In the daily meals and festive gatherings of the Thai ethnic people in Thanh Hoa, a unique and flavorful soup takes center stage.

The buffalo skin taro soup, known for its rich aroma and silky texture, is a cherished dish that has been passed down through generations.

Thanh Hoa province is home to a variety of well-known delicacies, such as fermented pork rolls, shrimp cakes, and rice cakes. However, few people outside the region are familiar with the buffalo skin taro soup, a dish deeply rooted in the culinary traditions of the Thai people. This soup, considered a specialty of the highlands, is a staple in many households.

According to the Thai community in Son Thuy commune, Quan Son district, buffalo skin soup has been enjoyed for centuries.

However, not every household has access to buffalo skin. The preferred type is dried buffalo hide, which is preserved by hanging above the kitchen fire, allowing it to be stored for a year or longer.

Due to its tough texture, buffalo skin requires meticulous preparation. First, the dried hide is grilled over an open flame for 15-20 minutes, then quickly blanched in boiling water for 2-3 minutes. The outer soot layer is then scraped off, and the skin is thoroughly cleaned.

Once the buffalo skin is prepared, it is chopped into bite-sized pieces and slow-cooked for six to eight hours until tender. When it reaches the right consistency, taro leaves - both the stalks and the leafy portions - are added and simmered until they dissolve into the broth. To achieve the dish’s signature thickness, glutinous rice flour is incorporated.

The sticky rice is soaked for about 30 minutes, drained, and finely pounded before being mixed into the soup. As the final step, various seasonings such as mak khen (a type of indigenous pepper), black pepper, wild betel leaves, fish sauce, and salt are added to enhance the dish’s distinct flavors.

According to locals, buffalo skin taro soup is not only a daily staple but also a must-have during festive occasions such as Tet (Lunar New Year). Depending on individual preferences, some people even add pịa - a fermented digestive extract from buffalo or cow intestines - to enrich the soup’s umami depth.

Traditionally, this dish was mostly prepared in winter or on rainy days, when its warmth and comforting texture provided nourishment against the cold.