Top 10 Specialties You Must Try in Ha Tinh

La River Clams are a beloved food staple among Ha Tinh families, particularly those living along the banks of the La River in Duc Tho. These clams can be used to prepare a variety of dishes, such as stir-fried clams with bean sprouts served with sesame rice crackers, or a clam soup cooked with a variety of herbs, complemented by pickled eggplants. With a rich, delicate taste, La River clams are not only delicious but also beneficial to health. When visiting Ha Tinh, don't miss out on this local delicacy.

What many may not know is the effort behind this humble dish. The people of the clam villages work tirelessly from dawn till dusk, diving into the crystal-clear waters of the river to gather the clams. The tradition of clam harvesting has been passed down for generations, and the village of Ben Hen in Trường Sơn, Duc Tho (Ha Tinh), has a history of over 300 years, renowned for its clam gathering and cooking techniques. The locals not only rely on clam harvesting for their livelihoods, but the clams have also supported countless generations in their education and success. After being gathered, the clams are cleaned and separated from debris before being boiled and distributed to local and regional markets.

Phuc Trach Grapefruit is a renowned specialty from the mountainous district of Huong Khe in Ha Tinh, famous for its delightful taste. The grapefruit has a pleasant balance of tartness followed by a sweet finish, with a gentle fragrance. The fruit's flesh is either light pink or white, making it visually appealing. Not only is it delicious, but this variety is so rare that in 2002, it was recognized as one of seven exceptional fruit species that are prohibited from being exported. Phuc Trach Grapefruit is easily accessible and affordable, typically priced between 50,000 and 100,000 VND.

The best time to harvest Phuc Trach Grapefruit is after the Mid-Autumn Festival when the fruit reaches peak ripeness. Farmers carefully select the best fruits, cutting them gently at the stem to avoid any damage to the skin. The fruits are then treated with lime at the stem and stored in a cool, dry place or placed on a layer of sand. Over time, the peel hardens and the pulp becomes softer, richer in flavor. This traditional preservation method allows the grapefruit to last until Tet and even into the following March, maintaining its pure and fragrant taste without harmful chemicals.

Along with Cu Do candy, grilled fish salad, Phuc Trach grapefruit, and Banh Beo, Cam Bu has become one of Ha Tinh's most beloved specialties. In recent years, it has gained widespread popularity, found in markets and supermarkets, allowing more people to enjoy this famous fruit. Cam Bu originates from the Huong Son and Vu Quang districts of Ha Tinh. It was ranked among the top 50 famous fruit specialties in Vietnam. Today, Cam Bu is widely cultivated and propagated, becoming a high-yield crop with great economic value for many households.

Cam Bu is a renowned specialty of Huong Son, primarily grown in 12 communes of the district. When ripe, the fruit's skin takes on a reddish hue and is easy to peel, revealing juicy segments. The taste is sweet and smooth, with a delightful fragrance and high nutritional value. Many visitors to Ha Tinh purchase Cam Bu as a gift for family and friends, or even for wholesale. The fruit is distinctive for its sweet, refreshing flavor without any sourness. It carries a delicate aroma that captures the essence of the land and people of Ha Tinh. Despite attempts to propagate it in other regions, it remains difficult to replicate the same delicious flavor found in its native home.

Dong Lo Persimmon has a square shape with a greenish-orange or yellow hue, and its flesh is a light yellow color. When ripe, it is very sweet and fragrant. The Tien Persimmon from Nghi Xuan turns a rich dark color when ripe, with juicy flesh and thin skin, offering a soft, refreshing taste with a subtle fragrance. Both varieties of persimmons ripen from late summer through autumn, so visitors during this period can enjoy this local delicacy to the fullest.

When you visit Ha Tinh, having the chance to sample both these varieties of persimmons will leave you feeling refreshed and invigorated. There is nothing better than sitting under the shade of a persimmon tree, savoring these sweet fruits while listening to the folklore about their origins. You might hear stories of the sacred ancestral persimmon trees, why persimmons were chosen as the fruit presented to the king, and enjoy traditional songs like folk chants from Co Dam or love songs from the region. If you visit here and miss the chance to try these persimmons, you'll regret it. Before you leave, don’t forget to buy some as souvenirs for your loved ones!

Banh Beo is a humble yet cherished dish that can be found anywhere, but each region gives it its own unique twist. Ha Tinh’s version stands out with a distinctive taste that you won’t find anywhere else. The dish is made from rice and tapioca flour, with fillings of either peeled baby shrimp or minced pork stir-fried with onions. It's served with fresh herbs and a dollop of chili sauce, adding a spicy, tangy, and sweet kick that is irresistible. Whether eaten hot or cold, Banh Beo remains flavorful. When served hot, the dumplings paired with spicy fish sauce bring a comforting warmth, perfect for chilly days. When cold, the dumplings become slightly chewy and crispy with a deep savory taste.

The dipping sauce is made by mixing shrimp broth with high-quality fish sauce, sugar, finely chopped garlic, and chili, then adding lime or vinegar to balance the flavors. The result is a sauce with a perfect harmony of salty, sour, and sweet tastes. For an even richer flavor, add finely minced dried shrimp to the sauce. The crunchy and chewy Banh Beo, combined with the savory shrimp or pork, along with the spicy chili and the sweet-tangy lime sugar, creates a burst of delicious flavors, enhanced by the fragrant fresh herbs.

