Buzz
Across the Northern region, there are countless enticing dishes that enchant travelers.
1. Hung Yen Fermented Soybean Paste
Unlike shrimp paste or fermented fish sauce, Hung Yen fermented soybean paste has rather simple ingredients, just glutinous rice, yellow flower sticky rice, soybeans, and salt are enough for a flavorful jar of soybean paste. The fermentation process lasts from 1 to 2 months, and with the experience and techniques reaching the level of secrets held by skillful artisans, the soybean paste is born.
The most valuable secret of the locals here lies in the sun, the brighter it shines, the more golden the tofu becomes, exquisitely enhancing dishes like rice cakes, boiled meat, and stir-fried vegetables. This special tofu is sun-dried for a month, imparting a perfect flavor to every dish.
2. Bánh chưng from Bờ Đậu Thái Nguyên
Bờ Đậu village's traditional rice cakes have been renowned since the 1960s and continue to be cherished today.
The village is always bustling with the glow of fire and the aroma of sticky rice, green beans, meat, and fragrant leaves. What's more, each cake is meticulously hand-wrapped, maintaining its unique square shape, a testament to the skilled hands and careful ingredient selection.
3. Crispy and fragrant rice crackers from Bac Giang
Accompanied by sweet coconut and savory sesame seeds, these crispy and fragrant rice crackers are the epitome of Bac Giang's culinary delights. Unlike regular rice crackers, these ones are enjoyed as a tempting snack, especially on chilly days. They are freshly displayed for sale and grilled on the spot to reach customers piping hot.
A humble yet flavorful dish representing the essence of the Northern countryside, Bac Giang's rice crackers feature simple ingredients and are priced between 15,000 - 20,000 VND per large and eye-catching piece.
4. Doan Hung Pomelo from Phu Tho
Doan Hung Pomelo is one of the renowned pomelo varieties found throughout the Northern region. With small fruits that turn bright yellow when ripe, juicy flesh, and notably, they can be harvested and still retain their freshness and juiciness for up to one month.
Alongside other pomelo varieties such as performance pomelo, green skin pomelo, and year-round pomelo, Doan Hung Pomelo is one of the beloved fruits closely associated with the Northern delta region, evoking childhood memories for many.
5. Tam Duong Pineapple from Vinh Phuc
Juicy, large, and golden, the Tam Duong Pineapple is unmistakable. Tam Duong is the district with the highest pineapple cultivation in Vinh Phuc. There are various types of pineapples, but the most prominent is the sweet and flavorful variety, suitable for those who enjoy juicy fruits. Among them, the fatty chicken pineapple has a pale yellow flesh with a slightly sour taste.
Here, you can indulge in pineapple in unique ways. You can peel off the skin and eyes, leaving just a bit of pulp inside, or smash the pineapple against a tree trunk, then use a knife to carve a small hole and enjoy the pure pineapple juice.
6. Tam Dien Rice from Dien Bien
Tam Dien Rice from Dien Bien features plump, round, and white grains that emit a natural fragrance when cooked, characteristic of the Northwest mountainous forests.
Grown in the fields of Muong Thanh, where the air is fresh and the soil is rich, suitable for producing fragrant and chewy rice grains. Northwest eight-grain rice, especially when enjoyed with buffalo meat, is a specialty dish of the highland people, reserved for treating guests from the lowlands.
7. Trung Khanh Chestnuts from Cao Bang
With golden kernels and shiny brown shells, bursting open on a hot charcoal pan whenever the cold wind arrives is enough to make one's heart flutter. The aroma of chestnuts, mingled with the scent of burning charcoal, is a characteristic feature of roasted chestnuts.
September and October mark the harvesting season, hence the image of a chestnut pan is closely associated with winter and cold weather. Dark brown, round, and plump, these are the chestnuts picked at the right time and quite delicious. A popular rustic dish among highland locals, chestnuts have quickly won the hearts of many young people.
8. Free-range Pigs from Lai Chau
Free-range pigs are a shared specialty of the Northwest highlands, weighing only about 10 - 15kg. Raised freely, their meat is firm, flavorful, and not too fatty.
Free-range pigs are prepared in various dishes such as stew, soup, stir-fry, and steamed, but grilling or roasting remains a popular choice for many tourists visiting this land.
9. Hoa Binh Bamboo-tube Wine
Every night, by the flickering fire and the graceful dances of the Muong people, with bamboo-tube wine in hand, everyone is immersed in the scents of Hoa Binh, listening attentively to the timeless stories of this land.
Notably, bamboo-tube wine is only used in ceremonies or when there are guests, demonstrating the hospitality of the locals here. Drinking bamboo-tube wine has become a unique cultural aspect, steeped in tradition.
10. Ha Giang Cornmeal Cake
As a dish that can replace rice, Ha Giang cornmeal cake is made from steamed cornmeal, seemingly unfamiliar yet very familiar, differing only in the method of preparation.
Cornmeal cakes are sold in markets and cooked in households, served with vegetables, peanuts, and corn wine is enough for a satisfying meal. Visiting Ha Giang without tasting cornmeal cake would be a major omission in your travel journey.
11. Bac Kan Braised Pork Belly
This dish is meticulously prepared with roasted pork belly, golden-fried Bac Kan taro, then steamed for about 5 hours. The rich, fatty pork, the starchy texture of taro, wood ear mushrooms, and the sweetness of honey create a specialty of Bac Kan province.
This elaborate dish is often served during festivals or special occasions.
12. Son La Winter Melon
Winter melon is a type of smooth-skinned cucumber with dark green stripes interspersed with faint stripes, usually about 25 - 30 cm long with a white, crunchy, and refreshing flesh.
Winter melon is a large-sized cucumber, weighing around 1.5 - 2kg per fruit, it is a native variety, distinctly different from other types of cucumbers.
13. Yen Bai Wild Pepper
Yen Bai wild pepper, also known as forest pepper, is the top spice in the spice list of Yen Bai province.
The mac khen tree produces essential oil, with a fragrant aroma, usually flowering at the end of spring and bearing small clusters of fruit, which are typically harvested at the end of summer. When used, people often put a handful of fruit in a small bowl, add a burning charcoal, shake evenly; when it emits a fragrant smell, remove the charcoal, blow away the ashes, crush the fruit and use it as a dip.
Above is a compilation of famous specialty dishes from each region in the North, it would be a miss not to enjoy them when you have the chance to visit these lands.
Naming the famous specialties in the North
Imprints of ancient villages in the North
