Au tau porridge Cháo ấu tẩu
Rice porridge cooked with the ấu tẩu tuber, soaked in rice water and simmered for hours, with sticky rice and pork hock or minced meat. It tastes bitter first and sweet after, and comes hot on cold days.
Food tours Au tau porridge Search a food tour or a cooking class for this dish.
Search on KlookTaste
Bitter first, like tam thất, then a sweet finish.
Rich, with only a little bitterness, in the Mong pot. It began as a cold remedy and became a specialty.
How to enjoy it
The Mong soak the tuber in rice water, simmer it about 4–5 hours, puree it, and cook it with bone broth and yellow-flower sticky rice mixed with a little ordinary sticky rice. It comes with minced lean meat, salt, pepper, and scallions.
Another pot soaks the peeled tuber overnight, simmers it soft, and cooks it with good ordinary rice, pounded sticky rice, and a stewed pork hock. A large pot uses only a few tubers, and egg, scallion, and perilla go on at the table.
A third stews the tuber, once its toxin is removed, with fragrant upland sticky rice and minced meat or pork hock, finished with scallion, coriander, and pepper.
Where to try it
On the plateau and in Đồng Văn, hot, in a bowl.