Top 10 Delicious and Authentic Local Specialties from the Outskirts of Hanoi

The village of Quan Gan in Nhi Khe Commune, Thuong Tin District, Hanoi is famous for its fragrant and delicious Banh Day. Banh Day Quan Gan comes with various fillings, including sweet, savory, and vegetarian options. Freshly made, these rice cakes are typically wrapped in dong leaves or banana leaves to keep them warm.

The ingredients for the cake are carefully selected. The sticky rice used must be of high quality, sticky, and fragrant. After steaming, the rice is pounded until it reaches the perfect consistency, smooth and sticky, and then shaped into small, uniform pieces. A thin layer of dough is spread out before the filling is added. The three types of fillings include sweet, savory, and vegetarian. The savory filling is made from green beans, shredded coconut, onions, and pork belly with a hint of the distinctive flavor of ca cuong (water beetles). The vegetarian variety contains no filling and is typically enjoyed with grilled pork or sweet soup. Once a local treat, Banh Day Quan Gan is now a popular snack for visitors from all over the country, who often buy it as gifts for family and ancestors on special occasions.

Address: Nhi Khe Commune, Thuong Tin District, Hanoi

Gia Village, located by the Day River in Yen So Commune, Hoai Duc District, Hanoi, is renowned for its famous Banh Gai. The Banh Gai Lang Gia is a fragrant treat that delights with its sweet flavor, the coolness of coconut, the richness of sesame seeds, and the smoothness of mung beans, all blending together in a perfect harmony. The cake's aroma, combined with the sweetness and chewiness of the sticky rice dough, instantly transports you to a tranquil rural landscape. Over time, Banh Gai has become an iconic specialty in Hanoi's culinary culture, beloved by many.

The ingredients for Banh Gai Lang Gia are simple yet essential: sticky rice, gai leaves (the key ingredient that gives the cake its unique flavor), mung beans, coconut flesh, pork fat, sugar, and sesame seeds. Making this famous cake requires great skill and dedication. First, the sticky rice is finely ground to make dough, which is then traditionally pounded using a stone mortar and wooden pestle. The villagers believe that only by hand-pounding the dough can it achieve the right texture—sticky, chewy, and delicious. This method has been preserved through the generations and continues to be used today.

Address: Yen So Commune, Hoai Duc District, Hanoi

Buoi Dien is a famous variety of grapefruit that originally comes from Diễn village, now part of Bac Tu Liem District in Hanoi. This grapefruit is known for its exceptionally thin rind, making it tricky to peel without cutting into the fruit. The segments are golden and have small seeds, offering a rich, sweet taste that lingers on your tongue. A special feature of Buoi Dien is that the longer it ripens, the sweeter it becomes, and the rind naturally shrivels, enhancing the flavor. Phu Dien village is particularly known for this grapefruit, which is only available during the Tet holiday. It has a vibrant yellow color, a distinct fragrance, and a juicy, refreshing taste. Buoi Dien is a classic Tet gift for the people of Hanoi. However, due to market changes, it's no longer grown in large quantities, and to enjoy the authentic variety, you need to pre-order from the farm between October and November.

Buoi Dien is also packed with vitamins A, C, and E, along with natural acids that are beneficial for health, including pectin, which helps lower cholesterol and supports people with obesity or diabetes. Additionally, it is commonly used in traditional remedies for ailments such as cough, digestive disorders, and colds.

Address: Phuc Dien, Bac Tu Liem, Hanoi

Thi Quay Don is a renowned specialty from the ancient Duong Lam village, famous for its unique and savory taste. The preparation method is more intricate and distinct compared to other roasted meats. The pork has a delightful balance of sweetness and rich flavor, with a fragrant aroma from basil and guava leaves, making it an unforgettable dish. The skin is crispy and golden, with a hint of the earthy taste from the guava leaves, giving it a satisfying crunch that’s hard to beat.

The pork used for roasting must be fresh, especially the belly cut, which has thick skin and well-marbled fat, just like the classic “ba chi” cut. Many people carefully select their meat from trusted butchers to ensure the best quality roast. After marinating, the pork is neatly skewered onto a large bamboo stick lined with banana leaves.

The bamboo skewer must be robust enough to hold the meat securely, and only bamboo is used to preserve the signature aroma. If you visit Duong Lam Ancient Village, don't miss this delicious delicacy!

Address: Duong Lam Ancient Village, Son Tay, Hanoi

Doi Candy is a traditional delicacy that reflects the rich flavors of the countryside, cherished by the people of Duong Lam ancient village. This treat has become a memorable gift for travelers who visit the village, and once you're there, you shouldn’t miss this unique local specialty. It’s a simple yet delightful snack that will leave you with lasting memories of your visit.

The ingredients for making doi candy are minimal—just malt syrup, sugar, and peanuts. The process of making the candy requires at least two people. One person stretches the candy shell, while the other quickly cuts it into 3 cm segments. Timing is crucial, as the candy hardens and cracks if it cools too quickly. The malt syrup and sugar are boiled over a fire until they achieve a certain sticky consistency.

The candy makers then use their hands to stretch and pull the mixture until it becomes chewy, forming a milky white cylindrical shape. The candy shell is spread thin, and a layer of peanuts mixed with sugar is placed inside before being rolled up, resembling a sausage. Once prepared, the candy is coated in a layer of rice flour to give it a smooth, powdery finish. When you taste it, you’ll experience a delightful blend of rich, nutty, and fragrant flavors.

Address: Duong Lam Ancient Village, Son Tay, Hanoi

Phung Spring Rolls is a humble yet deeply flavorful dish that captures the essence of the countryside, leaving an unforgettable taste for anyone who tries it. This dish has a long history, with roots that stretch back over a hundred years in the Dan Phuong region of Hanoi.

