Ha Giang is not only known for its stunning landscapes, steep passes, and beautiful scenery, but it is also celebrated for its diverse and rich culinary traditions. Join DanangPrivateCar.com’s on a journey to explore the top 15 delicious dishes you must try when you visit Ha Giang.
Dong Van Rolled Rice Pancakes
When talking about delicious dishes in Ha Giang, Dong Van Rolled Rice Pancakes should not be missed. At first glance, one might think that rice pancakes everywhere are the same and nothing special. However, when you take a bite, you will truly appreciate the unique flavors this dish offers. In other regions, rice pancakes are often served with fish sauce, lime, and chili, but in Ha Giang, they are served with a rich bone broth, complemented with thinly sliced scallions and fragrant coriander leaves that blend with the rich, velvety taste of the bone broth. Many people might find this way of eating quite different, but once you try it, you’ll be hooked. The rice pancakes come with two filling options: crispy fragrant plain rice pancakes or ones with shredded pork and minced meat.
When eating rice pancakes, you can add a few slices of sausage, cut them in half, or leave them whole in a bowl of bone soup. In addition to the white rice pancakes, there is another type called “yellow rice pancakes” which are made from steamed rice flour. These pancakes, which look visually appealing with a golden color, are served hot and sprinkled with dried shallots to enhance the flavor. Eating a hot, delicious plate of rice pancakes while enjoying the fresh air of the town on a chilly early winter day is truly a remarkable experience.
See more detailed articles about: Introduction to Ha Giang Tourism, Vietnam
Five-Color Sticky Rice
Five-Color Sticky Rice is a visually appealing and delicious dish, comprising five colors: white, red, green, purple, and yellow. All these colors are derived from natural ingredients to dye the sticky rice. People of the Tay ethnic group choose these five colors for their symbolic connection to the five elements: metal, wood, water, fire, and earth. The harmony of these colors is not only spiritually meaningful but also visually attractive, drawing tourists from all over the country.
Now, Five-Color Sticky Rice is popular across the country, with various color variations. However, the best and most authentic Five-Color Sticky Rice is still handcrafted by ethnic minorities in the highlands. The rice is made from carefully selected, sticky, and fragrant yellow glutinous rice, which remains soft even if left for an extended period, making it different from plain white rice.
Five-Color Sticky Rice is made using natural colors. This dish is a must-have on the feasts and special occasions of the ethnic groups in Ha Giang.
Some places where you can try this visually stunning and delicious sticky rice include:
- Dong Van Market.
- Meo Vac Market.
Moss Grilled Dishes
The Tay ethnic group has a rich and diverse culinary culture, and one of the unique dishes is moss grilled dishes, considered an appealing specialty of the region.
Moss grilled dishes have a unique and nutritious taste. The moss for this dish is often collected from large mossy fields, which are abundant and delicious. Fresh moss is thoroughly cleaned and then processed. In addition to moss grilled dishes, there are other dishes such as dried moss or fried moss.
After the cleaning process, the moss is shredded, mixed with seasonings such as lemongrass, basil leaves, coriander leaves, dill seeds, MSG, and salt, depending on each person’s taste. Finally, they are wrapped in leaves and grilled on a charcoal stove. This dish is beneficial for detoxifying, promoting blood circulation, and more.
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“Thang Den” – A Type of Sweet Rice Cake
“Thang Den” is a type of sweet rice cake similar to “Banh Troi” in the lowlands, but it has a completely different taste. These cakes are made from glutinous rice, and they may or may not have a filling. The filling is usually made of finely ground green beans, with the key difference being in the broth. The dough is made into round shapes, then boiled until the cakes float to the surface. They are removed from the water and served with a syrup made from ginger, sugar, and coconut milk. Some toasted sesame seeds are sprinkled on top to add a rich and attractive flavor to the cake.
This dish is often consumed during the cold days of winter, making it even more satisfying. Eating a bowl of hot “Thang Den” while enjoying the fresh and crisp air of the town is a delightful experience.
“Au Tau” Porridge
Au Tau” porridge is a well-known specialty in Ha Giang and attracts many curious travelers. This unique dish uses the “Au Tau” fruit, which naturally contains toxins. However, local people skillfully transform it into a safe and delicious delicacy through careful preparation.
They apply sophisticated techniques and traditional recipes to remove the toxins, leaving behind a mild, slightly sweet flavor. This process requires experience and precision to ensure both safety and taste.
