Northern Vietnamese food: Top 26 irresistible culinary gems

Contents

Northern Vietnamese cuisine is known for its delicate flavors (Source: Collected)

During your trip in Northern Vietnam, besides visiting well-known natural and cultural attractions, you should indulge in Northern Vietnamese cuisine to truly experience a renowned food haven in Asia. Northern Vietnamese food will captivate you with its inherently delectable flavors, stemming from the use of fresh ingredients and the intricate art of preparation.

1. Features of Northern Vietnamese cuisine

Northern Vietnamese cuisine, with its long-standing traditions, stands as a unique pillar in the diverse culinary landscape of Vietnam. Northern Vietnamese food is unique in its elegance and simplicity, making it distinct from the flavors of other regions. These Vietnamese foods are not too spicy, sweet, or fatty. Instead, they have a refined taste, with a gentle use of seasonings like fish sauce and shrimp paste. Freshness is key here. You will find lots of fresh vegetables and seafood like shrimp, crab, and fish in the dishes.

This Northern Vietnamese food list ensures that you will experience a full range of flavors (Source: Collected)

2. Comparison between the cuisine in Northern, Central & Southern Vietnam

Vietnamese cuisine varies greatly from region to region, each with its own unique style. The differences between Central vs Northern vs Southern Vietnamese food often centers on their distinct flavors and ingredients. In Central Vietnam, the food is known for being spicy and a bit saltier. Up in the North, the dishes are more subtle, focusing on the natural flavors of the ingredients. Down South, the cuisine is often sweeter, using a wide variety of fresh herbs from the fertile Mekong Delta. The South also shows influences from foreign cultures, making its food scene diverse.

3. Notable Northern Vietnamese foods on the culinary map

3.1. Pho

Pho, originating from the early 20th century in Northern Vietnam, is particularly famous in Hanoi and Nam Dinh. Hanoi’s version features a light broth with thin noodles and raw beef. Hanoi boasts several long-standing pho establishments, such as pho Thin Hanoi. Nam Dinh’s pho, on the other hand, is characterized by wider noodles. These Northern Vietnamese pho variations showcase the diverse culinary landscapes of the region.

Pho is a classic example of Northern Vietnamese cuisine (Source: Collected)

3.2. Bun thang

Bun thang is a classic chicken noodle soup from Hanoi, famous for its finely chopped toppings. A typical bowl contains about 20 ingredients, including vermicelli, bone broth, dried shrimp, shredded chicken, pickled beet, fried egg slices, and shiitake mushrooms. It is usually enjoyed with fermented shrimp sauce. There is a unique take on bun thang in Hung Yen Province called bun thang with eel.

3.3. Bun dau mam tom

Bun dau mam tom is a tasty combination of vermicelli, deep-fried tofu, and fermented shrimp paste. It is customizable with various toppings like boiled pig’s leg, pork belly, pork offal, green rice, pork nuggets, and fried spring rolls. It also comes with many fresh herbs and vegetables such as fish mint, perilla leaves, and cucumber. The key to its unique taste is mam tom, a shrimp paste dipping sauce.

3.4. La Vong tumeric fish

As one of the most famous Vietnamese fish dishes, La Vong tumeric fish consists of sliced catfish marinated and grilled over charcoal. It is accompanied by fermented shrimp paste, lemon, chili, peanuts, and herbs. The grilled fish’s sweetness, the peanuts’ crunchiness, the herbs’ freshness, and the shrimp paste’s rich flavor all come together to surprise and delight anyone who tries La Vong turmeric fish.

The refinement of Northern Vietnamese food is reflected in La Vong turmeric fish (Source: Collected)

3.5. Hai Phong fish noodle soup

Hai Phong fish noodle soup uniquely combines the flavors of the sea and countryside by using both saltwater and freshwater fish. This dish’s broth is a sweet blend made from simmering pork bones, fish bones, and fish heads. It is accompanied by fresh vegetables like chopped banana flowers and water spinach, along with many herbs. Hai Phong fish noodle soup is a Vietnamese rice noodle dish that you should not miss out on.

3.6. Vu Dai braised fish

Vu Dai braised fish is a famous dish from Ha Nam Province. It uses black carp and pork belly, seasoned with local spices like galangal, ginger, and chili, along with crab juice, fish sauce, and coconut water. This dish is cooked in a clay pot, which enhances its flavor. Cooking this dish requires a long cooking time, often 13-14 hours of braising. This results in tender fish with soft bones and firm meat.

3.7. Bun bung

Bun bung is a simple yet flavorful Vietnamese dish that is particularly popular in Hanoi and Thai Binh Province. It consists of vermicelli and a savory broth made with pork ribs, water fat, scallions, chives, salt, and fish sauce. This dish varies regionally. In Thai Binh, this Vietnamese bun includes banana flowers. Meanwhile in Hanoi, it is distinctively made with giant taro.

