In the highland communes of Tuyen Quang, sticky rice is not only a source of nourishment but also a cultural thread woven into community traditions and customs. On terraced fields, golden stalks of glutinous rice ripen with a fragrant aroma, inspiring locals to craft distinctive dishes. Among them, three stand out as staples of ethnic culinary life: com lam (steamed sticky rice in bamboo tubes), banh day (glutinous rice cake), and five-colored sticky rice.

From August to October, as the weather in Tuyen Quang turns cool, the ripe black canarium harvest season begins. Black canarium not only offers a nutty, buttery taste but also serves as the main ingredient in many unique dishes.

Five-colored sticky rice is a traditional dish emblematic of the Tay ethnic group and has long been an indispensable part of the Lunar New Year feast in Tuyen Quang province. The name “five-colored” comes from its vibrant palette of red, green, white, purple, and yellow - each hue symbolizing one of the five elements in Eastern philosophy.

On the rugged limestone slopes of Tuyen Quang’s rocky plateau, where only weeds and shrubs seem able to survive, herds of hardy mountain goats cling to the rocks, climbing steep paths in search of food. Unlike goats raised in lowland farms, these goats roam freely across jagged karst hillsides, grazing on wild grass and leaves, and drinking from cool mountain streams. They grow entirely in nature, without confinement or industrial feed.

Fermented pork is a rustic dish that reflects the distinctive culinary culture of the Tay ethnic group in Lam Binh, Tuyen Quang. Traditionally served to honored guests, given as gifts, or sold to visiting tourists, it has become a signature specialty of the region.

In modern life, Gio cake of the Tay people in Tuyen Quang has retained its traditional flavor, much like the way they have preserved their cultural identity.

Amidst the wild and majestic rocky plateau, there is a precious breed of chicken that has been associated with the lives of the Mong people for generations. That is the native black chicken.

Gia Dui Xin Man plain rice is a specialty product of local people in the upland of Tuyen Quang province. Each year, it supplies thousands of tons of high-quality rice to the market. The product has been certified as a 3-star OCOP (One Commune One Product) item.

Amid the rugged cat-ear limestone peaks of Dong Van and Meo Vac, the local ethnic communities continue to preserve pho chua (sour pho) as a cherished culinary tradition and a distinctive flavor of the rocky highlands.

Humpback chung cake is a traditional dish of the Tay ethnic group in Ngoc Duong commune, Tuyen Quang province.

BHG - Ha Giang Province is renowned not only for its majestic landscapes but also for its delectable local cuisine. Among its morning favorites is banh cuon nuoc xuong—a humble yet flavourful dish where banh cuon (steamed rice rolls) are served with a steaming bowl of fragrant pork bone broth.

BHG - As one of the ethnic groups that still preserves many elements of indigenous culture, the Tay people in Phuong Do Commune (Ha Giang City) continue to celebrate Doan Ngo Festival (the 5th day of the 5th lunar month) in a pure and undiluted manner.

BHG - Smoked meat, a year-round delicacy of the northern province of Ha Giang, is more than just a traditional dish, it is a symbolic gift representing the essence of Vietnam’s northern highlands. Large cuts of buffalo and pork are meticulously marinated with spices before being hung above the kitchen fire to cure. The secret lies in the marinade, which includes ginger, chilli, and mac khen (Zanthoxylum rhetsa) — a unique spice indigenous to the mountainous regions.

BHG - ‘Men men’ (maize cake) is not only a familiar dish in the villages of the Mong ethnic people in Quan Ba District but it is also a testament to the diligence and creativity of the local community.