The local producers ensure high food safety standards, starting with carefully selected ingredients like fresh pork shoulder or tenderloin, clean pigskin, rice, fresh mulberry leaves, and mung beans. The pigskin is thoroughly boiled, then finely shredded and mixed with roasted rice powder and spices. As this dish contains no preservatives, it should be eaten within two days, often served with mulberry leaves, fresh coriander, and a rich soy sauce dip. The combination of Phung Spring Rolls and mulberry leaves is what makes the dish truly special. The rolls taste even more delightful when wrapped in these leaves, offering a unique blend of fragrant, slightly bitter, and crispy textures. The mulberry leaves are also carefully chosen—too small, and they won't hold the rolls; too old, and they become tough. Ideally, they are large, about half the size of a palm, and if spotted with small blemishes, they add extra richness to the flavor.

Address: Phung Town, Dan Phuong, Hanoi

Mo Huong Tich is a specialty of the Huong Son region (Chua Huong), famous for its small, bright yellow apricots, often with a hint of red. These apricots, which bear fruit twice a year, are also known as "Double Apricots". The fruit is renowned across northern Vietnam for its small seed, thick, juicy flesh, and a mild sourness that’s complemented by a delicate fragrance carried by the mountain breeze. The unique limestone soil of this region makes the apricots here particularly famous. During this season, markets across Hanoi are filled with baskets of these apricots. Be sure to avoid larger apricots, as those are from the lowlands and lack the sourness and aroma of the Huong Tich variety. Opt for smaller apricots with a golden yellow color and a touch of red for the authentic taste of Mo Huong Tich.

This apricot is not only delicious but also highly nutritious. It boosts immunity and helps protect against heart disease. Many women also use it for beauty treatments and weight loss. The apricots are often soaked in alcohol to make a medicinal drink or consumed as a refreshing beverage to detox and cool the body during hot summer months. When visiting Chua Huong, don’t miss out on this healthy and delightful fruit.

Address: Huong Son, My Duc, Hanoi

Uoc Le Pork Rolls is a unique dish from Uoc Le village in Thanh Oai, about 30 km southwest of Hanoi. The exact origins of this dish are unknown, but it has been a long-standing tradition in the region. Uoc Le pork rolls are distinguished by their vibrant green outer layer and pink inner filling, with tiny holes, unlike any other types of pork rolls.

The village produces a variety of pork products, including pork sausage, beef sausage, stir-fried pork rolls, boiled pork rolls, fried cinnamon rolls, and sour pork. However, the most famous are the pork rolls and cinnamon sausage. What sets Uoc Le pork rolls apart is the meticulous preparation process, starting with the selection of fresh pork shoulder. The pork must be fresh and hot to achieve the best taste. Traditionally, the pork was mashed by hand to achieve a smooth, sticky texture that wouldn't stick to the pestle. Nowadays, machines are used to grind the pork, but the villagers still preserve the old technique of wrapping the rolls in banana leaves, which enhances the aroma and flavor. The banana leaves used must be carefully selected—young, translucent leaves for the inner layers, and older leaves for the outer layers. After the rolls are cooked, they are immediately immersed in cold water.

Uoc Le Pork Rolls are known for their cleanliness, safety, and lack of artificial additives. So, when you're in the area, don’t miss the chance to try this special local dish. The village offers a wide range of pork products, but Uoc Le pork rolls and cinnamon sausage remain the most popular.

Address: Uoc Le Village, Tan Uoc, Thanh Oai, Hanoi

Che Lam is a traditional cake that has been cherished for over a century. This delicacy is made from a combination of glutinous rice flour, malt syrup, sugar, peanuts, and ginger. The texture of the cake is smooth and chewy, thanks to the rice flour, while the flavor offers a subtle sweetness from the sugar and malt syrup, a nutty richness from roasted peanuts, and a slight spiciness from fresh ginger.

Che Lam is a signature dish of the people from Thach Xa village, renowned for its unique taste, which cannot be found anywhere else. The cake is crafted with great skill by the villagers, and its distinct flavors come from the perfect blend of glutinous rice flour's chewy texture, the sweetness of molasses, the spice of ginger, the nuttiness of peanuts, and the richness of meat. This combination makes Che Lam an irresistible treat.

The key ingredients of this cake include popped rice, peanuts, sesame seeds, ginger, sugar, malt syrup, and water. Depending on the customer’s preference, the cake can also include dry roasted pork mixed in or be rolled in toasted sesame seeds. The entire process is done by hand, ensuring that each piece of Che Lam is perfectly chewy, aromatic, and full of the local flavors of Thach Xa.

Address: Thach Xa Commune, Thach That, Hanoi

The Tranh Khuc Square Cake brand has been around for over 40 years, but according to local villagers, the art of making this cake has existed for much longer. During the time when the country was under foreign invasion, the villagers were forced to relocate. It wasn’t until 1975 that the Tranh Khuc cake craft was revived and continues to thrive today. The Tranh Khuc Square Cake is not only popular with the people of Hanoi, but also with visitors from far and wide. Its deliciousness comes from the use of high-quality ingredients like Hai Hau glutinous rice, green beans, pork, and pepper—all carefully selected for their quality.

The villagers take great care in choosing the right dong leaves for wrapping. Only the small-stemmed glutinous variety is used, as it imparts a stronger fragrance than the brittle, easily torn non-glutinous leaves. The filling is made with golden flower glutinous rice, tender pork belly marinated with pepper and salt, and green beans that are steamed and then ground into a smooth paste. After being boiled for eight to ten hours, the freshly made cakes are removed from the pot, emitting an irresistible, fragrant steam. Each cake is perfectly square, and its beautiful green wrapper is a distinguishing feature.

Address: Duyen Ha Commune, Thanh Tri, Hanoi