Top 10 Must-Try Dishes in Thai Binh

Quỳnh Côi Fish Soup has become a beloved specialty in Thai Binh. No matter where they go, the people of this region always remember the rich, rustic flavor of this dish. Unlike the typical use of noodles or rice vermicelli, Thai Binh locals use a special type of noodle called 'bánh đa.' These noodles are similar to pho noodles but are grayish, chewy, and slightly firmer. The combination of bánh đa, freshwater fish, and fresh herbs creates a distinctive flavor that defines this local dish. Making Quỳnh Côi Fish Soup is a time-consuming and intricate process that requires a variety of ingredients. It is considered a source of pride for the people of Thai Binh.

The soup is made from simple, local ingredients such as fish, herbs, and rice. What makes this dish so irresistible is its gentle sweetness and refreshing taste. The sweetness of the fish, the freshness of the herbs, and the chewy texture of the bánh đa all come together to create a unique flavor. Depending on the season, the dish is adjusted to include different greens. In the summer, it might feature water spinach or dill, while in cooler months, water celery or perennial herbs are added. Enjoying a bowl of Quỳnh Côi Fish Soup in the morning for just 20,000-30,000 VND will surely captivate anyone passing by, whether they're locals or travelers from afar.

In addition to Quỳnh Côi Fish Soup, Bún Bung (also known as banana flower noodle soup) is another must-try dish that holds a special place in Thai Binh’s culinary traditions. This dish consists of noodles served in a broth made from simmered pork ribs, rendered fat, fried shallots, fermented rice, and a variety of spices, including salt and fish sauce. The slightly bitter taste of the banana flower, combined with the richness of the pork and the fragrance of the Vietnamese herb xương sông, creates a unique and unforgettable flavor. What sets Thai Binh’s Bún Bung apart is the use of banana flower instead of the more commonly used pickled bamboo shoots found in other regions.

The noodles are topped with a savory broth made from simmered pork hocks, along with a few slices of xương sông sausage. The addition of fresh banana flowers enhances the distinct taste of this dish, making it a favorite for locals and visitors alike. The sweet, hearty broth, along with the richness of the meat and sausage, balanced with the light bitterness of the banana flower, creates an irresistible combination. Simple yet packed with flavor, a bowl of Bún Bung is a nostalgic taste of home for many people who are far from Thai Binh. If you ever visit the region, don’t miss the opportunity to try Banana Flower Bún Bung!

The dish known as Vị Thủy Nem Chạo originates from Vị Thủy village, located in the Thái Dương commune of Thái Thụy district, Thai Binh province. This dish holds a special place in the local culture, often featured at funerals, weddings, and festivals. What sets Vị Thủy’s nem apart from other regions is the use of finely chopped pork meat and backbone bones, which are processed while still warm and without the use of water. The pork is carefully selected from the hind leg and spine, finely chopped, and left to rest for over an hour. The result is a sticky, smooth texture, blending the sweet taste of fresh pork with the crispness of the bones, the creamy richness of the marrow, and the chewy skin. The balance of flavors is enhanced by a mix of sour, spicy, salty, and sweet seasonings, along with the fragrant aromas of garlic, lime, fish sauce, roasted rice flour, and a variety of herbs like betel leaves, guava leaves, and lộc vừng leaves, which provide a unique and complex flavor.

What makes Vị Thủy Nem Chạo so special is its meticulous preparation, requiring skilled chefs to ensure the dish is safe to eat without causing any stomach discomfort. The dish is made by thinly slicing boiled pig skin, which is then mixed with the roasted rice flour, fresh garlic, chili, monosodium glutamate, and fish sauce. Finally, the mixture is shaped into small, neat rolls, carefully packed to keep the pork inside. This fresh, raw version of nem chạo, unique to Vị Thủy, is a completely different experience from other versions of fermented nem chạo found elsewhere in Vietnam, where the dish is often fermented and cooked before being served.

