Top 15 Delicious Specialties of Northern Vietnam

For a long time, Nam Dinh Beef Pho has become a beloved dish not only in its hometown of Nam Dinh but also in many other provinces across the country. It has almost become a famous brand, and while Hanoi’s pho holds a special place in the capital, Nam Dinh's pho is equally renowned. However, Nam Dinh pho has its own origins and unique characteristics that set it apart from pho in other regions.

Nam Dinh Beef Pho with its distinct flavor is an essential part of Vietnam's pho culture. Several sources suggest that pho originated in Nam Dinh shortly after the establishment of the Nam Dinh textile factory, with street vendors from Vân Cù village in Nam Dinh creating it as a late-night dish to serve workers at Vietnam’s first textile industry. Today, Nam Dinh pho enjoys widespread fame throughout the country.

A hot bowl of Nam Dinh Beef Pho, with tender beef slices, chewy noodles, and a light, savory broth, is sure to leave a lasting impression. For a more intense flavor, you can add some roasted chili and fresh herbs.

Renowned for its coastal cuisine, Hai Phong Fish Noodles combines the fresh flavors of the sea with the earthy taste of the countryside, creating a dish that has captivated many food lovers. The dish is made using two types of fish: ocean fish and freshwater fish. Mackerel from the sea is used to make delicious fish cakes, while freshwater fish like carp and grass carp are deep-fried until crispy.

The mackerel is finely minced, mixed with dill and a hint of turmeric, and then fried, giving the fish cakes a fragrant aroma and a deep golden color. The carp and grass carp are carefully cleaned, seasoned, and fried until golden and crispy, then drained of excess oil.

The beauty of Hai Phong Fish Noodles lies in the freshwater fish, which has a sweet, tender texture without any fishy taste. The broth is made by simmering pork bones and boiling the fish bones, which gives it a distinctive, flavorful richness. The dish is served with strips of lotus stem and fresh herbs, including shredded water spinach and banana flower, to enhance the authentic flavor.

The finished bowl of Hai Phong Fish Noodles is a feast for the eyes, with golden fish cakes, crispy fried fish, the green of lotus stem, the red of chili sauce, all floating on top of the white noodles, immersed in a clear, fragrant broth that's steaming hot.

When it comes to squid cakes, nothing beats the Ha Long Squid Cakes from Quang Ninh, a renowned delicacy that has gained fame both domestically and internationally. Known for their rich, coastal flavor, Ha Long squid cakes are adored for their firm, crispy texture and the delightful taste of fresh, pure squid.

The squid used are carefully selected—large squid that are fresh and cleaned before being hand-pounded, without any machinery. The result is a sweet, savory squid cake with an enticing fragrance that's hard to resist.

Serving Ha Long squid cakes is simple and easy. Just drop them into hot oil to fry, then dip them in fish sauce with pepper or chili sauce for extra flavor. For frozen squid cakes, defrost and fry them again. These squid cakes, with their distinctive flavor of the sea, will leave you hooked—just as the saying goes: “Hand-pounded squid cakes, a taste that captures the heart.”

According to historical records, when the Tran dynasty selected Thien Truong as the second capital, local crafts and rare delicacies from across the country were brought here to be presented to the king. The famous Giao Thuy Nem Nắm is one such dish, originating from this period and having been offered to King Tran.

Today, Giao Thuy Nem Nắm is considered a signature dish of Nam Dinh. It is found throughout the city and neighboring provinces like Hanoi, Ha Nam, and Ninh Binh. It’s particularly renowned in certain villages such as Giao An, Giao Thanh, Giao Tien, Hoanh Nha, Xuân Kiên, Xuân Tiến, and Kiên Lao.

Nem nắm is made in various ways across the country, but the version that has inspired the saying “holding a bottle of wine, holding a nem” is distinctly from Giao Thuy, Nam Dinh. The best nem is made from the tender meat of a healthy pig that has not been fed with growth hormones. The rice powder used to make the nem is sourced from aromatic Hai Hau rice, ensuring a special flavor that is unique to this region and cannot be found elsewhere.

Bánh cáy is a traditional cake dating back to the time of King Le and Lord Trinh. The recipe was passed down by a woman from Nguyen village in Thai Binh. This cake has remained a cherished delicacy, preserving its original flavor throughout the years.

Thai Binh Fish Cake comes in various vibrant colors. The best quality sticky rice (known as “nếp cái hoa vàng”) is selected, then toasted to make popped rice, which is ground into flour. The mixture is shaped into small cylindrical pieces, colored with gac for a red hue and with gardenia for yellow. These are then fried until crispy and combined with malt made from rice germ, sweet coconut jam, sesame, and roasted peanuts.

The mixture of malt and these ingredients is carefully stirred with the popped rice and cooked over low heat until it reaches the desired chewy consistency. The soft cake is pressed into wooden molds lined with sesame, peanuts, and coconut jam. Once cooled, the cakes are removed from the mold, cut into small pieces, and packed into boxes. During the Lunar New Year, bánh cáy is placed on the altar alongside other traditional offerings like bánh chưng, bánh dày, and five-fruit trays, forming an essential part of Thai Binh’s festive customs.

