Northern Vietnam, a convergence of cultural essence and long-standing culinary traditions, always captivates visitors with its majestic natural beauty and distinctive cuisine. From elegant Hanoi to the towering mountains of Ha Giang, each region boasts unique specialties, offering a rich journey of gastronomic discovery. Join “Du lịch khắp thế gian” (Travel Around the World) as we explore the list of Northern Vietnamese specialties you must try when you set foot in this land.
1. Pho Hanoi – The Quintessence of the Capital’s Cuisine
Pho Hanoi, a symbolic dish of Vietnamese cuisine with rich broth and soft rice noodles
When it comes to Northern Vietnamese cuisine, Pho Hanoi, the national dish of Vietnam, is indispensable. Pho is not just food; it’s a cultural symbol, a source of pride for the capital’s residents, and a priceless culinary gift for international visitors. Although pho has spread throughout the country and even globally, Hanoi pho still retains its unique, delicate flavor that no other place can match.
What sets Hanoi pho apart is its clear, sweet broth, simmered from beef and pork bones for hours, combined with herbs and spices like star anise, cinnamon, cardamom, and cloves. The white rice noodles are soft, smooth but not mushy, and the thinly sliced, perfectly cooked beef melts in your mouth. All these elements harmonize to create an unforgettable symphony of flavors.
Enjoying Hanoi pho is a refined culinary experience. Hanoians eat pho at any time of day, from a hearty breakfast to a quick lunch, a leisurely dinner, or even a late-night supper. Strolling around Hanoi, you can easily find famous pho restaurants like Pho Thin Bo Ho with its rich broth, luxurious Pho Ly Quoc Su, Pho Ganh Hang Chieu on the sidewalk imbued with the old quarter’s charm, or Pho 10 Gia Truyen Ly Quoc Su with its traditional flavor. Each pho establishment has its own secret, creating different culinary experiences, but all deeply rooted in the soul of Hanoi pho.
2. Bun Cha Hanoi – Irresistibly Fragrant Grilled Flavors
Bun Cha Hanoi, a famous dish with flavorful grilled pork, fresh vermicelli, and sweet and sour dipping sauce
Along with pho, Bun Cha Hanoi is one of the Northern Vietnamese specialties you can’t miss when visiting the capital. Bun cha is a harmonious combination of soft fresh vermicelli, flavorful grilled patties and sliced pork, rich sweet and sour dipping sauce, and fresh green vegetables.
The pork for bun cha is carefully selected, usually pork belly and shoulder, sliced or minced, and marinated with flavorful spices such as shallots, garlic, lemongrass, sugar, fish sauce, and pepper. After marinating for enough time, the meat is grilled over charcoal until golden brown and fragrant. The secret of Hanoi bun cha lies in the dipping sauce, delicately mixed from premium fish sauce, rice vinegar, sugar, garlic, and chili, according to a family recipe, creating a harmonious, rich sweet and sour flavor.
Bun Cha Hanoi is usually served with fresh vermicelli and a plate of fresh vegetables such as lettuce, herbs, perilla, and kinh gioi (Vietnamese balm). The rich sweetness of grilled pork, the coolness of fresh vegetables, and the sweet and sour taste of the dipping sauce blend with the soft vermicelli, creating a captivating and unforgettable dish.
You can enjoy Bun Cha Hanoi everywhere, from luxury restaurants to affordable street food stalls. Some famous bun cha addresses in Hanoi you can refer to are Bun Cha Huong Lien (Obama bun cha), Bun Cha Hang Quat, Bun Cha Sinh Tu, Bun Cha Dac Kim…
3. Cha Ca La Vong – Hanoi’s Exquisite Delicacy
Cha Ca La Vong, a Hanoi specialty meticulously prepared with fresh Hemibagrus fish and distinctive spices
Hanoi is not only famous for pho and bun cha but also for Cha Ca La Vong, a sophisticated dish imbued with Hanoi’s culinary culture. Cha Ca La Vong is not just delicious food; it’s a culinary heritage, associated with Hanoi’s history and people.
The fish used for Cha Ca La Vong is usually fresh Hemibagrus, known for its firm, boneless flesh. The fish is filleted, cut into bite-sized squares, and marinated thoroughly with galangal, fermented rice, turmeric, shrimp paste, sugar, and pepper. After marinating, the fish is briefly grilled over charcoal until half-cooked. When served, the fish is pan-fried again in a hot cast-iron skillet, served with vermicelli, dill, scallions, roasted peanuts, and fermented shrimp paste dipping sauce.
