Top 13 Famous Rice Varieties from Northern Vietnam for Traditional Lunar New Year Gifts

Dien Bien Black Sticky Rice is a distinctive type of sticky rice known for its deep plum color. This rice variety is not only delicious but also packed with nutrients. It is commonly used to make sweet, rich rice wine that's easy to drink. During the traditional insect-repelling festival (5th of May in the lunar calendar), it is also used to make a special rice wine starter, fermented with leaves from mountain plants, creating a fragrant and sweet flavor that aids digestion. Black sticky rice is often cooked, fermented with leaves, and then mixed with yogurt, creating the popular treat known as 'yogurt with black sticky rice.'

In folklore, this rice is also called 'Blood-enriching Rice' because of its high nutritional value. The iron content in black sticky rice is particularly beneficial for pregnant women and those who are breastfeeding. Regular consumption helps improve blood circulation. Scientific studies have even shown that this rice has anti-cancer properties, particularly in combating lung and colon cancer.

When you enjoy this rice, you're not just tasting a delicious dish but also savoring the nutrients of the highland regions of Northern Vietnam. On the occasion of the Lunar New Year, if you're still unsure of what gift to give your loved ones, Dien Bien Black Sticky Rice is an excellent choice. It is a simple yet meaningful gift that conveys your heartfelt emotions to the recipient.

Golden Flower Sticky Rice, also known as 'Golden Blossom Sticky Rice' or 'Yellow Flower Sticky Rice,' is a renowned rice variety from the midlands and plains of Northern Vietnam. The best rice is harvested during the main crop season from May to October. This rice gets its name because, when it blooms, the pollen turns golden rather than the typical white found in other rice varieties.

Golden Flower Sticky Rice is known for its sticky texture, minimal grain loss during cooking, and a rich, fragrant aroma that makes it a favorite among many. It’s often used during festive occasions like Tết for making traditional dishes such as bánh chưng, bánh tét, offerings for ancestors, and even delicious wine. Rice wine made from Golden Flower Sticky Rice is a local specialty, smooth and sweet with a unique fragrance. Additionally, delicious com (young rice) from Vong Village is made from this rice using secret recipes.

Golden Flower Sticky Rice is widely recognized throughout Northern Vietnam not only for its quality and delightful fragrance but also for its indispensable role in traditional Tết dishes. It is commonly used for making bánh chưng and sticky rice. The grains of Golden Flower Sticky Rice are uniform and plump, with a pure white color. When cooked, it becomes soft and aromatic, with a sweet taste that lingers on the palate.

Lai Chau Hairy Rice is a local variety from Lai Chau province. Unlike other rice types available in the market, Lai Chau Hairy Rice has a distinct sweetness, sticky texture, and aromatic fragrance when cooked, making it a favorite choice among home cooks. Its unique aroma and characteristics set it apart from other rice varieties. Once you’ve had a taste, you’ll never forget it!

Farmers in Lai Chau begin planting Lai Chau Hairy Rice from May, with harvest taking place in late September. Though this rice is known for its exceptional flavor, its yield is relatively low. Originally a local specialty, Lai Chau Hairy Rice has now gained recognition across Vietnam and is sought after by food lovers nationwide.

Word of mouth has it that once you try this rice, you’ll be hooked, even winning over the most discerning eaters. While Lai Chau Hairy Rice is at its best immediately after milling, its signature fragrance fades over time. To enjoy the freshest and most flavorful rice, it’s best to buy newly milled rice. For the best quality, seek rice from the San Thang, Chin Chu Chai, and Lung Than regions.

Red Brown Rice from Dien Bien, also known as Dragon Blood Rice, is grown in the fertile Muong Thanh valley, where the unique climate and soil conditions contribute to its rich flavor, stickiness, and high nutritional value. When cooked, it has a texture similar to sticky rice but with a lighter, less dense taste. The grains are beautiful, with few broken pieces, and the rice has a subtle sweetness and pleasant aroma.

This highland specialty from the Northwest is a nutritious grain that supports overall health. It is rich in vitamins and minerals, especially with its outer bran intact, which contains a wealth of nutrients. Red Brown Rice from Dien Bien is known to be packed with protein, with about 30% of its composition being protein, making it a healthful choice for many. It’s a great option for individuals seeking to manage diabetes or heart disease, as well as those looking for a nutrient-dense, wholesome food.

The thick bran layer of this rice gives it a nutty, rich flavor that is often recommended for post-surgery recovery, postpartum women, and those recovering from illness. It’s a fantastic option for a diet aimed at lowering the risk of serious conditions like diabetes, cardiovascular diseases, hypertension, and stomach issues. For those on a weight loss or diabetic-friendly diet, consuming Dien Bien Red Brown Rice or its rice flakes (cốm) is highly recommended.

The mountainous regions of Northwestern Vietnam are renowned for their beautiful, winding passes, and among them, Phadin Pass stands out. Located between Son La and Dien Bien, Phadin is not only the name of a famous pass but also a premium rice variety cherished across Vietnam. Despite the difficult terrain, low yield, and challenging harvesting process, Phadin rice is known for its exceptional fragrance and rare quality.

