Top 16 Most Famous Specialties of Cao Bằng Province

One of the most iconic dishes in Cao Bằng is Sour Pho. This distinctive dish adds to the rich and diverse culinary culture of the region. As the name suggests, Cao Bằng's Sour Pho offers a refreshing and tangy taste, making it especially enjoyable in the cooler months of autumn and summer. Preparing this dish is a meticulous process. The base ingredient is pho noodles, which should be allowed to cool after cooking to achieve the perfect chewy and firm texture. The pork used is belly pork, marinated and fried to a crispy golden brown. For the roasted duck, it must be plump and fatty, stuffed with aromatic herbs like mác mật leaves and dổi seeds, then roasted with honey over hot coals to a perfect golden crisp.

The dish also includes dong noodles, which are darker in color and fried in oil for extra crunch. A key ingredient is the “phước hom” potato, a large, starchy, and sweet variety only found in Cao Bằng and Bắc Kạn, sliced and fried until crispy. Pork liver is thinly sliced and fried until crisp, and pork stomach is boiled and then fried. In addition to these key ingredients, Sour Pho is topped with roasted peanuts, aromatic herbs such as basil and cilantro, and thinly sliced onions and cucumbers.

Once all the ingredients are prepared, the crucial step is creating the pho dressing. This requires careful mixing, as it determines the final taste of the dish. The dressing is made from a broth mixed with vinegar, sugar, and monosodium glutamate, then boiled and thickened with arrowroot or cassava flour. The resulting dressing should be golden and thick with a balanced sweet-and-sour flavor. The noodles are briefly dipped in hot water, cooled, and placed in a bowl, topped with the prepared ingredients, crushed roasted peanuts, and the dressing. The pho is mixed quickly but gently to avoid breaking the noodles. Depending on personal taste, chili and pepper can be added. Sour Pho is served cold, rich in fats but not greasy. If you have the chance to visit Cao Bằng, be sure to try this unique and nutritious specialty. The blend of flavors from the spices, pho noodles, and dressing will leave you craving more. Once only served during special occasions, Sour Pho has now become a popular breakfast dish and is even enjoyed in Hanoi as an appetizer for festive meals.

Cao Bằng is known for its cattle farming, especially in the districts of Hà Quảng, Bảo Lạc, and Bảo Lâm. When you visit this remote region, don't miss the opportunity to try one of its signature dishes, smoked dried beef. The beef used for drying is delicious no matter the cut, though the most preferred are the tender, lean cuts like the rump or shoulder. The meat is cut into large chunks, typically about two to three fingers wide and as long as a forearm. It is then marinated with salt, ginger juice, and a key ingredient—white wine. Before marinating, shallow cuts are made in the meat to ensure the spices penetrate evenly. Once marinated, the meat is threaded onto fresh bamboo skewers and hung above the fire to dry.

The kitchens of the Tày and Nùng people are always warm with constant smoke and heat from the fire, which gradually dries and toughens the meat. After about 10 to 15 days, the dried beef is ready to be enjoyed. The smoked beef turns a dark brown color, becomes firm, and must be soaked in hot water to soften before slicing thinly. The beef is then stir-fried in hot oil with garlic until fragrant, followed by a little water to tenderize the meat. Fresh ginger and minced garlic are added, along with a bit of salt and MSG to taste. The result is a plate of fragrant smoked beef, with red-brown slices that are dry but still tender, chewy, and sweet as you bite into them. The rich beef flavor, combined with the spicy heat of ginger and garlic, creates an unforgettable taste. Pair it with a small glass of local wine for the perfect experience.

Alternatively, the dried beef can be heated by wrapping it in ashes or warming it over hot coals. Once it’s fragrant and fully cooked, it is softened with a cleaver and shredded like dried squid, served with a ginger dipping sauce. The beef is carefully selected, marinated with various spices, and then hung above the fire to dry. Cao Bằng's smoked dried beef is known for its distinct and delicious flavor, often served during special occasions to honor guests. If you ever visit Cao Bằng, make sure to try this exquisite delicacy.

Ant egg cake is one of the most unique dishes of the Tày ethnic group in the northeastern mountains of Vietnam, particularly in Bắc Kạn and Cao Bằng. The primary ingredient of this cake is ant eggs. This dish is typically made during a specific period in late April and May when the forest ants are in their peak breeding season. True to its name, the cake's filling is made from the eggs of these black forest ants, combined with glutinous rice flour and wrapped in young fig leaves (a plant commonly found in the northern highlands). Although the ingredients and process are simple, making the cake requires great skill and care.

