the rocks, climbing steep paths in search of food. Unlike goats raised in lowland farms, these goats roam freely across jagged karst hillsides, grazing on wild grass and leaves, and drinking from cool mountain streams. They grow entirely in nature, without confinement or industrial feed.

A dish from goat of the rocky plateau of Tuyen Quang.

Therefore, highland communities craft dishes rich in the culinary identity of the rocky plateau. Among the most celebrated is goat rare with lime, where the meat is singed over rice-straw flames, briefly boiled, thinly sliced, then mixed with lime juice, ginger, lemongrass, chili, wild lime leaves, and, most importantly, mac khen and hat doi - two spices considered the soul of mountain cuisine. The dish offers a balance of tangy lime, the numbing heat of local spices, and the natural sweetness of young goat meat.

Another specialty is goat steamed with perilla leaves. The meat is marinated with ginger, lemongrass, and corn wine, layered between perilla leaves, and gently steamed until tender. The fragrant herbs not only mask any gamey scent but also provide medicinal warmth, like a traditional herbal remedy.

As night falls, a steaming hot pot of herbal goat is a comforting choice. The broth, simmered from goat bones with angelica root, Chinese yam, jujube, goji berries, longan, ginger, lemongrass, and corn wine, is served with wild greens, bamboo shoots, or local mustard greens. Highland cooks use no artificial flavoring, trusting that herbs and slow simmering yield a deep, natural sweetness.

Mountain goats of Tuyen Quang’s rocky plateau are more than just a source of nutritious food. They are a symbol of the harmonious blend between nature’s ruggedness and local wisdom, enriching the culinary heritage of Vietnam’s northern highlands.

Hoang Anh