Northern Vietnamese food often features an array of fresh herbs (Source: Collected)

3.8. Ninh Binh rice crust

Ninh Binh rice crust is a special Vietnamese dish made by blending two types of rice, Hai Hau rice and dry rice, to create a flavorful scorched rice crust. Cooked in a thick cast-iron pot and finished on a wood stove, the rice is fried until crispy and often served with shrimp paste and a unique sauce made from goat meat. This combination makes it a deliciously distinctive treat.

3.9. Tieu Quan chicken patties

Regarded as one of the most special Vietnamese chicken dishes, Tieu Quan chicken patties are known for their meticulous preparation and unique flavor. Hand-pounded chicken meat is seasoned with spices and dried tangerine peel then grilled over charcoal, ideally using longan wood for added aroma. The result is golden, sticky patties with a delicate balance of chicken and citrus flavors.

3.10. Phuong Tuong braised frog

The key ingredients of Phuong Tuong braised frog include dried tangerine peel, wood ear mushrooms, pepper, shrimp paste, and fat. The frog meat is chopped and marinated with these ingredients for about half an hour. The dish is then cooked with bamboo shoots or pork belly. It stands out for the fatty richness of frog meat, the spicy notes of pepper, and the unique aroma of shrimp paste.

Phuong Tuong braised frog showcases the elegance of Northern Vietnamese cuisine (Source: Collected)

3.11. Luc Ngan sticky rice with ant eggs

Luc Ngan sticky rice with ant eggs is made with a specific type of ant egg, which is cleaned and drained. The eggs are then stir-fried with onions in fat, seasoned to taste, and mixed into cooked Vietnamese sticky rice. The dish is served hot, topped with fried onions. Trying this dish is an interesting experience, with the ant eggs popping in your mouth, making it a fun and flavorful treat to enjoy.

3.12. Thua Lam shrimp rolls

Thua Lam shrimp rolls are a specialty from Thai Nguyen Province. To make them, fresh shrimp are skewered before frying. Other ingredients like fried eggs, lean pork sausage, and boiled pork fat are sliced and wrapped with the shrimp by blanched scallions. These rolls are crispy, rich, and fresh all at once. They are especially tasty when dipped in a lemon, garlic, chili, and fish sauce mix.

3.13. Dai Tu fermented pork rolls

Dai Tu fermented pork rolls, easily found at local markets, are considered a favorite for family gatherings. These rolls are unique because they use hand-sliced pork rump instead of ground meat, mixed with garlic, white wine, rice powder, and herbs. After mixing, the meat is wrapped in banana leaves and left to ferment for 2-3 days. Many people like to grill them for a smoky flavor before eating.

Fermented pork roll – a quintessential Northern Vietnamese food (Source: Collected)

3.14. Fermented pork

Fermented pork is a traditional dish of the Muong ethnic people, often served to honor their guests. It is known for its unique flavors – a mix of sweet galangal, hearty ginseng, and sour fermentation. When it is time to eat, the locals usually serve it with various forest leaves and a bit of corn wine, which brings out all the flavors. It is also a delicious lunchtime staple in other provinces. 

3.15. Phu Tho cassava cake

Phu Tho cassava cake is a unique snack, available in both sweet and savory variations. The savory version is quite intricate, including fillings like meat, beans, wood ear mushrooms, and sometimes even ant eggs. On the sweeter side, the cake might have coconut, red and black beans, bananas, and sesame seeds. To make these cakes, cassava is peeled, ground, shaped, and topped with other ingredients.

3.16. Lap Thach fermented fish with roasted rice flour

Vinh Phuc Province has a special fermented fish that is both tasty and long-lasting. The process begins with selecting scaly fish, which are cleaned, salted, and left to dry. Next, they are covered in a mix of roasted rice or soybeans and ground corn. The fish are then placed in a big ceramic jar, covered with straw, and inverted for a few days to dry. The locals love to grill or fry these fermented fish.

The colorful Lap Thach fermented fish (Source: Collected)

3.17. Vinh Tuong sweet dumplings

Vinh Tuong sweet dumplings attract diners by their shiny appearance due to the use of molasses. The recipe includes high-quality sticky rice turned into a smooth, chewy dough. Flavored with the sweetness of molasses, a hint of ginger, and a touch of sesame, these dumplings are boiled until translucent and garnished with roasted sesame. They have a unique reddish color and can be stored for a week.

3.18. Muong Lo black sticky rice cake

Muong Lo black sticky rice cake is a traditional Chung cake of the Thai ethnic people, a tribute to their ancestors and nature. The unique black color of this cake comes from charcoal powder made from tree bark or black sesame, mixed into rice. Muong Lo black sticky rice cake, often featured in spring, offers a delightful blend of sticky rice, sweet pork, rich beans, and a unique earthy flavor.

