Top 15 Must-Try Foods for Adventurers Visiting Ha Giang

Thang Den is a popular winter treat, typically enjoyed when the cold winds roll in. At first glance, it might resemble the traditional 'bánh trôi tàu' from Hanoi or 'bánh cống phù' from Lang Son, but its preparation and flavor are distinct, giving visitors a warm and unforgettable experience.

Made from glutinous rice flour, Thang Den can be served plain or filled with mung bean paste, but what sets it apart in this mountainous region is the unique broth. The dough balls are small, roughly the size of a thumb, and are boiled until they float to the surface. They are then served in a rich broth made from ginger, sugar, coconut milk, and topped with sesame seeds and peanuts, adding a delightful crunch and visual appeal to the dish.

In the chilly mountain air, Thang Den is irresistibly comforting, bringing people together as they share bowls of this warming treat. The vendor tirelessly shapes the dough, and before you know it, dozens or even hundreds of bowls have been served. Enjoying a steaming bowl of Thang Den while chatting with friends is a cherished experience, and it has earned the nickname 'the dish that calls to you.'

Price reference: 10,000 VND - 15,000 VND per bowl.

It’s said that if you haven’t tried Au Tau Porridge in Ha Giang, you haven’t truly experienced the local cuisine. This dish is made from the tuber of the Au Tau plant, which is toxic but carefully prepared by the people of Ha Giang into a medicinal porridge with healing properties, especially for colds. The secret to reducing the toxicity lies in selecting the right ingredients, such as rice grown by local ethnic communities, pork trotters from the 'pig in a backpack,' and a long 4-hour simmering process to achieve the perfect porridge.

The Au Tau tuber itself must be meticulously prepared—soaked in rice water overnight, thoroughly cleaned, and then boiled until soft, turning into a thick, sticky paste. This paste is then mixed with rice and broth made from simmered pig trotters. Finally, the dish is served with a raw egg, chili, pepper, onions, coriander, and Vietnamese perilla, enhancing its healing properties and flavor.

At first, the bitter taste might be off-putting to those unfamiliar, but after a few spoonfuls, the sweet aftertaste lingers in the throat. The porridge has a rich, velvety texture, blending the aromas of sticky rice, the sweetness of the pig trotters, the creamy richness of the egg, the sourness of bamboo shoots, and the slightly bitter flavor of the Au Tau tuber. In Ha Giang, locals often enjoy this dish in the evening as it helps with relaxation and pain relief, promoting a restful sleep. You can easily find this hearty porridge in the city center after 7 PM, with vendors serving it until late into the night or early morning.

Price reference: 20,000 - 50,000 VND per bowl.

Ha Giang, a northern mountain province home to various ethnic groups, has long been known for its tradition of hanging meat to smoke above the hearth. This custom, which has been passed down through generations, makes smoked buffalo and pork a staple delicacy and a must-try dish for any visitor to the region.

Smoked Buffalo and Pork are typically prepared by slicing the meat into long strips, which are then skewered and hung above the fire. Before hanging, the meat is carefully marinated with a blend of spices such as chili, ginger, and most notably, 'mắc khén' (a local spice). After drying over time, the meat retains its seasoning and develops a distinctive, rich, sweet, and aromatic flavor. While similar to dried beef found in shops or supermarkets, the smoked meat in Ha Giang contains no preservatives and is much fresher and tastier.

Contrary to commercial dried beef, which often contains preservatives and questionable sources, Ha Giang's smoked meat is completely natural, making it a favorite treat for travelers. Many visitors buy some to take home as souvenirs, sharing this unique culinary experience with family and friends. Thanks to these travelers, smoked buffalo and pork have gained popularity, introducing a deliciously unfamiliar flavor to people from the lowlands.

Price reference: 800,000 VND - 1,000,000 VND per kilogram.

Dong Van Mint Honey has a rich, sweet taste that is different from other types of honey, with a smooth, fragrant, and nutritious flavor, particularly with a distinct aroma. This product is made by local farmers who carefully tend to the bees and harvest the honey, creating the pure and unique honey of the rocky mountainous region, which contributes to the economic value of the ethnic people and helps improve their living standards.

