Hanoi (VNA) – Wandering through the First Glorious Spring Fair 2026, visitors are drawn to the culinary exhibition area of Vietnam’s Northwestern provinces, which unfolds like a miniature mountain town amid the bustling venue.
Free from urban sophistication, Northwestern cuisine captivates diners with its honesty, rustic charm and deep cultural roots, evoking the warmth and rhythm of life in the highlands.
A shared feature of the dishes on display is their close connection to forest-sourced ingredients and indigenous cooking methods.
From dark, smoke-cured buffalo meat and the robust “thang co” [a traditional highland stew made from horse meat and offal, seasoned with forest spices] traditionally enjoyed by ethnic communities, to grilled stream fish infused with wild spices; from firm, naturally sweet “arm-tucked” pork and fragrant bamboo-tube rice to vibrant five-colour sticky rice reminiscent of highland springtime, the array creates a distinctive culinary landscape. Wild bamboo shoots, mustard greens, bee larvae, along with corn wine fermented with forest leaves and apple wine, further enrich this “flavour map”, leaving a lasting impression on those who taste it.
Beyond showcasing specialities, each booth carries stories of local products and the commitment to preserving and promoting traditional values.
Nguyen Thi Kim Anh from Son La province’s Investment, Trade and Tourism Promotion Centre said the locality brought nearly 100 typical products to the fair, spanning food and cultural items. The event is not just a chance for shopping and leisure for people in Hanoi and beyond, but also a place to showcase signature dishes and share traditional culinary heritage.
The appeal of Northwestern cuisine is evident in visitors’ responses. Nguyen Thu Ha from Hanoi’s Nghia Do ward shared that although she had visited the Northwest before, tasting ethnic dishes at the fair was still impressive.
“The grilled fish scented with Mac Khen, naturally sweet meat and hot bamboo rice made me feel as if I were sitting by a village fire,” she said.
Young food enthusiast Le Minh Quan from Yen So ward was particularly struck by “Thang Co” and smoked buffalo meat.
“I was hesitant at first, but 'Thang Co' turned out rich and approachable. The shredded buffalo meat dipped in spicy Cham Cheo makes you want to sip corn wine. These dishes don’t just feed you; they tell stories of the Northwest,” he noted.
From such reflections, it is clear that Northwestern cuisine at the Spring Fair 2026 is more than merchandise. It embodies memory, customs and the everyday life of Thai, Mong, Dao and Tay communities, conveyed through upland sticky rice grains, smoked meat and forest-scented dipping sauces. Amid modern life’s pace, the Northwestern food space feels like an invitation to slow down, taste and listen - sometimes a bite of bamboo rice or a wisp of smoke is enough to sense the highlands’ spring.
Within the broader cultural mosaic of the Spring Fair 2026, Northwestern cuisine stands alongside specialities from across the country, carrying mountain stories to visitors near and far. This presence plays a meaningful role in promoting cultural tourism for the region and for Vietnam as a whole./.
