Top 12 Best Local Specialties of the North Central Region

Snakehead Fish Soup brings to mind the simplicity of Hanoi’s Pho, yet it captures the distinctive regional flavors with minimal ingredients. This humble dish is made from thick rice noodles, snakehead fish, and a hint of onion and chili, skillfully prepared by locals. It’s a refreshing soup, perfect for the hot, dry climate of Central Vietnam. The dish is beloved for its comforting qualities and cooling effect on the body. Despite its basic ingredients, the freshness and flavor are always guaranteed. The noodles are made from a mixture of white rice flour and brown rice flour, giving it a unique taste. The fish used is freshly caught snakehead, boiled, deboned, and then stir-fried to enhance the flavor. The bones are not discarded, but are instead ground and used to make the rich broth, giving it a natural sweetness. This dish is an essential part of the culture and cuisine of the region, reflecting the simple yet hearty way of life.

One distinct ingredient that adds to the unique flavor of Quang Tri Snakehead Fish Soup is a type of small, pungent onion called 'củ nén' (similar to shallots but smaller, with a stronger, spicier taste). Quang Tri is known for its love of spicy food, and along with the soup, you’ll often find a plate of green pepper, chili powder, or pickled chili in fish sauce on the side. Some eateries even add quail eggs for those who want a richer experience.

For the people of Quang Tri, no matter how far they travel, they always carry a fond memory of their home’s snakehead fish soup – a dish that is simple, yet full of depth. The fragrant rice noodles, sweet fish, spicy onions, and pungent pepper make this dish unforgettable!

Hue Clam Rice is a dish best enjoyed in Hue. Though it's a humble dish, it holds a special place in the hearts of locals and visitors alike. Made from cold, cooked rice, this dish combines clam meat with seasonings, crispy fried pork fat, and a splash of Hue’s famous shrimp paste. The result is a flavorful blend of savory, spicy, and tangy notes that can’t be found anywhere else.

According to local tradition, this dish originated from the practice of using leftover rice from the day before to prevent food waste. Over time, it gained popularity and eventually became a royal delicacy, before becoming a beloved local specialty. The key to its deliciousness lies in the use of day-old rice, which adds a crisp texture to the vegetables and enhances the flavors when seasoned.

The dish is cooked with clams and dried bamboo shoots, stir-fried with strips of pork belly. Fresh ingredients like peanuts, sesame seeds, crispy pork skin, fried pork fat, and crumbled rice crackers are mixed into the fried rice. A variety of fresh herbs and thinly sliced banana blossom are combined with mint, starfruit, and cilantro, then topped with hot clam broth poured over the rice. All these ingredients come together to create a dish that is unmistakably Hue, a true reflection of the region’s rich culinary heritage.

To enjoy Hue Clam Rice, one doesn’t need a fancy restaurant. The most authentic experience comes from street vendors in the midday heat, where a simple bowl of clam rice can offer the sweetest taste of Hue.

Cao Lau (Hoi An) is a traditional delicacy from ancient times, with the people of Quang Nam even singing:

“Anyone passing through the ancient town of Hoi An
Should visit Phuc Kien to try Cao Lau”

If you visit Hoi An, you will be invited to try its renowned dishes, but perhaps none will leave a stronger impression than the famous Cao Lau.

This dish is made from a combination of fresh noodles, crispy fried noodles, fresh herbs, and slices of tender char siu pork, all served with a rich broth made from the meat’s cooking liquid. The noodles are crafted from fragrant rice that’s soaked in ash water, filtered, ground, pounded, and steamed repeatedly, before being dried. When served, the noodles are briefly blanched in hot water to preserve their chewy, crisp texture. The dish’s combination of crunchy fried noodles and tender fresh noodles, complemented by the sweet char siu pork, creates a memorable and irresistible flavor.

For the distinctive Cao Lau noodle, the dough must be mixed with water from the ancient Ba Le well, as the mineral content in the water gives the noodles their signature chewy and firm texture. Many Cao Lau vendors who leave Hoi An find they cannot replicate the dish due to the absence of this special water.

Eating Cao Lau is a sensory experience. The sound of the crunchy noodles, the aroma of soy sauce and shrimp paste, the richness of crispy pork fat, and the sweetness of shrimp and char siu pork combine with the bitterness, spice, and tang of fresh herbs. This unique flavor is a hallmark of Cao Lau in Hoi An.

