When travelers think of Ninh Binh, they often picture the majestic landscapes of Trang An, the spiritual serenity of Bai Dinh Pagoda, or the panoramic view from Mua Cave. Yet, there is another aspect of Ninh Binh that leaves a lasting impression—its distinctive cuisine.
Located just two hours from Hanoi, Ninh Binh is not only the ancient capital of Vietnam but also a hidden paradise for food lovers. From savory mountain goat dishes to fermented specialties and rare forest greens, the local food here is a reflection of its people, culture, and geography.
If you’re planning a trip with MYCT Viet Nam Travel, here are the 12 signature Ninh Binh dishes that promise to be an unforgettable part of your journey.
At first glance, crispy rice may seem like an ordinary snack. But once you taste Ninh Binh’s version, you’ll realize why it’s a culinary gem with over 100 years of tradition. Known locally as cơm cháy, this dish is made from Tam rice—an aromatic variety grown in the Red River Delta, especially in Hai Hau, Nam Dinh. The rice is carefully cooked in thick cast iron pots until the bottom forms a golden, crispy crust, a process requiring both skill and patience.
What sets Ninh Binh crispy rice apart is not just the texture—perfectly crisp without being burnt—but the accompanying sauces. The most famous topping features tender chunks of stir-fried mountain goat meat in a savory, slightly sweet sauce, adding depth and richness to the crunchy base. Other variations include pork floss, dried shrimp, or scallion oil for vegetarians.
This dish isn’t just popular among locals; it’s often bought by tourists as a delicious and practical souvenir. Its vacuum-packed version travels well and keeps for weeks, making it the perfect gift to bring back home.
🌟 Best enjoyed with: Goat stew (dê hầm), fermented shrimp paste, or chili soy sauce.
Recommended restaurants:
Hoang Giang Restaurant – Hang Ca, Truong Yen, Hoa Lu
Thang Long Restaurant – Chi Phong Village, Truong Yen
Nem Chua Yên Mạc is not just a dish—it’s a slice of history wrapped in banana leaves. Originating from Yen Mac Commune in Yen Mo District, this fermented pork roll has been perfected over generations. According to local legend, the recipe was first developed by the daughter of Pham Than Duat, a high-ranking mandarin under the Nguyen dynasty. Inspired by Hue’s royal nem, she adapted it using ingredients found in Ninh Binh, creating a version uniquely rooted in the northern culinary style.
Unlike Southern-style nem chua, which is usually finely ground, Yen Mac rolls are made from thinly sliced pork thigh and pork skin, creating a chewy texture and clean pork flavor. The mixture is lightly fermented and seasoned with a dash of salt, garlic, and ground pepper, then wrapped in fig leaves or guava leaves to develop its signature tang over time.
This pink-colored delicacy is commonly eaten with sung leaves, Vietnamese balm, or mơ leaves, accompanied by spicy garlic chili sauce. The blend of sour, salty, herby, and spicy notes creates a bite-sized explosion of flavor. Nem Chua Yên Mạc is especially popular during family gatherings, weddings, and local festivals.
📜 Fun fact: This dish was once used in palace feasts and today remains a proud heritage of Ninh Binh locals.
Where to try:
Bay Thu Nem Chua Shop – But Market, Yen Mac
Hung Luyen Nem Chua – Hamlet 4, Dong Son, Yen Mo District
No visit to Ninh Binh would be complete without savoring its most iconic specialty: mountain goat meat, known locally as thịt dê núi. What makes it exceptional is not just the taste, but the way these goats are raised. Unlike farmed goats, Ninh Binh goats roam freely on the region’s rocky limestone mountains, feeding on wild herbs and medicinal plants. This natural diet gives the meat a firm texture, low fat content, and a unique herbal aroma with virtually no unpleasant odor.
Locals take great pride in their goat dishes, offering an impressive variety of preparations—grilled over charcoal (dê nướng), stir-fried with lemongrass and chili (dê xào sả ớt), steamed with ginger (dê hấp), cooked in hotpot (lẩu dê), and even served raw in the form of a lightly seared salad (dê tái chanh). Each version showcases a different aspect of the meat’s flavor and texture.
Often paired with tương bần (fermented soybean sauce), ginger dip, or chili salt, the experience of eating goat in Ninh Binh is as much about the condiments as it is about the meat itself.
🏆 In 2012, mountain goat meat from Ninh Binh was officially listed among Vietnam’s Top 50 Regional Specialties by the Vietnam Guinness Organization.
