Top 18 Famous and Delicious Specialties in Thanh Hoa You Must Try

Anyone who has visited Thanh Hoa cannot forget the rich, aromatic flavor of the famous Bánh Răng Bừa. This dish is tied to a true historical legend when King Lê Đại Hành himself plowed the fields during the New Year's festival. To honor this wise king, the people of Trung Lập, Xuân Lập, and Thọ Xuân villages created this unique bánh lá răng bừa to offer to the king. After thousands of years, through many ups and downs, the hometown flavor of this traditional cake has been carefully preserved and passed down to this day.

The name Bánh Răng Bừa comes from the cake's shape, which resembles the teeth of a plow, and it is also known as bánh lá or bánh tẻ in some regions. This humble traditional cake is commonly found in Thanh Hoa and other northern provinces. It has a distinctive banana leaf aroma, with soft and smooth rice flour on the inside, filled with pork and wood ear mushrooms. Bánh Răng Bừa is often dipped in fish sauce mixed with ground pepper, lime, garlic, and chili, or in chili sauce. Traditionally, it was only made for special occasions like the full moon, death anniversaries, and the Lunar New Year. Today, however, some areas produce it year-round, while others make it upon special orders. The village of Trung Lập in Thọ Xuân is especially famous for making this dish.

Bitter Leaf Soup (Canh Lá Đắng) is a signature dish from the Mường ethnic group in Ngọc Lặc. It has a very distinctive taste, true to its name, and is made with the bitter leaves of the bitter tree. This tree, once a wild forest plant growing in mountain crevices and forest edges, is now cultivated in gardens for its delicious leaves. The bitter tree produces green leaves almost year-round, but they thrive most during the rainy season. The leaves are long and slender, forming clusters similar to cassava leaves. The traditional version of Bitter Leaf Soup is cooked with chicken meat and wild chicken innards.

Today, the dish has evolved and is often prepared with minced pork shoulder, belly pork, or pork innards, and sometimes with freshwater fish like rô or mương. This hearty soup has become a nutritious and essential part of the local diet. First-time tasters might be struck by the intense bitterness that lingers in the throat, often causing a shiver as they’ve never tasted anything so bitter before. But it's precisely this bitterness that stimulates your taste buds, making the meal more flavorful. While this dish is a traditional local favorite, it is rarely found in restaurants, so visitors should come and experience it right where it originates!

Rô Fish from Đầm Sét is a specialty from Xuân Thiên commune, Thọ Xuân district, Thanh Hoa, located along the lower reaches of the Chu River. This area is rich in canals, paddy fields, and ponds filled with fertile alluvial soil. In the past, Đầm Sét Rô was a delicacy served to the King, and today, it has become a beloved dish that leaves a lasting impression on anyone who tries it. To prepare it, simply light a fire with straw or a few dry twigs, grill the fish until the scales turn black, and serve it hot. For a more elaborate dish, chefs can boil the fish and then shred it to make a fragrant, sweet soup with mustard greens and a hint of ginger, perfect for cozy meals on rainy days.

Though Đầm Sét Rô can be enjoyed year-round, it is especially delicious in the summer. When pregnant, the fish’s belly swells, and the roe turns a rich golden color with a buttery flavor. If you prefer crispy fried fish, choose smaller Đầm Sét Rô, as you can eat the entire fish, including the bones and head. To fry the fish without it falling apart, do not scale it. You can find Rô Fish dishes all over the country, but it’s only in Đầm Sét that you can taste the most authentic and flavorful versions of this dish.

Cá Nhệch is a type of fish resembling an eel, but larger and longer. It typically lives in brackish waters, in caves or underground. Catching Cá Nhệch involves various methods such as using a trap, spearing, or chopping. Known for its meaty texture, low bones, and high protein content, Cá Nhệch is a popular delicacy, especially for men. The Cá Nhệch from Nga Sơn is particularly fatty, with a golden white belly and a dark greenish back.

The preparation of Cá Nhệch is a meticulous process that requires careful handling. First, the fish’s slimy coating is removed by rubbing it with ash or soaking it in lime water. After cleaning, the fish is hung by its neck and its skin is peeled off, much like peeling a snake. The flesh is then carefully separated from the bones, and the bones are chopped into small pieces to make a rich, flavorful dipping sauce (chẻo) for the fish salad.

