Hai Phong is also proud to be the homeland of the vast ocean waves, with its open-minded, strong, and incredibly hospitable people. It possesses a vibrant and dynamic energy. The unique "essence" of Hai Phong is unmistakable, even its cuisine has a distinct flavor. There are dishes that, no matter where you go, immediately bring Hai Phong to mind. What makes the cuisine of this salty coastal region so special and unique? Let's explore this specialness together!
Here are some famous dishes that every tourist wants to try when visiting Hai Phong:
Crab Noodle Soup (Banh Da Cua)
Authentic Hai Phong-style crab noodle soup is characterized by the rich colors of its ingredients (the deep red of the noodles, the pinkish-brown of the crab roe, the bright red of the tomatoes, the green of the water spinach or morning glory, the dark green of the betel leaf rolls, the yellow of the meatballs and fried onions), the chewy yet soft red noodles (the noodles don't become mushy or break apart), and the accompanying chili sauce, which Hai Phong locals call "chi chuong," is usually made using a traditional family recipe instead of using ready-made chili sauce. It's delicious whether eaten in the morning or evening, in summer or winter. Many people compare the popularity and preference of crab noodle soup to Hai Phong residents to that of pho to Hanoi, bun bo to Hue, and hu tieu/hu tieu to Saigon residents.
Crab Spring Rolls
Authentic Hai Phong-style crab spring rolls (also called spring rolls or seafood spring rolls) are typically wrapped in a square shape, unlike the more common elongated shape. They are usually eaten with vermicelli noodles, fish sauce, vinegar, and fresh vegetables. The best time to enjoy crab spring rolls is about 5 minutes after removing them from the hot oil and letting them drain. The basic ingredients are not significantly different from spring rolls made in many other parts of Northern Vietnam, such as pork, shrimp, shiitake mushrooms, wood ear mushrooms, bean sprouts, etc.
The difference lies in the inclusion of crab (a relatively abundant seafood resource in the Hai Phong coastal region), the type of rice paper used (similar to the red rice paper used in crab rice noodle soup), and the wrapping method (square shape, mixing technique, and the order in which the ingredients are arranged). The basic requirement here is that the crab spring rolls must have the characteristic flavor of crab after being fried (the crab flavor should not be mixed with the flavors of other ingredients), the spring roll wrappers should be golden brown and crispy but not burnt at the edges.
Freshwater Crab Hot Pot
A variation of a hot pot dish already very familiar to many food connoisseurs. The difference between Hai Phong-style freshwater crab hot pot and many other common hot pot dishes is the use of some characteristic ingredients such as freshwater crab, pork intestines, fish cake (prepared in the Hai Phong style, usually from mackerel), and accompanying ingredients such as red rice noodles (the type of rice noodles used in crab rice noodle soup), water spinach...
Seafood Crispy Rice
This can also be considered a variation of Ninh Binh crispy rice. Basically, the way the crispy rice is prepared in Hai Phong-style seafood crispy rice is no different from Ninh Binh crispy rice. The main difference lies in the ingredients and preparation of the sauce served with the crispy rice. Traditionally, the sauce for Ninh Binh crispy rice is made from the broth of stir-fried heart and kidneys and the broth of stewed goat meat. Meanwhile, the sauce used in seafood crispy rice is made from seafood ingredients such as shrimp, crab, squid, and clams. Therefore, the flavors of the two dishes are also different.
Spicy Breadsticks
Also known as stick breadsticks. The name itself reflects a key characteristic of this type of bread. The name stick breadsticks comes from their small, long shape, fitting comfortably in the palm of your hand, and importantly, their crispiness. The name spicy breadsticks comes from the distinctive spiciness of the accompanying chili sauce, similar to the chili sauce served with crab noodle soup. This chili sauce is made using a unique local recipe (often called "chiu truong" by Hai Phong locals) instead of using pre-packaged, bottled chili sauce. The fundamental elements that create the delicious flavor of Hai Phong-style spicy breadsticks (or stick breadsticks) lie in the preparation of the liver pâté, the bread itself, and the accompanying chili sauce.