If you've ever visited Hue and had the chance to try the local shrimp paste, you'll likely remember the unique and unforgettable taste. This has long been considered a traditional dish of the people of Hue.

Hue Shrimp Paste (Mắm Ruốc) is a one-of-a-kind delicacy from Central Vietnam. It not only adds a distinct flavor on its own but also enhances the taste of other dishes when combined. While various types of shrimp paste exist, each region’s version is made differently, resulting in diverse flavors. This is why shrimp paste made in Hue is considered to have a richer, more authentic taste than any other version.

The paste is made from small shrimp, known locally as 'ruốc,' 'khuyết,' or 'moi.' After being caught or purchased, the shrimp are thoroughly cleaned and lightly stir-fried with a pinch of salt. They are then left to soak in the salt for several hours before being spread out to dry in the sun for about an hour. Once dried, they are pounded finely in a stone mortar with salt in a ratio of three parts shrimp to one part salt. The mixture is then placed in a basket to drain, and the resulting liquid is collected in a container. After the mixture is flattened and covered with a thin layer of salt, it is wrapped in cloth or plastic and left to ferment for around ten days. Once the shrimp turns from dark purple to a vibrant red and the aroma is fragrant, the shrimp paste is ready to be enjoyed.

Thanks to the skilled hands of the people of Hue, after several days of fermentation, the shrimp paste develops a rich, flavorful profile. It’s a product born from tradition, passion, and the dedication of the locals, aimed at creating a top-tier delicacy that stands out in both taste and quality.

This simple roll is all about selecting the right ingredients to create a memorable taste, without needing elaborate cooking techniques. The rice paper should be slightly dried, fragrant with rice, and flexible without breaking when rolled. The pork should be tenderly boiled, then briefly soaked in broth to enhance its softness. It should have translucent fat, moist white meat, and delicate skin. If overcooked, the meat becomes dry and the skin tough. The dish features a generous plate of fresh herbs, with over ten varieties mostly from local gardens, adding a refreshing touch that’s available all year round.

When you enjoy this Da Nang specialty, take your time. Carefully arrange the ingredients and roll them tightly for the perfect balance of flavors. Place a sheet of rice paper, add a slice of noodles, a piece of pork, cucumber, green banana, bean sprouts, and fresh herbs like lettuce, perilla, basil, and Vietnamese coriander. Then, gently roll it up and dip it into a bowl of spicy shrimp paste sauce. The shrimp paste is the soul of this dish, the irreplaceable dipping sauce that sets it apart. While the pork and vegetables might resemble similar rice paper rolls from neighboring regions, it’s the shrimp paste that gives Da Nang’s version its unique flavor. Each shop in Da Nang has its own secret recipe for the shrimp paste, creating a distinct taste that leaves a lasting impression. Additionally, the shrimp paste must be made with high hygiene standards to ensure it’s safe for all to enjoy.

The fresh herbs, combined with the savory pork and the tangy-spicy shrimp paste, make this dish unforgettable. After trying it, many visitors find themselves fondly remembering Da Nang. If you visit this beautiful city, don’t miss the chance to enjoy this iconic dish at specialized Da Nang restaurants (like Trần or Mậu systems) or street-side stalls in Con Market or Han Market.

Nam Dan soy sauce is a traditional specialty from the people of Nam Dan, Nghe An, and it’s a product you can’t miss when exploring the region.

Like other types of soy sauce, Nam Dan soy sauce is made from common ingredients such as soybeans, glutinous rice, and salt. However, Nam Dan soy sauce stands out for its distinct texture. The soybeans are crushed into pieces, not finely ground like Bần soy sauce, giving it a thicker, more textured consistency. This is a unique characteristic of this special sauce. Unlike the mass-produced soy sauces available in markets today, the Nam Dan soy sauce we offer is of the highest quality. It’s rich, sweet, and packed with flavor, made with the best quality soybeans that are pure and healthy for consumers. It’s crafted by skilled farmers who have over 30 years of experience in making traditional soy sauce.

With advanced production techniques and innovation in design and packaging, Nam Dan soy sauce now combines tradition with modern appeal, making it an ideal gift for anyone seeking a taste of local specialty.

In Nghe An, many places make pickled jackfruit, but Thanh Chuong district is the most famous for its delicious pickles, thanks to the high-quality jackfruit varieties grown here. Jackfruit is typically harvested once a year, and the pickles are salted to preserve them for consumption throughout the year. Depending on the season, these pickles can be used in different dishes.

