Top 10 Best Dishes in Nam Dinh

Xiu Pao is a unique dumpling that features a crispy, fragrant outer layer similar to baked bread, which can be peeled into thin layers. The ingredients for this dish are simple, including flour, meat, eggs, flour, lard, and a few traditional spices depending on the family recipe. To prepare a delicious Xiu Pao, pork tenderloin is marinated with minced garlic, five-spice powder, oyster sauce, honey, and then fried until it turns golden brown and aromatic. Xiu Pao is a popular breakfast choice for many generations of students in Nam Dinh. The small, round, flat dumplings are often compared to fried mooncakes, leaving a lasting impression on both locals and visitors. The dough has a brownish hue, often mistaken for the famous 'Pia' cake from Soc Trang.

The iconic Xiu Pao of Nam Dinh, renowned across the country, uses simple ingredients like pork, flour, herbs, oyster sauce, eggs, and honey, along with secret spices known only to skilled bakers. The filling consists of two types of meat: lean pork and pork belly. The pork belly is carefully chosen from the best part of the pig, diced, and marinated with various seasonings like oyster sauce, five-spice powder, garlic, and seasoning to taste. The lean pork, used for the Xiu filling, is diced, marinated with the same spices, and mixed with minced wood ear mushrooms and a bit of crushed onion to add fragrance to the filling. The dough, made from flour, requires careful kneading and rolling to ensure the perfect texture. The delicate process of dough handling is crucial to the success of the dumpling, requiring precision and patience from the baker.

Hai Hau Sticky Rice Cake is a specialty from Hai Hau district in Nam Dinh province. Despite its name, many people initially assume the cake is made with longan fruit or has a longan fragrance. However, it is called 'Hai Hau Sticky Rice Cake' simply because its shape and color resemble that of the longan fruit. This cake is made from one of the region's famed agricultural products: the Hai Hau fragrant sticky rice, known for its quality both domestically and internationally. The ingredients and preparation process are carefully chosen to ensure the cake turns out perfectly. The sticky rice, eggs, sugar, and lard are selected with care to ensure the cakes are round, golden, and glossy after frying. Upon eating, the cake offers a crispy texture with a refreshing taste.

Anyone who has tasted Hai Hau Sticky Rice Cake cannot forget the crispy, savory, and aromatic flavor. Today, these cakes are available throughout Nam Dinh, enriching the local culinary culture. The Hai Hau Sticky Rice Cake has a small round shape with a golden color resembling the longan fruit, which is why locals named it after the fruit. The cake has a fragrant egg aroma, a sweet, chewy sticky rice flavor, and a slightly crunchy exterior, making it a delightful snack when paired with tea. The cake is made from four main ingredients: Hai Hau fragrant sticky rice flour, eggs, sugar, and lard. Once completed, the cake's round shape and golden color closely resemble longan fruit, which is how it earned the name 'Hai Hau Sticky Rice Cake.'

One of the most memorable specialties of Nam Dinh for many is the sweet, crispy, and nutty flavor of Siu Chao Peanut Candy. Made from simple ingredients like peanuts and sesame, this traditional treat is crafted with care by the skilled artisans of Nam Dinh. Especially popular during the Tet holidays, Siu Chao candy is enjoyed for its crisp texture, aromatic nuttiness, and smooth sweetness that doesn’t stick to your teeth. There's nothing better than enjoying it with a hot cup of tea on a cool spring day, with a light drizzle in the air. Siu Chao candy is often compared to peanut brittle but is said to have a richer and more delightful flavor.

The ingredients for Siu Chao Candy are humble and easy to find: peanuts, sesame seeds, sugar, and malt syrup. The peanuts and sesame seeds are roasted, de-shelled, and cleaned. The sugar is boiled with malt syrup over high heat, and once it starts to bubble, the peanuts and sesame are added, stirred carefully until everything is well combined. The mixture is then poured onto a tray dusted with rice flour to prevent sticking, flattened, and cut into bite-sized pieces. The key to making perfect candy lies in the candy maker's skill in adjusting the stove's heat and measuring the ingredients accurately.

Kênh Village Steamed Rice Rolls are crafted with a secret recipe passed down through generations, typically reserved for daughters or daughters-in-law. The rice used must be Mộc Tuyền rice, mixed with older, high-quality rice from the previous harvest, following a traditional ratio. The rice is soaked and ground manually using a heavy stone mill, a labor-intensive process that results in a smoother and better texture compared to industrially ground flour. The traditional stone grinding method avoids the heat generated by machines, which can affect the quality of the flour. The preparation of the rolls is just as meticulous. The wooden ladle used to scoop the flour must be made of bamboo, lined with a fabric insulator, not plastic, to avoid unwanted smells. Once a scoop of the batter is poured onto the steaming surface, the chef spreads it thinly into a round shape using chopsticks and immediately covers the pot. The lid must absorb moisture while retaining heat to ensure the rice rolls cook quickly and evenly.

