Top 39 Northern Vietnamese Foods

Phở bò tái chín is a Northern Vietnamese version of phở bò (beef pho). This soup is prepared with well-done (chín) and rare or half-done beef (tái) that's cooked by the broth when served. Other common components of the soup include beef broth, bones, ginger, onions, fish sauce, sugar, anise, cloves, cinnamon, and rice noodles. A few slices of roast beef and raw beef are served in each bowl before the broth is ladled into the bowls. Phở bò tái chín is usually garnished with Thai chili peppers, bean sprouts, cilantro, and Asian basil, while lime wedges are often served on the side.Expand

Bún chả is a pork and noodle dish that is intricately connected to Hanoi, where it is believed to have originated. The dish combines three elements: a bowl of grilled pork meatballs served in a cold broth, a plate of rice noodles, and a combination of various fresh greens such as perilla leaves, lettuce, coriander, and morning glory. Although bún chả or similar varieties can be found in other parts of Vietnam, the local Hanoi version is held in high regard. Not much is known about its history or origin, but the dish became internationally recognized in 2016 when it was featured on the show Parts Unknown – in which the host Anthony Bourdain enjoyed bún chả together with the former president Barack Obama.Expand

Cơm chiên is the Vietnamese take on fried rice. The dish is very versatile because almost anything can be added to the rice to enrich it, but it's usually prepared with white rice, garlic, salt, and pepper. The rice is cooked and it's then stir-fried in hot oil. Cơm chiên is served while still hot, and it can be enriched with various vegetables, eggs, or sausage meat. Soy sauce or fish sauce can be used as a seasoning, while chopped spring onions provide extra texture and a nice visual contrast to the rice.Expand

This traditional Vietnamese dish consists of rice vermicelli noodles, fried tofu, and fermented shrimp paste. All the elements are served separately, along with a heap of fresh green herbs. The dish is occasionally accompanied by slices of boiled pork, and before serving the shrimp paste is traditionally drizzled with few drops of lemon or kumquat juice. Bún đậu mắm tôm is mainly associated with Northern Vietnam, and it is especially popular in Hanoi. Although it is served in restaurants, this unique combination is best known as a street food item that is sold by numerous street vendors.Expand

Bánh cuốn is a popular Vietnamese street food item consisting of steamed rice rolls stuffed with pork (banh cuon nhan thit), mushrooms (banh cuon than tri), or both (banh cuon Ha Noi). The dish is usually served with a fried shallot dip, sweet and sour fish sauce (nuoc mam chua ngot), a variety of fresh herbs, and lime-based sauce on the side. It takes a special kind of skill to prepare these steamed rolls which should always be extremely thin and translucent. Bánh cuốn is usually consumed for breakfast in Vietnam, while a similar version of the dish is also present in Thai cuisine, where it is known as khao phan.Expand

This traditional Vietnamese dessert originated in Hải Dương. It combines mung beans, vegetable oil or pork fat, sugar, and flavorings to create a cake with a fudge-like consistency and a smooth texture. It is believed that the cake first appeared in the 1920s, and since then, this simple combination has earned a status of a favorite local sweet and has become well-known in the entire country. Traditionally, pieces of bánh đậu xanh are accompanied by a cup of green or lotus tea.Expand

Nộm is a traditional salad. It's made with a combination of fresh, grated vegetables such as cabbage and turnip, along with papaya, green mango, banana flowers, cucumber slices, and sometimes even shredded boiled pork. Other common ingredients include hot chili peppers, roasted ground nuts, and grated carrots to make the salad more visually attractive and colorful. Nộm is the name in the North, while in Southern Vietnam, the salad is known as gỏi. The salads are usually dressed with nước chấm, and they're often served with prawn crackers on the side.Expand

This colorful noodle soup is a local specialty hailing from Hai Phong. It consists of pork-based broth that is topped with a variety of ingredients such as crab meat, fresh herbs, pork balls, chả lụa sausage, or ground meat wrapped with betel leaves (bò lá lốt). The ingredients may vary, but each bowl needs to have a serving of locally made noodles (bánh đa) that are characterized by their light red hue. Lime wedges, lettuce, perilla leaves, or sliced chili peppers are usually served on the side.Expand

Cơm lam is prepared by stuffing sticky rice into bamboo tubes which are first wrapped in banana leaves and then roasted over hot coals. It was invented as a convenient and portable dish that was intended for long journeys, and its origin is usually associated with Northern and Northwest Vietnam, especially in Sapa, though similar techniques and dishes can be found in Laos, Cambodia, Myanmar, and Thailand. Cơm lam is typically served with grilled pork or chicken, and it is usually sprinkled with sesame seeds or roasted peanuts.Expand

