Northern Vietnamese cuisine is famous for its subtle flavors and delicate dishes. The fertile lands of the Red River Delta provide an ideal environment for agriculture, where an abundance of rice, herbs, and vegetables are cultivated, while freshwater fish are sourced from the region’s lakes and rivers. The nearby highlands contribute even more to the area’s rich harvest. Due to the region’s fluctuating temperatures, the people of northern Vietnam prefer meals that offer a balance of flavor while being both wholesome and nourishing. Here are four must-try dishes that showcase this culinary tradition.

Rice Vermicelli Noodles with Chicken

Bún thang, a dish exclusive to the northern regions of Vietnam, is a beloved staple, often enjoyed by families during weekends or special occasions, particularly on the first day of Tết Nguyên Đán (Lunar New Year). While its presentation may appear simple, bún thang is a labor of love, requiring meticulous preparation and attention to detail that turns it into a culinary masterpiece.

At the heart of the dish are the light, delicate rice vermicelli noodles, which serve as the perfect base for a combination of finely julienned ingredients. The preparation of these components is the most time-consuming aspect of making vermicelli thang, as each ingredient must be sliced into matchstick-thin strips. This precise cutting ensures the perfect blend of textures and flavors in every bite.

Vietnamese Vermicelli Soup Ingredients

The star of the dish is the tender, shredded chicken, typically poached to maintain its moisture and subtle flavor. This chicken is accompanied by thin strips of fried egg, sliced into ribbons that add a soft and fluffy texture to the dish. A third essential ingredient is giò lụa (Vietnamese pork ham), which brings a savory and slightly chewy element to the bowl, rounding out the protein trio. Together, these ingredients are carefully layered atop the vermicelli noodles in a visually appealing arrangement.

But vermicelli thang is not just about the toppings—it is the broth that elevates the dish to something truly special. The clear broth, painstakingly prepared by simmering chicken bones and shrimp shells, is rich in flavor yet light in texture. Often infused with dried shrimp, ginger, and a dash of fish sauce, this broth strikes the perfect balance between being deeply nourishing and refreshingly clear. The broth is poured generously over the noodles and toppings, bringing all the flavors together.

Finally, the dish is garnished with finely chopped chives, fresh herbs like coriander, and sometimes a hint of shrimp paste, adding a subtle depth of flavor and a fragrant finish. The result is a bowl of vermicelli thang that is as beautiful to look at as it is to eat—each component carefully prepared and arranged to create a harmonious blend of textures and tastes.

Though it is often enjoyed during holidays or on special weekends, vermicelli thangholds a timeless appeal, representing the elegance and complexity of northern Vietnamese cuisine. Every spoonful provides a light yet flavorful experience, making this dish a cherished part of family meals and festive celebrations alike.

Stewed Chicken with Lotus Seeds

In northern Vietnam, where the climate is known for its unpredictable shifts, the weather can change dramatically within a single day, often alternating between rain and sunshine. These fluctuations are believed to affect one’s energy and well-being, making nourishing meals a key part of the local diet. One such dish that stands out as a comforting remedy during these temperamental weather patterns is Stewed Chicken with Lotus Seeds – stewed chicken with lotus seeds.

This traditional dish is renowned not only for its delicious, savory taste but also for its restorative properties. It begins with a whole chicken, which is carefully stewed on the bone to retain its full flavor and tenderness. The slow-cooking process ensures that the meat becomes exceptionally soft, almost melting off the bone, while enriching the broth with its natural juices.

Vietnamese Chicken Stew with Lotus Seeds

Lotus seeds, known in Vietnamese cuisine for their subtle sweetness and smooth texture, are added to the stew, providing both nourishment and a unique, delicate flavor. Alongside the lotus seeds, mushrooms—typically earthy varieties such as shiitake or wood ear—are introduced into the dish, contributing an additional layer of umami and enhancing the richness of the broth.