Gỏi Cá Nhệch is a famous dish from Nga Sơn. What makes the Nga Sơn version stand out is the chẻo, a dipping sauce made from the mashed fish bones, fermented rice, and various spices. This sauce, dark red in color, is thick, savory, and aromatic, with a layer of fat on top. The first bite of the salad is a delightful crunch of bitter greens, followed by the rich, creamy taste of the chẻo, the chewy, sweet flavor of the fish, and the spicy heat from ginger, lemongrass, and chili. The combination of sweet, fatty, crunchy, and fresh flavors makes this dish irresistibly delicious, leaving you wanting more with every bite.

In addition to the famous sour nem, Thanh Hoa is also proud of its unique specialty: Grilled Nem Thọ Xuân. The ingredients for making grilled nem are similar to those of sour nem, but the outer layer is wrapped in guava leaves to help the fermentation process. This grilled nem pairs perfectly with fig leaves, perilla, guava leaves, and a bit of spicy chili sauce, making it an ideal snack for drinking. The nem is wrapped in wild banana leaves or seeds of banana leaves for fermentation. Before serving, it is often grilled over hot coals, where the banana leaf wrapper chars, revealing the savory filling inside and releasing a mouthwatering aroma.

One distinct difference is that the pork used in grilled nem is not minced like sour nem but is sliced thin. While sour nem can be eaten directly after it is fermented, grilled nem requires grilling before it is ready to enjoy. When grilled, the nem exudes the fragrance of banana leaves, perilla leaves, and the flavorful scent of crispy pork skin and pepper. The taste is rich and fatty from the meat, with a hint of pork skin’s sweetness and crispness, balanced by the fragrant, spicy kick of garlic and chili. A bite of grilled nem, warm, tangy, and spicy, offers an unforgettable culinary experience.

Chi Nê Rice Wine is a famous specialty of Chi Nê village, Cầu Lộc commune, Hậu Lộc district, Thanh Hóa province. With its unique taste that no other traditional rice wine can compare to, Chi Nê wine has been awarded the Vietnam Gold Medal for high-quality products, meeting health standards. Perhaps it’s the exquisite aroma and rich flavor, carefully distilled from the finest elements of nature, that earned Chi Nê wine recognition from Thanh Hóa’s People’s Committee as one of the region's exemplary products. It has become one of the five treasured specialties of Thanh Hóa, enchanting visitors from all over the country.

According to many families in Cầu Lộc commune, the special taste of Chi Nê wine comes from being made with locally grown rice, combined with water from pure underground sources and traditional yeast. The water, drawn from Thiều Xá, Đông Thôn, and Cầu Thôn villages, is toxin-free, while the yeast, made from 36 local herbs, adds to the wine’s unique fragrance. The meticulous distillation process, from cooking to fermentation, results in a sweet, spicy taste and an unforgettable aroma. Chi Nê wine is only truly exceptional when crafted by the people of Cầu Lộc, in their homeland. This is a special gift from nature to Thanh Hóa, and for generations, the people of Cầu Lộc have proudly maintained and preserved their ancestral craft, passing it down with great pride.

Shrimp Cakes are a beloved dish in the North Central region, particularly in Thanh Hóa, where they are a must-try specialty. The preparation is simple, but it requires fresh ingredients. Small shrimp, not necessarily large, should be fresh, cleaned, and then steamed or boiled briefly to make peeling easier. The heads, tails, and black vein along the back should be removed before finely grinding the shrimp. Next, add golden-fried pork belly, minced with shallots and small pieces of rice noodles to form the filling. Season the mixture to taste, adding a pinch of pepper for a fragrant, spicy kick.

The outer layer of the shrimp cakes is made from thick, chewy rice noodles, cut into uniform pieces about 4 cm wide and 7 cm long, ensuring they won’t tear when rolled. The dipping sauce is a crucial component, with ingredients like thinly sliced green papaya, fig, fresh chili, garlic, vinegar, sugar, and fish sauce to create a well-balanced, tangy dip. It’s also served with fresh herbs like lettuce, coriander, and mint. On a cool day, gathering around a hot charcoal stove to wait for each shrimp cake to sizzle and brown, with the mouthwatering smell wafting through the air, is a truly delightful experience. If you ever visit Thanh Hóa, don't miss this delicious dish!

