1. Introduction to Mong Cai Specialties
Mong Cai, a city located in northeastern Quang Ninh, is not only a gateway for Vietnam-China trade but also famous for its rich and distinctive border region cuisine. Thanks to its special geographical location, this area is blessed by nature with abundant seafood from the sea and unique products from the mountains. The cultural exchange between Vietnam and China has created dishes that are both familiar and new, piquing the curiosity of diners.
When traveling to Quang Ninh, visit and savor the attractive Mong Cai specialties (Image: Collected)
From Tien Yen hill chicken to rare sea worm, Mong Cai specialties not only satisfy the palate but also clearly reflect the culture and customs of the local people. This is the reason why Mong Cai cuisine has become an indispensable part of the journey to explore Quang Ninh.
2. Listing the Famous Specialties of Mong Cai
Mong Cai cuisine is a blend of rustic and refined flavors, offering many characteristic dishes that captivate tourists. From delicious hill chicken to fresh seafood, each specialty has its own appeal. Below are details of each famous dish that you shouldn't miss when visiting this land.
2.1 Steamed Eel with Tau Xi
Preparation: The eel is cleaned and marinated with spices such as ginger, garlic, soy sauce, oyster sauce, and tau xi (fermented black beans). Then, the fish is steamed to retain its natural sweetness.
Flavor: The firm, fatty eel meat blends with the sweet and salty taste of tau xi, creating a distinctive flavor.
Reference price: 500,000 – 800,000 VND/kg depending on the size of the fish.
Reason to try: Mong Cai eel is of high quality thanks to the clean water environment, the meat is delicious and nutritious.
Short-term preservation (1-2 days):
Let it cool completely, then wrap it tightly in plastic wrap or a covered plastic container.
Refrigerate (below 5°C).
When eating, steam or microwave.
Long-term preservation (over 3 days):
If not yet processed, you can keep the live eels in a styrofoam box with ice and bring them home within 8-12 hours.
Or clean, pre-process, and freeze at -18°C, it can be kept for 1-2 months.
Mong Cai specialty eel steamed with tau xi - an irresistible dish (Image: Collected)
2.2 Banh duc lai
Preparation method: Made from glutinous rice flour and lime water, Banh duc lai has an ivory white color, served with sweet and sour fish sauce and roasted peanuts.
Flavor: Soft, fragrant from rice and peanuts, rich flavor when dipped with fish sauce.
Reference price: 10,000 – 20,000 VND/serving.
Reasons to try: A folk dish, associated with the childhood of the people of Mong Cai, brings a characteristic traditional flavor.
Short-term preservation (1-2 days):
Wrap the Banh duc with banana leaves or food paper, refrigerate.
When eating, steam or microwave to make the cake soft and chewy again.
Note: Do not leave the cake for too long because the cake is easily hardened or sour due to natural fermentation.
Enjoy Mong Cai specialties, the Banh Duc Lai cake with a flavor combining Vietnamese and Chinese styles (Image: Collected)
2.3 Tra Co Crab
How to cook: Crabs can be steamed with beer, lemongrass, grilled or cooked in hot pot to retain their fresh and delicious flavor.
Flavor: Firm, sweet crab meat, more fragrant than many other coastal areas, especially Tra Co crab has thin shells and lots of roe.
Reference price: 350,000 – 600,000 VND/kg.
Reasons to try: Tra Co crab is considered one of the best seafood in Quang Ninh, famous for its freshness and natural sweetness.
Preservation during transportation:
If you want to bring live crabs home, you should ask the seller to pack them in a styrofoam box lined with straw or seaweed, avoid putting them in water to prevent them from dying early.
Maximum live storage time is 5-8 hours.
Preservation of cooked crab:
If it has been steamed, store it in an airtight container in the refrigerator (below 5°C) for 1-2 days.
If you leave it for longer, freeze it (-18°C), it can be kept for 2-3 weeks.
2.4 Mong Cai Pork
How to cook: Mong Cai pork can be processed into many dishes such as boiling, roasting, braising or grilling. In particular, crispy-skinned roast pork is a specialty that attracts tourists.
Flavor: The pork is firm, with a thin layer of fat, when cooked it has a rich but not greasy taste.
Reference price: 120,000 – 200,000 VND/kg fresh meat.