As the chicken, lotus seeds, and mushrooms simmer together, the broth gradually reduces and takes on a beautiful golden hue, thickened slightly by the collagen from the chicken bones and infused with the essence of the lotus seeds. The result is a velvety, flavorful broth that is both light and deeply satisfying.

In Vietnamese tradition, Stewed Chicken with Lotus Seeds is not just a meal but a remedy. It’s often said that eating this dish can restore strength and vitality, making you feel instantly healthier and rejuvenated. Whether served on a chilly day to ward off the cold or enjoyed during a rainy afternoon, this dish offers a perfect blend of comfort and nourishment, reminding people of home and the care that goes into preparing such a wholesome meal.

Steamed Duck with Bamboo Shoots

In Vietnamese cuisine, texture is as important as flavor, and dishes often feature a delightful contrast of sensations in each bite. Among the many beloved proteins, duck holds a special place, particularly during festivals and family celebrations. Known for its rich, savory taste, duck is a prized delicacy across the country, and when prepared in a dish like steamed duck with bamboo shoots, it becomes even more cherished.

This modern interpretation of a classic dish brings together two key ingredients that perfectly complement each other: tender, chewy steamed duck and crunchy young bamboo shoots. The duck is carefully steamed, ensuring that it remains moist while allowing the natural richness of the meat to develop fully. Native duck, with its gamey and slightly more robust flavor, is particularly favored for this dish.

Once the duck has been steamed to perfection, the dish takes on another layer of texture with the addition of bamboo shoots. The young bamboo shoots, prized for their crispness and mild flavor, offer a refreshing contrast to the softness of the duck. Their crunch adds an exciting dimension to the dish, making each bite a harmonious blend of tenderness and crispness.

Steamed Duck with Bamboo Shoots on a Platter

To enhance the duck’s already bold flavor, it is traditionally served with dipping sauces that bring out the best in the meat. A common choice is a mixture of fish sauce, wild pepper, and sometimes a hint of chili, which deepens the savory and slightly spicy notes of the dish. Alternatively, freshly squeezed lemon with a pinch of salt offers a zesty and simple contrast, brightening up the duck’s richness with a touch of acidity.

Typically served alongside sticky rice, steamed duck with bamboo shoots is a dish meant to be enjoyed with your hands, making the dining experience both communal and rustic. Sticky rice, with its slightly sweet and glutinous texture, complements the savory flavors of the duck and bamboo shoots, rounding out the meal into a wholesome and satisfying countryside fare.

This dish encapsulates the essence of Vietnamese cuisine, where simplicity meets deliciousness, and the focus on fresh ingredients shines through. It’s a reminder of home-cooked meals in the countryside, where the flavors are bold, the textures intriguing, and every meal is a celebration of Vietnam’s culinary heritage.

Smoked snakehead fish with salt

Throughout Vietnam, fishing is a beloved pastime, especially among men. The country’s vast network of rivers, lakes, and canals provides an abundant source of fresh fish, making it a common activity for families living near these waterways. Among the many dishes that showcase the Vietnamese love for fish, cá quả hun khói (smoked snakehead fish) stands out as a true delicacy. Unlike many other dishes, this one is rarely seen in restaurants and is typically reserved for home-cooked meals.

Smoked Snakehead Fish on Banana Leaf

The preparation of smoked snakehead fish is a time-honored tradition that requires patience and skill. A snakehead fish, known for its firm flesh and unique flavor, is carefully smoked for two weeks. This long smoking process is essential, as it allows the fish to absorb the rich, deep aromas from the smoke, infusing it with a distinct flavor that cannot be rushed.

Once the smoking is complete, the fish is grilled over an open flame to further enhance its texture, giving it a crispy exterior while maintaining a tender, moist interior. The dish is then served with a side of slightly bitter lemon leaves and a sprinkle of natural salt, which perfectly complements the smoky and savory flavors of the fish. Each bite offers a burst of flavor — a combination of moist, salty goodness with the fresh, citrusy undertone of the lemon leaves, creating a truly unforgettable taste experience.