Thắng cố, also called 'thảng cố', meaning 'bone stew', is a traditional dish of the Mong people that dates back centuries. While each ethnic group and region adds its own twist with unique ingredients and recipes, the best version of thắng cố comes from the Bac Ha, Muong Khuong, and Sapa regions of Lao Cai, where it originated.

Making thắng cố is straightforward, but perfecting the dish requires special knowledge and skill. The traditional spices used to create the distinctive flavor include cardamom, cinnamon, star anise, lime leaves, ginger, and lemongrass, along with other secret ingredients that elevate the taste.

The most famous version of thắng cố is the horse meat stew. After the horse is slaughtered, its meat and internal organs are chopped into small pieces and marinated with spices for about 30 minutes. Over a hot flame, the ingredients are sautéed until the meat begins to sear. Then, water is added, and the stew is simmered for several hours until tender, resulting in a rich and savory broth.

During the Lunar New Year, people in northern Vietnam often prepare Kho Fish from Vu Dai Village. This dish originated several decades ago, when the residents of Vu Dai village in Ha Nam developed a method of preserving fish for extended periods, allowing it to maintain its rich flavor for months.

The preparation process is intricate and time-consuming, but the result is a delicious and authentic pot of fish stew. The fish becomes tender, fully infused with spices, and the bones are so soft they can be chewed. The aroma is rich and savory, with no fishy smell, making this dish a perfect addition to your family meals, showcasing the authentic flavors of northern Vietnamese cuisine.

Kho Fish is a common dish in many Vietnamese households, but few can match the depth of flavor found in the traditional Kho Fish from Vu Dai Village.

This dish is made using black carp, cooked in a clay pot for 10 to 15 hours. A layer of ginger is placed under the fish to eliminate any fishy odor and to prevent the fish from burning during the long cooking process. The fish is ready when it turns a deep brown, with the meat tender and the bones dissolving in your mouth, offering a flavorful experience in every bite.

We are all familiar with the traditional green Chung cake, but have you ever heard of the Black Chung Cake? This unique variety of Chung cake is made by the Tay people in Ha Giang. During the Lunar New Year, the Tay people's ancestor altar is always adorned with this distinctive cake, which features a glossy black sticky rice layer, making it visually stunning.

The ingredients are carefully selected, starting with the yellow flower glutinous rice, known for its firmness and stickiness, perfect for making the cake. The pork used is black pig, raised in the mountains, with a perfect balance of lean meat and fat. The aroma of green beans and the richness of pork fat blend together, while the special flavor of wild forest herbs adds depth. The most essential ingredient for creating the cake's unique color is the xoan salt, which imparts the characteristic dark hue to the rice.

The black Chung cake from the Tay people has evolved into an extraordinary delicacy. Not just a food item, it has become an important cultural symbol, especially during festive occasions like the Lunar New Year. The black Chung cake represents the cultural identity of the region and is an inseparable part of the holiday traditions.

Phu Tho, a land abundant with rivers, lakes, and ponds, has long made fish a staple in its cuisine. Beyond traditional preparations like braised fish with fermented soybeans, fried fish, or sour fish soup, the locals have perfected the art of making fermented fish (cá thính). This unique method of preservation not only creates a dish with a distinct flavor but also allows people to store fish for long periods after a bountiful catch. Passed down through generations, the recipe for fermented fish has become an iconic delicacy of the midland region.

To make a batch of flavorful fermented fish, it takes skill, precision, and a careful process. After the fish is caught, it is cleaned, scaled, and sliced into thin pieces to better absorb the seasoning. Then, the fish is mixed with finely ground rice powder and salt, before being packed into a jar or ceramic container. The jar is sealed upside down in a container filled with salted water to prevent the fish from touching the liquid. After about three weeks, the fermented fish is ready to eat.

To enhance the flavor, locals often add guava leaves, which give the fish a distinctive fragrance. After a while, the old rice powder is scraped off, and fresh powder is added. The fish should be dry, firm, and aromatic with a strong scent of rice powder and guava leaves to meet the perfect standards. Fermented fish only improves with time, getting tastier as it ages.

Rượu cần, a traditional drink of the Mường people in Hoa Binh Province, is made using secret family techniques and has become a specialty of the region. This rice wine is typically enjoyed during festivals, Lunar New Year, or large community celebrations in the Mường villages. Over time, as society has evolved, rượu cần has gained wider recognition and popularity across the country, becoming a favored drink for many.

The main ingredients of this drink include common grains such as corn, cassava, sticky rice, regular rice, Job's tears, millet, and other local plants. Each ingredient contributes its own unique sweet flavor. The wine is brewed in traditional jars, pots, and gourds, which are used to ferment the grains. In the past, the Ê Đê people would use special containers like the Tuk and Tang ché, made of the skin-colored leather, for important ceremonies, but nowadays, they typically use simpler vessels. The long bamboo straws, about one meter in length, are heated and shaped straight before being hollowed out and bent into curved, attractive designs.

