Northern Vietnam’s highlands captivate visitors not only with majestic landscapes and terraced rice fields but also with a unique and flavorful culinary scene deeply rooted in local culture. From rustic dishes made with local ingredients to elaborate specialties showcasing the cultural identity of ethnic minorities, highland cuisine is an unforgettable experience for anyone who ventures here.
Join “Du lịch khắp thế gian” to explore the specialty dishes of Northern Vietnam’s highlands, where the flavors of the mountains and forests blend with the ingenuity of local people, creating culinary delights that entice travelers from all over.
I. Unique Flavors in Famous Highland Specialties
1. Bac Ha Sour Pho – A Harmonious and Distinctive Taste
When you visit Bac Ha in Lao Cai, you cannot miss the renowned Sour Pho. Unlike the familiar pho noodle soup, Bac Ha Sour Pho offers a refreshing, uniquely sweet and sour taste. Soft and chewy rice noodles combined with flavorful char siu pork, fresh herbs, crunchy roasted peanuts, and a secret recipe sweet and sour sauce create an incredibly appealing dish.
Bac Ha Sour Pho with its distinctive sweet and sour flavor, a must-try dish when visiting Lao Cai.
2. Moc Chau Stir-Fried Veal – Crispy and Flavorful Sensation
Moc Chau, Son La, is famous for its irresistible stir-fried veal. Tender veal slices are thinly sliced, marinated in spices, and quickly stir-fried in hot oil. Perfect stir-fried veal should have a crispy skin and tender, sweet meat, best enjoyed with chili sauce or garlic-chili fish sauce for an extra layer of flavor.
3. Dong Van Steamed Rice Rolls – Exploring the Flavors of the Stone Plateau
Dong Van Steamed Rice Rolls from Ha Giang offer a unique flavor, completely different from those in the lowlands. The rolls are thinly and smoothly made, served with sweet and clear bone broth, and topped with fragrant fried shallots. Notably, Dong Van Steamed Rice Rolls are usually eaten hot, allowing diners to fully appreciate the dish’s flavor in the chilly highland weather.
4. Goi Ca Bong Song Lo – Delicacy in Every Slice, Harmonizing with Spices
Goi Ca Bong Song Lo, or Song Lo River Bleak Salad, is a famous specialty of Tuyen Quang. Bleak fish is carefully selected and meticulously prepared to remove any fishy smell. The fresh fish meat is thinly sliced, mixed with roasted rice powder, fresh herbs, and distinctive spices. When you taste it, you’ll experience the sweetness of the fish, the nuttiness of the roasted rice powder, the warmth of ginger and chili, and the refreshing sourness of lime.
Goi Ca Bong Song Lo is a delicate combination of sweet fish, nutty roasted rice powder, and warm spices.
5. Kitchen-Smoked Buffalo Meat – Smoky Flavor, Rich Ethnic Identity
Kitchen-smoked buffalo meat is a specialty of many Northern mountainous provinces such as Son La, Lao Cai, Ha Giang, and Dien Bien. Buffalo meat is marinated in spices and then hung above the kitchen stove to be smoked. This process dries the buffalo meat, gives it a distinctive black color, and a unique smoky flavor. Kitchen-smoked buffalo meat is often enjoyed as a snack with corn wine or sticky rice wine, an indispensable dish during festivals and Tet holidays of the highland people.
6. Thang Co – Highland Culinary Essence
Thang Co is a traditional dish of the Hmong people in Lao Cai. This dish is made from the meat and organs of horses, buffaloes, or cows. Thang Co has a distinctive, robust flavor, often served with raw vegetables and corn cakes. Enjoying Thang Co in the cool highland air, sipping on spicy corn wine, is an unforgettable experience.
Thang Co is a traditional Hmong dish, bringing the distinctive flavors of the highlands.
7. “Armpit” Pig – Intense Flavor from Local Pigs
“Armpit” pig is a small breed of pig raised naturally in the Northern mountains. “Armpit” pig meat is very firm, lean, and has a distinctively delicious flavor. “Armpit” pig can be prepared into various dishes such as boiled, grilled, or stir-fried, but the most delicious is still “armpit” pig grilled over charcoal.
