Highland horse meat specialties

Under the skillful hands of ethnic minority communities in Tuyen Quang, horse meat has been transformed into unforgettable dishes that leave a lasting impression on anyone who tastes them even once.

A pot of horse offal on cold winter days.

Thang Co (Horse offal)

When it comes to horse-based cuisine, it is impossible not to mention ‘thang co’ (horse offal), the soul of highland markets. The dish is made from cleaned horse meat and offal, cut into cubes, seasoned with spices, and simmered until tender in a large cast-iron pan. The broth is dark brown, rich and fatty, infused with the distinctive aroma of traditional herbs such as cinnamon, star anise, cardamom, and galangal. In the biting cold, sitting beside a steaming pan of ‘thang co’, diners can savor the natural sweetness of the meat, the nutty richness of the offal, and the numbing spiciness of ginger and lemongrass.

Stir-fried horse meat with H’mong mustard greens

If ‘thang co’ is a dish meant for communal gatherings, stir-fried horse meat with chayote greens reflects the simple, rustic elegance of a family meal.

Fresh horse meat, taken from the tenderloin or shank, is thinly sliced across the grain and marinated with garlic, ginger, and a splash of rice wine. H’mong mustard greens - a highland vegetable known for its mild bitterness and crisp texture - are washed and cut into sections. The cooking requires high heat and quick hands so that the meat is just cooked through, retaining its tenderness and sweetness, perfectly balanced with the clean, slightly bitter taste of the greens.

This dish is best enjoyed hot with fragrant, sticky upland rice. The bold sweetness of the horse meat contrasts with the sharp bitterness of the greens, ending with a lingering, pleasantly sweet aftertaste on the palate.

Bamboo-tube grilled horse meat

Bamboo-tube grilled horse meat is a dish that demands meticulous preparation and refined selection of ingredients. Fresh horse meat is cut into bite-sized pieces and mixed with ‘mac khen’, ‘doi’ seeds, wild chilies, and finely chopped lemongrass. The mixture is then tightly packed into young bamboo tubes, sealed at both ends with banana leaves, and grilled over glowing charcoal. The heat from the bamboo releases natural juices that permeate the meat, keeping it moist and preventing it from burning or drying out.

As the bamboo chars, the aroma of the meat blends with the scent of fresh bamboo, spreading irresistibly through the air. When the tube is split open, the tender, juicy pieces of horse meat, fragrant with the numbing spice of ‘mac khen’, are enough to win over even the most discerning diners.

Highland horse meat cuisine is not merely about nourishment; it embodies the heartfelt spirit of mountain communities. In the spring of 2026, make a journey to the highlands at least once to be “intoxicated” by the sweetness of horse meat and the warm, generous hospitality of the highland people.

Hoang Anh