Top 10 Traditional Dishes of the Mường Ethnic Group

The Hòa Bình region, home to the Mường people, is not only known for its stunning natural beauty but also for its rich culinary culture that captivates the hearts of many. In addition to local specialties like wild vegetables, bitter bamboo shoots, free-range chicken, smoked meat, and glutinous rice, the Mường people offer a remarkable dish – the Grilled Boiled Pork, which leaves a deep impression on anyone who tries it. This traditional dish features pork from free-range pigs, which are carefully roasted to a golden brown, and then cleaned, with the skin scraped off, before being hung to drain blood. The pork is then boiled over a wood fire until tender and served sliced on fresh banana leaves.

It’s typically eaten with a special seasoning made from roasted salt and crushed Dổi seeds. When you taste the dish, the sweetness of the pork, the crispiness of the skin, the richness of the fat, the fragrance of the banana leaves, and the distinctive taste of Dổi seeds all combine for an unforgettable experience.

Anyone who enjoys this dish will never forget its full-bodied, mouth-watering flavors.

The culinary culture of the Mường people has long been rich and diverse, not only in the unique dishes but also in the variety of beverages, which are crafted with great care and creativity. One such drink is Rice Wine, a traditional beverage that has become an integral part of Mường culture. Loved for its distinctive, aromatic flavor, rice wine is a source of pride for many in the Mường community. In the Mường language, it is known as 'rjão tjỏng' (meaning 'sealed wine'). While the exact origins of the drink are unknown, it has been used for various purposes, from family gatherings and celebrations to special occasions such as weddings, housewarmings, and festivals. According to Mường artisans, the process of making rice wine is an intricate art that requires great precision and skill. The primary ingredient used is black sticky rice, which gives the wine a rich, fragrant taste and a higher yield than other types of rice. The rice is milled, not pounded, to ensure that the fermentation process is smooth and that the wine is not overly thick or difficult to consume. After soaking the rice overnight, it is mixed with the rice husks, boiled thoroughly, and then spread out to cool. Once the rice is still warm, a special fermentation starter made from wild herbs, roots, and bark is added and the mixture is wrapped in banana leaves and left to ferment. During summer, it ferments for about 24 hours, while in winter, the process takes longer. The fermented wine is then stored in clay jars, sealed tightly, and covered with layers of banana leaves. The jars are coated with wet ash to keep the wine sealed tightly. The longer the wine is allowed to ferment, the better the taste. After about five days, the wine is ready to drink, but it reaches its best flavor after three months or more. In some cases, rice wine is even aged for up to three years before being enjoyed. With age, the wine becomes even richer and more refined, and the fermented residue is replaced every six to seven months, leaving only the clear, flavorful liquid. Rice wine aged for three years or more is considered the finest of all.

The culinary traditions of the Mường people are rooted in simple, rustic dishes that capture the essence of the mountains, rivers, and forests, such as meat, fish, bamboo shoots, and wild vegetables. One dish that is a must-mention is Sour Bamboo Shoot Chicken Soup. Especially during the cold winter months, this dish, with its light sour flavor and tender chicken, is the perfect comfort food. Sour bamboo shoots have long been a staple in Mường cuisine, and it is a dish that carries the authentic flavors of the region. The unique combination of tender chicken and sour bamboo shoots has made this dish a beloved favorite among the Mường people.

To make this dish, selecting both the bamboo shoots and chicken is crucial. Free-range chickens, weighing between 0.8 – 1 kg, are preferred. After being cleaned and gutted, the chicken is cut into small pieces and marinated with sour bamboo shoots (the longer the bamboo shoots are fermented, the better) along with spices for about 20 to 30 minutes to let the flavors meld. The chicken is then slow-cooked over a wood fire for 1-2 hours, allowing the chicken and bamboo shoots to become tender. Afterward, roasted and crushed Dổi seeds are sprinkled on top for extra flavor. When served, the tender chicken, sour bamboo shoots, and the distinctive taste of the Dổi seeds blend together beautifully.

In Mường culture, this dish is often served with various local greens, such as papaya leaves or wild mustard. The bitterness of the papaya leaves combined with the spicy notes of wild mustard, alongside the rich flavors of the sour bamboo shoots and chicken, creates a wonderfully unique taste that is also believed to be good for health.

Grilled Pork Wrapped in Pomelo Leaves is a simple yet deeply meaningful dish that reflects the Mường people's rich culinary heritage. The ingredients for this dish are easy to find and consist of a blend of wild herbs and garden-grown plants.