Phadin rice is the flagship product of the Nam Binh Food Corporation, grown in the cool, mist-covered mountain slopes of Northwestern Vietnam. This rice is harvested only once a year, from March to early September. It is cultivated by the indigenous ethnic groups such as the Dao, Day, Nung, and H'mong people in these remote areas.

Phadin Rice is the result of tireless labor by the locals, carefully grown under strict cultivation methods. The rice grains are meticulously selected to ensure only the highest quality. Phadin rice is considered a premium product, capturing the essence of the mountains and forests. Its chewy texture, sweet taste, and rich flavor make it irresistible; once you taste it, you won’t want to eat any other rice.

Hai Hau Xoan Rice is one of the finest varieties of rice in northern Vietnam. Due to the unique soil and climate conditions in the region, the vast rice fields along the Ninh Co River (Hải Hậu - Nam Định) produce this special rice with an unmistakable aroma and flavor that cannot be replicated anywhere else. This rice is cultivated from the Xoan variety.

Hai Hau Xoan Rice is an ancient rice variety that has been selectively bred by local farmers and refined through agricultural techniques developed by the Ministry of Agriculture and Rural Development. The rice grains are slightly long, slender, and curved at one end, with a translucent green color. The natural fragrance of this rice is subtle and distinctive, and it does not have the common 'belly-filling' heaviness. When cooked, the rice has a soft, chewy texture that leaves you craving more, without the heaviness that usually comes with other types of rice.

Grown in fertile, alluvial soil, Xoan Rice thrives in the Hải Hậu region of Nam Định, where the conditions are perfect for this crop. The rice's aroma is delicate and unique, not as overpowering as other varieties like Bac Huong or Dien Bien, but the sweetness of freshly harvested rice makes it stand out. It’s hard to confuse this with any other rice, making it a special treat.

In My Lung Commune, Yen Lap District, nearly every household grows Ga Gay Sticky Rice, a local specialty with a history spanning hundreds of years. Known for its large, white grains, this rice cooks quickly and produces sticky, aromatic rice that's not overwhelming in flavor.

Unlike other sticky rice varieties, Ga Gay is sown between May and October. The locals rely on the forest’s color change—from green to red in the leaves—to know when to plant. The rice thrives best in sandy soil, with water flowing from mountain streams. The seed is preserved for six months before planting for the best harvest.

This rice variety is deeply connected to the traditions of the Muong people, who continue to celebrate the harvest with a “new rice” ceremony. In the past, only wealthier families could afford to grow Ga Gay Rice. After the harvest, families would prepare rice and offer it to their ancestors, and larger families would host feasts to share the joy of a successful harvest.

Bac Huong is a specialty rice variety from northern Vietnam, most notably grown in the provinces of Hung Yen, Thai Binh, and Nam Dinh. Known for its exceptional quality, Bac Huong rice benefits from the fertile alluvial soil of the Red River Delta and advanced farming techniques, making it the best quality rice in the region.

True Bac Huong rice has a mild fragrance, an opaque white color, and moderately long grains that are neither too large nor too small. The rice is sun-dried under the intense heat of Northern Vietnam, giving it a richer flavor compared to other varieties. When cooked, Bac Huong rice releases a delightful aroma, and even when it cools, the rice remains soft, sticky, and aromatic, as fresh as when it was first cooked. Historically, people in Northern Vietnam would mix Bac Huong rice with other varieties to stretch their rice supply.

The rice has a deep, sweet flavor that lingers on the palate and is packed with nutritional value. Bac Huong rice, with its perfect balance of stickiness and fragrance, is a popular choice for special occasions, particularly during the Lunar New Year. However, be cautious, as many inferior rice varieties have been sold under the Bac Huong name. Consumers need to be discerning to avoid purchasing low-quality imitations.

Dien Bien sticky rice has long been a celebrated specialty of the Northwest region, becoming a well-known rice variety. It is distinct in its characteristics: small, elongated grains that are not as white as regular sticky rice, with a subtle and captivating fragrance. The rice is shiny and uniform in shape, with a delicate aroma that carries the essence of the forests and mountains. When cooked, the rice becomes even more fragrant, sticky, and flavorful. The unique quality of this rice is a result of the rich, fertile soil of the mountains, nourished by the forests and streams that flow into the valleys.

Eating Dien Bien sticky rice seems to melt away all worries and stress. The rice harvested early in the season contains more sap, so it's important to use less water when cooking to prevent the grains from expanding too much. When done correctly, the rice releases its sweet aroma, enticing the taste buds of anyone who tries it. Due to its exceptional quality, Dien Bien rice is a high-value product that is not only loved by local housewives but also makes an ideal gift during the Lunar New Year.