Originating from Luận Văn village, Thọ Xương commune, Thọ Xuân district, Thanh Hóa province, this grapefruit variety was once offered to kings during the Lê Dynasty. Although it was recently revived and has started to be sold in the market in the past few years, the red grapefruit from this region is in high demand, especially at the end of the year. When ripe, the skin turns a vibrant red, and the flesh is large and sweet. Its striking appearance makes it a popular choice for decoration during the Tết festival, and its high price reflects its rarity and beauty.

According to the elders in the village, the Luận Văn grapefruit was once reserved for the royal court, but today it is widely sought after by people for offerings during Tết. The red color of the grapefruit is believed to bring good fortune and prosperity when placed on the fruit tray. Local residents share that the Luận Văn grapefruit almost became extinct, but in recent years, the people of Luận Văn village have made efforts to preserve and cultivate this unique and valuable fruit tree.

Phi is a type of seafood that thrives in both saltwater and brackish water, but it is especially abundant along the shores of Cầu Sài beach in Thanh Hóa. Few people know that this unique creature was once a royal delicacy. So, what makes phi so special? Phi resembles a shellfish, with a thick, pearly-white interior. The phi from Cầu Sài is considered the most flavorful and rich in taste. These creatures live buried in the sand and can only be dug up during low tide. Although the process of collecting phi is labor-intensive, the locals of Thanh Hóa don't hesitate, as it leads to a delicious culinary treasure.

Phi can be prepared in various ways. If you want to enjoy its pure, fresh taste, it is often served raw. It can also be used in soups or fried dishes, where its flavor is further enhanced by seasoning. To truly savor the best of phi, it must be carefully cleaned of sand and prepared raw to ensure its full flavor is preserved.

Cháo canh is a unique dish that many people may not have heard of, but it's a must-try when visiting Thanh Hóa. This local specialty is made with familiar ingredients: rice flour, bánh canh noodles, and a delicious broth made from simmered bone marrow. The noodles used are carefully selected to ensure they have just the right texture — soft, chewy, and perfectly balanced. When preparing the noodles, they are briefly dipped in warm water and then mixed with rice flour, giving the dish its smooth, velvety texture.

To make the broth, pork bones or a mix of pork and shrimp is typically used. The rich, flavorful stock forms the perfect base for the dish. After the broth is ready, the bánh canh noodles are added and simmered for about 2 to 3 minutes. Served hot, topped with spicy saté, fresh herbs, and some crunchy vegetables, this dish is truly a delightful experience that will leave you praising its deliciousness.

Bánh đúc sốt is a simple yet beloved dish that holds a special place in the hearts of many people from Thanh Hóa. It may seem familiar, but it has its own distinctive flavor and a beautiful jade green color. The cake is made from rice flour and topped with crushed mung beans. As the name suggests, bánh đúc sốt must be served hot, fresh from the pot. In fact, vendors wrap the pot in cloth and plastic to keep the dish warm. Eating bánh đúc sốt while it’s still hot, savoring the soft texture of the rice flour and the sweet, creamy taste of mung beans, brings back memories of childhood. Many people recall running out to the street with just a few coins to wait for the bánh đúc sốt vendor to pass by.

To make delicious bánh đúc sốt, the rice used must be of high quality, carefully washed, soaked for several hours, and then ground into a fine paste. For the dish to have the right texture and aroma, slaked lime water is essential. The lime is mixed with cold water, left for a few hours to settle, and then strained. The lime water is then blended with rice flour in precise proportions to achieve a smooth, chewy, and perfect consistency. After mixing, the dough is left to rest for about 3 hours to allow the lime odor to dissipate before cooking. The mixture is stirred continuously with large chopsticks to prevent burning, and after 15 minutes, it thickens. At this point, a bit of juice from wild spinach or mustard leaves is added to create the distinctive green color. The cake continues to simmer on low heat for about an hour until fully cooked.

The cake is kept warm in a basket wrapped in cloth and plastic, or in a covered container. When someone orders, a portion of the cake is served hot, layered with steamed mung beans at the bottom, followed by a thick layer of green jade-colored cake, topped with another layer of mung beans, and garnished with crispy pork cracklings and fried shallots. Doesn’t that sound irresistible?

