Quang Ninh is not only famous for the majestic natural scenery of Ha Long Bay—a UNESCO World Heritage Site—but also a culinary paradise with countless unique seafood specialties. Each dish here carries the distinctive flavor of the sea, prepared from the freshest ingredients.
Join Viet Sail Cruise to discover the renowned Quang Ninh specialties that are integral to any Ha Long Bay journey.
Quang Ninh is located in Northeast Vietnam, bordering the East Sea with a coastline stretching over 250 km. The province boasts an extensive system of islands, bays, and diverse mountainous and midland regions.
Travelers can easily reach Quang Ninh via the Hanoi-Ha Long expressway, passenger buses, or by air through Van Don Airport. This special geographic position has enabled Quang Ninh to develop abundant seafood resources, combined with distinctive mountain forest products.
Thanks to this, Quang Ninh cuisine is a harmonious blend of fresh seafood, forest specialties, and cooking methods bearing strong local characteristics.
Ingredients: Fresh squid, lean pork, pork fat, shallots, tapioca flour
Ha Long squid cake (Chả mực) is Quang Ninh’s “national dish” with the natural sweetness of sea squid, fragrant fried shallots, rich pork fat, and an exceptionally crispy yet chewy texture. The squid is hand-pounded rather than machine-ground, creating distinctive elasticity and aroma. This dish is usually deep-fried or grilled and served with sweet and sour dipping sauce.
When experiencing the Viet Sail Cruise, squid cakes are always served piping hot. The crispy, chewy flavor becomes even more complete in the bay’s open-air setting.
Ingredients: Fresh sa sung, scallion oil, roasted peanuts, Vietnamese coriander, ginger fish sauce
Sa Sung is a special seafood living in the sand of Quang Ninh’s clean sea areas, particularly in Van Don and Co To. Sa sung has a sweet, refreshing taste with a characteristically crunchy texture and chewy meat that’s fragrant with the sea. The dish is typically boiled or grilled, served with scallion oil and roasted peanuts.
The natural sweetness of sa sung combined with spicy ginger fish sauce creates an unforgettable flavor. This is a favorite among gourmets and is considered nutritious “sea ginseng.”
Ingredients: Sea jellyfish, herbs (basil, cilantro, Vietnamese coriander), carrots, cucumber, roasted peanuts
Co To jellyfish salad is a famous specialty of Co To Island with harmonious sour, sweet, and spicy flavors. The jellyfish is crunchy, fragrant with herbs, and roasted peanuts. The dish is cool and light, perfect for hot summer days.
When enjoying this dish aboard Viet Sail Cruise, you’ll feel the sea’s freshness blending into each crunchy jellyfish piece. This creates a unique culinary experience in the heart of the poetic Ha Long Bay.
Ingredients: Fresh bamboo shoots, pork belly, straw mushrooms, shallots, garlic
Yen Tu bamboo shoots are wild shoots growing naturally in the Yen Tu mountain area with a naturally sweet, refreshing taste and characteristic forest aroma. The shoots are tender, soft, without bitterness or fishiness, creating a refreshing sensation when eaten. The dish is usually cooked in soup or stir-fried with meat, bringing rustic yet rich flavors.
This is the perfect combination of mountain and sea specialties in Quang Ninh cuisine, creating rich diversity for travelers’ menus.
Ingredients: Fresh live mantis shrimp, shallots, garlic, fresh ginger, white wine
Mantis shrimp (Bề Bề) is premium seafood caught in Quang Ninh‘s deep waters with white, sweet, firm meat that’s chewy and fragrant with the intense sea aroma. Mantis shrimp can be prepared in many ways, like grilling, steaming, stir-frying with satay, or cooking porridge—each method brings wonderful flavors.
Especially when steamed with ginger and white wine, the natural sweetness of mantis shrimp is maximized.
Ingredients: Rice flour, leftover rice, chicken fat, dried shallots, ground pork, fish sauce, chili, pepper
Gat Gu cake is a Quang Ninh specialty famous for its characteristic soft, chewy texture. The cake gets its name “gat gu” (nodding) because it’s so soft that when held, it doesn’t stay straight but sways back and forth as if nodding. The cake is made from rice flour with some leftover rice added to make it softer, chewier, and easier to eat. The dipping sauce is the “soul” of this cake, with fragrant dried shallots fried in hot chicken fat, stir-fried ground pork, fish sauce added, and brought to a gentle boil.
You can add some sliced chili and a bit of pepper to the dipping sauce to stimulate your taste buds more when enjoying the cake.
Ingredients: Fresh live Cu Ky Crab, ginger, lemongrass, garlic, white wine (for steaming).
Cu Ky Crab is a premium seafood caught in the deep waters of Quang Ninh province, often dubbed the “King of Seafood in Ha Long Bay.” Its meat is renowned for being white, sweet, firm, and intensely flavorful, especially in the claws. This dish is often prepared elegantly, such as steamed with ginger and white wine to preserve its natural sweetness, or stir-fried with tamarind, or cooked in porridge.
With its premium and unique flavor, Cu Ky Crab is a must-try for any seafood lover visiting Ha Long Bay.
Quang Ninh is truly an attractive destination not only for its natural landscape but also for its rich cuisine. From premium seafood like mantis shrimp and sa sung to rustic dishes like squid cake and gat gu cake, each specialty carries its own unique flavor of Quang Ninh. Exploring local cuisine is a wonderful way to better understand the culture and people here.
Experience a refined voyage with Viet Sails Cruises —where peaceful seas, authentic Vietnamese hospitality, and Bai Tu Long Bay’s timeless beauty come together.
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