Bac Kan Province

Grilled freshwater fish caught directly from Ba Be Lake - marinated in local herbs and cooked over charcoal

Cone-shaped sticky rice dumplings wrapped in fresh leaves - a traditional Tay ethnic snack from Bac Kan. Filled with sweetened mung bean paste and steamed until fragrant, eaten during festivals and markets.

Black sticky rice cooked with leaves from the đăm đeng plant, giving it a deep purple-black color and a subtle earthy aroma - a Tay ethnic staple eaten at celebrations and family gatherings in the Bac Kan highlands.

Thick glutinous rice cakes pounded with mugwort leaves, giving them a distinctive green color and a mild herbal fragrance. Filled with sweetened mung bean or black sesame paste - a Tay and Nung ethnic specialty eaten during Tet and village festivals.