After about a minute, the lid is removed, releasing a cloud of steam, and the rice roll is gently lifted off the steaming surface using chopsticks, placed onto a plate. Another scoop of batter is added, and the lid is replaced. To make the rolls glossy and soft, a thin layer of peanut oil is applied to each one before they are topped with sautéed wood ear mushrooms and finely chopped shiitake mushrooms. These rolls are then neatly arranged in layers within a basket lined with fresh banana leaves. The preparation of the dipping sauce for Kênh Village steamed rice rolls requires even more care. The dipping sauce is made from high-quality fish sauce mixed in the right proportion with filtered water, vinegar, a touch of lemon juice, chili, and a few drops of unique ant sauce. This sauce enhances the rolls' flavor, giving them a delicate and sophisticated taste that cannot be matched by ordinary hot rice rolls.

Bamboo Noodle Soup – A Specialty of Nam Định is a dish that has captivated the locals of Thành Nam, and few people can resist mentioning it. Noodles have been a staple in Vietnamese cuisine for centuries. There are countless noodle dishes such as fish noodles, crab noodles, fried tofu noodles, and beef noodles. But when in Nam Định, be sure to try the unique Bamboo Noodle Soup! The noodles resemble southern bánh canh but with a distinctive twist. They are thick, as wide as chopsticks, and snow-white, served mainly from street-side stalls. The broth for bamboo noodles is made with crab meat, giving it a tangy, rich, and sweet flavor. The pot of crab broth is always a vibrant yellow from the sautéed onion oil, with shimmering crab roe and a hint of dried chili. The broth surface is dotted with chunks of crab roe, creating a delightful, appetizing appearance.

While resembling bánh canh from the South, Bamboo Noodle Soup from Nam Định has a clear distinction. The noodles are thicker, with a firm yet tender texture that doesn’t get mushy. The combination of bamboo noodles and crab broth results in a savory and sweet dish, with a subtle tanginess from the crab, while the aroma of fresh river crabs fills the air. The pot of broth is always golden, with fried onion oil and glistening crab roe that adds a rich fragrance. The broth is topped with floating pieces of crab roe, making the dish even more appealing. Bamboo noodle soup is typically served with an assortment of fresh herbs, such as water spinach, mustard greens, perilla leaves, cilantro, and even raw bean sprouts. In the rainy season, you can add a few sprigs of rút herbs to further enhance the flavor.

Niễng, also known as wild rice or water grass, is a perennial plant that thrives in wetland or muddy environments. It has a well-developed root system and can grow up to 1-2 meters tall, with thick, spongy roots. The local people start cultivating niễng from the second month of the lunar calendar, harvesting it by early October. They row small boats on the pond, peeling off the dry, rough leaves that resemble sugarcane leaves, to extract the sweet, tender bulbs from the base. After removing the purple outer skin, the niễng bulbs are revealed in their fresh, pure white color. The raw niễng is sweet and refreshing, perfect for cleansing the palate. There are two types of niễng: male and female; the female bulbs are larger, plumper, and have a richer, sweeter flavor.

During the early winter, when the cold winds blow, you'll find vendors in Nam Định selling fresh niễng. This plant grows in submerged or muddy areas, and its bulbs resemble lemongrass. Enjoy a bite of rươi, paired with the crunchy, sweet niễng, and you'll experience the unique flavors of this regional dish: rich, sweet, with hints of orange peel, dill, and mint. The aromatic fragrance from the herbs elevates the stir-fried niễng and rươi to a luxurious feast.

Kho Che Nam Định is a simple yet remarkable traditional treat from a land rich in culture and history. Known for its challenging cooking technique, this dessert is made from mung beans and is distinguished by its dry, chewy texture. Unlike regular desserts served in bowls, Kho Che is served on small plates, often enjoyed during festive occasions like Lunar New Year or religious ceremonies, and is now a common sight in Northern Vietnam even on ordinary days. Unlike the intricate desserts from the royal kitchens of Hue or the diverse ingredients found in Southern sweets, Kho Che is made using only mung beans, sugar, and a pinch of salt. Through the skilled hands of the cook, the small beans are soaked, peeled, roasted, ground into fine flour, and mixed with sugar and water. The mixture is then simmered slowly, stirring continuously to ensure a smooth, creamy consistency.

The golden, smooth texture of the finished Kho Che is a testament to the cook's expertise and care. Once cooled, the mixture is topped with roasted sesame seeds and compressed into a firm shape. It can last for up to 10-15 days without refrigeration, maintaining its delicious flavor. This unique quality of Kho Che is unmatched, as the high sugar content helps preserve its sweetness and texture. Enjoy a bite of this chewy, sweet treat with a sip of lotus tea, and you'll experience the harmony of flavors — a perfect balance of richness and freshness that evokes the essence of spring and the warmth of heartfelt hospitality. This simple dessert may seem modest, but its depth of flavor and nostalgic charm make it a cherished memory for many, especially for those far from home. A true embodiment of humble warmth and generosity!

