(TITC) – Amid the rapid urban rhythm of Vietnam’s capital, where modern buildings rise one after another, there still exists a humble craft that preserves the rustic essence of the countryside, the traditional tofu-making trade of Mo Mai Dong Village. Located in Hoang Mai District, Hanoi, Mai Dong has long been renowned for its soft, ivory-white tofu, delicately fragrant and nutty, a simple yet refined dish cherished by generations of Hanoians.
According to village elders, the tofu-making tradition in Mai Dong dates back several centuries, passed down through many generations. The name “Mo Tofu” (Đậu Mơ) originates from the old Mo Market, where villagers once brought their freshly made tofu to sell each morning. Over time, word of its exceptional quality spread, and “Đậu Mơ Mai Động” became a beloved brand familiar to every Hanoian. Though the old market has changed with the times, the tofu’s authentic flavor remains – a living witness to the city’s evolving history.
Producing perfect tofu requires both skill and heart. Every step, from choosing plump soybeans, soaking them to the right consistency, grinding, filtering the milk, boiling it precisely, to curdling it with natural sour water or light vinegar, must be done with care and experience.
Đậu Mơ is famous for its simple yet captivating flavour (Photo: TITC)
The secret of Mai Dong artisans lies in their delicate balance of temperature, acidity, and timing. When done right, the tofu emerges with a pure white color, a gentle aroma, and a creamy yet light taste. When fried, it turns golden and crisp on the outside while remaining soft and tender inside, irresistibly delicious in its simplicity.
Beyond its culinary appeal, Mo Mai Dong tofu carries deep cultural meaning. It reflects the industriousness, creativity, and dedication of Hanoi’s working people, while adding richness to the city’s diverse gastronomic heritage. In Vietnamese homes, a plate of fried tofu or tofu in tomato sauce is not just food, it is a taste of home, evoking warmth, nostalgia, and the quiet charm of rural life.
Photo: TITC
Urbanization has brought challenges to the craft: shrinking production spaces, stricter hygiene standards, and more demanding markets. Yet, many households in Mai Dong remain steadfast, modernizing equipment and improving production methods while preserving the traditional essence of their craft. Some families have even registered local trademarks and expanded distribution to supermarkets and restaurants, ensuring that “Mo Mai Dong Tofu” continues to hold its place in Hanoi’s culinary scene.
Photo: TITC
For those seeking to rediscover Hanoi’s authentic traditions, a visit to Mai Dong Village offers a rare experience. Visitors can watch artisans at work, shaping fresh tofu by hand, and taste the warm, silky đậu Mơ straight from the mold. The soft, refreshing flavour lingers gently, a reminder of Hanoi’s past, where craftsmanship and simplicity defined everyday life.
Mo Mai Dong tofu is more than just a dish; it is a symbol of perseverance and pride, the flavour of the countryside preserved in the heart of the city. Through each tender block of tofu, one can taste the devotion of its makers and feel the enduring spirit of Trang An culture: humble, refined, and timeless.
Photo: TITC
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