Top 15 Local Specialties Associated with the Names of 15 Regions

Sesame cake is a specialty that embodies the essence and spirit of the people of Hue, a tradition passed down for hundreds of years. It's a common presence in various Hue celebrations such as death anniversaries, weddings, engagements, and meaningful gifts. The most unique experience is enjoying this chewy, fragrant cake made with sesame and peanuts, paired with the refreshing bitterness and serenity of tea while reading, contemplating life, playing chess, or chatting with close friends—creating a transcendental feeling. The famous sesame cake production facility in Hue is Thiên Hương company, located at 20 Chi Lăng - Hue City.

Gai cake is a unique culinary and tourism product of Hai Duong. Every year, this place attracts many visitors, both local and international, to visit the craft village and enjoy the famous specialty of the East. When you taste this cake, you'll be captivated by its subtle sweetness, rich flavor without being overly heavy, and its soft, smooth texture from the cake's outer layer to the fluffy filling inside.

Gai Cake from Hai Duong is commonly used as a simple yet flavorful gift in Vietnamese traditions. It is offered during ceremonies, holidays, anniversaries, and ancestor worship according to Vietnamese customs. It's also used in weddings, engagements, or given as a gift during conferences and gatherings. In the context of social interaction, it represents a beautiful aspect of the East's culinary culture. There is even a long-established village dedicated to making Gai cakes, which you can visit in Ninh Giang town, Ninh Giang district, Hai Duong province.

Cay cake is also considered a simple local delicacy for many people. The name of this cake comes from glutinous rice, soaked and mixed with red gac fruit to make sticky rice, then pressed into a chewy texture, cut into small cubes, and dried (with a color similar to the eggs of a mud crab, hence the name ‘Cay cake’).

Thai Binh is home to many places making Cay cake, but the most famous variety comes from Nguyen village, located in Nguyen Xa commune, Dong Hung district. While this humble treat may seem simple, its preparation requires a meticulous and careful process. Currently, around 300 households in the village make Cay cakes, producing 120-150 tons monthly.

The final Cay cake product should have a balanced sweetness, a fragrant scent of peanuts and roasted sesame seeds, the richness of candied pumpkin, and the savory flavor of sticky rice, coconut, and a slight spiciness from ginger. When biting into a piece of cake, the consumer will experience a harmonious blend of flavors from the soft, fragrant, and rich ingredients sourced from the fields. Hidden in each piece of cake is a meticulous preparation process and the sincere love of the people of Nguyen village.

Kho Sweet Soup from Nam Dinh is a unique local dish that is made with great care and effort. Using only small green beans, soft egg yolks, and just the right amount of sugar, with the skilled hands of the cook, this sweet dish is created. The more thoroughly the ingredients are stirred during cooking, the sweeter and longer-lasting the final dish will be.

Kho Sweet Soup is a dry, chewy, sweet dessert made with mung beans, served on small plates, rather than in cups like other regular sweet soups. This humble dessert is served to guests during holidays and special occasions in Nam Dinh, and has now become popular in northern Vietnam, even during everyday moments. Many people have already discovered the taste of Kho Sweet Soup from Nam Dinh—have you tried it yet?

Unlike the lowlands, where rice is typically cooked in a pot, in the Northwestern region, locals prepare rice in bamboo tubes, a dish known as Lam rice. It may sound unusual, but Lam rice is simply rice that is cooked to perfection. The unique cooking method has given rise to this special dish, which has been associated with the mountain people for centuries.

Lam rice is the familiar term used by the mountain dwellers to describe the process of cooking rice in bamboo tubes. The word 'lam' refers to the use of bamboo tubes as a cooking vessel instead of a traditional pot, creating a texture that is distinctly different from regular rice. This method is not only a practical way to cook but also an artistic, rustic, and culturally rich cooking style that reflects the extraordinary lifestyle of the mountain people.

Smoked Buffalo Meat from Ha Giang is a traditional delicacy of the Thai ethnic people in Ha Giang. When visiting the mountainous region of the Northwest, travelers can indulge in the unique flavor of smoked buffalo meat, which is hung over the hearths of local homes. This dish is considered an unmistakable specialty of the region, offering an unforgettable experience for anyone who visits.

In Ha Giang, sitting around a meal with friends and family, savoring pieces of freshly smoked buffalo meat, enjoying the rich, smoky aroma with a spicy kick from chili and the pungent taste of the local spice 'mắc khén,' makes for a memorable culinary experience that draws visitors back for more.

With the growth of tourism, local cuisine has evolved as well. Initially, the grilled dishes of Sapa were simple fare, like corn, potatoes, or cassava grilled by the roadside, but now they have become more diverse and widespread.

Using the readily available ingredients in the region, the locals have crafted authentic Sapa grilled dishes such as meat wrapped in mustard greens, grilled mushrooms, grilled chicken feet, and lam rice. These dishes are a staple, and the delightful flavors can only be fully appreciated once you’ve tasted them.

The cold winter of Sapa, with its crisp, chilly air, makes the experience even more memorable. When night falls, sitting by a warm fire and enjoying hot grilled treats like beef tripe, grilled salmon, eggs, and skewered meats with their mouthwatering aroma is the perfect way to ward off the cold of the Northwestern mountains.

Tiểu Quan Chicken Sausage is a famous dish originating from Tiểu Quan village, Khoái Châu district, Hung Yen. Unlike other sausages that can be eaten quickly, this dish requires savoring bite by bite to appreciate its rich, sweet, savory, aromatic, and spicy flavor.