The highlight of Cha Ca La Vong is the serving method. The fish is presented in a hot cast-iron skillet, sizzling and fragrant. Pick up a golden-brown piece of fish, dip it in the rich shrimp paste, and enjoy it with vermicelli and herbs. The sweetness of the fish, the crunchiness of peanuts, and the pungent flavor of shrimp paste all blend together to create a unique and unforgettable culinary experience.
To enjoy authentic Cha Ca La Vong, you can visit famous cha ca restaurants in Hanoi such as Cha Ca La Vong (14 Cha Ca Street), Cha Ca Thang Long, Cha Ca Ha Thanh, Cha Ca Ngon…
4. Ca Kho Lang Vu Dai – Rich Traditional Flavor
Ca Kho Lang Vu Dai, a Ha Nam specialty famous for its rich flavor, stewed in earthenware pots for hours
Leaving Hanoi, we come to Ha Nam, a land famous for its renowned Ca Kho Lang Vu Dai (Vu Dai Village braised fish). Ca Kho Lang Vu Dai is not only a familiar dish in family meals but also a famous specialty, sought after as gifts during holidays and Tet (Lunar New Year).
Ca Kho Lang Vu Dai is meticulously prepared, from ingredient selection to the fish-braising process. The fish used is usually fresh black carp weighing 3-5kg. The fish is cleaned, cut into pieces, and marinated with distinctive spices such as galangal, ginger, chili, dried shallots, fish sauce, sugar, and fermented crab paste. After marinating, the fish is placed in earthenware pots and braised over a wood fire for about 12-14 hours. The braising process requires patience and experience; the fire must be even, and the braising liquid should just cover the fish, so that the fish is thoroughly cooked, infused with flavor, and beautifully colored.
Ca Kho Lang Vu Dai has a rich, distinctively delicious flavor. The fish meat is tender, the bones are soft, the sweetness of the fish blends with the pungent taste of galangal, ginger, and chili, the rich saltiness of fish sauce, and the subtle sweetness of sugar, all creating a captivating and irresistible dish.
If you have the opportunity to visit Ha Nam, don’t forget to enjoy this famous Ca Kho Lang Vu Dai. You can buy Ca Kho Lang Vu Dai at specialty stores in Ha Nam or order online from reputable producers in Vu Dai village.
5. Bun Ca Ro Dong Ha Nam – Rustic Dish with Hometown Flavor
Bun Ca Ro Dong Ha Nam, a refreshing dish with sweet freshwater fish and flavorful broth
Ha Nam is not only home to Ca Kho Lang Vu Dai but is also famous for Bun Ca Ro Dong (freshwater fish vermicelli soup), a delicious dish imbued with hometown flavor. Bun Ca Ro Dong is a rustic, familiar dish for Ha Nam people, especially popular on hot summer days.
The freshwater fish used in Bun Ca Ro Dong is natural carp from Ha Nam’s ponds and rice paddies. The fish has firm, sweet, fragrant, and non-fishy flesh. The fish is steamed, filleted, marinated, and then stir-fried briefly. The broth for Bun Ca Ro Dong is simmered from fish bones and pork bones, with a natural sweetness and distinctive ginger aroma.
Bun Ca Ro Dong is usually served with fresh vermicelli, green mustard greens, scallions, dill, and fresh chili. The sweetness of the freshwater fish, the refreshing broth, the pungency of chili, and the aroma of herbs blend together to create a captivating, refreshing, and nutritious dish.
When you come to Ha Nam, you can enjoy Bun Ca Ro Dong at many local eateries, especially in Phu Ly city.
6. Banh Chung Lang Dam Ha Nam – Traditional Tet Flavor
Banh Chung Lang Dam, a Ha Nam specialty famous for its sticky, fragrant, and rich flavor, made from selected ingredients
Another specialty of Ha Nam province on the list of Northern delicacies is Banh Chung Lang Dam (Dam Village sticky rice cake). Dam Village, a small village in Liem Tuyen commune, Thanh Liem district, Ha Nam province, is famous for its long-standing traditional banh chung making craft.
Banh Chung Lang Dam is made from carefully selected ingredients. The glutinous rice must be Hai Hau sticky rice, known for its fragrance and stickiness. The green beans are selected for their yellow color and plumpness. The pork belly includes both lean meat and fat. Black peppercorns are roasted and ground in-house. In particular, Banh Chung Lang Dam is boiled with pure rainwater, creating a unique flavor that cannot be mistaken.