Đại Đồng Gai Cake is a famous specialty from Vũ Thư district, Thái Bình province. This cake has been made for over 400 years and is a beloved tradition in the area. The ingredients used to make this unique cake are simple, locally sourced products such as gai leaves, sticky rice, sesame, peanuts, mung beans, candied winter melon, coconut pulp, sugar, pork fat, lotus seeds, and banana oil. While it was once only prepared during holidays and special occasions, today it has become a year-round treat for the locals. Similar to the traditional Nguyễn village cáy cake, Đại Đồng Gai Cake is made from local ingredients, but it has a distinct, irresistible aroma and a rich, smooth, and subtly sweet taste that leaves a lasting impression on anyone who tries it.

The best Đại Đồng Gai Cake comes from the Đại Đồng region, where skilled artisans still use traditional methods to create this dark, glossy cake filled with a golden-yellow filling. The dough, made from gai leaves, is wrapped around a mixture of mung beans, peanuts, sesame, lotus seeds, grated coconut, sugar, and winter melon preserve, with a touch of pork fat for added richness. Đại Đồng Gai Cake is a humble yet heartfelt gift from the countryside of Thái Bình, making it the perfect souvenir for anyone visiting the region.

Nhệch Salad – the name may sound unfamiliar to many, but Nhệch refers to a type of fish that resembles an eel. This dish is popular in Thái Thụy district, Thái Bình province. After the fish is cleaned and prepared, it is thinly sliced and mixed with roasted rice powder. The skin is then cut into pieces and fried crispy. The fish bones are ground into a paste to create a special dipping sauce called ‘chẻo.’ This sauce is cooked with ginger, garlic, chili, pepper, and minced lemongrass, giving it a unique flavor profile of sour and sweet. The sourness comes from boiled tomatoes, while the sweetness is added by sugar. To complete the dish, it is served with a variety of fresh herbs, such as lime leaves, fig leaves, Thai basil, and perilla leaves.

In recent years, Nhệch Salad has gained popularity and can now be found in restaurants in major cities, each offering their own version. However, tasting Nhệch Salad in Thái Bình offers a more rustic, authentic experience. It is a beloved local specialty that is often served to guests, showcasing the skill and craftsmanship of the chefs. If you ever visit, this dish is a must-try, offering a unique and flavorful taste of the region.

Cat meat with pennywort is a popular dish enjoyed by many men in Thái Bình, often referred to as the ‘cat meat city.’ Not only is cat meat a local delicacy, but it is also one of the most well-known specialties in the region. In the city of Thái Bình, you can often see cats being roasted on the side of the street, and over 30 restaurants openly advertise 'cat meat specialty.' Just like other regional dishes, such as wild birds in Bắc Ninh or roasted pigs in Lào Cai, no wedding or New Year’s celebration in Thái Bình would be complete without cat meat. In fact, even at a wedding with hundreds of tables, it is expected that each table will feature a dish made from cat meat.

It’s hard to say when exactly this trend of eating cat meat began in the rural areas of Thái Bình, but it has become a tradition. Local belief holds that cat meat brings good luck to those who eat it, making it a favored choice for festive occasions. The meat can be prepared in many different ways, including steaming, pickled in plum wine, stir-fried with lemongrass and chili, or cooked in a traditional Vietnamese stew known as 'giả cầy.' Each dish made with cat meat is also believed to have medicinal properties, such as using the bones to make broth or infusing the bile in liquor. It is said that these preparations have restorative powers, offering benefits for both men and women. If you ever find yourself in Thái Bình, be sure to try the renowned cat meat dishes for a truly unique culinary experience.

Much like the famous rice cake, peanut candy is a traditional specialty from Nguyễn Village in Nguyên Xá, Đông Hưng District, Thái Bình. Visitors heading to Thái Bình can easily spot shops selling peanut candy and rice cakes along the road leading into the city, especially near the Tan De Bridge. Crafting these 'crispy, delicious' treats is no easy task. The peanuts are carefully roasted until golden brown, their skins removed, and the kernels broken into pieces. During holidays, every household in Thái Bình places a packet of peanut candy on their altars. In the past, it was customary to invite friends over with a cup of green tea and a piece of peanut candy, starting conversations with the sweet treat. Today, peanut candy remains a beloved delicacy, appearing at weddings, New Year's celebrations, and local village festivals.

