Cao Bang vs Ba Be Lake: Which to Add to Your Trip
12/09/2026
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Thúy Kiều (Grace) is a travel blogger and content contributor for Loop Trails Tours Ha Giang. She holds a bachelor’s degree in Sustainable Tourism from Vietnam National University, Hanoi, and has a strong passion for exploring and promoting responsible travel experiences in Vietnam’s northern highlands.
The first time I watched someone drop a rolled rice pancake into a bowl of hot bone broth, I assumed they had made a mistake. In Hanoi, banh cuon comes with a small dish of fish sauce on the side. In Cao Bang it arrives swimming in soup, with pickled bamboo on the table and a hunk of pork sausage floating on top, and once you have eaten it that way for three mornings in a row the Hanoi version starts to feel a bit thin.
That is the useful thing to understand about food up here. Cao Bang is not a place where Vietnamese food gets simpler as you move away from the cities. It gets stranger, in the good way. The cooking belongs to Tay and Nung households more than to Kinh restaurants, the forest supplies the seasoning, and the calendar decides half the menu.
This guide covers what to eat, when it exists, where to find it, and how to order it when nobody in the room speaks English. Prices move constantly so I have deliberately left them out. Ask locally, and check current information for anything time sensitive.
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If you have eaten your way through central or southern Vietnam, recalibrate. Northeast mountain cooking runs on a different set of instincts.
Less sugar, more sour. Vinegar, pickled bamboo shoots and fermented vegetables do the work that palm sugar and fish sauce do further south. Sourness here is bright and sharp rather than sweet and sour.
Smoke as a seasoning. Meat hung above the kitchen fire for weeks is not a novelty, it is storage. That smoky note turns up in sausage, buffalo, pork belly and even in the fat used for frying.
Forest aromatics instead of fresh herb piles. You will still get herbs, but the defining flavour comes from mac mat leaves and berries, wild ginger, and mountain pepper rather than from a plate of Thai basil and lettuce.
Sticky rice as a staple, not a side. Glutinous rice appears at breakfast, in cakes, at festivals and wrapped in leaves for the road.
Very little heat by default. Cao Bang food is not spicy the way Thai or Sichuan food is spicy. Chilli lives on the table in a jar of pickled bamboo, and you add it yourself.
The result is savoury, herbal, slightly funky food with a lot of texture. It suits the climate. Cold mornings and hot bone broth are one of those combinations that make sense the moment you experience them.
Learn more: Ha Giang Loop 2 Days 1 Night
If you only have a few days and want the short list, this is it.
This is the dish that defines Cao Bang breakfast and it is genuinely different from the version you know.
Thin rice sheets are steamed to order over a cloth stretched across a pot. Some are rolled around minced pork, wood ear mushroom and shallot. The special ones have an egg cracked straight onto the sheet while it steams, so the pancake wraps itself around the yolk. Instead of a dipping bowl of fish sauce, everything goes into a bowl of pork bone broth with herbs scattered on top and usually a length of gio, the pale steamed pork sausage.
The table condiment is mang ot, bamboo shoots pickled with chilli and mac mat. Add it. It is what pulls the whole bowl into focus, and it is the reason people who grew up here find southern banh cuon boring.
Order it hot, eat it fast, and get to the stall in the morning. The good places sell out and close.
Ignore the name. This is not soup. Pho chua is closer to a composed salad built on noodles.
You get flat rice noodles topped with some combination of roast duck or roast pork, crisp fried sweet potato or taro strips, roasted peanuts, fresh herbs, mac mat leaf and pickled vegetables, then a thick sweet and sour sauce poured over the lot. You toss it yourself before eating.
It is served at room temperature, which throws people at first. Give it two mouthfuls. The combination of crunchy fried strips, soft noodle, rich duck fat and sharp vinegar sauce is one of the best things in northern Vietnamese cooking, and it travels badly, which is why you have probably never seen it outside the region.
Best in warm weather. On a cold January morning most locals will point you at something hot instead.
Roast meat is the celebration food of the northeast, and it is very good.
Vit quay bay vi, seven flavour roast duck, is duck marinated with a mix of aromatics that typically includes ginger, garlic, shallot, pepper, honey and dried mac mat berries, then roasted until the skin lacquers. The marinade goes inside the cavity, so the flavour cooks into the meat rather than sitting on the surface.