The process of making Banh Chung Lang Dam is also elaborate and meticulous. Glutinous rice and green beans are soaked and thoroughly washed. Pork is marinated with rich spices. Phrynium leaves are washed and dried. The cakes are wrapped squarely and tightly, and boiled in large pots for about 10-12 hours. When cooked, Banh Chung Lang Dam has the green color of phrynium leaves, the stickiness and fragrance of glutinous rice, the richness of green beans, and the savory flavor of pork, all harmonizing to create the characteristic flavor of banh chung during the traditional Tet holiday.
7. Banh Da Kien Khe Ha Nam – Crispy Flavor of Rice Fields
Banh Da Kien Khe, a Ha Nam specialty with a crispy, fragrant, and nutty flavor
Unlike banh da (sesame crackers) from many other localities, Banh Da Kien Khe in Ha Nam has a sophisticated and elaborate processing process, from selecting rice, grinding flour, spreading batter, to fanning the fire. Banh Da Kien Khe is made from delicious white rice, finely ground, thinly spread, dried, and then grilled over charcoal.
Banh Da Kien Khe has a golden-brown color, is crispy, and has the natural sweetness of rice, the aroma of sesame, and the nutty flavor of peanuts. Banh Da Kien Khe is not only a familiar snack but is also used to eat with many other dishes such as eel stew with green banana and tofu, crab soup, and fish soup. In particular, Banh Da Kien Khe eaten with green bananas is a unique and unusual combination that many people love.
8. Bun Ca Hai Phong – Harmony of Color and Flavor
Bun Ca Hai Phong, a specialty of the port city with a rich and appealing flavor
When you come to Hai Phong, a bustling port city, you must try Bun Ca (fish vermicelli soup). Bun Ca Hai Phong is a famous Northern specialty known for its harmony of color and flavor. The colors of fresh red tomatoes, green vegetables, and golden fried fish blend with the clear, tangy, spicy, and slightly sweet broth, creating a captivating and irresistible dish.
To make delicious Bun Ca Hai Phong, the chef must be meticulous from the ingredient selection stage. The fish used for frying is usually carp or crucian carp, and the fish for fish cakes is mackerel or basa fish. The broth for Bun Ca Hai Phong is simmered from pork and fish bones for hours, creating a natural, rich sweetness.
Bun Ca Hai Phong is usually served with fresh vermicelli, raw vegetables (split water spinach, banana flowers, bean sprouts…), fish cakes, fried fish, and indispensable pungent shrimp paste.
9. Banh Da Cua Hai Phong – Hometown Seafood Flavor
Banh Da Cua Hai Phong, a famous specialty with rich crab roe and chewy red noodle
Besides Bun Ca, Hai Phong also has Banh Da Cua (crab noodle soup), another famous specialty of the port city. Banh Da Cua Hai Phong captivates diners with the rich, delicious flavor of field crab, combined with distinctive chewy red banh da noodles.
To prepare a bowl of authentic Hai Phong Banh Da Cua, many ingredients are needed, but the most important are red banh da noodles and field crab. Hai Phong red banh da must be the Du Hang Kenh type, with distinctive chewy noodles that no other brand can match. Field crabs are carefully selected, ground, and strained to extract crab broth for the crab roe soup. Crab roe is steamed to create color and appealing flavor for the dish.
The broth for Banh Da Cua is sweet and rich with crab flavor, served with green water spinach, piper lolot leaf patties, fresh shrimp, beef, or seafood as desired. Add some fragrant fried shallots and spicy chili sauce; Banh Da Cua Hai Phong gives diners the feeling of enjoying the full flavor of their hometown’s sea.
10. Nem Cua Be Hai Phong – Unique Square Spring Rolls
Nem Cua Be Hai Phong, distinctive square spring rolls with generous shrimp and crab filling and seafood flavor
Nem Cua Be Hai Phong (Hai Phong crab spring rolls) is a unique specialty, different from other types of spring rolls in Northern Vietnam. Instead of the traditional long cylindrical shape, Nem Cua Be Hai Phong is square, with a filling of ground pork, eggs, wood ear mushrooms, shiitake mushrooms, and especially plenty of fresh shrimp and crab meat that has been pre-separated.