From September to December in the lunar calendar, when the mint flowers bloom in abundance across the fields, hillsides, and rocky plateaus, bees race to collect nectar. The mint plant, a wildflower abundant on the plateau, has pink-purple flowers that attract bees to collect nectar, creating sweet honey.

It is because the bees gather nectar from mint flowers that this honey is named 'Mint Honey,' and it has been renowned for a long time. Dong Van Mint Honey offers many health benefits and is regarded as a medicinal product with special properties. It is known for boosting health, treating respiratory and digestive issues, and offering a rare, smooth sweetness.

Price reference: 350,000 - 500,000 VND per liter.

Sling-Pig has a unique name that always sparks curiosity about its origin. This name comes from the fact that the pig’s small size allows locals to carry it easily under their arm or in their arms, often hanging it there. The breed is a traditional, locally-raised pig, a cross between wild pigs and Mường pigs, typically raised by highland ethnic groups such as the Dao, Thai, and H'mong. These pigs are raised using a simple and traditional method: after giving birth, the piglets are left to roam freely in the open, without shelters, exposed to the elements. They forage for wild plants, tubers, and occasionally are fed corn or cassava.

Unlike other pigs in the lowlands that are carefully raised and fed corn-based feed to grow large and fat, the Sling-Pig remains small due to its free-range upbringing, resulting in lean meat. This makes it ideal for preparing various dishes that are highly favored by locals.

The Sling-Pig can be cooked in many ways according to personal taste: grilled, steamed, or simmered, and its bones can be used to make a delicious broth. The most popular dishes include steamed intestines and belly meat with bones, served with crushed leaves and a blend of Sichuan peppercorn or dổi seeds, and green chili. The slightly sour, bitter taste and fragrant scent of the dổi seed complement the pork belly for a unique flavor that will linger long after the meal.

Price reference: 100,000 - 140,000 VND per kilogram.

In the early mornings of market days, one cannot miss the special dish of sour pho – the beloved breakfast for the simple-hearted people of this region. While pho is not unique to Ha Giang, it has a distinct local twist that sets it apart.

Sour pho actually originated from China and gradually spread to northern border provinces like Ha Giang, Cao Bang, Bac Kan, and Lang Son, around 300 years ago after the Qing dynasty. The Chinese name for sour pho is "Lường pàn," meaning "cool pho." As the name suggests, sour pho is typically enjoyed in the summer months. Initially served at formal banquets, it is now commonly eaten as a breakfast dish during market days.

The key ingredient of sour pho is the fresh pho noodles, carefully selected from high-quality fragrant rice. These noodles are gently softened and served with a sweet and sour broth. The broth is made by mixing a special sour vinegar with sugar, and thickened with tapioca flour, all simmered and stirred until well combined. The dish is then topped with crispy fried pork, charred sausage, golden duck meat, fresh garlic, shredded papaya or cucumber, and the sweet-sour broth is poured over it. To complete the meal, tables are set with fresh herbs, papaya, garlic, and chili for added flavor. For an extra local touch, a cup of homemade corn wine, spicy and fragrant, is served alongside to draw travelers even closer to this beautiful place.

Price reference: 25,000 - 35,000 VND.

Lam rice is a traditional dish made by cooking rice inside bamboo or rattan tubes, then grilling it over an open flame. This method was often used by the mountain communities when going to work in the fields, as it was both convenient and preserved the rice well, preventing it from spoiling. Making Bac Me Lam Rice is simple and affordable. The key ingredient is high-quality glutinous rice, grown in the fields. The rice is carefully soaked in water before cooking. Selecting the right rice is crucial, as it greatly influences the flavor and aroma of the dish. After soaking, the rice is washed clean and mixed with a pinch of salt.

Cooking Bac Me Lam Rice requires not only rice but also bamboo, rattan, or other natural tubes harvested from the mountains. After obtaining the tubes, the rice is packed inside, followed by adding water just above the rice level. The ends are sealed with banana leaves or dong leaves to keep the contents intact.

