Top 9 Must-Try Dishes When Celebrating Tết in Hai Phong

Every region has its own unique techniques and ingredients for making spring rolls, but for connoisseurs, Hai Phong Crab Spring Rolls are a proud symbol of Vietnamese cuisine.

Unlike the typical long, cylindrical rolls, Hai Phong Crab Spring Rolls are large, square-shaped, about the size of a palm. With this special shape, the rice paper used to wrap the filling must have a chewy texture, and it needs to be fried just right so it doesn’t burst. The result is a crispy, aromatic exterior. Through this special method of wrapping, the people of Hai Phong seem to convey their rustic, open-hearted, and free-spirited nature. Additionally, these rolls showcase their talent for making bánh đa (fried rice crackers), especially the famous red bánh đa.

Creating these spring rolls requires a high level of skill, particularly in handling the ingredients—especially the crab meat, which is highly perishable. To ensure freshness, the crab meat is only prepared about 10-15 minutes before rolling. When frying, it’s important to submerge the rolls in hot oil and continuously turn them to ensure they cook evenly and turn golden without burning. This way, the crab meat stays white and appealing when served.

For the people of Hai Phong, clams or stir-fried clams are a familiar and beloved dish, especially during the cold winter months. However, for many from other regions, this dish might seem unusual. As such, stir-fried clams are considered a unique specialty of the city of red phoenix flowers.

Clams are mollusks with green shells, about the size of a finger, with squiggly legs resembling bean sprouts. They are found in coastal sandy areas. Inside, clams hide tender, sweet meat, which can be used in a variety of dishes like sweet-and-sour stir-fried clams, clams mixed with roasted rice powder, clam salad, or simply stir-fried with hot spices—each preparation is equally delicious and packed with the full flavor of the clam.

The preparation of stir-fried clams is quite simple, but the trick lies in getting the seasoning just right. The process begins with sautéing onions and garlic, then adding the clams, seasonings, vinegar, fish sauce, sugar, and a little bit of wheat flour or arrowroot powder to thicken the sauce. Finally, the dish is topped with finely chopped cilantro and a touch of chili sauce. The result is a sweet-sour, flavorful stir-fry that’s easy to eat, though it takes a little work to carefully extract the tender meat from the shell. When you visit Hai Phong, don’t forget to try this dish!

Steamed Rice Cakes are a well-known dish across Vietnam, but each region has its own way of preparing them. In Hai Phong, these cakes have a unique twist and are often mistaken for a type of dumpling.

Made from rice flour, these cakes are white and about the size of a palm, wrapped in dark green banana leaves. The filling is placed on top of the batter, so once steamed, it rises to create an appealing visual contrast. The filling is simple yet delicious, typically consisting of finely chopped wood ear mushrooms and minced meat. When served, the cakes are usually cut into 6-8 bite-sized pieces, topped with crispy fried onions, and paired with a dipping sauce made from broth, fish sauce, garlic, sugar, and chili. To enhance the flavor, a squeeze of kumquat, some ground pepper, and a side of fresh herbs or sliced pork rolls can be added.

For just about 10,000 VND, you can enjoy a pair of these delicious, soft, yet firm cakes that gently melt in your mouth. The combination of rice flour, savory minced meat filling, and the tangy-sweet dipping sauce makes steamed rice cakes a favorite snack for the people of Hai Phong, especially in the late afternoon.

Spicy Fish Noodles from Hai Phong offer a delightful fusion of ocean flavors, rustic tastes, and a signature spicy kick that caters to local palates. A typical bowl of spicy fish noodles includes: noodles, fried fish, steamed fish cakes, deep-fried fish stomach, pork rolls, water spinach, and a light, clear broth made from simmering fish heads and bones, bringing a fresh, coastal essence. The broth here is uniquely seasoned with tamarind instead of the usual lemon or vinegar, giving the dish a tangy yet balanced flavor.

The fish used in the dish can vary from marine to freshwater species such as mackerel, basa, tilapia, or river fish—all of which are firm, fried to eliminate any fishy taste, and perfectly complement the noodles. When enjoying this bowl of flavorful, spicy fish soup, it’s often served with fresh herbs, banana blossoms, shredded water spinach, chili paste, and a variety of aromatic greens for an extra burst of flavor.

Alongside Tofu Cake, Sui Din is another popular snack that many people in Hai Phong enjoy, especially on cooler days. After a hearty dinner, a bowl of Sui Din makes for a wonderfully warming dessert. Similar to the well-known bánh trôi tàu, Sui Din has a more intense spiciness, and the dumplings are smaller in size.

