Top 10 Famous Products from Hung Yen Province

For centuries, Ban Soy Sauce from Hung Yen has been a delicacy reserved for royalty. Today, it continues to be celebrated widely and has become a favorite dipping sauce that captivates many. Made from simple, natural ingredients such as yellow flower sticky rice, soybeans, and salt, Ban soy sauce uses materials that are commonly found in the rural areas of Northern Vietnam.

The preparation process is straightforward yet requires precision. Ban soy sauce is made through three main steps: steaming sticky rice, fermenting the soybeans, and drying (fermenting the sauce). Ban Soy Sauce from Hung Yen has a complex flavor that is difficult to describe, with a rich consistency and a delightful sweet taste that lingers.

Ban soy sauce can be used as both a dipping sauce and a seasoning for dishes. While society has evolved and countless new foods have emerged, Ban soy sauce remains a cherished condiment in many rural Northern Vietnamese households, especially in Hung Yen.

When people think of Hung Yen, they immediately associate it with Longan Nhãn, a prized fruit once served to the royal court. Known as the capital of longan varieties, Longan Nhãn is not just a valuable product but also a source of immense pride for the people of Hung Yen.

Each year, the longan trees bloom after the Lunar New Year, and by late August to early September, the Longan Nhãn harvest in Hung Yen is in full swing, with clusters of fruit hanging heavily from the branches. Visiting Hung Yen during this season, visitors will be overwhelmed by the sight of longan everywhere—from homes to markets. Longan Nhãn from Hung Yen is large and round, with a dark yellow skin that is mostly smooth, thick flesh, small dark seeds, and a fragrant aroma that’s unforgettable. Its natural sweetness is perfectly complemented by a pair of fleshy segments nestled together at the bottom.

As a famous delicacy of Hung Yen, Longan Nhãn is highly valued not only for its economic importance but also for its nutritional benefits. Today, Longan Nhãn can be found throughout Vietnam and is even making its way into international markets.

'When leaving, remember your wife and children - When returning home, don’t forget the famous Phuong Tuong Braised Frog.' This saying from Phuong Tuong village in Tien Lu district, Hung Yen province, reflects the deep connection the locals have with this traditional dish. Despite being a simple, rustic meal, it has been elevated to an art form in Vietnamese cuisine. Preparing the frog requires great care. First, it is washed thoroughly using bamboo leaves, lime water, and salt to remove all impurities, followed by rinsing with vinegar to get rid of any remaining slime.

The frog can be cooked in two different ways. For the stuffed frog dish, the skin must be carefully removed, from the mouth down to the feet, keeping it intact. The frog meat is finely chopped, mixed with dried tangerine peel, wood ear mushrooms, shiitake mushrooms, pork belly, and eggs, along with seasonings like pepper, chili, and MSG. The mixture is then pounded into a smooth paste like sausage filling, stuffed back into the skin, being careful not to overstuff it. The frog is placed on a plate to resemble a live frog and then steamed. Just before serving, beaten eggs are poured over the frog to create a flower-like texture. The dish is then sliced and served with fish sauce and pepper. Once you’ve tasted it, the unforgettable flavor of this local specialty will stay with you forever.

The braised frog dish, on the other hand, involves cleaning and gutting the frog, leaving only the skin. The frog is then gently hammered to soften the bones while keeping it intact. The seasoning mix includes fermented rice, dried tangerine peel, wood ear mushrooms, pepper, shrimp paste, and a little pork fat. After marinating for about half an hour, the frog is wrapped with string and cooked in a pot with bamboo shoots and pork belly. The key is to cook it slowly, allowing the frog and broth to simmer until the liquid thickens, turning a deep golden color, with the rich aroma filling the air. When served, the frog is tender and the broth is a sticky, honey-like consistency with a delightful fragrance.

For centuries, Gau Village Sticky Rice Cake (from Cuu Cao, Van Giang district, Hung Yen province) has been a staple alongside dishes like Truong Xa wine and Bun sauce, solidifying its place in the region's culinary culture. Though the exact origins of the sticky rice cake-making tradition in Gau Village are unclear, it is known that every year during the ancestor worship rituals, the people of Gau Village gather to pound sticky rice and shape these cakes. Based on the ancient Lang Lieu cake of the Hung Kings, the Gau Village sticky rice cake has been crafted into a distinctive and flavorful treat over generations.

The rice used for the cake must be grown in Gau Village’s fields, soaked in the village's well water, and then carefully molded by the skilled hands of local women. The process of making the cake's filling is meticulous as well. It starts with selecting high-quality green beans, which are soaked in warm water, cleaned thoroughly, and steamed until tender. Once mashed into a smooth paste, the filling is ready for use.

The local cultural essence shines through in every bite. When you see the white cakes stacked neatly in baskets, nestled on green banana leaves, it evokes the simple, yet powerful connection between the rice grain and the land, offering a taste of the earth's natural flavor.

Lotus Seed and Longan Sweet Soup from Pho Hien (Hung Yen) was once a royal dessert. The key ingredients of this royal dish are fresh lotus seeds and longan fruits from Pho Hien, a variety known for its fragrant, plump flesh, and crisp, sweet taste. While the process of making this soup is relatively simple, it requires great skill, especially when it comes to separating the longan's flesh. Traditionally, skilled cooks use a sharp, pointed knife, similar to a betel nut cutter, to carefully remove the longan flesh without tearing it. This ensures that the lotus seed is perfectly encased in the longan, allowing the flavors to meld beautifully.

Although other regions also prepare lotus seed and longan soups, none compare to the version from Hung Yen, known for its distinct and delightful taste. The women of Hung Yen are especially renowned for their expertise in crafting this sweet soup. If you visit Pho Hien during the autumn season, don't miss the chance to try this beloved local delicacy.