To gather the ant eggs, people venture into the forest to find nests of small, harmless black ants with pointed tails, which usually build their colonies on trees like bamboo, reed, or other plants. The eggs are about the size of a grain of rice, white, plump, and round. After cleaning, they are sautéed with dried onions in a pan. For added flavor, some minced pork, crushed roasted peanuts, and finely chopped chives are mixed in. Additionally, the shallot root is also finely chopped, sautéed, and added to the mixture.

The dough for the cake is made from glutinous rice, which is cleaned, soaked in cold water overnight, drained, and then ground into flour. After kneading with water, the dough becomes smooth and elastic. It is then rolled out into a square sheet about half a centimeter thick, the size of a palm. A portion of the filling is placed in the center, and the cake is wrapped in fresh fig leaves, ensuring the filling is completely enclosed. The cake is then steamed for 45 to 50 minutes. After cooking, it is often cut into neat squares. The young fig leaves used for wrapping are eaten along with the cake, offering a cool and refreshing sensation, which helps to balance the body’s temperature.

Ant egg cake can be enjoyed hot or cold, and both ways offer a unique experience. The chewy texture of the rice, the softness of the fig leaves, and the rich, creamy filling made from ant eggs combine for an unforgettable taste. As a traditional ethnic dish, its ingredients are simple yet full of character. If you have the chance to visit Bắc Kạn or Cao Bằng in late April or May, make sure to try this fascinating and delightful cake.

Trùng Khánh in Cao Bằng is renowned across Vietnam for its chestnuts. This region is known for producing some of the best chestnuts in the country, making them a prized delicacy. If you visit Cao Bằng, especially Trùng Khánh, not savoring the chestnuts or taking some home as a gift would be a missed opportunity. The chestnuts, also known locally as 'mountain chestnuts,' are unique to this area. While chestnuts can be found in other places, none compare to the rich taste of those from Trùng Khánh.

The chestnuts from Trùng Khánh have a distinctive flavor that sets them apart from others. If the seeds are transplanted elsewhere, the taste changes drastically due to the specific soil conditions of Trùng Khánh, which is fertile and ideal for growing chestnuts. The most prominent growing area is near the border with China’s Guangxi region. The chestnuts here have thick, spiky shells similar to rambutan fruit. Once you crack open the shell, you’ll find 3-4 seeds inside each nut. Be careful when peeling them, as the spikes are sharp – it’s best to use a bamboo stick for this task.

The chestnuts in Trùng Khánh are quite large, with even the smallest ones being as big as a thumb. The brown outer shell is very tough, so people often make small cuts on the shell before boiling them. After boiling, the next crucial step is to roast them with sand to ensure they cook evenly without burning. These chestnuts can then be enjoyed in a variety of delicious dishes. Trùng Khánh chestnuts are typically available only in the fall, around the 8th or 9th lunar month. This is when the chestnuts shed their spiky shells and fall to the ground. If you visit Cao Bằng during this period, be sure to try this humble yet delightful specialty or take some home as souvenirs!

Cao Bằng Rice Rolls have a distinctive taste that sets them apart from anything else. Anyone who has had the chance to try them will never forget the chewy, tender texture and the enticing aroma of Cao Bằng rice. The secret to the success of these rice rolls lies in the quality of the rice. To create the perfect rolls, only the rice grown in Cao Bằng is used. This specific rice yields a dough that is thin, smooth, chewy, and has a unique fragrance that sets it apart from all others. Glutinous or dry rice simply cannot achieve the same results.

The rice is soaked, cleaned, and ground into a thin batter, which is then used to prepare the rolls. A good batter must be smooth and sticky, and each vendor has their own method for making it just right. Unlike other places, the rice rolls are not pre-made. Instead, the vendor prepares them fresh to order, rolling the dough and filling it with meat or egg. No matter what the filling, the hot, freshly made rice rolls are always worth the wait.

What makes Cao Bằng Rice Rolls truly special is the broth. It’s made by slowly simmering bones until the broth is fragrant and rich, with no greasy film on top, just the pure sweetness of the bone marrow. A sprinkle of green onions, cilantro, mushrooms, and minced meat turns it into a delicious broth that complements the rice rolls perfectly. To eat Cao Bằng rice rolls the local way, they are dipped into the hot broth, with a little chili paste and pickled bamboo shoots added. The combination of the delicate rice roll, the rich, flavorful broth, and the sweet taste of the sausage, egg, and the distinct aroma of the local fruit make every bite irresistible.

