Top 12 Specialties of Phu Tho

Tai Cake dates back to ancient times in Phu Tho village and is also known as Hòn cake. Shaped like an ear, it is made from rice flour and pork filling, along with special ingredients and techniques that only a few can master to achieve the authentic taste of Tai Giếng Thánh cake. Tai cake is a beloved dish in Phu Tho town, especially from the five-generation tradition of Mrs. Nguyễn Thị Định’s family in Bạch Đằng street, Âu Cơ ward.

Phu Tho Tai Cake is a milky white color, fragrant with a rich pork aroma. Each bite brings out the full flavors of the cake. It’s easy to eat and popular because it is made from plain rice flour, making it gentle on the stomach, often enjoyed as a breakfast snack.

Historically, in Phu Tho town, Tai cake was commonly paired with plain rice porridge or Thai-style porridge, just a splash of good fish sauce. Adding 1 or 2 pieces of Tai cake to the porridge made it more filling and energizing for a busy morning. Today, people still enjoy Tai cake with dipping sauces like fish sauce, lime, kumquat, chili, or pepper—making it an irresistible treat.

Phu Tho is not only known for its historical significance as the homeland of our ancestors, but also for its memorable dishes passed down through generations in folk songs. Cọ Leaf Rice Ball has become a cherished specialty of Phu Ninh, Phu Tho, loved by locals for many years.

Cọ Leaf Rice Ball is a unique dish tied closely to the land of Phu Ninh. It carries the essence of the countryside in every bite. Today, this traditional dish has earned its place in high-end restaurants as a famous local delicacy.

To make the rice ball delicious, people carefully choose high-quality plain rice. Once cooked, the rice is sticky and fluffy without being too soft. Fresh, clean cọ leaves are spread out, and the rice is carefully rolled up like a spring roll, tightly pressed into a cylindrical shape, then sliced thinly, much like how bánh chưng is cut. Some people even add salted peanuts or sesame salt in the middle of the rice ball for extra flavor. You can also use betel leaves to wrap the rice if desired.

In Vietnam, many regions are known for growing pomelos, but the Doan Hung pomelo has established its own distinct image and reputation. This variety boasts a unique, mild sweetness from the midland region, and it only reaches its perfect flavor when cultivated in the fertile lands of Chí Đám, Doan Hung.

Doan Hung Pomelo has a flat, round shape, bright yellow skin when ripe, thin rind, dry segments, and juicy, ivory-colored pulp that’s sweet and refreshing with a signature fragrance. This renowned pomelo variety has been granted geographical indication protection, ensuring its origin and quality under Decision No. 73/QD-SHTT from the government.

Steamed Cassava Cake is a simple yet flavorful dish made from sticky cassava flour and filled with pork, wood ear mushrooms, and mung beans, all wrapped in banana leaves and steamed to perfection. It carries the rich, hearty flavors of these ingredients, creating a satisfying treat that's both savory and savory.

In addition to steamed cassava cake, the people of Phu Tho have developed other varieties of cassava-based treats, such as fried cassava cake, baked cassava cake, or cassava skewers. Cassava is also used in savory dishes like cassava with clams, cassava soup with dill, or even cassava sticky rice and cassava cake.

When you visit Phu Tho, the key ingredient for the famous grilled fish dish is often trám fruit. The moment you taste this dish, you'll experience a distinctive flavor—starting sweet, followed by a slight bitterness and earthy richness that leaves a lasting impression.

Grilled fish with trám fruit is full of flavor, with tender, firm fish meat paired with the unique, slightly sour yet savory taste of trám fruit. The combination is irresistibly delicious, and you'll find yourself finishing the rice in no time. If you have the chance to visit Phu Tho, don’t miss this local specialty of the legendary land of the Hung Kings!

Nàng Cake is deeply infused with thick sugarcane syrup. Though simple in appearance, the process behind making this cake reveals the intricate craftsmanship of the women in the rural areas of the ancestral land.

Villagers from Dòng must climb the hill slopes to harvest various plants like thừng mực, gió rừng, núc nác, and cỏ tranh, which are then burned to make ash. The ash water is carefully filtered and mixed with glutinous rice. The secret to its distinct color and flavor lies in this soaking process. The right balance of rice and water requires an expert hand, as any misstep will result in a bitter flavor and dull color.

After the rice has soaked and drained, it is wrapped in fresh dong leaves. The finished Nàng Cake is about the length of a hand, carefully tied with string. When boiled, the rice must be cooked thoroughly, allowing the grains to bind together. Once unwrapped, the cake should be soft, smooth, and maintain its long, slender shape, without sticking to the leaves. The cake should be golden, like honey, and translucent like amber.

When talking about rustic delicacies in Phu Tho, Lâm Lợi Rolled Cake is a well-known brand that always ranks among the must-visit spots for food lovers. What makes Lâm Lợi's rolled cake so irresistible is not only the delicious, freshly steamed cakes but also the cozy, welcoming atmosphere of the place.

Served alongside the warm, delicate rolled cakes are crispy fried spring rolls, golden fried tofu cubes, and a tangy, sweet dipping sauce made with pickled papaya, turnip, and carrots. What truly sets Lâm Lợi Rolled Cake apart is the unique dipping sauce, which has a sweet-and-sour flavor profile that’s impossible to replicate elsewhere.