II. Explore Specialties by Highland Province
1. Cao Bang – 7-Spice Roasted Duck, Unforgettable Flavor
Cao Bang Roasted Duck, also known as 7-spice roasted duck, is a famous specialty of Cao Bang province. The duck is marinated with 7 different spices, creating a unique flavor that is hard to mistake. Cao Bang Roasted Duck has crispy golden skin, tender and sweet meat, and a fragrant aroma.
Cao Bang Roasted Duck with crispy golden skin and distinctive flavor.
2. Ha Giang – Buckwheat Honey, Highland Stone Plateau Essence
Buckwheat honey is a famous specialty of the Dong Van Stone Plateau in Ha Giang. Buckwheat honey has a light yellow color, a cool mint aroma, and a mild, refreshing sweetness. Buckwheat honey is not only a delicious food but also a valuable medicine, beneficial for health and boosting immunity.
3. Yen Bai – Tu Le Young Sticky Rice Flakes, Rustic Treat, Delicate Flavor
Tu Le Young Sticky Rice Flakes (Com Tu Le) are a famous specialty of Tu Le commune, Van Chan district, Yen Bai province. Com Tu Le is made from upland sticky rice, with large, round, chewy, and fragrant grains. Com Tu Le is often eaten as a snack or given as a gift. Enjoying Com Tu Le with hot tea is a refined pleasure of the highland people.
Tu Le Young Sticky Rice Flakes with large, round, chewy grains, an indispensable gift when visiting Yen Bai.
4. Hanoi – Thanh Tri Steamed Rice Rolls, Elegant Touch in the Capital
Thanh Tri Steamed Rice Rolls are a specialty of Hanoi. The rolls are thinly made, smooth, served with fragrant fried shallots and sweet and sour dipping sauce. Thanh Tri Steamed Rice Rolls are not only a delicious dish but also a distinctive culinary culture of Hanoi.
5. Lai Chau – Grilled Rock Moss, Unique Dish, Strange Flavor
Grilled rock moss is a unique dish of the Thai ethnic people in Lai Chau. Rock moss is collected from streams, washed, marinated in spices, and grilled over charcoal. Grilled rock moss has a refreshing, soft, and slightly fatty taste. This is a novel, appealing dish, imbued with the flavors of the mountains and forests.
Grilled rock moss is a unique dish of the Thai ethnic group, bringing the distinctive flavors of the mountains and forests.
III. Culinary Identity in Tay Ethnic Dishes
1. Banh Gio – Peng Tau, Traditional Flavor in Tay Feasts
Banh Gio (Peng Tau), or Ash Cake, is a traditional cake of the Tay people, often used during festivals and Tet holidays. The cake is made from sticky rice soaked in ash water, wrapped in phrynium or banana leaves, and then boiled. Banh Gio has a translucent yellow color, a chewy texture, and a slightly alkaline taste from the ash.
2. Banh Cooc Mo – Rustic Flavor, Heartwarming for Diners
Banh Cooc Mo (horn-shaped cake) is a rustic cake of the Tay people. The cake is made from sticky rice flour, wrapped in banana or phrynium leaves, and then boiled. Banh Cooc Mo is shaped like a buffalo horn, with a sweet aroma of sticky rice and a subtle fragrance of banana leaves.
Banh Cooc Mo is a rustic cake of the Tay people, bringing the sweet aroma of sticky rice.
3. Banh Chuoi – Familiar Flavor, Unique Preparation
Tay-style Banh Chuoi (banana cake) has a different preparation method compared to Kinh-style fried banana cake. The cake is made from sticky rice, filled with peanuts, sesame seeds, and rock sugar, wrapped in dried banana leaves, and then steamed. Tay-style Banh Chuoi has a sweet, nutty, chewy taste and a distinctive aroma of dried banana leaves.
4. Nam Khau – Harmonious Combination of Sweet Potato and Pork Belly
Nam Khau is a specialty dish of the Tay people. This dish is made from sweet potatoes and pork belly, stewed together until tender. Nam Khau has the sweet and starchy taste of sweet potatoes, the richness of pork belly, and the robust flavor of various spices.
Northern Vietnam’s highland cuisine is a priceless treasure trove, preserving the traditional cultural values of ethnic minorities. Come and explore the specialty dishes here to fully experience the beauty of Vietnam’s highlands.