The tradition of making Thanh Chuong pickled jackfruit has been around for centuries. It is a popular and simple food enjoyed by many families. The main ingredients are green jackfruit and salt. The green jackfruit, particularly those that are slightly under-ripe, are considered the best. Once picked, the jackfruit is peeled, cleaned, and sliced into strips. It is then salted and lightly pounded before being packed into clay jars, where it is pressed with a stone weight to help it ferment for about 5 to 6 days. Pickled jackfruit is often served with a dish of fish sauce and can be used in soups or stir-fries.

In the cold winter, stir-fried pickled jackfruit with pork belly, seasoned with chili and sugar, served with hot rice, makes for a delicious dish. The sourness of the pickled jackfruit, the sweetness of the sugar, and the spiciness of the chili combined with the richness of the pork fat creates a mouthwatering dish. In the summer, pickled jackfruit is perfect for making a refreshing salad with pig's ear, or it can be used in a sour fish soup or peanut soup. Its tangy taste is both refreshing and cooling, making it a great dish for hot weather. Even simply dipping the pickled jackfruit in garlic fish sauce and pairing it with fresh herbs is a delightful way to enjoy it.

The crispy texture of the jackfruit, the saltiness of the preserved fruit, the spiciness of the chili, and the aromatic fragrance of the jackfruit create a unique and memorable flavor. A simple meal in Nghe An featuring pickled jackfruit gives visitors a deeper understanding of the local culture and the distinctive flavors of this region.

If you've ever visited Dien Chau, you’ll remember the delicious soft rice cakes that are a beloved specialty of Nghe An. Dien Chau's rice cakes are as famous as Thanh Tri's rolled rice cakes in Hanoi. These soft rice cakes are a traditional and beloved dish, a part of the daily life of the people in Dien Chau – Nghe An. Whether it’s a morning meal before heading to the fields, a dish served to guests, or a lunchtime treat for friends, soft rice cakes are always present. At first glance, these cakes resemble the northern bánh cuốn or southern bánh ướt, but once you taste them, you'll find that they have a unique flavor that can’t be mistaken for any other.

Made from finely ground rice, soft rice cakes are easy to eat and delicious on their own when served with a bowl of fish sauce mixed with fresh lime juice and sliced chili. When served to guests, they are often paired with grilled pork, skewered beef, fried spring rolls, or grilled beef wrapped in betel leaves, making for a delightful meal.

In the Nghệ An – Hà Tĩnh region, soft rice cakes are a popular and beloved dish. They are simple yet flavorful, typically eaten with just a bowl of fish sauce, lime, and chili. When served for special occasions, they’re often paired with grilled beef skewers, roasted pork, or fried spring rolls. A particularly delicious option is enjoying these cakes with beef dipped in vinegar, or beef steamed in a clay pot, and then wrapping them in rice paper along with fresh lettuce and various aromatic herbs.

What makes this dish even more special is enjoying soft rice cakes with steaming hot beef in a clay pot, or dipping the beef into vinegar, then wrapping everything in rice paper and pairing it with fresh herbs and lettuce. It’s an unforgettable flavor combination.

Rolled rice cakes are a beloved dish in many regions, but Thanh Hoa rolled rice cakes stand out with a unique flavor that makes a lasting impression on anyone who tries them. The filling, made from succulent shrimp and minced meat, is wrapped in a thin, smooth, and delicate rice pancake.

Thanh Hoa rolled rice cakes are truly a special treat, with a filling that combines the sweet, fresh taste of shrimp and a soft, chewy rice wrapper that stays tender even when kept for a while. The dipping sauce, made with a light fish sauce and a few slices of chili, perfectly complements the dish. Adding a grilled pork patty further elevates the taste, making it hard to stop eating when the cakes are served warm.

Each roll is neatly filled, garnished with crispy fried shallots, and served with a mild dipping sauce. Thanh Hoa rolled rice cakes are often paired with grilled sausage, or you can even add steamed eggs for an extra layer of flavor.

If you’ve ever tasted them, you’ll certainly remember the distinctive flavor and be eager to return to Thanh Hoa for another round of this delicious dish.