Hai Phong's delicious dishes are considered by many food connoisseurs to be among the most distinctive, diverse, and sophisticated in Vietnam's culinary traditions, appealing to a wide range of senses. Hai Phong residents are also known for their discerning palates. Some notable examples include crab spring rolls, crab rice noodles, shrimp noodle soup, steamed rice cakes, spicy bread, liver pâté, and sweet potato porridge. While the ingredients used in these dishes are now relatively readily available in many parts of Vietnam, the unique selection, combination, and preparation methods of Hai Phong cuisine make them appealing not only to the taste and smell but also to the visual senses.
In addition, the cuisine of the city of red flamboyant flowers offers countless tempting dishes such as fresh seafood, refreshing fish salad, and uniquely flavored fermented pork rolls… Hai Phong dishes all embody a balance of sweet and strong flavors, soft yet intensely spicy, reflecting the distinctive character and personality of the people of this port city.
Hai Phong's delicious food offers you a diverse culinary experience of this port city. Here, you will enjoy new and unique dishes you've never encountered or only heard of. Their distinctive flavors and deliciousness will surely leave a lasting impression.
1. Cot Den Pate – The Legendary Spicy Bread in Hai Phong
When talking about spicy Hai Phong sandwiches, you can't forget Pate Cot Den – a simple yet always bustling street food stall. The name "Cot Den" (Lamp Post) comes from the stall's original location, next to a lamppost on Dinh Tien Hoang Street, and has since become a beloved brand among locals for many years.
The special feature that makes this stall famous is its homemade pate – fragrant, creamy, smooth, and not greasy, served with a crispy bread roll and a mildly spicy chili sauce that's incredibly flavorful. #teamKlook can eat right at the counter or buy a box of pate to take home. A small sandwich, but enough to understand why this dish has become a childhood memory for so many Hai Phong residents.
💡 Address: Pate Cot Den – 28 Dinh Tien Hoang Street, Hong Bang District, Hai Phong
💡 Note: The stall is quite crowded during peak hours in the afternoon and evening, so #teamKlook should go early to avoid waiting.
2. Ha Lung Pork Sausage – A Famous Specialty of the "Pork Sausage Making Village"
Cha chia is a signature dish of Ha Lung village – famous nationwide for its traditional sausage-making. Unlike common pork sausage or cinnamon sausage, cha chia is made from finely ground pork shoulder mixed with wood ear mushrooms, seasoned to perfection, then wrapped around a lemongrass stalk and steamed.
When eaten, the sausage is soft and fragrant, with the natural sweetness of the meat blending with the slightly spicy aroma of lemongrass, without being greasy. This dish often appears in traditional meals or is served with vermicelli, sticky rice, or rice rolls. The ingredients are sourced directly from Cat Ba Island, ensuring quality while keeping the import cost reasonable. This creates the unique difference and deliciousness of Ha Lung cha chia compared to other types.
Ideal time: Lunch or as a souvenir.
Reference price: 40,000–60,000 VND/100g.
Suggested places to buy: Traditional sausage shops in Ha Lung village (Dang Hai), Luong Van Can market.
3. Stir-fried Betel Nuts – An Unusual Dish, Yet Very "Hai Phong"
Not many provinces or cities have "gia be" – a type of mollusk that lives in brackish water, with a soft body and a head shaped like... bean sprouts. When stir-fried, gia be is chewy and crunchy, absorbing the rich, spicy and salty flavor. Served with pineapple, celery, and fresh onions, it's a great accompaniment to rice or a perfect snack with drinks. This dish is both unique and distinctly seafood-inspired – a true local favorite. If you want to try an authentic Hai Phong dish, order stir-fried gia be – a dish that's not common but is worth remembering.
Ideal time: Dinner or a light drinking session.