Additionally, the grilled meatballs, charred over an open flame, are tender yet chewy, adding another layer of flavor. Fresh, clean, and crunchy herbs are always part of the meal, making for a perfect balance. A plate of rolled cake here costs just 30,000 VND, and for that price, you get a full meal with cakes, grilled meat, spring rolls, and tofu, making it not only delicious but also very affordable.

Known for its distinct, delicious flavor bestowed by nature, the Hạc Trì Persimmon has long been a source of pride for the people of the land of Hung Kings, particularly in the city where three rivers meet. It has become a local delicacy, especially popular during the Mid-Autumn Festival.

The Hạc Trì Persimmon originates from Bạch Hạc village (now Bạch Hạc ward, Viet Tri city, Phu Tho). This rare fruit, once offered to the Hung Kings, has gained national recognition over time.

Notably, the Hạc Trì Persimmon is seedless, with a long, slightly segmented shape. When ripe, the fruit turns a bright yellow, with a dark yellow flesh that is crisp, sweet, and refreshingly aromatic. Its unique flavor is unlike any other persimmon, making it a special treat, particularly harvested around the Mid-Autumn Festival.

Cassava leaves are a common dish in Phu Tho. The tender young cassava leaves, grown in fields and gardens, are picked, cleaned, and soaked for 2 to 3 days to ferment and develop a tangy taste. Once prepared, the leaves are used in various dishes such as stir-fried cassava leaves, cassava leaves with shrimp, or cassava leaf soup with crab or fish, offering both delicious and unique flavors.

People in Phu Tho often cook cassava leaves with pig’s trotters, slow-simmered until both the trotters and the leaves are tender, turning golden with a rich, fatty taste. This dish is unforgettable once you've tried it.

Another popular dish is cassava leaf soup with fish, a simple yet heartwarming dish from the people of Phu Tho’s midland region. The soup has a distinctive fragrant aroma, a smooth, tangy taste from the cassava leaves, complemented by the rich sweetness of fresh fish—perfect for hot days.

If you've ever visited Phu Tho – Vinh Phuc, you won't forget the taste of fermented fish (also known as sour salted fish), with its savory and rich flavor that melts in your mouth, especially when it's grilled to a golden crisp. This is a true local specialty that few other places can match in taste and authenticity.

Fermented fish is made by fermenting fish with maize flour and salt, often referred to as a treasured delicacy by the people of Phu Tho – Vinh Phuc. The fish is cut into chunks, cleaned, and salted, then left to ferment over several days, with a precise balance of salt and fish to ensure the best quality. After 5 to 7 days of salting, the fish is then mixed with maize flour, which helps it ferment and infuses it with flavor before being packed tightly into jars.

The fish used for this dish is usually Hoa fish (a type of fresh fish), and after 3 months of fermentation, the fish is ready for consumption. When stored properly, this dish can last for years. According to producers, it is a safe and high-quality food, made with carefully sourced ingredients. The production of fermented fish typically peaks in October and November when the natural fish supply is abundant.

Today, many producers of fermented fish in Phu Tho have partnered with supermarkets nationwide to bring this delicious specialty closer to customers. With continued development, the fermented fish brand could expand even further.

If you visit Phu Tho, don't forget to buy some fermented fish as a gift for your loved ones. One of the top places to get high-quality fermented fish is Bà Quy Fermented Fish in K9 Yen Duong, Cam Khe, Phu Tho. It’s highly rated by many visitors for being clean, tasty, and reliable. If you can't visit in person, you can check out their website: https://cathinhbaquy.com/ to purchase some of the best fermented fish in Phu Tho.

Bà Quy Fermented Fish Processing Facility is the first to produce fermented fish that meets GMP standards, using fish from natural ponds and lakes. The fish used are large and clean, with weights of over 3kg for grass carp, over 7kg for black carp, and over 2kg for white catfish. So, you can trust the quality of the product.

Phu Tho is well known for its picturesque landscapes, where palm trees and tea hills intermingle with lush green mountains. The palm tree, a symbol of this region, is not only recognized for its broad, round leaves used for roofing but also for its unique fruit, which is prepared into a delicious dish.

Cọ ỏm is a soft, fragrant fruit with a rich, creamy taste. However, not all cọ fruits are enjoyable, as only a few trees produce the perfectly rich fruit without a bitter taste. This fruit is also quite peculiar in that it only becomes delicious when prepared in the traditional way, called 'ỏm.' The process involves placing the fruit into water just as it starts to boil, allowing it to soften. If boiled for too long, the fruit will turn tough and lose its flavor, making it unpleasant to eat.

When talking about sour pork, one cannot forget the famous Thanh Son sour pork from Xuan Son, Thanh Son, Phu Tho. This unique dish, full of the authentic flavors of Thanh Son, is considered the best sour pork in the Gulf of Tonkin.

Sour pork is a well-known specialty of Thanh Son, Phu Tho. With its distinct flavor and preparation method, Thanh Son sour pork is loved not only in Phu Tho but has gained popularity across the country.

Sour pork is a popular dish served at feasts, banquets, and especially during social gatherings. To truly experience the full flavor of this dish, don't forget to enjoy it with betel leaves, fig leaves, herbs, and spicy chili sauce on the side.

Additionally, when one mentions the highland district of Thanh Son, they also mention its rich culinary culture, with dishes that spark excitement just by hearing their names: 'Lush moss and flavorful sour pork.' If you love this dish, you can visit the Dia Dao Sour Pork and Fish Processing Facility in Khu 3 Mo, Thanh Son Town, Phu Tho, to get the highest quality sour pork products.