Top 10 Most Famous Specialties of Bac Giang

Rice crackers are not unique to the Kinh Bac region (Bac Giang); they can be found across various parts of Vietnam. However, Kế rice crackers (Bac Giang) stand out with their distinctive flavor that sets them apart from other regional varieties. The Kế crackers are unlike any others due to their large size and unique color, making them instantly recognizable. From a distance, these crackers resemble the traditional conical hats worn by the Quan Ho singers—graceful, gentle, and deeply connected to the countryside spirit. While several places in Bac Giang, like Thổ Hà Viet Yen and Mai, make rice crackers, the authentic traditional variety hails from Kế village in Bac Giang.

Kế rice crackers may seem simple at first glance, but they embody the hard work and dedication of the farmers in Kinh Bac. To become the beloved traditional specialty that it is today, this dish has endured through many historical challenges. Many once-popular dishes faded with time due to natural disasters, foreign invasions, and disease, which led people to migrate. However, this snack, with its rich, rustic flavor, has been passed down and continues to thrive through generations.

The Kế rice cracker is particularly delicious thanks to the combination of peanuts, sesame, and sweet potatoes mixed with high-quality rice from the mountain regions, crafted with the meticulous skill of local artisans, making it a true symbol of Bac Giang.

In Yen The, the true specialty is the free-range chicken, renowned for its rich, fragrant, and firm meat. Locals often say, “Yen The is famous for its free-range chicken—once you try it, you'll be hooked.” The best way to prepare this chicken is by boiling it just right so the meat remains firm and tender, perfect for dipping in a mix of salt and lime leaves. The broth is rich and sweet, making it the ideal accompaniment to rice. Yen The Free-Range Chicken is also one of the top four products recognized as ASEAN’s Best Food, a certification that has given this chicken not only domestic fame but international recognition as well. This chicken breed is raised naturally, allowed to roam freely on hills and vast land areas.

The free-range chicken is raised in the wild, running freely in the garden, hunting insects during the day, and perching on tree branches or the top of the coop at night. As a result, the chickens are agile, with bright eyes, smooth feathers, slender legs, and golden, shiny feet. Their legs are worn smooth from running and digging for food. Their diet mainly consists of corn, which makes their meat flavorful and firm. You won’t find any chicken from any other region that matches the quality of Yen The’s free-range chicken. Be sure to visit Yen The, Bac Giang, to taste this local delicacy!

One of the must-try specialties of Bac Giang is da crab. This type of crab can only be found in the rocky areas along the Cau River. When the weather turns cold, these crabs begin to breed, with the best time to catch them being the two coldest months of the year.

Da crab appears only during the early winter, typically in the months of September and October, in the rocky sections of the Cau River flowing through some communes in Yen Dung district. Visitors to Bac Giang during the chilly season will have the chance to savor this dish. Da crab is commonly prepared by being salted and fried, boiled in soup, or most famously, steamed with beer. The fragrant scent of beer combined with the crab’s sweet and firm meat makes for an unforgettable dish. Enjoying it with salt and chili powder or seafood seasoning enhances the flavor and makes for a perfect meal.

One of Bac Giang's unique specialties is a cake with a rather peculiar name: Văt Vai Cake. This distinctive treat is from the Cao Lan ethnic group in Luc Ngan. To create these delicious, fragrant cakes, several steps must be followed: glutinous rice is ground finely with a stone mill, wormwood leaves are boiled with lime water to remove their bitterness, then mixed with rice flour. After shaping and wrapping, the cakes are steamed for about two hours before being served. They are wrapped in banana leaves and steamed, giving them a chewy texture and a wonderfully fragrant taste when eaten hot.

If you visit Luc Ngan during the third lunar month or close to Tet, you’ll easily find Văt Vai Cakes in local markets or be invited by Cao Lan people to enjoy them during festive celebrations. No visitor to Bac Giang can leave without remembering the unique Văt Vai Cake from the Cao Lan people of Luc Ngan, Bac Giang.