Price range: 40,000–70,000 VND/plate.
Recommended restaurants: 124 Lach Tray Street, a casual eatery near Cat Bi Market.
4. Coconut Jelly Dessert - A Delicious and Refreshing Drink in Hai Phong
Lately, Hai Phong's coconut jelly dessert has become incredibly popular. When visiting Hai Phong during the hot summer days, don't forget to treat yourself to a glass of coconut jelly! Hearing the name "coconut jelly," you can probably guess some of the main ingredients, right? Hai Phong coconut jelly mainly consists of coconut milk, coconut jelly, agar-agar, and a little condensed milk to enhance the richness and sweetness.
A glass of coconut jelly with a variety of flavors and toppings costs only around 20,000 to 30,000 VND/cup. With its delicious, nutritious, and affordable combination, there's no reason not to try Hai Phong's coconut jelly if you have the chance, right?
5. Crab Spring Rolls - A Specialty for Food Connoisseurs
Unlike the typical small fried spring rolls, Hai Phong's crab spring rolls are almost the size of a palm, square-shaped, and crispy. The generous filling includes crab meat, pork, wood ear mushrooms, vermicelli, and spices, wrapped in thicker rice paper to prevent breakage during frying.
This dish is usually served with vermicelli, fresh vegetables, and a rich, sweet and sour fish sauce typical of Northern Vietnam. It's suitable for both main meals and a slightly more upscale snack. For first-time visitors to Hai Phong, this is definitely a must-try to "experience the essence of the sea in a square spring roll."
Ideal time: Lunch or dinner.
Price range: 50,000–80,000 VND/piece.
Suggested locations: Phuong Mai Restaurant (Lach Tray), Cot Den Market crab spring rolls.
6. An Tho Fermented Spring Rolls
Besides Thanh Hoa fermented pork sausage, the fermented pork sausage of An Tho commune, An Lao district, Hai Phong city is also one of the local delicacies that #teamKlook should try at least once in a lifetime. The pork and pork skin used to make An Tho fermented pork sausage must be freshly made. After being thinly sliced and mixed with spices, it is naturally fermented until it reaches the right level of sourness and turns a beautiful pink color.
An Tho fermented pork sausage is usually eaten with many kinds of pickled vegetables such as pickled figs, pickled cucumbers; aromatic herbs such as betel leaves, cassava leaves, and star anise leaves… and dipped in a lime, garlic, and chili fish sauce. Just one taste is enough to make diners "remember it for a lifetime".
7. Sui Din – A Heartwarming Ginger Rice Ball Dumpling on Cold Days
Sui Din is a version of glutinous rice balls with a very unique flavor from Hai Phong. Small, round dumplings filled with black sesame seeds are skillfully shaped, cooked in hot ginger water, and then sprinkled with roasted sesame seeds and shredded coconut. The sweet and slightly spicy flavor of ginger, combined with the chewy texture of the dumpling wrapper, makes this dish both warming and addictive.
Ideal time: Cold weather, evening.
Price range: 15,000–25,000 VND/bowl.
Recommended restaurants: Ly Thuong Kiet Dumpling Restaurant, Cat Dai Dumpling Restaurant.
8. Hai Phong Red Jellyfish Salad
Discussing Hai Phong's delicious cuisine without mentioning red jellyfish salad would be a major oversight. This is a popular dish during the spring and summer months, usually starting in April and ending in June. Compared to white jellyfish salad, the preparation of red jellyfish salad is simpler, but that doesn't mean its flavor is any less distinctive. Freshly caught red jellyfish are boiled with the roots and bark of mangrove trees and aromatic leaves until the jellyfish meat turns pink, soft, and translucent like jelly.
When eaten, the jellyfish meat is sliced into thin strips and served with Vietnamese coriander, perilla, mint, coconut pulp, pineapple... and spicy shrimp paste. You can find red jellyfish salad at most eateries or local markets in Hai Phong.