Reasons to try: Mong Cai pig breed is famous throughout the country for its delicious meat quality, an important ingredient in many traditional dishes.
How to preserve fresh meat:
Vacuum pack or wrap tightly with plastic wrap, store at 0-4°C (refrigerator) for 2-3 days.
For longer storage, freeze at -18°C for 1-2 months.
How to preserve roasted or pre-cooked meat:
If not eating immediately, wrap in foil or a sealed container and refrigerate (1-2 days) or freeze (up to 2 weeks).
When eating, reheat using a charcoal grill or oven to maintain crispness.
Rich and flavorful meat, a famous Mong Cai specialty (Image: Collected)
2.5. Tien Hai Earthworms (season and how to cook)
How to cook: Earthworms appear in the autumn (September-November), often made into earthworm patties, earthworm sauce or soup.
Flavor: Rich, characteristic aroma, strong flavor when combined with betel leaves and tangerine peel.
Reference price: 500,000 – 700,000 VND/kg (fresh), 200,000 – 300,000 VND/jar of earthworm sauce.
Reasons to try: Rare dish, only appears seasonally, with a unique flavor unmatched anywhere else.
How to preserve fresh earthworms:
Earthworms spoil easily, so if not cooking immediately, wash, blanch in hot water, then freeze (-18°C) in a plastic container. This can preserve earthworms for 3-6 months.
How to preserve mam ruoi:
Store in an airtight glass jar or plastic container, refrigerate (below 10°C) for 3-6 months.
2.6. Mong Cai Banh Gai
Preparation: The cake is made from glutinous rice flour, wild betle leaves, mung bean filling, and lard, wrapped in banana leaves and steamed.
Flavor: Soft, fragrant, slightly sweet, with the nutty flavor of mung beans blending with the characteristic wild betle leaves.
Reference price: 10,000 – 15,000 VND/piece, 100,000 – 150,000 VND/box of 10 pieces.
Why you should try it: Banh gai is a small, easy-to-carry gift, representing the traditional cuisine of Mong Cai.
Short-term preservation (5-7 days):
Store the cake in a paper box or plastic bag in a dry, cool place.
If it's hot or humid, refrigerate to prevent mold.
Long-term preservation (1-2 months):
For longer storage, you can freeze it. When eating, simply steam or microwave it and the cake will become soft again.
2.7 Shrimp Paste
Preparation: Fresh shrimp are boiled, pounded, then stir-fried with a little salt and cooking oil, creating a fluffy, beautiful yellow shrimp paste.
Flavor: Naturally sweet from the shrimp meat, without using many spices but still has an attractive aroma.
Reference price: 500,000 – 800,000 VND/kg.
Why you should try it: Mong Cai shrimp paste is very nutritious, convenient to eat with rice, sticky rice, bread or porridge, suitable as a takeaway gift.
Short-term preservation (1-2 weeks):
Store the dried shrimp paste in glass jars or vacuum bags in a cool, airy place.
Long-term preservation (3-6 months):
For longer storage, keep it in the refrigerator's chill compartment or freezer to prevent moisture, mold, and loss of aroma.
Dried shrimp paste is a Mong Cai specialty, a popular souvenir choice for tourists (Image: Collected)
3. Guide to buying Mong Cai specialties
Choosing Mong Cai specialties is not only a way to enjoy them but also to bring back meaningful gifts. To ensure quality, you need to know reputable places to buy and how to choose the best products. Mong Cai Market on Hung Vuong Street is a popular destination with all kinds of specialties from fresh seafood to banh gai (sticky rice cake) and dong mien (mung bean vermicelli).
In addition, specialty stores such as Quang Ninh Specialties or VinMart+ supermarkets in Mong Cai are also convenient options with clearly listed prices. When buying, pay attention to the freshness of seafood and the packaging quality of cakes and vermicelli to ensure a complete experience.
3.1. Reputable places to buy
Mong Cai Market: A central market on Hung Vuong Street, selling a wide variety of seafood, dried specialties, and souvenirs.
Specialty Stores: Stores like Dac san Quang Ninh and shops on Van Don Street specialize in selling squid cakes and banh gai (sticky rice cake).
Local Supermarkets: VinMart+ or specialty counters at Mong Cai shopping centers offer convenience and fixed prices.