3.19. Luc Yen banana cake

Luc Yen banana cake is unique because almost everything in this cake comes from bananas, along with the filling made with beans, peanuts, and sugar. They even use banana leaves for wrapping and banana fibers for tying the cake. This dedication to using bananas creates a cake that is not only delicious but also authentic. It is a favorite treat for important family gatherings.

The balance of flavors in Northern Vietnamese cuisine often reflects the region’s cooler climate (Source: Collected)

3.20. Cuon sui

Cuon sui is a tasty dish from Sapa, similar to pho tieu. It is made with soft pho noodles at the bottom, topped with crunchy arrowroot noodles, beef pieces, and a slightly thick broth. For extra flavor, you can add some pepper, peanuts, and chili slices. This easy-to-eat dish is found everywhere in Sapa, from small roadside stands to fancy restaurants, making it a popular choice for many.

3.21. Au tau porridge

Au tau porridge, originated from Ha Giang Province, has a memorable taste. To make it, au tau tubers are soaked, simmered until tender, mashed, and cooked with a mixture of regular and sticky rice, along with pig’s feet. This porridge is usually topped with minced meat, fresh herbs, a bit of pepper, or even sour bamboo shoots. It stands out for its slightly fatty flavor with a unique bitter edge.

3.22. Pa pinh top

Pa pinh top is an outstanding grilled fish dish from Northwestern Vietnam. It is made with local fish like carp, marinated in a unique blend of spices including ginger, lemongrass, and herbs, then coated with galangal and rice powder. The fish is grilled after being clamped in split bamboo bars. The dish is known for its perfect balance of the natural sweetness of the fish and the richness of the local spices.

Pa pinh top – a special Northern Vietnamese food (Source: Collected)

3.23. Canh mo

Canh Mo is a traditional soup from the Kho Mu people. It is made with minced mouse meat, bird meat, and dried squirrel meat, along with banana flowers, herbs, chili peppers, a local spice called mac khen, and glutinous rice. It is cooked in a way similar to bamboo rice, constantly stirred with a bamboo stick until it becomes smooth. It is often served with sticky rice, which is dipped into the soup for extra flavor.

3.24. Nam khau

Nam Khau is a traditional dish from Cao Bang Province. It is mainly made from pork belly and potatoes. In some areas, they use taro or sweet potatoes instead. Alongside these main ingredients, you will also need some minced meat, roasted peanuts, herbs like green onions and cilantro, fresh chili, and a bit of red sugar to add both flavor and color. This dish is best enjoyed hot.

3.25. Mugwort sticky rice cake

Mugwort sticky rice cake is an important delicacy in the Tay ethnic culture. The main things you need are some really good sticky rice and mugwort. This cake mixes the rich sticky rice with mugwort, which is cool, a bit tingly, but not bitter at all. Similar to several Vietnamese rice cakes, the filling of this cake is usually sweet with sugar and sesame, which makes the cake even better. 

Mugwort sticky rice cake is a highlight in Northern Vietnamese cuisine (Source: Collected)

3.26. Nam pia

Nam pia is a distinctive dish made from the small intestine of buffalo, cow, or goat. The main flavors come from a mix of ginger, lemongrass, mac khen, chili, and lime leaves, combined with meat parts like the tail, stomach, and heart. This dish is best enjoyed hot. At first, it might taste a bit bitter, but soon you will notice the rich aroma of the spices. It is typically served with boiled beef or goat meat.

All in all, Northern Vietnamese food reflects the rich cultural heritage of the region. Each recipe, passed down through generations, illustrates the creativity and skills of the local people in transforming simple ingredients into exquisite culinary experiences.

During your Vietnam travel, besides savoring Northern Vietnamese cuisine, you should also spend time exploring some charming destinations such as Hanoi, Hoi An, Nha Trang, Phu Quoc, and Ha Long. For a perfect blend of fun and relaxation, you can explore the exciting entertainment complexes of VinWonders. VinWonders offers a variety of thrilling games, mesmerizing shows, and other unique attractions for all ages. 

After a day full of adventure, it is recommended that you unwind in the luxurious comfort of Vinpearl‘s hotels and resorts. These premium accommodations provide top-notch rooms, exquisite dining options, and serene spa treatments, ensuring a rejuvenating stay in the heart of Vietnam’s most beautiful destinations.

VinWonders will bring all the fun to you

Book tickets to VinWonders Phu Quoc, Nha Trang, Nam Hoi An, VinKE & Vinpearl Aquarium and VinWonders Wave Park & Water Park to have fun with your family and friends!