The star of the dish is the Mường-raised pig, known for its lean, firm meat with minimal fat. The pork is usually cut from the belly, which has both lean and fatty portions. After cleaning, the meat is allowed to dry. Though called ‘chả’ (a type of patty), Mường people prepare the pork in two ways: either finely minced or sliced thinly and marinated with spices.

The marinade includes a variety of wild seeds, aromatic herbs, and spices, such as Dổi seeds, Sẻng seeds (also known as Mắc Khén), betel leaves, elderberry, Vietnamese coriander, perilla, and mint, all of which are either gathered from the forest or the home garden. The Mường people also add a touch of fish sauce and MSG to intensify the flavor.

Once the pork has absorbed the spices, it is wrapped in pomelo leaves, ready to be grilled. The dish is best enjoyed fresh off the charcoal grill, still hot with the scent of pomelo leaves filling the air. The crispy pomelo leaves create a unique texture as they crunch in your mouth, while the tender, sweet pork inside adds a delightful contrast. As the fat from the pork renders while grilling, it infuses the meat with a rich flavor, balancing the slight bitterness of the pomelo leaves. The intense aroma of the pomelo leaves mixes beautifully with the spices, creating a fragrant and memorable eating experience. A slight bitterness from the leaves, spiciness from the seeds, and the natural sweetness of the pork come together, making this dish a unique signature of Mường cuisine. Not only is this dish a delicious treat, but it is also considered by the Mường people to have medicinal properties, aiding digestion and helping to regulate blood pressure.

This dish is one of the most beloved specialties of the Mường people, highly favored by visitors. The buffalo meat is first grilled over a charcoal fire, allowing it to absorb a smoky aroma, before the fur is scraped off and the skin is softened through a slow simmering process. The meat is then cut into small pieces and placed into a pot along with rice and Lồm leaves, which give the dish its unique mountain flavor. The buffalo meat with Lồm leaves offers an unforgettable taste, with a distinctive blend of savory richness and earthy notes from the wild.

The buffalo meat is first charred over a large charcoal stove, then thoroughly cleaned and softened by simmering the belly skin. After the meat is cut into bite-sized pieces, it is placed into a pot to cook with broken rice and the signature Lồm leaves. The slow cooking process allows the meat to absorb the flavors of the rice and leaves, creating a harmonious, deeply aromatic dish.

Once the dish is ready, the tender, flavorful buffalo meat combined with the tangy taste of Lồm leaves makes for a mouthwatering experience. The hearty meat and the subtle sourness from the leaves come together perfectly, leaving an unforgettable taste that anyone who has tried it will remember fondly.

In the Mường people’s festive feasts (especially during Tết), Steamed Fish with Bamboo Shoots, known locally as Cá Ốt Đồ, is a dish that never fails to appear. The preparation process is similar to that of steamed fish in other regions, but with a notably longer cooking time. The Mường people use a steaming pot called an ‘Ốt,’ which resembles a traditional steaming basket for rice, and the fish is cooked by steaming for up to 12 hours.

Freshly caught fish are cleaned by removing the scales and gutting them, then thoroughly salted to remove any residual slime. The fish are then marinated for about 30 minutes with a mix of salt, pepper, ginger, lemongrass, chili, and Dổi seeds. Afterward, they are combined with a generous amount of bamboo shoots, wrapped in banana leaves, and placed in the steaming pot.

As the fish slowly steams, the rich aroma of smoky wood blends with the enticing fragrance of the fish and the seasoning, infusing the meat with the distinctive flavors of the forest. The ideal result for this dish is tender fish, thoroughly cooked yet still holding together, with the bamboo shoots and spices absorbed into the fish. The combination of soft, sweet fish and the earthy tang of bamboo shoots creates a memorable taste. The dish is considered perfect when you can even chew the bones, enjoying a savory, flavorful experience from start to finish.

In Vietnam’s S-shaped land, every ethnic group brings its own unique, diverse, and vibrant cultural flavors. Among these, the Mường people, numbering over a million, have shaped a culture that is both humble and captivating. The richness of Mường culture is reflected in many aspects, particularly through their food.

The cultural uniqueness of the Mường is not something vast or difficult to grasp—it’s evident in the flavors of their dishes. Iconic foods such as ‘quéch’, ‘ngách lưỡi’, ‘banh nẳng’ (Pẻng năng), pickled fish, and the exceptional Pẹng Goẹng all showcase this beautiful heritage.

The primary ingredient of Pẹng Goẹng is wet rice flour, which is mixed with small fish (caught from ponds or streams) that have been finely chopped and stir-fried multiple times in a pan. The dough is then wrapped in banana leaves and steamed until cooked. Traditionally, this dish is made for special occasions like ancestor worship ceremonies or community festivals, making it a symbol of Mường hospitality and celebration.