Just one bowl of rice roll soup is enough to bring back memories for those far from home or to make any traveler fall in love with the flavors of Cao Bằng. This simple yet iconic dish of the northern highlands is unforgettable, and anyone who tries it will always carry it in their hearts.

Cao Bằng has long been famous for its black dong noodles, made from pure, high-quality dong root flour. Through the skill and expertise of the local people, these noodles are created with a glossy, attractive appearance and a firm, chewy texture, all while maintaining the characteristic fragrance of dong flour. No chemicals are used in the production process. During the Lunar New Year celebrations, the people of Cao Bằng often enjoy a traditional dish of these noodles cooked with chicken, and served with fragrant shiitake mushrooms and wood ear mushrooms—a comforting and flavorful meal cherished by the locals.

To make the noodles, the flour is first mixed with cold water in a clean container, followed by gradually adding hot water. This step must be done quickly and evenly to ensure the dough cooks thoroughly without clumping. The prepared dough is then passed through a press to form the noodles.

What sets Phia Đén Dong Noodles apart is not only the quality of the ingredients but also the method of preparation. “In Phia Đén, only pure dong root flour is used, making the noodles clearer and chewier compared to those made with a mixture of cassava flour. These noodles can be reheated multiple times without becoming mushy. The natural color of the noodles ranges from dark brown to off-white, a result of the natural cooking process, with no bleaching or artificial coloring used.”

Phia Đén Dong Noodles are a highly regarded local delicacy in Cao Bằng, known for their irresistible taste and chewy texture. Visitors to Cao Bằng often purchase these noodles as souvenirs to bring home.

A famous and flavorful specialty of Cao Bằng that Mytour would like to introduce is the Cao Bằng sausage. Known for its intricate preparation, the filling of the sausage is made from tender pork cuts like loin and shoulder, seasoned with spices, honey, and a splash of white wine, with a touch of ginger and dried mac mat fruit powder. The sausages are then sun-dried for two or three days, followed by smoking over a fire fueled by sugarcane. The smoke and heat enhance the flavor, giving the meat a firmer texture and more robust taste. The first bite of Cao Bằng sausage is unforgettable, offering a flavor that transports you to the northern mountain regions of Vietnam.

To make a delicious sausage, the first step is preparing the casing. The intestines are cleaned, salted, soaked in vinegar, and then rubbed with white wine. The cleanliness of the casing plays a critical role in the quality of the final product. The meat itself must be carefully selected; the ideal pork comes from the shoulder, which has the right balance of lean and fatty meat, ensuring the sausage remains tender and flavorful. The lean meat is sliced thin and long, while the fatty portions are diced. The meat is then mixed with seasonings, white wine, and honey.

The appeal of Cao Bằng sausage lies in the precise balance of ingredients and especially the spices. A unique characteristic of this sausage is the use of wild herbs such as mountain ginger, wild pepper, mac mat fruit, cinnamon, and cardamom—all ground and blended according to seasonal proportions. These spices infuse the sausage with a distinctive aroma, unique to Cao Bằng. The sausages can be stored for an extended period without spoiling due to the combination of ingredients.

A particularly delicate process in sausage making is stuffing the casings. After preparing the intestines, the meat is stuffed in portions of about 20-30 cm each, and the sausages are tied off. Once filled, they are left to dry in the sun and then hung to smoke above the hearth. Bamboo poles are set up to hang the sausages, allowing them to absorb the full warmth of the highland sun, enhancing their flavor. The sausages are traditionally smoked using sugarcane residue, which imparts a rich, golden honey-like color and a deep, smoky aroma. The warmth from the fire and the smoke helps firm the sausages, ensuring they can be stored for a long time without spoiling. The sausages take on a reddish hue with veins of white fat, making them visually appealing.

The Cao Bằng sausage boasts a rich, savory flavor from the pork shoulder, with aromatic spices, a tangy taste from the mac mat fruit, a hint of heat from the mountain ginger, and the chewy texture of the intestines. These sausages are dried to perfection and are a must-try when visiting Cao Bằng. Don't miss the chance to taste or buy a few as souvenirs!