3.2 Reference Prices and Bargaining Tips
Market prices are usually 10-20% higher for tourists. Compare prices at 2-3 stalls and negotiate a discount of around 15-20%.
Buying in bulk (dried seafood, banh gai) will get you better prices, especially at the market.
Shops and supermarkets usually have fixed prices with less bargaining but guaranteed quality.
4. Sharing Experiences Enjoying Mong Cai Specialties
Mong Cai specialties are not only famous for their freshness but also for the right time and way to enjoy them to fully appreciate the essence of each dish. Below are some practical tips to help you eat well, know how to preserve, and choose the best time to fully explore the local cuisine.
Steamed Eel with Tau Xi Sauce
A signature dish with a rich flavor and firm, smooth fish meat. Steamed eel with tau xi sauce is usually eaten in autumn and winter when the cool weather makes the hot dish even more delicious. The rich flavor of the fish combined with the salty and fragrant tau xi sauce will be a perfect choice for family meals or cozy parties. It should be eaten while hot to preserve the flavor and tenderness of the fish.
Banh Duc Lai (Steamed Rice Cake)
This rustic cake is very popular with locals, especially in the early morning or late afternoon. In cool weather, biting into a piece of chewy, soft banh duc, served with fried shallots, sweet and sour fish sauce, or shrimp paste will bring an unforgettable rustic feeling. Banh duc lai is easy to store in the refrigerator, but it's best eaten fresh to maintain its characteristic chewiness.
Tra Co Crab
Tra Co crab has a thin shell, lots of roe, and sweet, firm meat – a true saltwater seafood. From April to September is the ideal time to enjoy steamed crab, garlic-butter crab, or salt-roasted crab. If buying as a gift, choose fresh live crab and store it in a styrofoam box with ice, or buy pre-packaged, vacuum-sealed cooked crab from the local seafood market.
Mong Cai Pork
Mong Cai pig breed is famous for its crispy fat, fragrant and sweet meat, not too lean, making it ideal for crispy roast pork, grilled pork, or braised pork. On cool days, eating a piece of crispy roast pork, dipping it in green pepper fish sauce, served with pickled vegetables or banh hoi (vermicelli rice noodles) will leave a lasting impression. If you intend to buy pork to take home, choose a reputable store with a clear origin.
Tien Hai Bloodworm
This rare dish is only seasonal, usually from September to November. Fresh bloodworms are processed on the same day to preserve their characteristic flavor, often made into bloodworm patties, bloodworm sauce, or bloodworm soup with sour star fruit and ginger leaves. Due to its seasonal nature, you should take advantage of it if you are in Mong Cai during the right time. If you want to take it home, choose bottled bloodworm sauce or frozen bloodworms from reputable establishments.
Mong Cai Banh Gai
This traditional cake is made from finely ground ramie leaves mixed with glutinous rice flour, mung bean and coconut filling, creating a light sweetness, fragrant aroma of rice and leaves. In autumn and winter or during Tet, Banh Gai becomes especially appealing when enjoyed with a cup of hot tea. Banh Gai can be stored for 5-7 days if kept in a dry, cool place or refrigerated if needed for long-distance travel.
Shrimp floss
Shrimp floss is a "national dish" for many families - easy to eat, easy to store, and can be taken everywhere. The savory, sweet taste, fluffy texture, and fragrant aroma are perfect with plain rice, sticky rice, bread, or wrapped in seaweed. This dish is especially convenient for families with young children, people traveling for long periods, or as a luxurious gift.
💡 Additional Note: If you want to fully enjoy many specialties at once, the ideal time to visit Mong Cai is from September to February of the following year, when the rươi season begins, the crabs are still delicious, the eels are fat, and the pork is at its best.
5. Why explore Mong Cai specialties?
Mong Cai cuisine is an indispensable highlight in the journey to explore Quang Ninh, offering diversity from rustic dishes like Tien Yen chicken to rare specialties like sá sùng. Mong Cai specialties not only satisfy diners but also make meaningful gifts to share with relatives and friends. Combining culinary experiences with exploring the border culture will make your trip more memorable.
To fully enjoy, choose to buy from reputable addresses such as Mong Cai market or specialty stores, and store properly to maintain the original flavor. Plan now to discover and enjoy these unique Mong Cai delicacies!