Stretching across Vietnam's S-shaped landscape, you'll often encounter familiar signs like "Beef Pho Nam Dinh", "Traditional Pho Nam Dinh", "Pho Co Nam Dinh", and "Pho Giao Cu". When it comes to beef pho, many places sell this iconic dish, but it's the pho from Nam Dinh that tourists flock to. The secret to the distinctive, flavorful pho lies in the way the broth, pho noodles, beef, and spices are carefully combined, making it impossible to replicate anywhere else. A good bowl of Nam Dinh beef pho wouldn’t be complete without its unique noodles. The pho noodles here are small, soft, smooth, and chewy, never dry or tough, unlike those found at other pho joints. To achieve this, the rice used for the noodles is carefully chosen from either the main harvest or the previous season's crop. The rice is then ground with a stone mill to ensure a fine, smooth, and sticky dough.

Of course, no beef pho is complete without its rich, aromatic broth, and this is where the real magic happens. The key to a delicious bowl of pho is a flavorful broth that is clear and rich. The secret to a good broth lies in the way it’s made — from the bones of mature cows, boiled several times to extract the marrow, not using any artificial flavor enhancers like MSG. The bones are first boiled, then cleaned, and reboiled to create a clear, pure broth. The more transparent and savory the broth, the better the pho. Another important note is that only a small amount of salt should be added to the broth; too much salt will make it bitter. The broth’s perfect clarity is also thanks to the use of high-quality fish sauce, which elevates its taste and preserves its transparency.

Nam Dinh has long been famous not only for the sacred Tran Temple, the Viêng market for luck, and the Phu Day festival, but also for its unique Giao Thuy Nem Nham, a traditional delicacy made with finely ground rice powder from the best aromatic rice. The people of Giao Thuy are proud of this regional specialty, passed down through generations as a local dish that was once offered to the Tran kings during special occasions. This dish soon became widely known and is now recognized as a signature dish of Nam Dinh. Giao Thuy is a small district in Nam Dinh, with its rural charm and distinct coastal features. Giao Thuy Nem Nham is celebrated for its meticulous preparation process. Right after slaughtering the pig, the fresh meat is immediately used for preparation, as leaving it to sit or rinsing it in cold water would reduce its desirable chewy texture.

After separating the lean meat and skin, the lean meat is gently boiled, ensuring it is slightly undercooked, then sliced thinly along the grain. It is tenderized with a knife to achieve a soft texture. The skin is cleaned using hot water, boiled, trimmed thin, and cut into small, long strips, ensuring it remains white and even. After mixing the ingredients together, they are wrapped in large fig leaves. Giao Thuy Nem Nham is also considered one of the unique products of the wet rice civilization, using ingredients like pig skin combined with rice powder, which is meticulously prepared from rice grains through various stages, harmonized with different spices. At first glance, Giao Thuy Nem Nham appears as a tightly packed, round shape with a soft golden hue and an aromatic, rich fragrance. The name 'nem nắm' reflects its preparation method — the ingredients are tightly packed into a ball-like shape. The dish is typically eaten by picking up small portions and pairing it with herbs to enhance the flavor.

One of the most famous specialties of Nam Dinh that should not be missed is Clay Pot Grilled Fish, a traditional dish quite popular in the region. Especially during the Lunar New Year, when offering food to ancestors, this dish is almost always present on the family altar. Just hearing its name, many visitors already feel curious to taste its enticing flavors. The fish used for grilling is fresh, living in natural habitats, which ensures the fish meat is firm and flavorful. The fish is cleaned, then cut into halves or thirds depending on its size, and marinated with seasoning powder, lemongrass, maca leaves, and ginger for about 30 minutes to absorb the flavors. Once the fish is well-marinated, it is ready to be grilled.

First, a layer of dry straw, about 2-3 cm thick, is placed in the bottom of a small clay pot, followed by fresh banana leaves. The marinated fish is then placed inside. Another layer of banana leaves is added on top, and the clay pot is covered. The final step is to cover the pot with more straw and start the grilling process. The fish is grilled for about 30 minutes, after which a thick layer of rice husks is added over the pot, and the grilling continues for another 4 to 5 hours. The end result is a perfectly grilled fish, its skin golden, crispy, and fragrant, with tender and flavorful meat. The clay pot grilled fish can be enjoyed in many ways, but the best way is to wrap it with fresh herbs like fig leaves, Vietnamese balm, and cilantro, then dip it in a ginger fish sauce. Whether you use different herbs or just one kind, this combination will surely delight your taste buds.