In addition to the rich and creamy ant egg cake, one cannot miss out on the traditional Cao Bằng Lam Cake. This cake is a beloved heritage of Cao Bằng, made with roasted sticky rice flour, roasted peanuts, ginger, and malt syrup. When you take a bite, you'll experience the chewy texture of the rice flour, the sweetness of the syrup, a hint of ginger spice, and the nutty crunch of peanuts. Enjoying it with a warm cup of tea while admiring the beauty of Cao Bằng offers a peaceful and refreshing experience. Lam Cake is widely known across Vietnam, but each region offers its own unique version of it, adding different touches to the flavor.

In Cao Bằng, Lam Cake is often enjoyed during the Lunar New Year, but today it can be found year-round. Like other versions of the cake, this one uses simple, locally-sourced ingredients: roasted sticky rice flour, roasted peanuts, ginger, and malt syrup. For a perfect Lam Cake, however, the ingredients must be carefully chosen. The sticky rice should be plump and firm, and the syrup should be thick and rich (if using sugar, opt for the finest white sugar).

The preparation process is intricate and requires patience. After carefully selecting the rice, it is roasted in a pan. This step requires great skill to maintain an even heat—not too high, not too low—and stirring constantly to avoid burning or uneven cooking. Once the rice is roasted, it is cooled and ground into a fine powder. At the same time, the peanuts are roasted, shelled, and crushed, while ginger is finely sliced, steamed, and minced to mellow its flavor. This method ensures the ginger's aroma is mild yet fragrant.

The key to a great Lam Cake is the harmonious blend of ingredients: the sticky, chewy texture of the rice flour, the sweetness of the syrup, the spicy kick of ginger, and the nutty crunch of peanuts. Together, these flavors create an unforgettable taste. The Cao Bằng Lam Cake captures the essence of the highland region's natural flavors, leaving a lasting impression on visitors who savor the cake while enjoying the breathtaking scenery. This traditional delicacy is always a top choice for travelers looking to bring home a memorable souvenir from Cao Bằng.

Xôi Trám is a signature dish from Cao Bằng, officially recognized by the Vietnam Records Organization as one of the top 100 unique culinary specialties of Vietnam. For the people of Cao Bằng, Xôi Trám is a simple yet deeply traditional food, requiring meticulous preparation. The first step involves thoroughly washing the trám fruit with warm water to remove the sap. Then, the trám is submerged in water and heated to around 70°C, then left to soak for 30 minutes to an hour. Once tender and fully cooked, the trám is sliced and the pulp separated from the seed.

The sticky rice used for this dish is often sourced from Bảo Lạc in Cao Bằng, renowned for its high-quality rice. After rinsing and soaking the rice for 8-10 hours, it’s placed in a steaming basket and mixed with the trám, then cooked for about 30 minutes until perfectly done. The aroma released when the steaming basket is opened is irresistible – a blend of fragrant sticky rice with the rich, earthy scent of trám sap.

When served, the Xôi Trám has a soft, sticky texture and a lovely pinkish-purple color. It’s best enjoyed with black sesame salt or Cao Bằng sausage. The chewy rice, complemented by the creamy, nutty trám, offers a rich and satisfying flavor that’s not overwhelming. Trám can also be used in other dishes, such as stuffed trám or trám stir-fried with crispy pork belly, offering a savory, peppery flavor profile with a delightful richness. Visitors to Cao Bằng shouldn’t miss the chance to try Xôi Trám and other trám-based dishes for a true taste of Cao Bằng’s distinctive culinary heritage.

Bánh Trôi, also known as Coóng Phù, is a popular winter snack in Cao Bằng. These small, round or oval-shaped rice cakes are filled with crushed peanuts and sesame seeds, and served with a ginger syrup that adds a fragrant warmth. In Cao Bằng City, you can find these sweet treats in various stalls around the Green Market or along the streets, especially as the weather turns cold. For connoisseurs, there are some well-established stalls with unique flavors, such as Mrs. Hợp's shop on Hoàng Văn Thụ Street (near the stadium gate), where they also serve delicious clear jelly desserts; or Mrs. Diệp's stall at the corner of Lý Tự Trọng Street (near Thu Tường Restaurant), among others. These long-standing shops have become favorites for locals and tourists alike.

Making Bánh Trôi is relatively simple and requires only a few ingredients: glutinous rice, sugar, peanuts, sesame seeds, and ginger. First, the rice is soaked and mixed with a small amount of regular rice, then ground into a dough. This dough is then shaped and set aside to dry. The filling consists of roasted peanuts, crushed and mixed with sugar and sesame seeds. A typical serving of Bánh Trôi includes two pieces: one round without filling and one oval-shaped with a peanut-sesame filling. Some vendors also use ingredients like gac fruit or purple leaf to add color and flavor variations to the rice cakes. The syrup served with Bánh Trôi can either be made from ginger or coconut milk.