To make the perfect Tiểu Quan chicken sausage, the best ingredients come from free-range hens fed with corn and rice. After cleaning the chicken, the meat is carefully selected from the breast and thighs, removing all sinews and bones. It is then finely minced along with a little lean pork.

The mixture is then combined with finely diced pork fat, egg yolks, traditional fish sauce, MSG, pepper, chopped shallots, and ginger juice. Before spreading the sausage mixture on the grill, it is often pre-grilled to check the seasoning, ensuring the right balance of saltiness, spiciness, and flavor.

Spicy Bread has become a quintessential snack in Hai Phong. These small, crispy loaves are filled with rich pâté and grilled over hot charcoal. Once served, they are dipped into a special, signature sauce called Chí Chương, unique to Hai Phong. The combination of the bread's fiery spiciness and the fragrant pâté creates a flavor unlike anything you'll find in other regions.

Hai Phong's Spicy Bread first emerged as a local delicacy in the 1980s, originating in the Khánh Lạp alley near Hàng Kênh. Over time, it has become a beloved and famous specialty, now known throughout the city. Anyone who tastes this spicy, savory bread will be forever enchanted by its distinctive and unforgettable flavor.

Visiting the ancient capital without trying goat meat means you haven’t truly experienced Ninh Binh. There are various mouthwatering dishes made from goat meat, including grilled goat, fried goat, roasted goat, steamed goat, and goat blood pudding. The raw goat meat, tender and crunchy, pairs perfectly with aromatic herbs such as perilla, fig leaves, and cilantro, offering a rich, savory taste that will captivate your senses.

Goat Meat Salad with Lemon is a dish highly recommended by restaurants in Ninh Binh. It highlights the sweet freshness of the goat meat without being overpowered by any spices. If you find yourself in Ninh Binh, be sure to try this flavorful delicacy!

Ba khia is a type of crab that originates from the Khmer people. Before serving, ba khia is often seasoned with sugar, chili, garlic, monosodium glutamate, and lime juice to enhance its natural sweetness. The crab is shredded and mixed with the seasonings, allowing the flavors to marinate for about 15 minutes before it’s ready to eat.

If you visit Bac Lieu, missing out on this ba khia dish would be a huge regret. With its rich taste and tender, flavorful crab meat, this local specialty will undoubtedly leave a lasting impression on anyone who has the pleasure of trying it.

Pia cake has long been an unmissable specialty of Soc Trang. Enjoying a few pieces of pia cake with a cup of ginger tea while chatting warmly is a beloved pastime for locals and visitors alike. There are various types of pia cakes, each with different fillings like durian, taro, or salted egg.

According to local stories from the 17th century, pia cake was introduced by Chinese immigrants to Vietnam. Over time, the recipe has been adapted to suit Vietnamese tastes and has become a well-known delicacy of the Mekong Delta. The ingredients for pia cake include wheat flour, taro, mung beans, durian, and salted duck egg yolks. However, pia cake from Soc Trang has a unique flavor and presentation, unlike any other cake you’ll find.

Foods originating from Hanoi often embody the cultural heritage of the thousand-year-old capital, sometimes symbolizing the vibrant spirit of its people. Com Cake is no different—it represents the earth with its square shape, the spring with its green color, and the sweet filling of coconut and mung beans symbolizing joy and prosperity. Com cake has become an essential part of Hanoi’s festivals, weddings, and celebrations. It is also commonly enjoyed during tea time or even as a breakfast dish.

The most enticing aspect of these com cakes is their fresh, fragrant aroma of new com (young sticky rice). Taking a bite of the cake feels like capturing the essence of Hanoi’s autumn. Each bite of com cake is a balance of sweet, subtle flavors that grow richer as you reach the filling, with the chewy rice and the nutty sweetness of mung beans.

Visitors to Hanoi cannot miss the chance to try this iconic dish and bring it home as a token of goodwill. The lingering sweetness of fresh com within the soft, fragrant cake has become a luxurious gift, carrying the essence of Hanoi to every corner of Vietnam.

Fermented Pork is a famous and beloved dish, a point of pride for the people of Thanh Hoa. The process of making fermented pork is meticulous and involves multiple careful stages, from selecting the right ingredients to ensuring proper preservation. This attention to detail results in the unique taste of Thanh Hoa’s fermented pork.

When you try fermented pork, you will experience a harmonious blend of flavors—the tangy zest of the meat, the chewy crunch of the skin, the spice of chili, the fragrant aroma of garlic, and the bittersweet taste of leaves. This distinct combination is something that makes Thanh Hoa’s fermented pork stand out, offering a flavor that cannot be found anywhere else.

"Green tea with a hint of ginger / Cu Do candy from Ha Tinh will captivate your heart." The combination of green tea and Cu Do candy creates an unforgettable experience. The rich sweetness of sugarcane syrup pairs perfectly with the nutty flavor of peanuts. After savoring a piece of candy, take a sip of fresh green tea, and the sweet, spicy, and aromatic flavors gradually spread, leaving an indelible taste in your mouth.

The delightful sweetness of the sugarcane syrup is blended with the sharp, fragrant kick of fresh ginger, the subtle tang of lime, and the crisp, toasted sesame rice paper. Together, they form a crispy, sweet, and savory treat that melts in your mouth.