Thắng cố – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Vietnam Region / Locale: Sa pa Servings: Serves 6
Vietnam Region / Locale: Sa pa Servings: Serves 6Thắng Cố is a traditional Vietnamese stew, originating from the northern highland regions of Vietnam. This hearty dish is deeply rooted in the culinary practices of the Hmong people and is typically prepared during festive gatherings. Known for its bold flavors and unique preparation methods, Thắng Cố is a reflection of Vietnam’s rich cultural tapestry. Traditionally, it is made using horse meat and bones along with a blend of aromatic herbs and spices, creating a complex and savory profile that warms the soul.
Ingredients
- Horse meat – 1 kg / 2.2 lbs
- Horse bones – 500 g / 1.1 lbs
- Lemongrass – 2 stalks, bruised
- Ginger – 50 g / 1.8 oz, sliced
- Garlic – 5 cloves, minced
- Star anise – 2
- Cinnamon stick – 1
- Fish sauce – 60 ml / 4 tbsp
- Salt – 2 tsp
- Pepper – 1 tsp, ground
- Chilies – 2, sliced
- Water – 2 liters / 2.1 quarts
Instructions
- Rinse the horse meat and bones under cold water. Cut the meat into large chunks.
- In a large pot, bring water to a boil and add the horse bones. Simmer for 5 minutes, then drain and rinse the bones.
- Return the bones to the pot, add water along with lead anise, cinnamon stick, lemongrass, and ginger. Simmer for 1 hour to create a flavorful broth.
- Add the horse meat into the pot, along with garlic, fish sauce, salt, pepper, and chilies. Continue to simmer for another 2 hours until the meat is tender.
- Adjust seasoning with more fish sauce or salt if needed. Serve hot, garnished with fresh herbs if desired.
Substitutions
- Horse meat -> Beef or lamb
- Horse bones -> Beef bones
- Fish sauce -> Soy sauce
Enhancements in the Next Evolution
- Add some fresh herbs like coriander or Thai basil as garnish for additional freshness.
- Incorporate fermented tofu for a touch of umami depth.
- Use slow cooking or pressure cooking methods for faster meat tenderization.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
