Chao au tau

Chao au tau is a unique and famous dish of Ha Giang, often enjoyed by locals in the evening to keep warm. Its main ingredients include sticky rice, pork leg, egg, and especially au tau root – a poisonous tuber that must be carefully prepared. Before cooking, the au tau root must be soaked and stewed for hours to eliminate toxins. The porridge has a rich, nutty flavor from the egg and meat, with a slightly bitter note from the au tau. It’s not only a dish but also considered a folk remedy for better sleep and improved health.

When served, the porridge is topped with pepper, green onion, and coriander, creating a harmonious and appetizing aroma. A hot bowl of au tau porridge on a chilly highland evening brings warmth and a true mountain experience. In Ha Giang, this dish is commonly found at roadside stalls or night markets. It also reflects the skill and long-standing knowledge of the ethnic communities who transform a toxic ingredient into something nutritious. Their culinary wisdom adds cultural depth to the dish.

Au tau porridge is not just comforting but also a distinctive symbol of Ha Giang’s culinary identity. Its flavor leaves a lasting impression on anyone who tries it. Locals often prepare it for the sick or for recovery after hard work. It represents care and tradition in the cuisine of Vietnam’s northern highlands. Visiting Ha Giang without trying au tau porridge means missing the soul of this region’s food culture.