A traditional dish often featured in festive banquets, weddings, and ancestral ceremonies in Hung Yen, chả gà Tiểu Quan captures attention with its elegant appearance and delights the palate with its rich, distinctive flavor.

This chicken patty originates from Tieu Quan village in Khoai Chau district, Hung Yen province (formerly Phung Hung commune).

The dish was honored in the list of Top 100 Vietnamese specialties for 2021–2022 by the Vietnam Records Organization (VietKings) and the Vietnam Top Organization (VietTop).

As its name suggests, chả gà Tiểu Quan is made primarily from chicken meat, combined with ingredients like egg yolk, fish sauce, black pepper, pork fat, ginger juice, and shallot juice.

Through the skilled hands of locals, these humble ingredients are transformed into a beloved regional specialty, gradually gaining popularity beyond provincial borders.

Chả gà Tiểu Quan is one of Hung Yen’s most renowned delicacies.

According to Bui Thuy, whose family has been making this dish for generations in Tieu Quan, the key to its rich flavor lies in the careful selection of ingredients.

The chicken must be free-range hens, raised naturally in gardens, with firm, flavorful meat. After being thoroughly cleaned, the chicken is deboned and skinned, keeping only the meat.

Shallots used are of the purple-skinned variety, and the ginger must be the native Vietnamese kind to bring out the characteristic fragrance. The pork fat is washed and sliced into thin pieces or diced finely.

Some of the ingredients used in making the dish.

Once all the ingredients are ready, the chicken is placed in a stone mortar and pounded by hand - a time-honored technique that ensures the best flavor and texture.

During this process, the meat is periodically spread out on a tray to remove any remaining tendons before continuing to pound it until smooth.

When the chicken is nearly at the desired consistency, the remaining ingredients are added and thoroughly mixed using the pestle until fully blended.

The mixture is then spread thinly and evenly onto banana leaves or foil. A second layer of banana leaf is placed on top.

This technique keeps the patties clean while infusing them with the subtle aroma of banana leaves, prevents burning, and gives them an appealing golden-brown color after grilling.

The patties are shaped and grilled over charcoal for the perfect flavor and color.

The banana leaf-wrapped patties are grilled over a charcoal stove. The fire must be carefully controlled to ensure even cooking and enhance the dish’s irresistible aroma.

Once cooled slightly, the patties are sliced into bite-sized pieces. They resemble golden, crispy biscuits with a rich chestnut hue.

Chả gà Tiểu Quan is known for its thin, tender texture that melts in the mouth, offering a rich, fragrant experience.

“This is more of a snack or appetizer than a full meal,” Thuy explained.

“People are meant to savor it slowly, appreciating its creamy, smooth texture that seems to dissolve on the tongue.”

“During Tet (Lunar New Year), this dish is a must-have in every local household. It’s especially cherished by those who live far from home, who often want to gather and enjoy it with their family,” she said.

Because of the delicate preparation and lack of preservatives, the patties are fragile and unsuitable for long-distance transport.

As a result, people often joke that even if you have money, you can’t buy chả gà Tiểu Quan unless you visit the village during the New Year.

Chả gà is an essential "snack dish" during Tet in Tieu Quan. The chicken patty is also served with local rice cakes and is well loved by villagers.

Thanh Thuy, a woman from Hanoi who once visited a friend’s hometown in Tieu Quan and tasted the famous chicken patty, shared her experience:

“At first, I thought it was some kind of dessert or appetizer based on how it looked on the tray. But after tasting it, I was surprised by how different it was from any other meat patties I’ve tried.”

“Most families don’t sell it commercially, but they still make it during Tet or to welcome special guests. It’s a beautiful way to preserve and share this unique culinary tradition.”