Intended soup ingredients include: Gnenom leaf, rattan sprout, wild egg-plant, fish, meat and other ingredients like fish sauce, chilly, pepper, salt, seasoning and sugar,… Before cooking, local people cut a long bamboo tube with well whittling for keeping the soup broth not to flow out.
Choosing bamboo tube is a secret, if selected trees are too old, they will be cracked, and if too young, the soup will not be good,… after processing the above materials, set the bamboo tube on fire with the pipe up as to keep the broth in. While cooking, we both spin the tubes and use a chopstick to retract the soup’s components all together, move slightly as to let the steam comes out. Soup is good or not depends on two above things. Perhaps it is this movement that soup called so. Normally, a bamboo tube for making “Thut soup” is about 0,5 meter long. During festivals or ceremonies, the local people make more cooking tubes. It takes between 60 to 90 minutes to cook. When the soup is ready, it is prepared on banana leaves or bowls as it will become thick and soft, its taste is mixed of bitter, spicy, nutty flavour and fat,…