Phung Cong Rice Cake, also known as 'Banh Rang Bua' or 'Banh Te', is made from glutinous rice flour. This traditional cake originates from Ben village, Phung Cong commune, Van Giang district, Hung Yen province. The name 'Banh Rang Bua' comes from its resemblance to the teeth of a plow used in rice fields. This cake has been made for generations, and to create a perfect batch, one must use high-quality rice grown in Phung Cong, known for its fragrance, stickiness, and sweetness.

The cake's outer layer is crafted from a special variety of rice called 'tam xoan' or 'tam lim'. After soaking for 3-4 hours, the rice is cleaned and ground into a fine powder. The filling consists of finely diced pork, shallots, fish sauce, dried shrimp, and a blend of spices. The mixture is stir-fried until just cooked, then combined with wood ear mushrooms, pepper, and chopped scallions. Each step in the preparation of Banh Rang Bua requires careful attention to detail and precision.

Phung Cong Rice Cake has a dry, non-sticky texture when peeled, and can be served with chili sauce, fish sauce, or any condiment of your choice. The first bite reveals a delightful crunch followed by a chewy consistency, something not found in other rice cakes. The fragrance of freshly cooked rice, the aroma of shallots, the sweetness of the pork, and the crunch of mushrooms all blend together beautifully. Anyone who tries it once is sure to remember its delicious taste for years to come.

When it comes to special dishes from Hung Yen, one immediately thinks of the famous Phu Xui Pork Skin Sausage (from Thuy Loi commune, Tien Lu district). This delicacy is an essential part of the traditional Tet feast in Hung Yen. Its unique name 'Giò Sầm Sật' reflects its crunchy texture, and it is especially delicious when served as a snack with drinks. The main ingredients are pig skin, lean pork, and high-quality fish sauce. After cleaning, the pork skin is boiled and sliced thinly, then combined with finely ground lean meat and mixed with spices to allow the flavors to meld.

Once cooked and cooled, the sausages are wrapped in banana leaves, preserving their firm texture and delicate aroma. With a perfect balance of crispness and chewiness, Phu Xui Pork Skin Sausage is a beloved treat on any banquet table. Although modern versions may not be made by hand as they once were, the distinct flavor remains, passed down through generations of local cooks. Visitors to Phu Xui will find the taste unforgettable—rich, flavorful, and truly unique.

Dong Tao Chicken (also known as Gà Đông Tảo) is a rare and unique breed native to Vietnam. It is traditionally raised in Dong Tao village, Khoai Chau district, Hung Yen province.

The most distinctive feature of Dong Tao Chicken is its large, rough legs that resemble elephant feet, setting it apart from all other chicken breeds. These chickens are challenging to raise, requiring meticulous care, and the older they get, the more valuable they become. The meat is renowned for its distinctive and delicious flavor, unlike any other chicken.

In addition to its unusual appearance, Dong Tao Chicken is highly prized for its culinary value, offering many delicious and nutritious dishes such as chicken skin salad, steamed chicken with mushrooms, and herbal chicken feet stew. Many regions are now raising Dong Tao Chickens due to their high economic potential. However, with the growing popularity, hybrid versions of Dong Tao Chicken have emerged, so it’s essential to select purebred chickens when purchasing.

If you travel from Hanoi along the Red River dyke for about 45 minutes, you'll reach Me So, a village in Van Giang district, Hung Yen province. Here, you'll find historic sites like Me So Pagoda and Phu Thi Pagoda, and you'll have the chance to sample many delicious local specialties, including the famous Phu Thi Rolled Cake.

Phu Thi Rolled Cake is unlike any other steamed rice cake, with a thick wrapper (similar to the one used for pho rolls) rather than the thin, paper-like layers found in other versions like Thanh Tri. Made from simple rice flour, Phu Thi's rolls stand out for their hearty texture.

The dish is uniquely prepared in that the filling, consisting of stir-fried meat with dried onions, is carefully spooned onto the pre-made rice flour wrappers and then rolled like a spring roll. These soft, white rolls are beautifully presented with a perfectly balanced savory filling. Unlike other varieties, Phu Thi rolls are not filled with the typical ingredients like wood ear mushrooms or golden onions. Yet, they remain just as delicious and irresistible. The simplicity of Phu Thi Rolled Cake is what makes it so special and appealing to even the most discerning food lovers.

Make sure to visit this area and enjoy this unique dish. After one bite, the smooth texture of the cake and the savory, fragrant filling will stay in your memory for a long time, complemented by a well-balanced sweet and sour dipping sauce.

Tieu Quan Village (Nhué Duong Commune, Khoai Chau District, Hung Yen Province) is renowned for its unique chicken cake. To create this delicacy, the locals put a great deal of effort into preparation. The chicken used must be lean, with all tendons and bones removed, then chopped finely and pounded in a mortar. Once nearly finished, egg yolk, premium fish sauce, pepper, ginger, and diced pork fat are added and mixed further.

The chicken must be carefully pounded by hand to ensure the texture is just right—not too coarse or too fine. After the pounding, the chicken mixture is spread onto banana leaves and grilled on a mesh rack. Spreading the mixture is a delicate task; if too thin, the meat will drip down into the fire, and if too thick, it won’t cook evenly. The chicken cake is traditionally grilled over charcoal, ideally using longan wood charcoal, with the addition of pine nuts for an extra fragrant touch.

Eating Tieu Quan chicken cake is truly a unique experience. The dish is best savored slowly, allowing the senses to enjoy the sweet, savory, spicy, and aromatic flavors. It’s especially delightful during the chilly days of Tết, when paired with a glass of Trương Xá wine while seated around the fire—making for a perfect celebration.