Nem Cua Be Hai Phong, when fried, has a golden-brown color, crispy crust, and rich filling, fragrant with crab aroma. When eating, Nem Cua Be is dipped in sweet and sour fish sauce, served with fresh vermicelli and raw vegetables, especially dinh lang leaves. The natural sweetness of shrimp and crab blends with spices, creating a captivating and irresistible spring roll.
11. Xoi Cha Muc Quang Ninh – Unique Combination
Xoi Cha Muc Quang Ninh, a famous specialty with fragrant sticky rice and crispy fried squid patties
Leaving Hai Phong, we come to Quang Ninh, a land famous for Ha Long Bay, a natural wonder of the world, and attractive seafood specialties. The next dish on the list of Northern specialties that “Du lịch khắp thế gian” wants to introduce to you is Xoi Cha Muc Quang Ninh (Quang Ninh sticky rice with fried squid patties).
Xoi Cha Muc Quang Ninh is a unique combination of fragrant sticky rice and crispy, delicious fried squid patties, rich in seafood flavor. The sticky rice is cooked from fragrant and sticky glutinous rice. The squid patties are made from fresh cuttlefish, completely hand-pounded, seasoned to taste, and deep-fried until golden brown.
Xoi Cha Muc Quang Ninh is usually served with fragrant fried shallots, chili sauce, or premium fish sauce. The stickiness and fragrance of sticky rice, the crispiness, chewiness, and richness of fried squid patties blend together to create a captivating and unique dish, imbued with Quang Ninh flavor.
12. Cha Muc Ha Long – Quintessence of the Sea
Cha Muc Ha Long, a Quang Ninh specialty famous for the fresh, crispy, and chewy taste of hand-pounded fresh squid
If you are a gourmet food enthusiast, don’t miss the specialty Cha Muc Ha Long (Ha Long fried squid patties) when you come to Quang Ninh. Cha Muc Ha Long is made from fresh cuttlefish, a type of cuttlefish with thick, firm meat, pounded entirely by hand, without using a blender.
The process of making Cha Muc Ha Long is very elaborate and meticulous. Fresh squid is cleaned and pounded by hand until it reaches a certain level of stickiness. Then, the artisans shape the squid paste into bite-sized pieces and deep-fry them until golden brown in a boiling oil pan. Cha Muc Ha Long, when cooked, has a golden-yellow color, crispy on the outside, chewy, delicious, and sweet on the inside, retaining the fresh flavor of sea squid.
Cha Muc Ha Long is usually served with hot rice, fresh vermicelli, or steamed rice rolls, dipped in chili sauce or premium fish sauce.
13. Ga Doi Tien Yen Quang Ninh – Special Free-Range Chicken Flavor
Ga Doi Tien Yen, a Quang Ninh specialty famous for its firm, delicious meat and golden skin
Quang Ninh is not only famous for seafood but also for Ga Doi Tien Yen (Tien Yen hill chicken), a well-known delicious chicken specialty. Ga Doi Tien Yen is a breed of chicken raised naturally on hills, constantly moving and climbing hills, so the chicken meat is firm, delicious, and lean, not mushy.
Ga Doi Tien Yen is characterized by its golden skin, yellow fat under the skin, and sweet, rich meat. Ga Doi Tien Yen can be processed into many delicious dishes such as boiled chicken, grilled chicken, salt-roasted chicken, and steamed chicken with lemon leaves. Tien Yen boiled chicken is famous for its crispy skin and sweet, fragrant meat, dipped in salt, pepper, and lime or premium fish sauce, simple yet extremely appealing.
14. Nem Chua Quang Yen Quang Ninh – Distinctive Fermented Pork Roll Flavor
Nem Chua Quang Yen, a Quang Ninh specialty with a harmonious sweet and sour flavor and a chewy, crunchy texture
Nem Chua (fermented pork roll) is not only a specialty of Thanh Hoa but also a famous specialty of Quang Yen town, Quang Ninh. Nem Chua Quang Yen has its own distinctive flavor, different from nem chua in other regions.
To make delicious and safe Nem Chua Quang Yen, the chef needs meticulousness and care right from the ingredient selection stage. The pork used for nem chua is fresh lean pork thigh, without tendons or fat. Pork skin is selected from the body, shaved clean, boiled, and thinly sliced. Roasted rice powder is roasted until golden and finely ground.