The rice-filled tubes are then placed over hot embers, slowly turning them to ensure the heat is evenly distributed across the tube’s surface. The process takes about an hour, and once the fragrant aroma of the cooked rice fills the air, the rice is ready. Visitors to Ha Giang often seek out this unique and flavorful dish as a local specialty, enjoying its distinct sweetness and the cultural experience it offers.

Price reference: 25,000 - 50,000 VND.

Thang Co is a traditional dish of the H'mong people, which has since been adopted by other ethnic groups such as the Kinh, Dao, and Tay. Traditionally, it is made with horse meat, though in recent years, beef, buffalo, and pork have also been used. Despite its simple preparation, each region adds its own unique touches, giving the dish a distinct flavor.

The meat, whether from a horse, cow, goat, or pig, is slaughtered, cleaned, and cut into small pieces, including all the edible internal organs. Traditional spices include salt, cardamom, cinnamon, grilled lemon leaves, and a variety of local herbs. These ingredients are ground and rubbed into the meat before it is stir-fried. In modern times, the spices vary in different restaurants, leading to slight differences in taste. When served, the dish is kept simmering on the stove, and diners scoop out portions as they eat, much like a hot pot.

Some people mistakenly believe that thang co has an unpleasant smell due to the horse's internal organs not being cleaned properly. However, this is a misconception. The distinctive aroma comes from the unique blend of spices used in cooking. A glass of homemade corn wine is often enjoyed with the dish to counterbalance any lingering flavors. After a sip of wine and another bite of the dish, you’ll notice the strong, pungent taste disappears, leaving behind a deliciously sweet flavor, complemented by a fragrant aroma of spices. The heat from the wine and spices will leave you wanting more. Once you try it, you’ll surely become addicted.

Price reference: 100,000 - 330,000 VND per pot (serves 4-5 people).

Every year, in October and early November, visitors flock to the rocky plateau of Dong Van in Ha Giang to witness the stunning buckwheat flower fields. Unlike many other flowers, the most beautiful time for buckwheat is when it is nearing the end of its bloom. At this stage, the flowers change from white to soft pink and eventually to deep red. When the time is right, the seeds of the buckwheat plant are harvested to create a famous specialty of Ha Giang - buckwheat cakes.

The buckwheat seeds are as nutritious as rice or corn, rich in minerals such as iron, zinc, inositol, and selenium, all of which are great for health. To make these delicious cakes, there are several steps involved. First, the buckwheat seeds are dried to the right level and then manually ground.

The grinding process must be done carefully to ensure the flour is fine and even, free of lumps. After grinding, the flour is mixed with water and formed into molds before being baked. Breaking off a hot piece of cake and tasting it reveals the unique flavor and the rich, nutty taste of a cake that can only be found in Ha Giang. It’s truly a delightful experience. The price for a freshly baked cake is around 10,000 to 15,000 VND each. While not as expensive as some other products, these buckwheat cakes play a significant role in Ha Giang's culinary, tourism, and economic development.

If you visit Ha Giang, be sure to buy some buckwheat cakes, whether chewy or crispy, to bring home as souvenirs. Besides this specialty, Ha Giang is also known for other famous cakes like ba kich cake, khau mang cake, crispy glutinous rice cakes, and chewy glutinous rice cakes.

Price reference: 10,000 - 15,000 VND per cake.

Not only rich in diverse foods, Ha Giang is also known for its unique beverages, one of which is Shan Tuyet tea. This special tea grows on the steep slopes of the Phin Ho mountain range, at elevations of over a thousand meters, where the climate is cool year-round. Phin Ho tea is made from the young buds and two leaves of ancient Shan Tuyet tea trees that are over 200 years old, found in the remote mountains of Phin Ho – Thong Nguyen commune, Hoang Su Phi. The cultivation and processing methods are completely organic, with no chemicals used. The tea’s distinct, pure flavor is naturally enhanced by the region’s unique climate and soil at over 1300 meters above sea level.