Bánh khoái may look like southern bánh xèo, but it has a unique flavor of its own that represents Thanh Hóa. The main ingredient is rice, which is soaked and ground into a thin batter. Other key ingredients include water spinach, cabbage, onions, and, most importantly, fresh shrimp. The shrimp used in bánh khoái must be fresh and lively, caught early in the morning, washed, seasoned, and sautéed. Water spinach leaves are discarded, and only the tender stems are used, cut into bite-sized pieces, while cabbage is finely shredded.

To make delicious bánh khoái, the rice used must come from a local variety that prevents the dough from becoming too sticky, allowing the cake to stay crispy and dry. A deep, heavy skillet is used for frying, ensuring the bánh khoái turns crispy without burning. The shrimp must be fresh for the bánh khoái to have the right fragrance and flavor. This dish is best enjoyed while it’s hot, which is why many customers visit the shop to eat it fresh. The vendor begins making the bánh khoái only when a customer orders it. A little oil is added to the pan, followed by a layer of water spinach and cabbage. Then, the shrimp is spread over the vegetables, and finally, the batter is poured over the top. After about a minute, the cake is flipped to cook evenly on both sides before being served hot and crispy on a plate.

Minh Châu village is located in Thiệu Châu commune, Thiệu Hóa district, Thanh Hóa, by the Chu River. The village has a long history of producing rice crackers, a tradition that has been passed down for centuries. Even the oldest villagers cannot recall exactly when the craft began, but it has been closely tied to the village’s name for generations. Despite the passage of time, the process, shape, and flavor of Minh Châu rice crackers have remained largely unchanged, preserving the essence of this ancient craft.

The Minh Châu craft village has been renowned for over a hundred years for its aromatic rice crackers. The village is alive with the sound of skilled hands preparing and drying the crackers daily. The crackers are typically made from rice flour, though some variants also use cassava flour, mung beans, or corn flour. The unique blend of these ingredients gives the crackers a distinct flavor that cannot be found elsewhere. A sprinkle of sesame seeds is added to the dough, giving the crackers a rich, irresistible taste. Depending on the thickness, the crackers are paired with various dishes, but no matter the combination, Minh Châu rice crackers always retain their signature delicious taste.

Canh Lá Lằng is made from the leaves of a small tree that grows naturally in the mountains and along riverbanks in Thanh Hóa. The tree reaches about 3 to 4 meters in height, with dark green, serrated leaves that have a reddish vein. From April to July, the tree produces the best leaves, which are collected and dried for year-round use. The soup has a unique flavor that starts with a bitter taste but gradually turns sweet at the back of the throat. Especially during the hot summer months, just a small bowl of this soup can bring a refreshing relief.

Making Canh Lá Lằng is simple. First, fresh shrimp are cleaned, then stir-fried with salt, fish sauce, and tomatoes until the tomatoes break down and the shrimp absorbs the flavors. After adding enough water, bring it to a boil, then add finely chopped leaves of the lằng tree to finish. This soup is not only delicious but also has medicinal benefits, helping with digestion and alleviating skin rashes. Canh Lá Lằng has become an iconic dish of Thanh Hóa, often sought after by visitors and now sold in many local markets as a cherished specialty from the region.

Bánh Gai Tứ Trụ originates from Mía village, located on the right bank of the Chu River, about 9 kilometers from Thọ Xuân town. Initially, it was only made during special events, festivals, and religious ceremonies, but nowadays it is produced year-round to meet the demands of consumers. The main ingredients include gai leaves, sticky rice, green beans, sesame, and banana oil. The bánh gai is typically steamed for about 10 hours before being ready to serve.

The finished bánh gai is smooth, fragrant, and chewy, with a delightful blend of flavors. The gai leaves and sticky rice give it a chewy texture, while the banana oil adds a unique aroma. The sweetness of molasses, the subtle scent of the beans, the richness of the meat, and the fragrance of sesame seeds and dried banana leaves all contribute to its complex taste. Bánh Gai Tứ Trụ is traditionally wrapped in groups of five. The dough is shaped into small round pieces, flattened with the hands, and filled with the sweet filling in the center. After shaping, the bánh is rolled in sesame seeds and wrapped in dried banana leaves, usually from the banana tree, and tied with a vine to keep it secure.