Lon quay, roast pork or suckling pig, gets the same treatment with fresh mac mat leaves stuffed into the belly. You will see whole roasted pigs at markets and at roadside shops, sold by weight and chopped in front of you.
Both are usually eaten with rice or as part of a shared table, and both turn up as the topping on pho chua. If you are travelling in a group and want one proper sit down meal in Cao Bang City, this is what to order
Banh ap chao appears when the weather turns cold, roughly late autumn through winter, and disappears again in spring.
It looks like a doughnut and it is not. A batter of glutinous and plain rice flour is wrapped around a piece of duck meat and deep fried to order, then eaten straight from the fryer with herbs and a bowl of sweet and sour dipping sauce with shredded green papaya or carrot in it.
You find it on street corners in Cao Bang City in the late afternoon and evening, cooked in front of you in a wide pan of oil. It is the best cold weather street snack in the province and it costs almost nothing.
Hat de Trung Khanh are the most famous thing Cao Bang produces, and they are also the most faked, so the season matters.
Fresh chestnuts are harvested roughly from September to the end of October, with the real glut lasting only a few weeks. They are bigger and sweeter than the common chestnuts sold elsewhere, and locals cook them roasted, boiled, or simmered with chicken or pork trotter.
Outside that window you will still find chestnuts on sale, often dried or vacuum packed, which is fine and clearly labelled. What you should be sceptical of is fresh chestnuts sold as Trung Khanh in the middle of the year. If you want the real thing, come in autumn, and buy in Trung Khanh itself where sellers are counting them out by hand.
Travelling in chestnut season, or wondering when to come? Late September to November is the best overlap of good weather, gold rice terraces and food that only exists for a few weeks. If you want your dates to land in the right season, our Ha Giang and Cao Bang combination tours run through both regions, and our guides know which stalls are worth stopping at. Message us on WhatsApp with your dates and we will tell you honestly what will be in season.
Learn more: Ha Giang Loop 3 Days 2 Nights
If you eat one meal in Cao Bang you will taste mac mat and not know what it was.
Mac mat is a tree in the citrus family. Both the leaves and the small berries are used, and the flavour sits somewhere between bay leaf, lime leaf and mild citrus peel, with a slightly resinous edge. It is the signature aromatic of the northeast border provinces.
You will meet it in roast duck and roast pork, in pho chua, in pickled bamboo, in braised dishes and occasionally as a straight leaf in your bowl. Vietnamese cooks elsewhere use it too, but nowhere near as constantly.
Two practical notes. The leaves are edible but tough, so nobody will mind if you push them to the side of the bowl. And dried mac mat berries are one of the easiest and lightest things to take home, if you like cooking.
Learn more: Ha Giang Loop 4 Days 3 Nights
Breakfast in Cao Bang is a proper meal eaten early and it is the single most enjoyable food moment of the day.
Practically, this matters more than it sounds. Mountain days start early, riding on an empty stomach is miserable, and lunch options between towns can be limited. A big breakfast is a route planning decision as much as a food choice.
Standard options:
The habit worth adopting: eat properly at breakfast, keep something in your bag for the middle of the day, then eat well again in the evening. That rhythm suits both the road and the way local kitchens actually operate.
Learn more: Ha Giang Cao Bang 5 Days 4 Nights
Spend a night in a homestay and this is the food you will be given.
Thit hun khoi and thit trau gac bep. Pork or buffalo, salted, spiced and hung above the kitchen fire until it dries and darkens. The buffalo version is shredded and eaten as a snack, chewy and intensely smoky, and it goes with rice wine in a way that gets people into trouble.
Lap suong. Homemade sausage, sweeter and firmer than Chinese lap cheong, usually sliced and fried until the edges caramelise.
Khau nhuc. A Tay and Nung festival dish of pork belly braised for hours over taro until it collapses. Rich, sweet, savoury, and heavy in the best way. If you see it on a table, take some.
Ca trầm and river fish. Around Trung Khanh and the Quay Son river near Ban Gioc, grilled river fish is a local speciality, and there is a well known local story that the fish feed on the roots of aromatic trees along the bank. Treat the story as folklore and the fish as very good.