Nem Chua Quang Yen is made by mixing all ingredients, adding spices, wrapping in banana leaves or Erythrina orientalis leaves, and naturally fermenting. After fermentation, nem chua has a slightly sour taste, the sweet aroma of pork, the richness of roasted rice powder, and the chewy, crunchy texture of pork skin, eaten with chili sauce or premium fish sauce.
15. Sua Chua Tran Chau Ha Long – Refreshing Dessert Snack
Sua Chua Tran Chau Ha Long, a famous snack with smooth yogurt and rich coconut pearl
Sua Chua Tran Chau Ha Long (Ha Long yogurt with pearl) is a refreshing snack loved in Quang Ninh and many other provinces. Sua Chua Tran Chau Ha Long originated in Ha Long, Quang Ninh, initially just a street snack, but quickly became famous and loved by many.
Sua Chua Tran Chau Ha Long has two main ingredients: yogurt and pearls. Yogurt is made from pure fresh milk, naturally fermented, with a clear sour and smooth taste. Pearls are made from tapioca starch or tapioca flour, boiled, soaked in sugar water, with a moderately chewy texture. The special feature of Sua Chua Tran Chau Ha Long is that the pearls are cooked with rich and fragrant coconut milk.
Sua Chua Tran Chau Ha Long is usually served with toppings such as dried coconut, dried banana, dried jackfruit, glass jelly, or fresh seasonal fruits.
16. Khau Nhuc Lang Son – Unique Highland Delicacy
Khau Nhuc Lang Son, a specialty dish of the Tay and Nung people with tender pork belly and distinctive flavor
Going up to the northern mountainous provinces, diners will once again be opened up to a new culinary paradise. Khau Nhuc Lang Son is a specialty of the Tay and Nung ethnic groups in Lang Son. Khau Nhuc originated from China, introduced to Vietnam and transformed by the Tay and Nung people to suit their tastes, becoming an indispensable dish during holidays, Tet, weddings, or special occasions of the local people.
Khau Nhuc Lang Son is made from pork belly, marinated with many distinctive spices such as fermented tofu, alpinia zerumbet, five-spice powder, fermented soy sauce, and white wine. After marinating, the pork is briefly fried and then steamed for hours until tender. Khau Nhuc Lang Son, when cooked, has a beautiful brown-yellow color, meat that melts in your mouth, rich but not greasy, fragrant with distinctive spices.
17. Lon Quay Lang Son – Crispy Skin, Moist Meat
Lon Quay Lang Son, a famous specialty with crispy skin and distinctive flavor of Ma Mac leaf
Lang Son province also has a specialty roasted pig that is also among the top Northern delicacies. Lon Quay Lang Son (Lang Son roasted pig) is famous for its crispy, golden-brown skin, and the meat inside is soft and moist, fragrant with the distinctive aroma of Ma Mac leaves.
The pig used for roasting is usually local pig or wild boar, of moderate weight, neither too big nor too small. The pig is cleaned, marinated with spices, especially indispensable Ma Mac leaves, a typical forest leaf of Lang Son. The pig is roasted over charcoal until golden brown, with crispy skin.
Lon Quay Lang Son is usually served with banh hoi (fine rice vermicelli sheets), fresh vermicelli, or hot rice, dipped in fish sauce or chili sauce. Pickled bamboo shoots with chili are an indispensable side dish when enjoying Lon Quay Lang Son, helping to balance the flavor and enhance the deliciousness of the dish.
18. Com Lam Bac Kan – Distinctive Mountain Forest Flavor
Com Lam Bac Kan, a rustic dish with the delicious flavor of upland sticky rice and bamboo tubes
Com Lam (bamboo-tube rice) is a typical delicacy of many northern mountainous provinces in general and Bac Kan in particular. Com Lam Bac Kan is cooked from fragrant and sticky upland rice, soaked for enough hours, put into fresh bamboo tubes, poured in just enough water, and then grilled directly over charcoal.
During the rice-grilling process, the chef must rotate the rice tubes continuously to ensure that the rice inside is cooked evenly and not burnt. Com Lam Bac Kan, when cooked, has a distinctive aroma of upland sticky rice blended with the aroma of fresh bamboo tubes and the smell of smoke. The rice is sticky, fragrant, and rich in mountain forest flavor, usually served with sesame salt, grilled chicken, or grilled wild boar.
Northern Vietnam not only has beautiful natural landscapes but also an extremely rich and diverse cuisine. Each dish carries its own cultural and historical stories, reflecting the identity of each region. Come and explore Northern Vietnamese cuisine to fully appreciate the beauty of the land and its people.