The ingredients for Sui Din are simple and easy to find, typically including glutinous rice flour for the dough, shredded coconut, palm sugar or molasses, and fresh ginger. Each ingredient contributes to the warm, comforting flavor that makes this dish so beloved. Notably, the rice used must be high-quality, sticky yellow rice, and the process of cleaning, grinding, kneading, and drying the dough is quite meticulous to ensure the dumplings are soft and delicious.

While bánh trôi tàu usually contains mung bean or brown sugar filling, Sui Din features a black sesame and crushed roasted peanut filling. Once the dumplings are formed, they are boiled until cooked through, then placed in a bowl and topped with a sweet syrup made from molasses or palm sugar, infused with spicy ginger. The deep amber color of the syrup contrasts beautifully with the white dumplings, making the dish visually appealing. The taste is rich and full, with the soft, chewy texture of the dumplings melting in your mouth. Today, natural food coloring is sometimes added to the dough, giving the dumplings vibrant hues that are even more enticing.

Among Hai Phong's iconic specialties, Spicy Baguette is undoubtedly the most nostalgic, thanks to its distinctive pâté flavor that can't be found anywhere else. The local baguette, known as a ‘que’, is only about the width of two fingers, filled with fragrant steamed pâté and served with a spicy dipping sauce that will definitely excite your taste buds.

When people from Hai Phong travel far away, they often reminisce about these small baguettes, coated with rich, smooth pâté, toasted to a crispy perfection, and filled just right—not too dry, not too greasy. After that, the baguette is dipped into a spicy chili sauce, making every bite irresistible. Some people can even devour an entire plate of these little sandwiches in a matter of seconds. Despite the sauce being hot, everyone loves to dip generously, which is what makes them so tasty!

If you're in the mood for something refreshing, you can pair your meal with a cup of sweet Thai iced jelly, made with soft green jelly strips and chilled milk. It's the perfect complement to this savory snack, making it a delightful treat to share with friends.

When it comes to Hai Phong cuisine, the first dish that comes to mind is the simple yet flavorful Crab Noodle Soup. No matter where you try this dish, only in Hai Phong can you truly experience the distinctive taste and authentic flavor that sets it apart.

The ingredients for Crab Noodle Soup are commonly found in the northern plains of Vietnam, such as freshwater crabs, betel leaves, and water spinach. The true essence of this dish is captured by three essential ingredients: red noodles, freshwater crabs, and water spinach. The bowl of soup embodies the balance of the five elements with the rich red of the noodles, the green of the water spinach, the yellow of the crab roe, and the vibrant red of chili and tomatoes.

Although many places serve crab noodle soup, the version in Hai Phong offers a distinct taste with local techniques that create the perfect chewy and soft red noodles. Hai Phong residents enjoy this dish all year round, at any time of day, and never get tired of it. In the summer, the freshness of the water spinach offers a cool relief, while in the winter, a hot bowl of crab noodle soup provides a comforting warmth. This is why you'll find crab noodle soup shops everywhere in Hai Phong, from fancy restaurants to small alleyway eateries.

The Freshwater Crab Hotpot from Hai Phong is a dish that has truly captivated many travelers who visit this coastal city. Anyone who has had the chance to try this local specialty will find themselves eager to return, no matter the distance, just to enjoy the delicious flavors of this hotpot. The dish stands out for its rich, deep taste, a flavor unique to this region.

As the name suggests, Freshwater Crab Hotpot features freshwater crabs as its main ingredient. This hotpot offers a highly nutritious meal, with the sweet, savory taste of the freshwater crabs, the rich flavors of the crab paste, the fragrant crab roe, and the refreshing tartness from the tamarind and fresh tomatoes. Together, these ingredients create a hotpot that calls to those with discerning palates.

While not as famous as some other specialties in Hai Phong, the Tàu-style Rice Cake is a truly unique dish that visitors shouldn’t miss. Originating from China, this rustic treat is quite popular in Hai Phong. Made from rice flour, the cake is steamed in aluminum molds. Once cooked, a colorful topping of crispy fried shrimp, thinly sliced pork belly, diced papaya, and shredded wood ear mushrooms is added. The dish is then generously drizzled with a tangy-sweet fish sauce and a touch of chili paste.

The rice cake is served in a large, steaming tray. The vendor expertly slices the cake, adds the toppings, and pours on the sauce. Each bowl of Tàu-style rice cake contains small pieces of the steamed cake, fried pork and shrimp, diced papaya, and wood ear mushrooms, all soaked in the flavorful fish sauce with vinegar and chili. Depending on your spice preference, you can choose between mild, medium, or spicy. The dish arrives piping hot, and the warmth enhances the fragrant aromas of the rice cake, crispy shrimp, and pork. Taking a bite, the combination of flavors—tender rice cake, savory meat, crunchy shrimp, and tangy sauce—creates a delightful and unforgettable taste experience.