Dien Bien sticky rice is one of the most delicious and unique rice varieties from Dien Bien. The fertile Mường Thanh valley, rich river sediments, and the meticulous care of local farmers have contributed to the growth of this renowned rice. It is often used to make sticky rice cakes or grilled rice in bamboo tubes. If you visit Dien Bien, trying dishes made from this rice is a must. Additionally, gifting Dien Bien sticky rice during the Tet holiday is a thoughtful and meaningful gesture.

The Xi Sticky Rice variety is widely grown across provinces like Hai Duong, Hung Yen, Thai Binh, Nam Dinh, Thanh Hoa, and Nghe An. Over time, it has become a staple in homes across the country. While rice may seem like an everyday food, it plays a vital role in daily life, representing the hard work of farmers who spend countless hours in the fields, enduring harsh weather conditions and physical labor.

Xi Sticky Rice is a type of rice that offers moderate stickiness. When cooked, the rice becomes slightly dry and white, making it ideal for those who prefer adding soup or broth to their meals.

The grains are small, slender, and have a gleaming white color. When cooked with just the right amount of water, the rice becomes soft and sticky, releasing a delicate aroma. The more you chew, the more you savor the sweet and delicious flavor. Xi Sticky Rice is highly popular for its gluten-free content and anti-inflammatory properties, benefiting the digestive system and overall health.

Dien Bien Glutinous Rice is widely grown in the mountainous regions of the Northwest, but the rice cultivated in the steep fields of Muong Nhe – Dien Bien is known for its superior fragrance and stickiness. The grains are large, evenly shaped, and produce sticky, fragrant rice with a naturally sweet taste that doesn’t overwhelm. What’s unique about this rice is that, unlike most other varieties which are either clear or opaque white, Dien Bien Glutinous Rice comes in two shades of white.

This rice is perfect for making sticky rice, rice cakes, or steamed glutinous rice. A local specialty, Dien Bien Glutinous Rice has a subtle but distinct flavor that sets it apart from other sticky rice varieties. When cooked, it doesn’t clump together as much as regular glutinous rice, but it still delivers a delicious, flavorful taste. The best way to enjoy it is with grilled meat, fish, or dipping it in chẳm chéo sauce.

When cooked, the rice retains its fragrance and the grains are firm yet soft, giving the dish a glossy and appetizing appearance. Unlike other glutinous rice, Dien Bien Glutinous Rice doesn’t stick together too much, allowing each grain to remain separate but still slightly sticky. It is commonly eaten with chẳm chéo, sesame salt, shrimp paste, or braised meat, and it is particularly sought after as a gift during the Lunar New Year.

Another unique rice variety from Vietnam's Northwest mountains is Seng Cu Rice. This rice is cultivated directly in the highlands of Yen Bai, where it grows on small terraced fields at an altitude of over 1000 meters above sea level. The clean, cool climate combined with natural spring water contributes to the production of high-quality, clean rice grains.

Those who have tasted Seng Cu Rice will not forget its chewy texture, rich sweetness, and high nutritional content (four times higher than regular rice), making it a healthy choice. Rice made from Seng Cu Rice will satisfy even the most discerning tastes. This rice has gained a strong reputation both domestically and internationally and proudly stands as a top Vietnamese specialty.

Seng Cu Rice is easily recognizable by its light yellowish color, thin husk, and fine, thin tail. The grains are relatively large, long, and firm, with minimal breakage or crumbling. When milled, the rice grains are small, long, and uniform, with a slight ivory color and a glossy appearance. The aroma of Seng Cu Rice is distinct, unlike any other regular rice. When cooked, the rice gives off a delicious aroma and offers a rich, sweet taste when chewed, with a smooth, sticky texture. The grains do not become mushy or sticky when handled, and the fragrance fills the air when served hot.

Tu Le Glutinous Rice is a famous specialty of Yen Bai. Like Phadin rice, Tu Le rice is harvested only once a year. It can be said that Tu Le rice is a gift from nature to this land. It is no surprise that Tu Le rice is considered one of the finest glutinous rice varieties in Vietnam! Tu Le rice is known for its full, round, white grains that are not overly filling, with a rich flavor that leaves a lasting impression. A part of its distinctiveness comes from the traditional farming methods of the region, which contribute to the rice's renowned quality.

This glutinous rice can be used to make a variety of delicious dishes such as sticky rice, rice cakes, square cakes, round cakes, sweet porridge, or fermented rice and wine. Eating dishes made with Tu Le rice provides essential nutrients, including fiber and fats. The rice contains no gluten and has a unique sweet, fragrant aroma when cooked. Tu Le rice is cultivated near spring-fed streams in soil rich in nutrients, resulting in grains that are stickier and more fragrant than most other types of rice.

Additionally, consuming Tu Le rice can help alleviate symptoms of weakness, stomach ulcers, and may even reduce the risk of certain cancers, including colorectal cancer. Tu Le rice can be transformed into various regional specialties of Yen Bai, such as young glutinous rice wrapped in fresh dong leaves or the famous five-colored sticky rice that is soft and fragrant without being sticky to the hands. Have you tried Tu Le Glutinous Rice? If not, give it a try and you’ll experience something truly special. It also makes a great gift for the Lunar New Year.