Ga ta. Free range chicken, boiled or roasted, with a firm texture that surprises people used to supermarket chicken. Bones and all get served, which is normal.
Homestay dinners are typically served family style: five or six shared dishes, a big bowl of rice, everyone eating from the middle. Say yes to things. Ask what they are afterwards.
Learn more: Cao Bang Loop 3 Days best kept secret
Mien dong. Glass noodles made from arrowroot, and the ones from the Phia Den and Nguyen Binh area are a genuine Cao Bang product with a serious local reputation. Served in soup or stir fried, they have more bite than the mung bean glass noodles sold elsewhere. If you ride up to Phia Oac, you are in the home of the good stuff.
Pho vit quay. Hot pho with roast duck on top, a different beast from pho chua and a very good cold weather lunch.
Bun. Round rice noodles turn up in various forms, often with grilled or roast meat.
The general rule with noodles here: the soup is pork bone based more often than beef, portions are moderate rather than huge, and the accompanying plate of raw herbs is smaller than in the south.
Learn more: Ha Giang Cao Bang 6 Days 5 Nights
This is the part of Cao Bang food that travellers rarely anticipate and usually love.
Rau bo khai, also called da hien, is a wild climbing shoot with a distinctive slightly bitter, almost garlicky flavour, usually stir fried hard with garlic or with beef. It grows on limestone and it is one of the most characteristic tastes of the northeast. Order it once.
Ngon su su, chayote shoots, are everywhere and always good.
Wild mountain greens change with the season, and homestay hosts will often just tell you it came from the hillside behind the house. That is a good sign.
Pickles. Sour bamboo, pickled mustard greens, pickled chilli. They arrive with everything and they exist to cut through fat.
Banh trung kien. The ant egg cake, a Tay specialty of Cao Bang and Bac Kan, made by scattering black forest ant eggs over rice flour dough spread on a fig leaf and steaming it. It is only made for a short window in roughly April and May when the eggs are available. The flavour is nutty and rich rather than alarming, and it is one of those things you will talk about for years. If you are here in spring, ask.
Learn more: Best time to visit Cao Bang
Coong phu. Sticky rice balls in hot ginger syrup with peanut and sesame, the Cao Bang version of banh troi and a winter evening classic. Warming, cheap and good after a cold ride.
Banh khao. A pressed cake of roasted glutinous rice flour and sugar with peanut or sesame, associated with Tet and made in beautiful little paper wrapped blocks. Dry, sweet and very traditional.
Thach den. Black jelly made from a local grass, served cold in sweet syrup. A summer thing, and refreshing when the valleys are humid.
Xoi tram. Sticky rice cooked with black olive, which stains the rice purple and adds a soft, oily, slightly savoury richness. Autumn.
Banh cooc mo. Small cone shaped sticky rice cakes wrapped in leaves, made by Tay families, and the perfect thing to buy at a market and eat two hours later on a viewpoint.
Fruit. Depends entirely on when you come. Plums and peaches in early summer, persimmon and citrus in autumn, sugarcane in winter.
Learn more: Things to do in Cao Bang
Half the best food here does not exist year round. Use this to set expectations, and confirm locally since harvest timing shifts with the weather.
| Season | What is at its best | Notes |
|---|---|---|
| Spring, roughly March to May | Banh trung kien, wild greens, fresh bamboo shoots | Ant egg cake is made only in a short spring window, roughly April into May |
| Early summer, May to June | Plums, peaches, thach den, cold pho chua | The hot humid stretch. Sour and cold dishes come into their own |
| Late summer, July to August | River fish, sticky rice cakes, thach den | Wettest period. Markets still busy, roads less reliable |
| Autumn, September to October | Trung Khanh chestnuts, xoi tram, new rice, roast duck | The best month range for food and for riding conditions |
| Late autumn to winter, November to February | Ap chao, coong phu, khau nhuc, smoked meats, hot pot | Cold weather food season. Ap chao is the reason to be here in December |
| Tet period, varies by lunar calendar | Banh khao, banh chung, feasting | Wonderful atmosphere, but many businesses close for several days |
The pattern to remember: autumn gives you the most famous ingredients, winter gives you the best street food, spring gives you the rarest dishes.