Cơm cháy is a traditional dish and a specialty of Ninh Binh. The dish is made from steamed rice that's sliced into flat and round shapes. The rice needs to be glutinous Huong rice, with round and pure grains. It is then dried in the sun for a few times and preserved in dark and cold space to keep the flavor and avoid the development of mold. After the drying, the slices of rice are fried in hot oil until the rice develops a crisp texture. Cơm cháy is typically served with goat meat, beef, pig's heart, carrots, and mushrooms.Expand

ThaiBinh Seed is a Vietnamese agricultural company specializing in the research, development, and production of seeds and rice. It was established on January 10, 1972, under the name Thai Binh Rice Seed Company. Over the course of its development, it grew into one of Vietnam’s leading companies in the breeding and production of field-crop seeds. Its principal activities include variety selection, certified seed production, and the development of rice adapted to different growing conditions. The company holds the rights to several dozen nationally recognized plant varieties. Rice varieties such as TBR225, BC15, TBR97, TBR39, and the A Sào glutinous rice represent the most important part of its portfolio. In addition to rice, the company develops seeds for maize and other field crops. ThaiBinh Seed controls the entire production chain from variety development and contract farming to processing, packaging, and the sale of finished rice. It entered the food-rice business in 2014 with the opening of a processing plant with an annual capacity of approximately 40,000 tonnes. Its finished product range includes aromatic rice, glutinous rice, purple brown rice, and other regional varieties. ThaiBinh Seed is a large research and production group with nationwide distribution.Expand

Minh Dương is a Vietnamese food company headquartered in Hoài Đức District in the Hanoi area. Its roots lie in the local tradition of producing dried noodles and vermicelli for which this region is known. The business began developing in 1989 when Nguyễn Duy Hồng took over the management of the Minh Khai trading cooperative. In 2000 the cooperative was reorganized as a joint-stock company and renamed Minh Dương Food Joint Stock Company. The central idea was to modernize fragmented artisanal production by introducing more controlled and technologically advanced processes. In 2013 the company invested in enclosed production lines for dried noodles, rice vermicelli, and sliced dried mushrooms. Its current range includes vermicelli made from canna, potato, and sweet potato starch as well as rice noodles and wood ear mushrooms. Minh Dương also produces ingredients for other food companies including maltodextrin powder and glucose-maltose syrup. It therefore operates both as a consumer food manufacturer and a supplier to the wider food industry.Expand

Bánh cốm Nguyên Ninh is one of Hanoi’s oldest and most iconic traditional sweets, originating in the 19th century in the former village of Yên Ninh, where today’s Hàng Than Street is located. The cake is made from young green sticky rice (“cốm”), which is carefully processed by hand to preserve its natural color and fresh rice aroma, while the filling consists of a smooth, sweet mung bean paste often enriched with coconut and a light floral citrus note from bitter orange blossom.

The preparation remains largely manual, requiring precise mixing, cooking, and shaping - a technique the Nguyên family has preserved and passed down for more than 150 years. The result is a soft, slightly sticky confection with a delicate balance of fresh rice fragrance and gentle sweetness, long regarded as a culinary symbol of Hanoi and a traditional gift offered to guests and on special occasions to convey a sense of heritage and local identity.Expand

Vạn Hoa is a Vietnamese producer of fermented condiments and processed seafood products based in Hải Hậu District in Nam Định Province. The company produces a traditional fermented paste made from small marine shrimp known as mắm tôm. Its basic ingredients are small marine shrimp and salt. The raw materials come from the coastal area of Hải Hậu which is known for its fishing industry and traditional sea salt production. The paste is made by salting and naturally fermenting the shrimp during which their proteins break down and develop the product’s characteristic flavor. The finished product has a thick texture, a strong aroma, and a pronounced salty flavor rich in umami. In addition to shrimp paste Vạn Hoa produces several types of traditional fish sauce and processed jellyfish products. Its production relies on local marine ingredients and traditional fermentation methods characteristic of northern Vietnam.Expand

Trà Sen Hiền Xiêm is a family-run artisanal brand from Hanoi’s Tây Hồ district, recognized as one of the most respected guardians of the traditional technique of infusing green tea with fresh lotus petals. Their production relies entirely on manual craftsmanship - from harvesting lotus flowers at dawn, to carefully separating the petals, and repeatedly layering fine tea leaves with the fragrant “gạo sen” pollen over several days.

This demanding method, which requires more than a thousand lotus flowers to produce a single kilogram of tea, results in a delicate brew with soft floral notes, gentle bitterness, and an elegant, naturally sweet finish. The brand holds a prestigious four-star OCOP certification and is often chosen for ceremonial occasions and high-quality gifts.

