Vĩnh Phúc Province

Fermented fish cured in roasted rice powder from Lập Thạch district - freshwater fish layered with toasted rice flour, salt, and wild herbs in ceramic jars for several months, developing a deeply tangy, nutty fermented flavour unique to Lập Thạch's specific rice varieties and river fish, grilled in banana leaves over charcoal and eaten with sticky rice as a daily condiment across Vĩnh Phúc

Rare beef stung by fire ants - thin slices of beef briefly scalded then dressed with crushed weaver ants whose formic acid partially cures the meat while adding a sharp citrusy tang, tossed with lemongrass, wild herbs, roasted peanuts, and chilli, a Vĩnh Phúc highland specialty that uses the ants as both seasoning and curing agent in one of the most unusual beef preparations in northern Vietnam

Chayote grown in the cool mountain air of Tam Đảo - stir-fried with garlic and oyster sauce or used in soups, the highland altitude produces a crispier, sweeter chayote than lowland varieties, so abundant that Tam Đảo restaurants serve it at every meal and vendors sell bags of it at the mountain entrance