On a cold winter evening in Cao Bằng, the chill of the mountain air can be biting, and many people prefer to stay cozy at home. Yet, the small Bánh Trôi stalls on street corners remain busy well into the night. A simple table with a tray full of freshly made rice cakes and the warm scent of ginger syrup fills the air. When customers arrive, the vendor drops the rice cakes into boiling water; once they float to the top, they are served with the sweet and spicy ginger syrup. Holding a bowl of Bánh Trôi, diners savor the warmth, feeling the comforting heat against their cheeks, while the sweet and spicy flavors gently spread across their tongues. A bowl of Bánh Trôi usually costs around 10,000–15,000 VND, and after enjoying the treat, the warmth and delightful taste linger, leaving a lasting memory of Cao Bằng's winter charm.

The flavors of various dishes such as fried cakes, gio cakes, five-colored sticky rice, alongside bowls of steaming pho and plates of soft rolls, all contribute to the rich culinary heritage of Cao Bằng's local markets. Among these, Cao Bằng Bánh Bò stands out—a simple yet irresistible treat enjoyed by both locals and visitors. For many children who accompany their mothers to the market, Bánh Bò is a beloved, sweet memory. These honey-colored cakes are airy and light, dissolving gently in your mouth without being overly sweet, leaving a pleasant aftertaste. The delicate, refined flavor of Bánh Bò, when placed next to richer treats like fried cakes, sticky rice, and oily rolls, becomes a distinctive, essential taste that cannot be missed in the local market cuisine.

Key ingredients for making Bánh Bò include rice, yeast, and sugar. Typically, Đoàn Kết rice is used, which is washed and soaked for 6 to 8 hours before being ground into a fine paste. Yeast is added, and the dough is left to rise until it reaches the right consistency. Sugar is then added, and the mixture is left to ferment for a second time. The sugar is melted, filtered through cloth, and thickened to create a smooth syrup. Once the dough, sugar, and yeast have properly fermented, the mixture is poured into metal trays and steamed to perfection. The result is a chewy, fluffy cake with a subtle sweetness and a fragrant yeast aroma. The small amount of yeast used not only enhances digestion but also makes the treat even more enjoyable.

To prepare the perfect Bánh Bò, the baker must begin the process the night before. On market day, the cakes are steamed early in the morning, covered with cloth to retain their warmth. When opened, they are still hot and fragrant. Bánh Bò, while simple in its ingredients, draws attention at the market with its comforting presence. The cakes can be stored in the fridge for up to three days without spoiling, and when reheated, they retain their original flavor. Though modest in appearance, this cake leaves a lasting impression, offering a unique and memorable taste that reflects the essence of Cao Bằng's local food culture.

In the Bao Lac district of Cao Bằng province, there's a special variation of Bánh Chưng known as Black Bánh Chưng. Anyone who has had the chance to try this unique version won't soon forget the fragrant sticky rice, the rich, sweet taste of highland pork, the creamy mung bean filling, and the distinct aroma of wild herbs.

The Black Bánh Chưng is a traditional specialty of the Tay ethnic group, representing a heartfelt offering of gratitude from descendants to their ancestors, as well as to the gods of nature. This beloved dish is a central part of ancestral worship rituals, especially during the spring festival. Today, Black Bánh Chưng is no longer reserved just for special occasions like Tết but has become a cherished local delicacy, available year-round in Bao Lac.

Dạ Hiến has become a renowned vegetable specialty of Cao Bằng. During the spring and summer seasons, it's a common sight at banquets and feasts across the towns and villages, where dishes of stir-fried Dạ Hiến with fresh beef, pork intestines, or chicken gizzards are a staple. In recent years, visitors from the lowlands traveling to Cao Bằng between February and June have made it a point to try the signature dish of stir-fried Dạ Hiến with pho noodles.

Stir-fried Dạ Hiến with garlic is considered its best preparation. The moment you chew, the rich taste of the vegetable blends with the savory flavor of the fat and the fragrant garlic. Its earthy flavor has a nostalgic, homey charm. Many local healers believe that Dạ Hiến is more than just a delicious specialty of Cao Bằng; it's also known as a medicinal herb that strengthens the kidneys and bones. Specifically, the red roots of the Dạ Hiến plant are used as a remedy for infertility.