Shan Tuyet tea is a memorable experience – this is a common sentiment from many who have tasted it. In fact, Shan Tuyet tea is often associated with the art of tea ceremony because it requires patience (the best flavor emerges after steeping for the fourth or fifth time, and can be brewed up to eight times). This is why it is referred to as the tea that “welcomes hosts, not guests,” because visitors typically do not have enough time to wait for the tea to reach its full potential. The flavor is not bitter, but rather slightly astringent with a sweet aftertaste. This sweetness lingers gently at the back of the throat, subtle and light rather than sharp.

Price reference: 800,000 - 1,400,000 VND per kilogram.

When talking about Shan Tuyet tea in Phin Ho, one cannot overlook Quan Ba leaf-fermented corn wine – a fiery spirit often hailed as the “ultimate drink” of the highland stone plateau at the northernmost tip of the country. Corn is the primary staple crop of Ha Giang, second only to rice. Three key products are derived from corn: mèn mén, corn cakes, and corn wine. Among these, corn wine stands as a local specialty, and drinking it has become an integral part of Ha Giang’s cultural tradition.

The rugged, rocky terrain of Ha Giang’s mountains, with its jagged “cat’s ear” rocks, makes traditional agriculture nearly impossible. However, the resilient people of this land have found a way to cultivate corn even in such harsh conditions. When spring arrives, soil is poured into the rocky crevices, seeds are sown, and miraculously, corn thrives. After the harvest, the corn is cooked, mixed with leaf fermentation, and distilled for around six hours, resulting in a fragrant, sweet, and potent brew.

Quan Ba leaf-fermented corn wine is unique compared to other corn wines, thanks to the special fermentation process using 30 different types of leaves, some of which can only be gathered by climbing high into the mountains. The dedication of the distillers is reflected in the rich, flavorful wine they produce!

Price reference: 40,000 - 50,000 VND per liter.

For years, Bac Quang oranges have been a renowned specialty, often mentioned by those returning from afar as a taste of the region. Bac Quang, a gateway district of Ha Giang province, is blessed with favorable climatic and soil conditions, ideal for agriculture. Only in this area can you find the distinct Bac Quang oranges with their unique flavor.

Ha Giang oranges are easily identifiable by their large, round shape, bumpy skin, and vibrant yellow color when ripe. The juicy orange flesh is sweet yet slightly tangy, with a distinctive fragrance. The thick rind allows the fruit to stay fresh for up to 20 days without spoiling. These oranges strike the perfect balance – neither too sour nor too sweet, making them irresistible to anyone who tries them. Especially during the Lunar New Year period, Bac Quang oranges are in high demand. The harvest season begins around the 11th month of the lunar calendar, when orchards across Ha Giang are ripe for picking.

Amidst the greenery of the orchards, the sight of bright yellow oranges against the landscape adds to the vibrancy of this northern border region. The cheerful faces of local farmers and the bustling activity of picking and transporting the fruit bring a sense of excitement and joy. In the rocky highlands, oranges are considered the “gold within stone,” a gift of nature and the culmination of the hard work and dedication of the people of Ha Giang.

Price reference: 15,000 - 25,000 VND per kilogram.

This dish is always at the top of the list when tourists talk about the specialties of Ha Giang. In the crisp early winter air, young adventurers traveling to the Northeast mountains often find themselves gathered around small tables, enjoying the fresh, crisp taste of the cool climate, the earthy scent of the land, and the pure air that can never be found in the crowded cities. Stopping at a roadside rice paper roll stall, you can truly feel the warmth here—whether it’s the heat from the fire used to cook the rolls or the warmth from the heart of the people.

At first glance, one might think that these rice paper rolls are no different from those found elsewhere, but it’s only when you take your first bite that the unique flavor reveals itself. While rolls in other regions are typically served with fish sauce or maybe a squeeze of lime and chili, here, they are served with a rich, savory broth made from simmered bones, garnished with a few slices of fresh green onions and fragrant herbs, harmonizing with the creamy richness of the broth.