Every year during the Lunar New Year, the Mường people in Thanh Sơn prepare for a festive season filled with warmth and joy. Along with traditional treats like 'Bánh Chưng', 'Bánh Mật', peach blossoms, sugarcanes, and a fruit platter, one essential food that never misses the Mường New Year celebration is Pẻng Năng. These sticky rice cakes are also placed on ancestor altars as an offering of respect and gratitude.

Locally, Pẻng Năng is also known as Bánh Tro or Bánh Gio, a dish passed down through generations. Despite its simplicity, the preparation process is detailed and requires great care. The cake is made primarily from glutinous rice and 'nẳng water'. The preparation of this 'nẳng water' is critical to ensuring the cakes turn out soft, chewy, and visually appealing. In different regions, the preparation of this water may vary.

The Mường of Thanh Sơn make their 'nẳng water' from various plants such as the banyan tree, 'mòm' tree, 'ò é' tree (with red tips), and castor oil plants. When these plants are dried, burned to ash, and mixed with limewater, the result is a liquid that imparts a distinctive flavor to the rice cakes. To test the water’s quality, one would dip a piece of betel nut into the mixture for about 15-20 seconds and check if the liquid turns red. For the rice cakes, only freshly harvested glutinous rice is used, washed clean, and soaked in the prepared 'nẳng water' for 2-3 days before being wrapped.

The wrapping material is usually chít, dong leaves, or banana leaves, but the best cakes are those wrapped in chít leaves.

Pẻng Năng is also considered a medicinal food, known for aiding digestion and curing hangovers. When you taste this cake, you experience the earthy flavors of the land, subtly enhanced by the sweet aroma of honey. Those who have the opportunity to visit Thanh Sơn and try this special cake are sure to leave with lasting memories, as it encapsulates the simplicity and warmth of Mường hospitality.

Fermented fish, or Cá ướp chua, is a distinctive dish that plays a central role in the traditional food culture of the Mường people in Hòa Bình during festivals and celebrations. To prepare this dish requires great skill, effort, and patience.

First, the fish is cleaned, gutted, and the head and tail are removed. Smaller fish are cut into two or three pieces, while larger ones are chopped into chunks about the size of two or three fingers. Once the fish is dried, it is placed in a clean container and seasoned with a generous amount of salt, some leftover rice, and a bit of rice wine yeast, depending on the amount of fish. Everything is mixed together, then placed in a jar, which is sealed tightly with fresh banana leaves that are lightly charred. The jar is bound with string, and it’s essential to check regularly to make sure the seal is intact, replacing any torn leaves as necessary. After 10 to 15 days, the jar is opened to check the fish’s progress. If the fish has developed a sour smell, the fermentation is successful. If not, a bit of warm salted water can be added and the jar placed near a fire to help with fermentation.

The fish is then mixed with roasted, crushed corn kernels, galangal slices, and chopped onions. This mixture is placed back into the jar, resealed with banana leaves, and the jar is tightly closed with string. The mouth of the jar is then covered with ash paste for an even tighter seal.

The fermented fish can be enjoyed in many different ways. If left to ferment for 3-6 months, it can be eaten directly, or it can be wrapped in castor bean leaves and grilled on a skewer over charcoal. It can also be used to make soups.

Fermented fish is a symbol of the Mường people’s connection with the land, the mountains, and the sky. Eating this dish is not just about savoring the unique flavors; it also reflects the deep sincerity and affection the Mường people have for their environment. Fermented fish has become a unique cultural mark of the Mường people, a “signature dish” that embodies the delicacy and refinement of their culinary heritage.

The Rau Dâu Cake, a creation of the Mường people, is a beloved specialty of Hòa Bình. Known for its refreshing taste and health benefits, this dish has become a signature food item. The key ingredient is Rau Dâu, a rare herb that grows naturally in cold, moist environments near stream beds, making it difficult to cultivate.

Locals believe that Rau Dâu Cake is an ancient traditional dish and a prized delicacy of Hòa Bình. It is most commonly enjoyed during the Lunar New Year, but remains popular year-round due to its unique flavor and health properties. To obtain the fresh, aromatic Rau Dâu leaves, people often journey deep into the mountains, trekking for hours along streams to find the perfect harvest.

The scarcity of this wild herb means that even visiting guests may struggle to taste the dish unless they notify the hosts in advance. This rarity adds to the allure of Rau Dâu Cake, making it a coveted delicacy that reflects the deep connection the Mường people have with their natural surroundings.