Recommended restaurants:
Hoang Giang Restaurant – Hang Ca, Truong Yen, Hoa Lu
Duc De Restaurant – 446 Nguyen Hue Street, Ninh Binh City
Dung Pho Nui Restaurant – Trang An Road, Yên Phong, Hoa Lu
This fermented paste made from tiny freshwater shrimp is a beloved staple in local kitchens. Harvested from Van Long Wetland, the shrimp are marinated and fermented using traditional techniques, resulting in a deep-red paste bursting with flavor.
🧂 Ideal as a dip or stir-fried with pork and lemongrass.
Top brands:
Trang Quyet Shrimp Paste – Gia Vien town
Thuy Toi Shrimp Paste – Pho Moi, Gia Vien
Ba Thieu Shrimp Paste – Pho Moi, Gia Vien
Unlike common freshwater snails, rock snails live in limestone crevices and feed on mountain herbs. Available only from April to August, their meat is chewy, sweet, and herbal. Locals cook them in lemongrass, chili, tamarind sauce, or steam them to preserve the natural taste.
🐌 Rare and seasonal—don’t miss them!
Where to try:
Quoc Quan Restaurant – Trang An, Hoa Lu
Cuc Phuong Restaurant – Near Cuc Phuong National Park
Tan Thanh Street Vendors – Ninh Binh City
Ninh Binh is home to two famous types of rice wine: Kim Son and Nho Quan.
Kim Son wine is distilled from sticky rice and aged with a secret blend of 36 herbal ingredients. Strong yet smooth, it’s often used in ceremonial feasts.
Nho Quan wine, made by the Muong ethnic group, is traditionally enjoyed with bamboo straws from large earthen jars.
🍶 A must-try for culture enthusiasts and wine lovers alike.
Available at:
Kim Son Village – Quang Thien Commune
Nho Quan Market – Nho Quan Town
A rare and luxurious dish, sticky rice with ant eggs is available only during February. Harvested from limestone caves in Nho Quan, the eggs are cleaned, sautéed in chicken fat with shallots, then mixed into warm glutinous rice.
🐜 Nutty, rich, and uniquely aromatic.
Seasonal dish found in:
National Highway 12B, Ngoc Luong, Nho Quan
This dish is made from Nhệch fish—a slippery eel-like fish from brackish waters. After skillful processing, the meat is mixed with toasted rice powder, herbs, and spices. It’s eaten wrapped in local leaves with a special dipping sauce called “Chẻo Nhệch,” made from fried fish bones and pork fat.
🍃 One bite and you’ll understand its cult following.
Recommended:
Vu Bao Restaurant – Phat Diem Town
Combining the flavors of traditional fermented pork rolls and the richness of goat meat, Nem Dê is a local innovation. Made from goat thigh and skin, seasoned with rice powder and spices, it is best served with green bananas, figs, and ginger soy sauce.
🐐 An upgraded twist on a Vietnamese classic.
Find it at:
Dai Hai Goat Nem – 14 Kim Dong, Ninh Binh City
Ninh Binh Farm – 46 Dinh Tat Mien Street
Gáo fruit, a small green fruit found in forested valleys, is used in this unique dish to add sour notes to the braised fish. Slow-cooked for hours, the result is a deep, caramelized, and slightly tangy stew that warms your soul.
Best enjoyed at:
Nhu Y Restaurant – Tan Trung Residential Area
While bánh trôi exists all over Vietnam, the Ninh Binh version adds a twist: crushed roasted peanuts mixed with “lá cúc mốc” (a fragrant herb), wrapped in rice flour dough, and boiled in water infused with grapefruit flowers.
🌸 A subtle, fragrant dessert with a rustic touch.
Available at:
Van Giang Street Vendors – Ninh Binh City
Also called “sweet leaf” or “forest MSG,” Rau Sắng is harvested in Nho Quan and once reserved for royalty. Whether cooked with snakehead fish or made into herbal cakes, its slightly sweet flavor and medicinal properties make it a local treasure.
Best dish to try:
Canh Rau Sắng (Forest greens soup)
Bánh Rau Sắng (Steamed cakes with forest greens)
Suggested place:
Anh Dung Restaurant – Van Lam Village, Hoa Lu
Ninh Binh’s cuisine isn’t just about eating—it’s a deep dive into the region’s cultural soul. Each dish tells a story of generations preserving tradition, sustainability, and love for the land.
For international travelers and culinary adventurers, these dishes are a gateway to understanding Vietnam beyond the surface.
Let MYCT Viet Nam Travel, a trusted local tour provider working with groups of families, friends, corporate teams, and couples, help you explore Ninh Binh like a true insider. Whether you’re planning a private culinary tour, a kid-friendly journey, or a cultural discovery, we offer personalized experiences designed for every type of traveler.
And for those searching for the leading travel agency Singapore visitors trust when discovering Vietnam—your journey begins with us.
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