Thut soup, also known as thuc soup, is a traditional dish deeply rooted in the daily lives of the S’tieng and M’Nong ethnic communities in Bu Gia Map National Park, Binh Phuoc Province.
This unique dish is made from at least ten natural ingredients, including shrimp, small fish, crabs, young sponge gourds, their male flowers, buds, and shoots, and various forest vegetables like bep leaves (Gnetum gnemon L.), bitter eggplant, wild bamboo shoots, and other distinctive spices.
The name “thut soup” originates from its special cooking method. Traditionally, the cook prepares the soup in bamboo tubes collected from the forest, using chopsticks to stir and soften the ingredients. The bamboo tube is cooked over medium charcoal heat, frequently tilted and rotated to avoid spilling. As the mixture simmers, the cook uses a large bamboo chopstick to mash the ingredients until they reach a thick consistency. Finally, a touch of seasoning, such as salt, chili, and herbs, is added to complete the dish.
For visitors to Binh Phuoc, tasting thut soup offers an authentic glimpse into the culture and culinary heritage of the local ethnic groups, capturing the flavors of the mountains and forests. It evokes a deep connection between nature and humanity.
Thut soup has also been recognized as one of Vietnam’s 121 signature dishes.
