Thut Soup of Mnong People

According to the village elders, Thut Soup remains a significant traditional dish for the M'Nong ethnic group, deeply rooted in their cultural heritage. Legend has it that when laborers first cultivated rice fields, they would have their meals right where they worked to maximize efficiency. This practice led to the creation of Thut Soup, where they would place rice and various ingredients into bamboo pipes for convenient dining.

In years past, during festivals or when hosting honored guests, M'Nong girls would venture into the forests to gather fresh ingredients for Thut Soup. Today, these ingredients are much more accessible and can be found in local markets, with at least ten different elements essential for this flavorful dish, including dried buffalo skin, Nhip leaves, bitter eggplants, and green peppers.
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To prepare Thut Soup, dried buffalo skin is first grilled to soften its texture. Cane sprouts are then peeled and chopped into smaller pieces. Traditionally, the pipes were crafted from the wood of the Lo O tree; however, these days, metal pipes are more commonly used for cooking.

Those who experience this unique dish will not only savor its distinctive flavors but will also gain insights into the culture of Tay Nguyen and its rich culinary artistry.