To prepare Au Tau porridge, locals first cook the fruit thoroughly in water, then remove the seeds. They chop the softened fruit into small pieces and continue boiling it until tender. Next, they cook it with rice and a bit of sugar until the mixture thickens into a smooth, hearty porridge. People usually serve this dish hot, making it especially comforting in the cool mountain climate.
Buffalo and Pig Meat Hung in the Kitchen
Buffalo and pig meat hanging in the kitchen are no longer unfamiliar to people. In the northern mountainous region, it seems that the tradition of hanging meat in the kitchen has been a long-standing practice. In the old days, this method helped ethnic minority communities preserve meat for as long as possible. It can be said that buffalo and pig meat hung in the kitchen is an indispensable and unique specialty of Ha Giang for generations.
Buffalo and pig meat are cut into long strips, marinated with spices like chili, ginger, and mac khen, then skewered onto metal sticks and hung above the kitchen stove. The longer they hang, the drier the meat becomes, the firmer and smokier it gets, while retaining its characteristic delicious taste.
Buffalo and pig meat hung in the kitchen can be considered the most beloved dish for tourists when visiting Ha Giang. Many people who come here never forget to buy it as a gift for their family and friends. Thanks to this, it has become more widely known, becoming a fresh and delicious food for lowland tourists, as well as providing economic opportunities and employment for ethnic families.
Peppermint Honey
Dong Van peppermint honey is a product made by local farmers who take care of bees, harvest honey, and obtain the pure, distinct flavor of the rocky mountain region. Peppermint honey is sweet, nutritious, and provides stable economic value to the local population.
In the lunar months from September to December, peppermint flowers begin to bloom on the hills, mountainsides, and valleys, which is when the bees are busy collecting nectar. Peppermint is a wild plant that grows abundantly in the mountains and highlands, with bright and colorful flowers that attract bees. The name “peppermint honey” refers to the fact that bees compete to collect nectar from peppermint plants. Peppermint honey has many benefits for humans and is considered a tonic for various health conditions.
Free-range Pigs
The name “free-range pigs” often sparks curiosity among travelers. These pigs are small in size, and locals can easily carry them under their arms when catching or selling them, which is why people also call them “pigs under the armpit.”
Local farmers raise these pigs naturally from birth. They come from a traditional crossbreed between wild boars and Muong pigs. Instead of industrial feed, they forage for wild plants and vegetables in the forest, and farmers occasionally supplement their diet with corn and cassava.
Thanks to this natural lifestyle, the meat of free-range pigs is leaner, firmer, and more flavorful than conventionally raised pork. Cooks use this high-quality meat to create many delicious dishes. One standout option is grilled pork, marinated with unique spices such as mac khen, doi seeds, and moc mat. This combination creates a rich, unforgettable flavor that leaves a lasting impression on anyone who tries it.
Ha Giang Sour Pho
When mentioning a breakfast in this majestic rocky plateau, one cannot overlook sour pho. Pho chua, in fact, is not a specialty of Ha Giang, but it has been adapted to have its own unique taste.
Pho chua has its origins in China and spread to the northern border provinces: Ha Giang, Cao Bang, Bac Kan, Lang Son, etc. Pho chua, also known as “pho mat,” is a dish that is served mainly in the summer. In the past, pho chua was typically found in the menus of banquets. Nowadays, there are many marketplaces and vendors selling it, each with its own unique taste.
To have a delicious bowl of pho chua, fresh pho noodles are essential. People carefully choose and process rice grains to make soft, fragrant noodles. The process of making pho chua is simple, but achieving the perfect taste is quite challenging. The pho noodles are immersed in a vinegar and sugar mixture, mixed with cassava flour to make it sticky, and seasoned with various condiments. It should be boiled and stirred evenly. Accompaniments include thinly sliced grilled pork, crispy sausage, roast duck, garlic, fresh papaya, or cucumber slices soaked in the broth. While enjoying a bowl of pho, sipping corn wine in the morning is a perfect combination.
Lam Rice in Bac Me
People in Bac Me cook lam rice inside bamboo tubes and grill it over an open fire or hot coals. Ethnic communities often bring this dish to the fields because it is convenient and easy to preserve.
They make lam rice using glutinous rice, which they soak in water before cooking. To achieve the best flavor, they carefully select fragrant and flexible rice grains.
The preparation process remains simple but requires attention to detail. Locals clean and dry the bamboo tubes, then fill them with soaked rice and add a pinch of salt. After sealing the tubes, they grill them over the fire for about an hour. This traditional method creates a delicious, aromatic dish with a unique smoky flavor.
