Lap Xuong Gac Bep

Traditional smoked sausage from the Northwest region of Vietnam. Made from pork, it is seasoned with a blend of spices, then hung and smoked over a wood fire to preserve it

Thit Trau Gac Bep

Beef jerky (or smoked buffalo meat) is one of the most famous specialties of the Northwest region. The buffalo’s shoulder and loin meat, after being marinated with spices, are hung over a fire to be smoked until they turn a dark red-brown color

Xoi Nep

Made from glutinous rice, it is often served with a variety of toppings, such as grilled meats, dried fish, or sesame. Known for its rich texture and versatility, xoi nep is a staple food in both everyday meals and special occasions, reflecting the culinary traditions of the region

Com Lam

Made by cooking glutinous rice inside bamboo tubes. The rice is infused with the natural aroma of the bamboo, creating a unique and fragrant flavor. Often served with grilled meats or vegetables

Men Men

Made from cornmeal that is steamed to create a dense, savory texture. Often served as a side dish with grilled meats, fish, or vegetables, Men Men is a staple food of the ethnic Tay and H’mong communities

Ruou Ngo

“Ruou ngo” (corn wine) is a traditional alcoholic beverage from the mountainous regions of Northwest Vietnam, especially popular among the H’mong and Tay people. Made from fermented corn, this clear, strong liquor has a distinct sweet and slightly sour taste, often enjoyed during cultural ceremonies, festivals, or social gathering

Canh Da Trau

Made from buffalo skin, which is simmered until tender, the soup is often cooked with a variety of herbs, vegetables, and spices, creating a rich, flavorful broth

Cham Cheo

Made from a blend of ingredients such as roasted sesame seeds, red chili, garlic, and local herbs, it has a unique combination of spicy, salty, and nutty flavors. Often served with grilled meat, steamed rice, or fresh vegetables, Cham cheo is an essential part of the region’s culinary culture

Nam Pia

This unique and flavorful dish is made from fermented fish or meat, often including internal organs, which are cooked with herbs, spices, and vegetables to create a rich, aromatic broth. Nam pia is typically served with rice and is considered a delicacy, reflecting the local culture and culinary traditions of the region