From hand-rolled rice paper to pickled cucumber delights, Bac Ninh’s food scene is both humble and world-class.
Bac Ninh's culinary heritage is a fascinating tapestry of flavors, textures, and traditions. Some of its specialties need no cooking to shine, while others have found their way to international markets. This diversity caters to every taste - from the curious to the cautious.
Fermented carp salad: A riverside treasure
The iconic carp salad requires no heat but involves intricate preparation to ensure hygiene and flavor. Photo: Hai Go
Carp salad, or goi ca me, is a famed delicacy from villages along the Cau River in Bac Ninh province (formerly part of Bac Giang).
This unique dish was once named among the top 10 specialties in the Vietnam Culinary Records (2012) and again in the top 100 Vietnamese specialties for 2020–2021 by Vietkings and VietTop.
Though served raw, the salad demands meticulous preparation to ensure food safety and quality. The best version uses freshly caught carp weighing between 700–800 grams. If the fish is too small, its flesh turns mushy and hard to fillet; if too large, it becomes fatty, dulling the clean, fresh flavor.
Only wild-caught or line-fished carp are used - never those drained from ponds, which often carry a muddy odor. Ideally, the fish is raised naturally in clean ponds without growth enhancers, resulting in firm, sweet, aromatic flesh.
The dish is served on a tray, surrounded by over a dozen kinds of local herbs and vegetables such as la mo, chrysanthemum leaves, serrated leaf, fig leaves and fruit, dinh lang leaves, green banana, starfruit, chili, lolot leaves, and perilla. This medley creates a harmony of flavors that makes the dish beloved - yet it’s not for everyone.
Since the fish is uncooked, some diners may hesitate to try it, despite its acclaim.
Tho Ha rice paper: Tradition wrapped in finesse
Tho Ha rice paper reflects the creativity, diligence, and craftsmanship of local artisans. Photos: Bao Khanh
Tho Ha rice paper is a rustic delicacy from Van Ha ward in Bac Ninh province (previously Van Ha commune, Viet Yen town, Bac Giang).
Its key ingredient is high-quality white rice - typically the Khang Dan variety. The rice is rinsed thoroughly, soaked in salted water, then ground into a smooth batter.
After filtering, the batter is spread into thin sheets, steamed, and then sun-dried on bamboo racks. Achieving the ideal consistency - neither brittle nor damp - requires skilled hands and years of experience.
Renowned for its quality, the rice paper is thin, soft, easy to roll, and crisps up beautifully when fried - without breaking apart.
Today, Tho Ha rice paper is a staple in households across Vietnam and is exported to Japan, South Korea, and parts of Europe.
Pickled Armenian cucumber: A crisp local favorite
Well-made pickled Armenian cucumbers are firm, smooth-skinned, and lightly salty-sour with a refreshing aroma. Photo: An Sap Tu Son
Pickled Armenian cucumber (dua gang muoi) is both a familiar side dish and a cherished local specialty in Que Vo district, Bac Ninh. The area boasts one of the region’s largest cucumber-growing areas, particularly in wards like Phu Luong, Viet Hung, Que Tan, and Bang An.
The harvest season runs from March to July. During this time, villagers select young cucumbers for pickling, while the rest are sold fresh in local markets.
There are two main varieties: regular pickled cucumbers and flattened (compressed) pickles. In both methods, the cucumbers are kept whole and develop a milky-white hue after fermentation.
Each household has its own pickling method - some leave the cucumbers whole, others cut and core them. Regardless of the technique, the result is a crunchy, tangy, and distinctly flavorful snack.
Pickled cucumbers can be eaten straight or used in cooked dishes such as salads, stews, or braises. One local favorite is stir-fried pickled cucumber with pork belly - a simple yet savory dish that’s known to boost any meal’s appeal.
Vietnamnet.vn
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