Ha Giang Wild Oranges
Ha Giang wild oranges are usually large with rough, dark, and spotty skin. When ripe, they have a beautiful yellow color, a sweet and refreshing taste, and a delightful aroma. These oranges are quite thick-skinned and resistant to spoilage. You can eat them directly or squeeze them for juice, and they are delicious either way.
Wild oranges are highly nutritious and also economically beneficial for the locals. They are renowned as a specialty product. Many people describe them as having a beautiful yellow color, bright red pulp, large segments, juiciness, and a distinctive fragrance.
Thang Co
Thang co is a traditional specialty of the H’mong people in Ha Giang. While locals originally made it with horse meat, many now use beef, buffalo, or pork to suit different tastes.
Although the cooking process seems simple, preparing a delicious pot of thang co requires skill and experience. Cooks clean the meat and organs thoroughly, cut them into small pieces, and marinate them with a rich blend of spices such as salt, thao qua, dia dien, cinnamon, and fragrant lime leaves. They then roast the mixture to release its aroma before simmering it into a flavorful dish.
Today, people may adjust the ingredients slightly, but they still enjoy thang co in the traditional way. They serve it in a large communal pot over a stove, and diners gather around to scoop and share it, similar to enjoying hotpot.
Many travelers once believed thang co was difficult to eat because of the strong smell of horse meat. In reality, the distinctive aroma comes from the combination of spices used during cooking. When you pair thang co with a cup of corn wine, the experience becomes even more enjoyable. The sweet taste of the dish blends perfectly with the warm, slightly spicy flavor of the wine, encouraging you to savor every bite. Give this unique dish a try—you might be pleasantly surprised.
Buckwheat Cakes
From October to early November, buckwheat flowers bloom across Ha Giang, covering the region in stunning colors. Travelers flock here to admire these beautiful fields. Unlike most flowers, buckwheat blossoms change color over time—from pure white to pale pink and deep red—creating a truly unique and captivating landscape.
Locals also use buckwheat seeds as the main ingredient for making buckwheat cakes. After harvesting, they dry the seeds and grind them by hand. Skilled hands carefully handle each step to ensure the cake achieves a smooth, fine texture instead of a grainy one. Next, they knead the flour with water, press it into molds, and bake it for about 15 minutes. The result is a rich and hearty cake with a distinctive flavor.
Buckwheat cakes come in two popular varieties: chewy and crispy. Both offer a delicious taste, and you can easily buy them as meaningful gifts for your family and friends when visiting Ha Giang.
Shan Tuyet Tea of Ancient Tea Trees
Not only does Ha Giang have diverse dishes, but it is also famous for various beverages, especially Shan Tuyet tea. Shan Tuyet tea plants grow at altitudes of thousands of meters in the Phìn Hò mountains, which provide a cool climate year-round. The tea in Phìn Hò is made from one bud and two young leaves picked from tea trees that are over 200 years old. The tea farming and processing do not involve any chemical substances. The taste of this tea is sweet and fragrant.
If you have tried this type of tea once, you will find it hard to forget its unique flavor. When savoring Shan Tuyet tea, take your time to enjoy it. The tea is not bitter; it has a slightly astringent taste. After drinking, a sweet aftertaste lingers in the throat, leaving a delicate and non-harsh sweetness.
Quan Ba Corn Wine with Mac Mat Leaves
Quan Ba corn wine is one of the most popular beverages in Ha Giang. Local people grow corn as a main crop, so they make the most of this abundant ingredient. They create three traditional corn-based products: men men (steamed corn meal), corn cakes, and corn wine. Among them, corn wine stands out as both a famous specialty and a unique cultural symbol of Ha Giang.
Although Ha Giang has harsh terrain that makes farming difficult, local people remain resilient and hardworking. Every spring, they sow corn seeds across rocky fields and nurture them through challenging conditions. After harvesting, they cook the corn, soak it, and distill it for about six hours to produce a fragrant, sweet, and slightly astringent wine.
What makes Ha Giang corn wine truly special is the use of “men” (fermentation starter) made from forest leaves. Locals collect these leaves from around 30 different plant species, often climbing mountains to gather them. Their dedication and effort result in jars of rich, aromatic, and distinctive corn wine.
Conclusion
DanangPrivateCar.com provides a detailed introduction to the top delicious dishes to try in Ha Giang. We hope this information helps you plan a complete and memorable journey. Ha Giang remains an attractive destination for travelers thanks to its unique cuisine and stunning landscapes. If you haven’t planned your trip yet, check out the article below to find the most convenient travel options.