Despite modern challenges such as urbanization and declining lotus cultivation, Hiền Xiêm remains a symbol of authenticity, cultural continuity, and the highest level of traditional Vietnamese lotus-tea craftsmanship.Expand

Ninh Cơ is a Vietnamese brand of traditional fermented products owned by Nam Định Seafood Processing Joint Stock Company. Production takes place in Thịnh Long in Hải Hậu District, Nam Định Province. The brand is named after the nearby Ninh Cơ River and fishing port. Its development is closely connected to the long tradition of processing fish and small marine shrimp in this coastal area. The company produces fermented shrimp paste, traditional fish sauce, and processed jellyfish products. Its shrimp paste is made from fresh small marine shrimp sourced from local fishermen. The shrimp are mixed with salt and left to ferment naturally until they develop a thick texture, a purplish-gray color, and a strong aroma. Production takes place in large fermentation tanks and follows methods characteristic of northern Vietnam. In 2011 the company produced and sold almost 100 tonnes of shrimp paste demonstrating the product’s longstanding importance within its range. Ninh Cơ products are sold in several package sizes intended for households and food-service businesses. In addition to the local market they are distributed to other parts of Vietnam.Expand

Hoàng Trà is a Hanoi-based tea brand specializing in Trà Sen Tây Hồ, a traditional Vietnamese green tea naturally infused with lotus petals harvested around West Lake. The tea is made from high-quality leaves sourced from the Tân Cương region, which are repeatedly layered with fresh lotus petals so the leaves absorb a delicate, authentic floral aroma without artificial essences.

This slow, meticulous process - typically four to seven infusion cycles per batch - creates a tea with subtle lotus fragrance, gentle bitterness, and a lingering sweet finish. Hoàng Trà offers several forms of this tea, from fresh-lotus–infused versions to dried-lotus variants suited for longer storage.

As part of Hanoi’s cultural heritage, their lotus tea is regarded as a symbol of elegance, tranquility, and refined artisanal craftsmanship.Expand

HASA Bio Foods is a Vietnamese company specializing in the production and processing of organic rice and rice-based products. The project to establish its own cultivation area and processing facility was initiated in 2022 while the company was officially registered in 2025. Its founders have more than 15 years of experience in the production, processing, and trade of organic food. The company’s cultivation area covers almost 300 hectares in Vĩnh Trường in the Hòa Thuận area of present-day Vĩnh Long Province. Before Vietnam’s administrative changes, this location belonged to Châu Thành District in Trà Vinh Province. HASA Bio Foods manages the production chain from cultivation to processing, packaging, and distribution. Its first certified organic rice crop was cultivated in June 2025 on an area of 54.8 hectares. Both the farmland and processing facility were assessed for compliance with American and European organic production standards. The company’s range includes organic rice such as the ST25 variety as well as products made from white and brown rice. Its processed products include noodles, pasta, rice paper, and foods intended for quick preparation. According to the producer, these products are made from rice grown on its own farmland without added preservatives, artificial colors, or other additives.Expand

A An is a Vietnamese rice producer operating within the Tân Long agricultural group. The company took over the rice business previously developed by its parent group. Its production system covers cooperation with growers, contract farming, procurement, drying, storage, processing, and packaging. The origin and quality of the raw materials are controlled through a supply chain that the company describes as a farm-to-table system. Registered rice varieties are used in cultivation while part of the production is gradually shifting toward organic and more sustainable practices. The range includes ST25 and ST21 rice, Japonica rice, aromatic rice, and glutinous rice. Its notable products include ST25 Thượng Hạng, ST25 Lúa Tôm, and Japonica Premium. ST25 Lúa Tôm is produced through a rice–shrimp rotation system on saline land in the Mekong Delta without synthetic fertilizers or pesticides. The company operates a network of facilities covering more than 470,000 square meters with a daily drying capacity exceeding 4,000 tonnes. Its total storage capacity exceeds 400,000 tonnes. A An products are widely available throughout Vietnam while selected lines are exported to Japan, European countries, and other international markets.Expand

An Thịnh Phát is a Vietnamese agricultural and food-processing cooperative based in Bùi village, Yên Khánh District, Ninh Bình Province. It was established in June 2017 with seven members, including former employees of a local food-processing factory. The cooperative is managed by director and board chairman Đỗ Văn Dung. Its establishment was connected to the revival of traditional soy sauce and peanut oil production, which began in the area in 1968. The cooperative’s first product was Xì Dầu Tràng An, a thick fermented soy sauce. Its range was later expanded to include peanut and sesame oils made from locally sourced ingredients. Soybeans, peanuts, and sesame seeds are primarily obtained from the agricultural areas of Yên Khánh and Yên Mô. Its products are available throughout Ninh Bình Province and in other parts of northern Vietnam. An Thịnh Phát is a small regional producer that preserves local food traditions while incorporating modern production equipment.Expand