One of the best gifts to bring home from Bac Giang is undoubtedly the Bo Ha Orange. This variety is a type of local citrus, ripening around the 12th lunar month, just before the Vietnamese Lunar New Year. During this time, people in Bac Giang offer these oranges as a tribute to their ancestors.

The Bo Ha Orange reaches its peak ripeness during Tet: the fruit is a vibrant brownish-yellow, round, and perfectly shaped, with thick pulp and slightly rough skin. What sets this orange apart is its fragrant aroma, rich sweetness, large, juicy segments, and deep red-orange flesh. It’s packed with nutrients, including vitamin C, which boosts immunity, along with other health benefits. If you visit Bac Giang around Tet, be sure to bring home some Bo Ha Oranges as gifts for your family and friends.

For the people of Hoang Van village, in the Hiep Hoa district of Bac Giang, fish salad has become an essential dish at family gatherings. It has even made its way onto the menu of restaurants throughout Bac Giang. The preparation of this dish is similar to the Southern Vietnamese 'goi' salad. The main ingredients include black plum, pork belly, carp, fresh herbs, sour starfruit, roasted peanuts, and mint leaves. Additionally, spices like onions, lime, chili, and other seasonings are added to enhance the flavor. The dish is renowned for the fragrant and rich taste of the black plums.

When preparing fish salad, the chef removes the plum skins, takes out the pulp, and finely chops it. The pork belly is selected fresh, with a balanced mix of lean meat and fat. This ensures the dish is neither too dry nor too greasy. The pork is then rubbed with salt, washed, and drained, before being marinated with fish sauce and monosodium glutamate for about an hour. After marinating, the pork is steamed, allowed to cool, and cut into thin strips. Some people even prefer to pan-sear it to achieve a golden, appetizing color.

The carp is deep-fried until crispy, and the bones are carefully removed. All the ingredients are then mixed with fresh herbs, thinly sliced starfruit, and seasoned with fish sauce, salt, monosodium glutamate, and sugar to taste. To enhance the flavor, golden-fried onions are also added to the mix. Once everything is combined, the salad is served on a plate and topped with crushed roasted peanuts. When eaten, you can pair it with a dipping sauce and experience a rich blend of salty, sour, and sweet flavors that sets it apart from any other dish.

Heading towards the North, if you visit the traditional craft villages, you’ll be able to witness the deep cultural marks that have stood the test of time in Northern Vietnam. These images have inspired poems, songs, and paintings, creating a vibrant tapestry reflecting the essence of Kinh Bac. Among these memorable scenes, the ancient village of Tho Ha stands out, particularly famous for its traditional spring roll wrappers production.

"Whoever returns to Kinh Bac, my hometown,
Listening to Quan Ho songs, watching the craft village.
Song Cau reflects the moon’s glow,
Those leaving, those staying, all have their own path."

About 45 minutes from Hanoi, by car along National Road 1A, you’ll reach Tho Ha, a traditional craft village in Van Ha Commune, Viet Yen District, Bac Giang Province. A visit here will truly surprise you with its peaceful atmosphere, almost making the bustling world outside seem out of tune. The ancient banyan tree, the riverbank, and the boat are unforgettable symbols, embodying the most quintessential features of the Northern countryside.

With its own unique methods, the spring roll wrappers from Tho Ha have gained recognition far and wide. Over 400 households in the village are dedicated to this craft, and with the hard-working spirit of the Northern rural people, Tho Ha’s wrappers have become a beloved specialty across the country. When visiting this ancient village, you’ll see spring roll wrappers drying everywhere, showcasing the village’s timeless craft.