Bánh Khảo is a beloved specialty from Cao Bằng, known for its delicious taste and historical significance. It is most commonly made during the Tết holiday and is considered a traditional candy of the Tày ethnic group. Every year, around the 20th day of the lunar December, families in the villages begin preparing Bánh Khảo to celebrate the Lunar New Year. For the Tày people, a Tết celebration without Bánh Khảo would not feel complete. This cake, which can be stored for long periods without losing its flavor or spoiling, acts as a sweet version of survival food. Bánh Khảo is often used instead of candies, served to guests during Tết visits. To create the aromatic and flavorful Bánh Khảo, a long process is involved, starting with selecting high-quality sticky rice, roasting it carefully, grinding it with a stone mortar, and then fermenting the dough in the ground for an optimal flavor.

The primary ingredient in making Bánh Khảo is sticky rice, which is chosen for its quality and aromatic characteristics. After thoroughly cleaning the rice, it is carefully roasted—ensuring it is not undercooked or overdone, as both will ruin the final flavor. The roasted rice is then ground into a fine powder using a stone mortar. The finer the powder, the better the final product. For sweetness, either granulated sugar or rock sugar is used, with the latter requiring careful grinding to ensure it mixes smoothly with the rice flour. The dough is then carefully fermented in the ground, a step that requires experience to get just right.

Bánh Khảo has long been a cherished traditional food in Cao Bằng, offered on ancestral altars during Tết and special ceremonies. Newlywed couples, during their first visit to the wife's family, often bring a package of Bánh Khảo as a gift to honor the occasion.

When it comes to the culinary specialties of Cao Bằng, one cannot forget the famous Seven-Spice Roast Duck. This dish earns its name from the unique blend of seven spices used in marinating the duck, which include ginger, garlic, shallots, black pepper, honey, tofu, and dried macaque fruit. While the process itself isn't complicated, achieving the perfect balance of flavors that entices every diner is no easy feat.

The preparation begins with selecting plump, healthy ducks, usually around 80 to 90 days old, weighing between 1.8 to 2 kg. The ducks are cleaned, then briefly dipped in hot water to make the skin smooth and shiny. The next crucial step is the marinating process, where the spices are finely chopped, sautéed in oil to release their aroma, and then combined with soy sauce and water. This mixture is stuffed into the duck's cavity, ensuring the flavors penetrate deeply into the meat.

Once marinated, the duck is coated with honey and placed in a drying oven for about 15 minutes. After the drying process, it is deep-fried for 50 to 60 minutes. The result is a golden, crispy skin with a tantalizing fragrance of spices that stimulates the taste buds. The broth from the duck's cavity is served separately, either as a dipping sauce or poured over the duck. To truly enjoy the Seven-Spice Roast Duck, you must savor each bite slowly, letting the sweetness of the wild honey, the richness of the tender duck meat, and the zesty kick of the spices blend perfectly together.

Chao Cake is a beloved delicacy from the Cao Bằng region. Locals also refer to it as Chao Cake or Duck Chao Cake. This dish is adored for its crispy outer layer and rich filling made of tender duck meat, complemented by a tangy, spicy dipping sauce that highlights the unique flavors of Northern Vietnamese cuisine. The ingredients are simple: sticky rice flour, regular rice flour, and duck meat. What makes this dish truly special is the duck meat filling. The dough itself is a blend of sticky rice, regular rice, and soybeans. After soaking the rice and soybeans for 8 hours, they are ground into a smooth paste. Only the finest soybeans from Quảng Uyên are used to ensure a soft, fragrant dough. Once mixed, the dough is left to rise for 3-4 hours before it’s ready to fry.

To prepare the filling, the duck meat is deboned, seasoned similarly to roast duck, and cut into small pieces. The dough is shaped, with the duck meat placed inside, and the cakes are sealed. The cakes are then deep-fried until golden brown and crispy. Chao Cake is best served hot, accompanied by a sweet and sour dipping sauce, fresh herbs, and thinly shredded green papaya, allowing you to fully savor its flavor.

These golden, fragrant cakes are not only a favorite among locals but also impress visitors to Cao Bằng. During the cold months from November to February, the air is filled with the scent of Chao Cake sizzling on the street-side stalls, where they are sold for just a few thousand VND each. The locals refer to this time as Chao Cake season, as the warmth from the coal stove and the aroma of fresh cakes creates an irresistible atmosphere. This dish is so famous that when people talk about Cao Bằng, Chao Cake is always mentioned, and vice versa. To truly understand why this dish is a symbol of Cao Bằng, you must try it and experience its delicious simplicity.