Ba Bể's Sour Shrimp is a delicious and famous dish from the Khang Ninh - Ba Bể region. The shrimp used are fresh, cleaned of their antennae, washed thoroughly, and then coated lightly with salt. Sticky rice is carefully chosen, made from the local variety, steamed, and mixed with fermented leaves, along with crushed garlic, chili, and galangal. This mixture is then combined with the shrimp and placed in a jar, sealed tightly. After a period of fermentation, the shrimp absorbs the spices, becoming soft, fragrant, and with a distinct sweet-and-sour flavor that’s hard to resist.

Ba Bể Lake and the surrounding Năng River area are rich in wild shrimp, making sour shrimp a popular dish among the locals. Unlike the sour shrimp found in coastal areas or in Hue, which has a strong sweetness from sugar and the pungent flavors of chili and galangal, Ba Bể’s sour shrimp carries a more natural balance: a mellow sweetness, refreshing sourness, and a slight spiciness, with a unique, rich taste.

You can enjoy Ba Bể’s sour shrimp with boiled pork, fresh vegetables, or even just with plain rice, and you’ll quickly appreciate the dish's incredible flavor.

Wormwood Rice Cake is a traditional dish of the Tay people in Lang Son. The main ingredients include wormwood leaves and glutinous rice. The preparation involves several detailed steps such as boiling the wormwood leaves in lime water, frying the leaves, and steaming the rice...

The final product is a soft green cake with a delicate, soothing color and a sticky, fragrant texture. Uniquely, the bitter taste of the wormwood disappears during cooking, leaving behind a sweet, nutty flavor from the sesame filling that blends seamlessly with the chewy, delicious rice cake.

This wormwood rice cake is a vegetarian dish that, despite being made from glutinous rice, is light, refreshing, and not heavy on the stomach. Its aroma, the chewiness of the rice, the taste of the wormwood, the sweetness of the sugar, and the delightful fragrance of sesame seeds all come together in a perfect harmony. Anyone who has tasted this rustic delicacy will surely remember its distinct taste. Additionally, wormwood is known for its medicinal properties, as it helps regulate blood circulation, treats cold conditions, and even helps with pregnancy and stopping bleeding.

Smoked buffalo meat, also known as dried buffalo meat, smoked buffalo jerky, or buffalo jerky, is a traditional dish of the Thai people. Its delicious flavor and preservation method make it a perfect fit for the highland regions of the Northwest, where it has become a widely appreciated specialty.

The meat is carefully selected and marinated with a blend of spices such as chili, wild pepper, and ginger. It is then smoked over charcoal and wood. The smoky aroma and rich taste have made Northwest buffalo meat a favorite among people from both the mountains and the plains, slowly becoming a common dish in many households.

One of the advantages of smoked buffalo meat is its portability. It has become not only a delicious treat for families but also a unique and meaningful gift to give friends and loved ones on special occasions. Particularly during the Lunar New Year, when families gather to eat, drink, and chat, it serves as a perfect snack, especially loved by the younger generation.

In the 20th century, Hai Duong Green Bean Cake became the most iconic dish of Hai Duong province. These small, delicate cakes are filled with the warmth and sincerity of their creators and the pure, traditional flavors of northern Vietnam. Even a single bite will leave a lasting impression.

Made from pure green bean flour, mixed with coconut milk, vanilla essence, and refined sugar, these cakes have a clean, natural aroma, without the overpowering scent of industrial flavoring. They are typically shaped into small, bite-sized squares. The best way to enjoy them is with a cup of refreshing Thai Nguyen green tea. A sip of the tea, with its delicate taste, perfectly complements the rich, fragrant flavor of the green bean cake, creating a match that is truly unparalleled.

Today, Hai Duong Green Bean Cake has become a famous national brand, with well-known names such as: Nguyen Huong, Minh Ngoc, Hoa An, Bao Long, Gia Bao, and has become an essential specialty gift for anyone visiting Hai Duong.

During the French colonial period, a family named Doan lived at 14 Hang Son Street. They often welcomed revolutionary soldiers, offering them a special fish cake dish that soon became a favorite among the guests. Over time, these visitors helped the family open a small restaurant that served the dish. This marked the beginning of what would become the famous La Vong Fish Cake, which eventually gave its name to the street where it originated.

In the restaurant, there is always a statue of La Vong – the legendary figure of Khương Tử Nha, sitting with his knees bent, patiently waiting for the right time to fish. This became a symbol of wisdom and waiting for the right moment. It is from this statue that the dish came to be known as La Vong Fish Cake, a name that has now become iconic. The recipe has been passed down through generations, and it is only shared with the first-born child of the Doan family.

The fish used for this dish is the fresh snakehead fish, chosen for its tender, flavorful meat and minimal bones. The fish is marinated with spices before being grilled over charcoal, then fried in hot oil. It is typically served with vermicelli and a rich, aromatic shrimp paste. The unique flavor of La Vong Fish Cake is something truly special, and if you ever visit Hanoi, this refined dish is one you cannot miss.