Each peanut harvest, people select only the best quality peanuts, discarding any that are spoiled or shriveled. The peanuts are roasted to perfection, and their skins are removed to reveal the golden kernels. The candy is made using malt syrup, a sticky, amber-colored sweetener derived from germinated barley or rice, which is mixed with the roasted peanuts. The mixture is then poured onto a flat surface dusted with sesame seeds, pressed into shape, and cut into bite-sized pieces. Although peanut candy can now be found in many places, the traditional version from Nguyễn Village in Thái Bình still holds a special place in the hearts of visitors and locals alike, leaving a lasting impression on anyone who tries it.

When it comes to Thái Bình's specialties, the first thing that comes to mind is the iconic rice cake. This unique treat is exclusively found in Thái Bình, particularly in Nguyễn Village, Nguyên Xá Commune, Đông Hưng District. A traditional food that has been around for centuries, the rice cake was even served to the emperor in the past. Though simple, this humble dish boasts a delicate and aromatic flavor.

The name of the cake originates from the yellow flower glutinous rice, which is soaked and mixed with red gac fruit to make sticky rice, then pressed into small cubes and sun-dried. The golden color of the cake, resembling the eggs of the crab, is how it got its name, 'rice cake' (bánh cáy). While many regions in Thái Bình make their own version, the most renowned is the one from Nguyễn Village in Nguyên Xá. Despite its simplicity, the preparation of this rice cake requires meticulous attention to detail.

During holidays, every household in Thái Bình places neat squares of rice cake on their altars. Bánh Cáy from Nguyễn Village is a symbol of the rich agricultural landscape and the heartfelt hospitality of the local people. This traditional treat, despite some modern changes, has retained its original, authentic flavor. Whether you're from near or far, once you leave the rice fields of Thái Bình, you’ll surely take home a box of rice cake as a gift for family and friends.

Although Bo Guava is now grown in many regions, there is something uniquely special about the Bo Guava from the fertile land of Thái Bình. Typically small enough to fit in the palm of your hand, this guava is packed with the essence of the land it comes from. Bo Guava from Thái Bình is fragrant, crisp, and boasts a layered taste profile: slightly bitter, followed by a mild tanginess, and finally a refreshing sweetness. It's these distinct flavors that make the Bo Guava a beloved specialty and a true taste of rural Vietnam.

The guavas are predominantly grown in Hoàng Diệu Commune. Bo Guava has long been a famous product of Thái Bình, recognized for capturing the natural beauty and spirit of the land and its people. These guavas are not only crisp and aromatic but also incredibly sweet. With thick, juicy flesh, few seeds, and a satisfying crunch, they make for a delicious snack. During harvest season, a single tree can yield up to 70 kg of fruit, with smaller trees producing 40-50 kg. Due to its unique quality, the price of Bo Guava is often higher than other guava varieties, typically ranging from 5,000 to 7,000 VND per kilogram.

Jellyfish Salad is a familiar dish for coastal fishermen, and it's not hard to find in many places. However, each region brings its own unique twist to the dish, and Jellyfish Salad from Thái Thụy is no exception. This version not only carries the taste of the sea but also the essence of the fertile countryside. Jellyfish Salad, or Gỏi Sứa, uses jellyfish as its main ingredient, caught from the waters of Thái Thụy and carefully prepared. While jellyfish may resemble plants, they are actually animals related to coral and are abundant in the region.

Jellyfish Salad from Thái Bình is a delightful blend of sesame seeds, peanuts, grated coconut, onions, kaffir lime leaves, shredded dried squid, and a bit of mint for added fragrance. The key to a delicious Jellyfish Salad is ensuring it remains crispy, aromatic, and dry after preparation. When served, diners can enjoy the crispy texture of the jellyfish mixed with the rich flavor of fish sauce, the creamy peanut taste, the sweet aroma of coconut, and a hint of the ocean from the dried squid. A proper serving of Jellyfish Salad must always be accompanied by fresh perilla leaves and a dipping sauce made from shrimp paste, lime, and chili. Without these essential ingredients, the dish would lose its authentic, bold flavor of Thái Bình's coastal region.