Top 10 Must-Try Snacks in Lang Son

Lang Son is famous for its unique dishes that can't be found elsewhere. Grilled Bread may sound familiar, but the way locals enjoy this dish is unlike any other region.

What makes Lang Son's grilled bread stand out is its special preparation. The bread is first brushed with oil, grilled to perfection, and then coated with a mixture of oyster sauce and honey. Depending on personal preference, the bread can be grilled longer for extra crispiness or shorter for a softer texture, typically taking around 3-7 minutes. After grilling, the bread is sliced into bite-sized pieces and served with skewered grilled meat, always accompanied by a bowl of dipping sauce.

What's truly unique about Lang Son's grilled bread is its dipping sauce. There's no standard recipe; each vendor has their own version. The sauce is typically a balanced mix of spicy, sour, and sweet flavors, enhanced with sugar, garlic, herbs, and even some local spices. Every shop has its own secret, and the goal is simple—make it so delicious that customers return for more. The people here are very direct—if the food is good, they come back; if not, they won't. The key to success is a perfect dipping sauce that keeps customers coming back for more.

Rolled Rice Cake is another must-try snack and a specialty that every visitor to Lang Son should taste.

Like rolled rice cakes in other regions, Lang Son's version is made from finely ground white rice flour, which is then thinned with water and spread across a steaming surface. The cake is cooked by the steam from constantly boiling water. Once nearly done, a layer of minced pork and fat is added, and using chopsticks, the cake is divided into two halves. The edges are folded inward, and then the cake is rolled up into individual pieces.

Since the cake is made fresh on demand, it’s always served hot and fragrant. In some places, the cake is prepared in advance and left to cool for those who prefer it chilled or when there are too many customers to prepare each batch in real time.

You can enjoy either the meat-filled or egg-filled version of the rolled rice cake, depending on your taste. The egg version comes in several variations.

Some people prefer the cake soft and slightly raw, while others enjoy it fully cooked. Some even like it with the egg mixed into the batter along with the meat. This variety of options makes Lang Son's rolled rice cakes versatile, catering to every personal preference.

Stir-Fried Snails with Laurel Bamboo Shoots is a unique dish in Lang Son, where the snails are stir-fried with a variety of ingredients like bamboo shoots, laurel leaves, coconut, tomatoes, and chili. In the Đồng Mỏ area, they even add pineapple and Vietnamese coriander to the mix. While this dish was once most commonly found along Hùng Vương Street, nowadays, stir-fried snails can be found all over the city, particularly in the Phú Lộc New Urban Area, which has become a popular hangout spot for young locals with a variety of delicious street food options.

If you're looking to try Stir-Fried Snails with Laurel Bamboo Shoots, simply head to Hùng Vương or Phú Lộc IV, where you'll find plenty of eateries serving this dish. The prices are generally similar across different places, but each vendor has its own version, so your experience may vary. In addition to snails, many places in Lang Son also offer side dishes like salted figs, chilled plums, salted chicken feet, sweet and sour duck feet, and fried sweet potatoes, among others.

Stop by any of the snail shops in Lang Son, and you'll definitely see a menu filled with these unique and tasty snacks. This style of eating is a distinctive feature of Lang Son's local culture.

Coóng Phù is a traditional, rustic snack from Lang Son, thought to be inspired by the Chinese 'bánh trôi tàu,' introduced by an ethnic minority. The dish’s name and style reflect influences from the Tay and Nung people.

Coóng Phù is made from glutinous rice, which is washed, ground into a dough, and shaped into small balls. Originally, it was made only in a basic white version, but now, it is often mixed with ripe gac fruit or gardenia fruit, making the dish not only more colorful but also more flavorful.

The filling can vary, with sweet mung beans, roasted peanuts, or ground sesame seeds, or it can be served plain. After being shaped, the dumplings are cooked in a fragrant, spiced red sugar syrup with a touch of ginger. In Lang Son, you can also find a variation of Coóng Phù called 'phóng dăm,' which is a savory version filled with salty ingredients and served with broth instead of syrup.

The dumplings are placed into a pot of simmering sugar syrup, filling the air with the fragrant aroma of rice and ginger. When the dumplings float to the surface, they are ready to be served in a bowl, topped with shredded coconut, roasted peanuts, and sometimes banana oil for an extra touch of flavor (although some customers request to skip the banana oil if they prefer).

Traditionally, Coóng Phù was mainly enjoyed during the winter months, but today, it's available year-round, especially as young people and visitors flock to Lang Son. In the evenings, you’ll find small Coóng Phù stalls scattered around the Ky Lua Market, where you can enjoy this warm, comforting treat.

Ngải Cake is a traditional snack from Lang Son, created by the Tay people, and is similar in shape to the bánh dày. The key ingredient is mugwort leaves, giving the cake its unique dark green color. The preparation involves steaming glutinous rice, which is then mixed with mugwort leaves, pounded together in a stone or wooden mortar. According to Tay customs, this process is traditionally done by men.

The mugwort leaves, after being boiled in alkaline water, are pounded with sticky rice to form small round, flat cakes. The filling of the Ngải Cake is typically roasted black sesame seeds mixed with sugar. After shaping, the cakes are coated with a thin layer of lard to prevent them from sticking and to make them shiny and more visually appealing. The cakes are then steamed to ensure they are evenly hot and dry. The rich green color of the cake comes from the mugwort leaves, but surprisingly, the taste is not bitter—it's cool and refreshing, likely due to the cooler climate of Lang Son.

