Embark on a Culinary Journey in Bac Giang - Savoring 10 Iconic Delicacies

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Embark on a Culinary Journey in Bac Giang - Savoring 10 Iconic Delicacies

From Mi Chu noodles and Luc Ngan lychees to Tho Ha rice crackers and Yen The hill chicken... Bac Giang's province-wide renowned specialties await your indulgence.

Embark on a Culinary Journey in Bac Giang - Savoring 10 Iconic Delicacies

Mi Chu Noodles

Crafted from Bao Thai Hong rice grown on the Chư hills, these resilient and flavorful noodles are sure to satisfy even the most discerning palates.

Tho Ha Rice Crackers

Tho Ha Rice Cracker: Round and stretched, adorned with fragrant golden peanuts, and complemented with grated coconut for a delightful, slightly chewy texture. After drying, these crackers are neatly stacked and sold at prices ranging from 8,000 to 15,000 VND per piece.

In Yen The, the authentic hill chicken is a new thing to remember - 'Yen The, the foremost land of hill chickens. Fragrant and firm meat, once you taste it, you'll be hooked.' The best hill chicken should be perfectly boiled, with firm and crispy meat to be dipped in a mixture of salt, lime leaves, and the sweet broth served as a delightful accompaniment to rice.

Luc Ngan Lychee

Among Bac Giang's renowned produce, Luc Ngan lychees stand out, especially the ones from Luc Ngan. These lychees have distinctive features - a red hue when ripe, thin skin, small seeds, and a thick, sweet pulp that leaves you craving for more.

Bun Da Mai

Bun Da Mai features elastic and refreshing noodles, staying smooth all day without sourness, unlike rice dumplings. Bun Da Mai has four main products: rolled vermicelli, snail-shaped vermicelli, three-section vermicelli, and vermicelli flakes (also known as leaf vermicelli). The art of making vermicelli in Da Mai dates back around 400 years, making it one of the four ancient vermicelli-making villages in the northern region.

Mỹ Độ Sweet Soup

Mỹ Độ Sweet Soup has a slightly deep yellow color – the hue of mung beans with white toasted sesame seeds sprinkled on the surface like shimmering stars. The aroma of green beans, sesame, the sweet clarity of cane sugar, the subtle richness of fat, and the robust flavor of green beans harmoniously blend together. Eating a piece of sweet bean soup gives an indescribable sensation: a crispy sweetness slowly melting in the mouth.

Luc Ngan Ant Egg Sticky Rice

Anyone who has had a taste of Luc Ngan ant egg sticky rice will remember it forever. There are many dishes made from ant eggs, but locals usually use them for sticky rice. The ant egg sticky rice is made from glutinous rice, with added fat, scallions, and pepper, seasoned to perfection.

Stone Crab

Stone crabs only appear around early winter for about two months (September and October in the lunar calendar) each year, in the rocky stretches of the Cau River passing through some riverside communes in Yen Dung district. The best and simplest way to enjoy stone crab is by steaming with beer. When the crab is ripe, its bright orange color is very enticing. The meat is sweet, the shell on the legs and claws is quite tender, dipping it in seasoned salt mixed with lime adds an extra layer of excitement.

Dong Quan Steamed Cake

Dong Quan village's steamed cake is cherished for its perfect combination of softness and coolness. The sight of the pale, smooth, slightly shiny steamed cake with scattered crunchy peanuts is irresistible, making you eager to savor it. Eating the steamed cake requires dipping it in peanut sauce. At that moment, the sweet taste of rice, the earthy flavor of lime, the richness of coconut, and the salty kick of the sauce all blend into a deeply nostalgic flavor.

Shoulder-Carried Cake

The shoulder-carried cake is a unique dish, both in appearance and name, belonging to the Cao Lan ethnic group in Luc Ngan. To create these delicious, sweet cakes, multiple steps are involved: grinding glutinous rice finely with a stone mortar, boiling mugwort leaves in lime water to reduce bitterness, then grinding and mixing with the rice flour. After molding and wrapping, the cakes are steamed for about two hours, drained, and ready to be enjoyed.

According to Ngoisao.net

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Reference: Travel Guide by Mytour

MytourSeptember 4, 2015

Frequently Asked Questions

What are the unique features of Mi Chu noodles from Bac Giang?

Mi Chu noodles are crafted from Bao Thai Hong rice grown on the Chư hills, offering a resilient and flavorful experience that satisfies even the most discerning palates.

How is Tho Ha rice cracker made and what does it taste like?

Tho Ha rice crackers are round and stretched, adorned with golden peanuts and grated coconut, creating a delightful, slightly chewy texture. They are sold for prices ranging from 8,000 to 15,000 VND per piece.

What makes Luc Ngan lychees stand out among other fruits?

Luc Ngan lychees are distinguished by their red hue when ripe, thin skin, small seeds, and thick, sweet pulp, making them a must-try delicacy in Bac Giang.

What ingredients are used in the preparation of Yen The hill chicken?

Yen The hill chicken is known for its fragrant, firm meat. It's best prepared by boiling to achieve a crispy texture, served with a mixture of salt, lime leaves, and a sweet broth.

How do you prepare and enjoy stone crabs from Bac Giang?

Stone crabs are typically steamed with beer for the best flavor. When ripe, their bright orange color is enticing, and the sweet meat pairs perfectly with seasoned salt mixed with lime.

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