The broth alone is enough to make you fall in love with this dish. Though the combination might seem unusual at first, once you taste the chewy, soft rice roll paired with the broth, your foodie soul will be captured. There are two filling options for Dong Van rice paper rolls: one with crunchy and fragrant wood ear mushrooms, offering a unique taste, and another with savory shredded pork and minced meat. The salty, earthy filling blends perfectly with the soft, thin rice paper, and when you add a spoonful of bone broth, it becomes an unforgettable experience.

Depending on the customer’s preference, you can also add a couple of slices of Vietnamese pork sausage, either halved or placed whole in the broth so the rolls can soak up the sweet, rich flavor of the bone broth. In addition to the traditional white rice paper rolls, there’s a variation known as the “yellow rice paper roll.” This version is made from rice flour, steamed thin, but just before steaming, the cook adds an egg to the batter, giving the rolls a beautiful golden color. With a squeeze of lime and a dash of chili vinegar, the rolls are topped with crispy fried onions, adding extra crunch. If you don’t like fried onions, you can leave them out, but the simple flavors of this dish will make it unforgettable for travelers and adventurers.

Price reference: 15,000 - 30,000 VND per bowl.

Sticky rice can be found everywhere, but when you visit Ha Giang, you'll be amazed by the five-color sticky rice consisting of five distinct colors: white, red, green, purple, and yellow. The Tày people didn’t just create this dish by chance, each color has a specific meaning, representing the five elements: metal, wood, water, fire, and earth. The vibrant combination not only balances the natural forces but also attracts tourists and travelers from all over the world.

While there are many types of sticky rice in different colors, the best and most authentic version comes from the highland ethnic groups. Sticky rice is a popular food here because it suits the local conditions and the lifestyle of the indigenous people. The unique aspect of this rice is that it's made from the selected golden sticky rice variety, known for its sticky texture and fragrant aroma, and it stays soft even when left for a while, so you can enjoy it without the need for savory accompaniments like regular rice.

The beautiful colors of the five-color sticky rice are all naturally derived from the daily life of the locals. White represents the natural color of the rice, while the other colors come from soaking the rice in water extracted from various plants and roots. Each ethnic group has its own method. Red comes from gac fruit or red rice leaves, green from ginger leaves, green rice leaves, pomelo peel, bitter bamboo shoots, or the ashes of dried trees mixed with lime. Yellow comes from mashed turmeric, and purple from black rice leaves or the leaves of a local plant called sau sau.

This five-color sticky rice not only offers visual appeal and a delightful taste but also holds great spiritual significance. It is an essential dish in the festive meals of the Ha Giang people, symbolizing the local culture, and anyone visiting Ha Giang will surely want to try this special delicacy.

Price reference: 5,000 - 15,000 VND per packet of sticky rice.

When visiting Ha Giang, travelers will quickly notice that the Tày people have a rich and diverse culinary culture, full of interesting and enticing dishes. One such dish is grilled moss, a fascinating local delicacy that stands out as a true culinary treasure.

Grilled moss is not only nutritious but also has a unique flavor that many visitors find themselves addicted to. To gather moss, locals typically choose large patches, where the moss is abundant and of good quality. The fresh moss is then thoroughly rinsed and cleaned to remove any slimy debris before being prepared for various dishes. While there are many ways to enjoy moss, such as dried or fried, the most distinct method is to mix it with spices and grill it.

The moss is shredded and then seasoned with ingredients like lemongrass, cilantro, chives, and sometimes a few seeds of the fragrant dổi fruit, along with salt and MSG. Each family has its own special blend of seasonings, so the flavor may vary. After mixing, the moss is wrapped in leaves and grilled over a glowing charcoal fire. Not only is this a beloved dish among the local ethnic communities, but it is also known for its health benefits, such as improving blood circulation, detoxifying, cooling the body, stabilizing blood pressure, and boosting immunity. This makes grilled moss a delicious, nourishing dish that is both affordable and essential for any traveler visiting Ha Giang.

Price reference: 20,000 - 50,000 VND per plate.