When it comes to the famous dishes of Ha Tinh, we can't overlook Goi Ca Duc, a beloved seafood dish that hails from the coastal region of Xuan Nghi. Ca Duc, measuring about 13-18 cm in length and having a thick body, is found near the shore and resembles a freshwater goby. The fish's firm, white, and sweet meat makes it perfect for a variety of recipes, available almost all year round. To enjoy the best version of Goi Ca Duc, it is traditionally served with fresh herbs such as young mango leaves, wild fig leaves, and mint, along with thinly sliced green mango, sour starfruit, and banana. The fish is wrapped in crispy rice paper with herbs and served with a rich dipping sauce, allowing you to experience the delightful contrast of flavors: the rich fish, the sweetness of coconut, a little heat from chili, and a tangy sweetness that makes this dish one-of-a-kind.

Preparing Goi Ca Duc requires fresh Ca Duc as the main ingredient, along with both the coconut flesh and water. Ground peanuts and fresh chili and garlic are essential to balance the dish's flavors. While the process isn't difficult, locals have perfected their method to make it especially delicious. With careful preparation, this dish's unique taste is sure to make it one of the highlights of your visit to Ha Tinh!

Banh Gai – a simple, familiar name to those from the central regions of Vietnam, is a traditional cake made from the leaves of the gai plant, combined with the sweet richness of molasses. Banh Gai originates from Duc Tho and gradually spread to other parts of central Vietnam. Making Banh Gai involves several meticulous steps, starting with the key ingredients: sticky rice, dried gai leaves, and mung beans. Molasses is also added to the mix, giving the final product its dark, smooth texture and sweet, fragrant flavor. During the wrapping process, the dough is carefully molded around the filling, and banana leaves used for wrapping are washed, dried, and cleaned before use.

The people of Duc Tho grow gai plants along the fertile riverbanks of the La River, where the soil is rich in nutrients. The leaves here are large and vibrant, perfect for making the cake. When it's time to prepare the leaves, only the healthiest are chosen. The veins are painstakingly stripped from the leaves before they are dried. After drying, the leaves are boiled and frequently rinsed in fresh water. Once done, they are removed from the pot, squeezed to remove excess water, and then pounded into a smooth paste. The process of pounding the gai leaves is the most labor-intensive step, as it must be done until the leaves are finely ground. The smoother the paste, the better the cake will taste, with the perfect blend of flavors.

When people think of Ha Tinh, they immediately associate it with Keo Cu Do – a traditional candy that has become a beloved local specialty. Keo Cu Do is made from simple ingredients such as peanuts, molasses, fresh ginger, and rice paper. These ingredients are easy to find and are full of the authentic flavors of the countryside. The candy has a round shape, with a crispy rice paper exterior and a filling of sweet molasses, spicy ginger, and crunchy peanuts in the center. For the people of Ha Tinh, Keo Cu Do is considered the heart and soul of their hometown, often given as a gift to honored guests or carried along when traveling far from home.

To make the perfect Keo Cu Do, selecting the right ingredients is crucial. The peanuts must be firm, uniform, and free of mold, with a smooth ivory-colored skin. When bitten into, the peanuts should be crunchy, aromatic, and rich in flavor. The candy itself has a sweet, mellow taste with the richness of peanuts and a satisfying crunch from the rice paper. The people of Ha Tinh often enjoy Keo Cu Do with green tea, blending the sweet flavor of the candy with the astringency of the tea, creating a taste that feels both new and familiar. Among the most famous brands in Ha Tinh are Cu Do Cau Phu and Cu Do Huong Son. You can find these candies all over Ha Tinh as they are a popular local treat.

Sesame Rice Crackers, also known as rice paper crackers, are one of the most beloved snacks in Ha Tinh. Made from the finest rice, carefully selected and free from any corn or tapioca flour, they stand apart from crackers made in other regions. Famous local brands include Chợ Tỉnh, Chợ Cầy, and Chợ Hội. These sesame-covered crackers have a distinct taste, with both sides sprinkled with black sesame seeds. When toasted, the sesame flavor blends perfectly with the pungent spices like garlic and pepper, creating a rich, unforgettable taste that’s unique to Ha Tinh.

Not only a delicious snack, but these crackers are also nutritious and good for health. For those who work late, toasting a few crackers makes for a perfect, low-calorie midnight snack that helps with alertness. It’s also a great option for those on a diet or anyone looking to add more black sesame seeds to their daily meals. Black Sesame Rice Crackers are often paired with dishes like minced eel, spicy lemongrass eel, stir-fried eel with banana, stir-fried eel with tomato, or stir-fried clams. Each bite gives you a crispy, savory crunch, and combining them with these dishes offers a delightful and varied flavor experience. You can easily find these sesame crackers at local markets and convenience stores throughout Ha Tinh.

Ram is the term used in Ha Tinh for fried spring rolls, a dish that has become a signature of the region's cuisine. Unlike spring rolls found elsewhere, Ha Tinh's version offers a unique taste that can only be fully appreciated once tasted. The name Bánh Mướt refers to a kind of rice cake roll, also known as Bánh Cuốn or Bánh Ướt, which is a popular dish in Ha Tinh. To enjoy it, simply dip it into a slightly spicy fish sauce. For a richer experience, add some grilled pork, boiled meat, or roasted pork alongside. The true charm of the Ram Mướt lies in the perfect fusion of the crispy spring rolls and soft rice cakes, paired with fresh herbs and spicy garlic chili sauce – an unbeatable combination.

In Ha Tinh, the term “Ram” refers to fried spring rolls, and “Bánh Mướt” is another name for steamed rice rolls. The Bánh Mướt in Ha Tinh is particularly distinct. Unlike the Northern style, which typically includes meat wrapped inside with extra fat when steamed, the Ha Tinh version uses fillings such as grilled pork or chicken soup, and the rice rolls are prepared without additional fat. The result is a light and refreshing dish with a delicate, subtle taste. This combination of the crispy and chewy textures creates a deliciously balanced dish that is both simple and sophisticated. No visitor to Ha Tinh can afford to miss out on this unique culinary experience.