Ngải Cake is a seasonal treat, typically made at the end of winter or the beginning of spring, especially close to the Qingming Festival. Not only is it a delicious snack, but it's also a traditional food. In the Tay culture of Lang Son, it is considered essential for every Tay girl to know how to make Ngải Cake; otherwise, she would not be regarded as a true Tay woman. This cake holds a deep cultural significance and is an indispensable part of Tay festivals in Lang Son.

While most people are familiar with Thanh Hoa’s fermented nem or Nam Dinh’s nem chạo, the grilled nem from Lang Son often goes unnoticed. The most famous version of this dish comes from Hữu Lũng Town, specifically from the renowned Bà Láng’s shop, the oldest and most skilled vendor of grilled nem.

Similar to other types of nem, Hữu Lũng's grilled nem is made from a mixture of pork meat and skin, combined with roasted rice powder (thính). Each nem is quite large, usually weighing around 300 grams, and is wrapped in fresh banana leaves, tightly secured with strings. The wrapping is done just tightly enough to ensure the nem cooks evenly when grilled, avoiding undercooked spots.

The smell of the grilling process, mingling with the sour aroma of the fermented pork, becomes even more delightful when paired with a spicy kick from chili. Grilled Nem from Hữu Lũng is served with aromatic lang leaf and accompanied by a tangy-sweet dipping sauce that gives the dish its distinct, mouthwatering flavor. In the city, you can easily find this special nem in local snail restaurants. Young people from Lang Son often enjoy it alongside boiled or stir-fried snails, or with other street food snacks.

If you visit Lang Son and don’t try roast duck pho, you're missing out on something truly special. The broth of this dish is rich and indulgent, with a full-bodied, fatty taste. First-time eaters might find it overwhelming, but on a cool winter morning, nothing beats a steaming bowl of this pho. Slurping the hot, creamy broth paired with some local bamboo shoots and chili makes it a delightful experience.

People usually pair this dish with crispy pan-fried bread (not to be confused with the previous 'ap chao'), fried dough sticks, or even Chinese-style sausages. The defining feature of the roast duck pho from Lang Son is the broth, which gets its richness from the roasted duck fat. This is what makes the dish stand out, though it can be a point of debate. Those who don’t enjoy fatty foods may not appreciate the flavor of the broth. However, it’s important not to compare Lang Son’s roast duck pho to others, as every region has its own culinary culture and preferences.

If you’ve never tried Lang Son’s Fried Cake, then you’ve missed out on a major part of Lang Son’s culinary charm. This dish is quite elaborate and was traditionally made only in the winter. Today, you can enjoy it year-round in Lang Son, although most vendors only start selling it after 4 PM.

The cake is made from glutinous rice flour mixed with finely grated taro (though nowadays, very few places grate the taro, and some don’t use enough of it, making it hard to taste the flavor of the taro). The filling consists of duck meat that’s been marinated with spices and then chopped into pieces. Even the head, neck, wings, feet, and internal organs of the duck are used to make the accompanying dish known as 'chao'.

Not only is Lang Son’s Fried Cake a popular snack, but it’s also considered one of the region’s specialties that every visitor should try.

Cao Sang Cake is a traditional dish originating from the ethnic groups in the region. It is made from fragrant white rice that has been soaked overnight, rinsed, and ground into a thick, smooth batter using a stone mill. This batter is then cooked and stirred until nearly done. The cooked mixture is combined with the raw batter to create a half-cooked, thick consistency. When steamed, the cake forms a firm, chewy texture, not too crumbly or too soft. The filling is made from minced pork, wood ear mushrooms, and finely chopped shallots, which are stir-fried together before being wrapped inside the dough. The cake is steamed in several stages to ensure even cooking, as it has three layers, and a single round of steaming would not suffice for perfect texture.

Cao Sang Cake is typically served with a broth made from boiled pork bones, topped with fresh herbs such as scallions and cilantro. A bowl of Cao Sang Cake generally costs between 6,000 and 10,000 VND.

If you want to try this dish, you’ll need to visit in the afternoon as most vendors do not make it in the morning. The cakes are in high demand and often run out quickly, so if you arrive after 6 PM, you might miss out. In addition to Cao Sang Cake, vendors often serve other treats like 'Cóc Cake' and 'Rơm Cake' (served with vinegar).

While Sour Pho might not be an entirely unique dish, as variations can be found in different regions, it’s the version from Lang Son that truly stands out. This dish has its own distinct characteristics that make it irresistible to diners, especially among the younger crowd.

The concept of Sour Pho remains similar to the traditional dish, but the noodles are prepared to be firmer, with the perfect balance of chewiness and elasticity. Sweet potatoes are cut into strips and fried to a crispy golden brown. Pork is coated with a harmless but visually appealing coloring, then grilled and shredded into pieces resembling char siu. Grated papaya, like the one used in Vietnamese salads, is added for texture, along with fresh herbs and crushed roasted peanuts sprinkled on top.

The most crucial step, however, lies in making the sauce. The sauce is thick, aromatic, and slightly sweet and sour, drizzled generously over the pho. The moment the sauce mixes with the noodles, it creates a harmonious balance of flavors that is simply delightful to taste.