The Luc Ngan Lychee is famous for its bright red color when ripe, thin skin, small seed, and thick flesh that offers a rich sweetness, leaving people craving for more. Located 40 km east of Bac Giang City, Luc Ngan is a mountainous district blessed with stunning landscapes such as Khuon Than Lake, Cam Son, and Lang Thum Dam. The climate in Luc Ngan is mild, with lower average temperatures, making it an ideal place for lychee cultivation.

In March, when the lychee flowers bloom white against the rolling hills, Luc Ngan becomes a picturesque destination. However, from late May to early July, the region becomes lively and bustling, as it's the peak lychee harvest season. During this time, no matter where you stand in Luc Ngan, you’ll see clusters of ripe, red lychees hanging heavily from the trees.

The cultivation of Luc Ngan Lychee began in the 1990s, brought by farmers from Hai Duong Province. Through their dedication and hard work, the locals have transformed the dry, barren hills into lush lychee orchards, ensuring prosperity for the lychee growers. Luc Ngan lychees are renowned across Vietnam and are exported to international markets. If you ever visit Luc Ngan, don't miss the chance to pick the fruit from the trees and taste the unique, rich flavor of the lychee right at its source!

The people of Van Village, and the people of Bac Giang as a whole, take great pride in their traditional craft of brewing Van Village Wine. Over several centuries, this liquor has been an offering to the king, and it has been served at royal banquets: "Van fragrance, exquisite liquor, renowned across the North; heroic feats like Nguyet shine through the skies of the South." Van Village Wine is renowned for its delightful flavor and aroma. For those who are connoisseurs of traditional liquors, Van Village Wine is a regional delicacy that can rival any high-end whiskey in the world, with its rich taste of golden sticky rice and the fragrant blend of 35 secret medicinal herbs. This carefully crafted brew offers a smooth finish, removing the harshness of alcohol and aldehyde compounds.

Amidst the world of Western liquors, visiting Kinh Bac and tasting the famed Van Village Wine with friends will make you truly feel "intoxicated." It’s not just the smooth, fragrant liquor that captivates you, nor the never-emptying ceramic jars that contain it. It’s the hospitality of the people that leaves a lasting impression—strong handshakes, heartfelt songs of the Liền Anh and Liền Chị (traditional Northern folk singers), and the legendary hospitality of Bac Giang that has been cherished since ancient times.

Only by visiting Bac Giang and tasting Van Village Wine can you fully grasp the true meaning of "Exquisite Liquor." It’s not just about the taste, but about the culture of drinking that surrounds it. The wine’s appeal isn’t solely in its aroma or flavor, but in the etiquette of sharing it. It’s no surprise that, centuries ago, the kings chose Van Village Wine to be served in the royal courts.

If you travel along National Road 31, about 40km east of Bac Giang city, you will arrive at Thu Duong village in Nam Duong commune, Luc Ngan district. Here, the locals will introduce you to the famous Nam Duong rice noodle craft, also known as Chu Noodles. The first thing you will notice as you enter this area is the sight of white rice noodle sheets drying against the walls surrounding family homes and orchards.

Creating the perfect chewy, sweet, and fragrant noodles requires several intricate steps. The most important part is choosing the right ingredients. The rice used is Hồng bao Thai rice, which is grown in the Chũ hill region. This type of rice is known for producing noodles that are chewy, white, and aromatic. The grains are carefully selected, washed, soaked for 6 to 8 hours, ground into a smooth and sticky dough, filtered repeatedly, and left to ferment overnight.

Each batch of noodles typically involves at least three people, each handling a specific task. One person is responsible for ensuring the noodles are perfectly cooked, another cuts the noodles evenly, while a third person handles the drying, fermenting, and slicing to ensure uniformity. Even the rolling and binding of the noodles, which must be smooth and symmetrical like a young woman's hair bun, is a fine art that not every noodle maker can master. This task is usually handled by women, who ensure the bundles are tight, beautiful, and evenly shaped. In total, the artisans spend over 36 hours going through numerous processes to create these delicate, chewy, and slender noodles.