In addition to the famous Mi Quang, Quang Nam is also renowned for its Tam Ky chicken rice, a dish that’s just as iconic and a must-try specialty of Central Vietnam. The chicken rice is truly delicious when made with fresh, free-range chickens from Tam Ky, and the rice is cooked using freshly harvested rice to ensure it's fragrant, sticky, and soft. Along with these key ingredients, the golden color from turmeric, the vibrant red from slices of tomato, and the green from fresh cucumber come together beautifully. When paired with garlic-chili fish sauce, it’s simply irresistible.

Looking at the plate of Tam Ky chicken rice, the golden, tender rice grains are so enticing that you’ll want to eat it right away. The boiled chicken is fragrant and tender, with bright green kaffir lime leaves scattered on top for an extra burst of flavor. After cooking, the chicken skin turns a rich golden color, while the meat becomes firm and fragrant. The rice is also cooked in the same broth used to boil the chicken, which gives the rice a glossy, golden hue that’s visually appetizing. The dish’s unique appeal lies in its salty, savory taste and a gentle spicy kick, typical of the hot sandy lands of the region.

When enjoying Tam Ky chicken rice, don’t forget to pair it with a side of pickled vegetables—tangy, spicy, and crunchy—which balance the richness of the chicken rice and make it even more appetizing. Additionally, Tam Ky chicken can be prepared in various ways, each with its own unique flavor profile. The shredded chicken salad with fresh herbs highlights the intense sweetness of the chicken and the refreshing spice of the herbs. A simple yet flavorful dish, the chicken chopped with kaffir lime leaves, offers a bold fragrance that blends with the golden, glossy skin of the chicken. Or perhaps the aromatic ginger chicken stew, lemongrass chicken stir-fry, or crispy fried chicken—each dish adds a distinct layer to this chicken rice specialty.

Thanh Hoa Fermented Pork Rolls are a famous delicacy from Central Vietnam, often purchased as a gift when visiting the region. There are different varieties of fermented pork rolls, including long rolls, square rolls, mortar rolls, rice flour rolls, grilled rolls, and more.

Fermented Pork Rolls are made from finely sliced pig skin, lean pork, rice powder, and are wrapped in leaves such as young guava or cinnamon leaves, seasoned with ingredients like garlic and chili. The key to a delicious roll lies in the expertise of the maker. The lean pork must be carefully selected, free from fat and tendons, and then finely minced. The pig skin is sourced from the back and sides for its thickness and crispiness. It’s cleaned of fat, finely shredded, and mixed with the pork. The mixture is then seasoned with dry roasted salt, high-quality fish sauce, pepper, monosodium glutamate, and rice powder.

Once all these steps are completed, you will have delicious fermented pork rolls. However, they need to ferment for a period before they are ready to eat.

With an affordable price range of 3,500 to 4,000 VND per roll, people from Thanh Hoa often carry a few dozen rolls with them as gifts or simply enjoy them as part of their daily meals.

Mi Quang is a signature dish of Central Vietnam, originating from Quang Ngai, Quang Nam, and Da Nang. The noodles are made from finely ground rice flour, spread into thin layers and then sliced into 2mm wide strands. The dough is often mixed with certain additives to give the noodles a chewy, firm texture.

Under the noodles lies a colorful assortment of fresh herbs, including basil, lettuce, young mustard greens, bean sprouts (either boiled or raw), cilantro, and sliced shallots, with a bit of banana flower. On top of the noodles, you’ll find an array of meats: pork, shrimp, chicken, frog, or snakehead fish, accompanied by a rich broth made from simmered pork bones. The dish is garnished with crushed roasted peanuts, chopped spring onions, fresh herbs, and red chili. The broth is a thick, concentrated mixture, less like a soup and more like a rich, flavorful sauce.

To truly enjoy Mi Quang, it must be eaten with large green chili peppers for that authentic taste. Additionally, the dish is served with crispy sesame rice crackers and roasted peanuts, adding a crunchy texture and a distinctive flavor.

This dish is considered the soul of Quang Nam cuisine, and it’s a must-try when visiting Central Vietnam. Finding a spot to enjoy Mi Quang is easy, as this beloved dish is served everywhere—from alleyways to bustling markets, to lively neighborhoods. Whether it’s fresh shrimp, thinly sliced pork, or shredded chicken, each bite of Mi Quang is a combination of rich, savory broth, aromatic herbs, and crispy rice crackers—an unforgettable taste of the region.