Learn more: Ha Giang Cao Bang Packing List
Tra. Green tea appears on every table, usually free, usually strong.
Ruou ngo. Corn wine, distilled locally, and the social lubricant of the entire region. Strength varies enormously between households and there is no label to tell you what you are drinking. More on this below.
Bia hoi and bottled beer. Available in towns. Cheap.
Ca phe. Vietnamese coffee is everywhere and is strong enough to be a genuine variable in how your morning goes.
Nuoc mia and soft drinks. Sugarcane juice at markets in warm weather.
Water. Bottled water is sold everywhere and is what you should drink. Homestays often provide boiled water in flasks, which is fine.
Learn more: Cao Bang Travel
Markets are the best food in Cao Bang and they run on their own schedule. Town markets operate daily in the morning, while smaller rural markets run on a rotating cycle where each village has its day, and the Bao Lac area market days are a real event with people arriving from surrounding valleys in traditional dress.
Go early. By late morning the good stalls are packing up. Eat where the plastic stools are full of local people, point at what someone else is eating, and accept that you will not always know what you ordered.
Market day timing changes and is worth confirming with your host or guide the night before, since a market you were counting on may not be running the day you pass through.
A quan is a small family restaurant, often with the kitchen visible and a handful of tables. The signage tells you what they do: pho, com binh dan for rice with dishes, vit quay for roast duck, banh cuon for the breakfast dish.
For com binh dan you walk up to the tray display, point at three or four things, and they arrive with rice. This is the easiest and cheapest way for a non speaker to eat well, and the quality is usually honest.
Booking dinner at your homestay is almost always the right move in villages, partly because there may be no alternative within riding distance after dark, and mostly because it is better food than a restaurant would give you.
Tell them in advance if you have restrictions. These are households cooking one menu for everyone, not kitchens with an à la carte list, so a late request for a separate vegetarian meal puts someone in an awkward position.
Learn more: Ban Gioc Waterfall
Where you sleep decides what you eat. Here is roughly how the standard Cao Bang route maps onto food.
| Stop | Eat this here |
|---|---|
| Bao Lac | Market food, smoked meat, corn wine, and the best chance at a genuine rotating rural market |
| Nguyen Binh and Phia Oac | Mien dong glass noodles, hot pot and warming food, since it is cold up there |
| Cao Bang City | Banh cuon in broth for breakfast, roast duck, ap chao in the evening on the walking street area, coong phu in winter |
| Trung Khanh | Chestnuts in autumn, river fish, local sticky rice varieties |
| Ban Gioc | Grilled fish and simple tourist oriented restaurants near the falls. Eat properly before or after rather than at peak visiting hours |
| Quang Uyen and Phuc Sen | Village markets, roast pork, and the closest thing to everyday rural Tay and Nung cooking |
| Pac Bo and Ha Quang | Simple roadside food, good sticky rice, fewer options so plan around it |
If you are coming across from Ha Giang, note that the food changes as you cross. Ha Giang plateau cooking leans Hmong, with more corn and thang co and buckwheat. Cao Bang leans Tay and Nung, with more rice, pork and river fish. Riding both back to back is one of the few ways to actually taste that shift.
Learn more: Ha Giang to Cao Bang
I would rather be straight with you than sell you an easy answer.
Cao Bang is workable for vegetarians and hard for strict vegans travelling independently without any Vietnamese.
The reasons are structural. Most soup here is pork bone broth, including the banh cuon broth and most pho. Fish sauce and shrimp paste are used as basic seasoning, not as ingredients people think of as animal products. Stir fried vegetables often start with pork fat or a few pieces of meat for flavour. Saying “no meat” frequently gets you a dish with meat removed rather than a dish made without it.
What works:
If you are vegan and travelling in this region, going with a guide or an operator who can call ahead removes almost all of the difficulty. This is the single clearest case where a guided trip is worth it for food reasons alone.
Learn more: Ha Giang Cao Bang Loop Cost
Heat. Default cooking is mild. Chilli is added at the table.
Peanuts. Extremely common: in pho chua, in cakes, in dipping sauces, as a garnish. If you have a serious peanut allergy, this is a region where you need written Vietnamese explaining that, and where a guide who can speak to the kitchen is a genuine safety measure rather than a convenience.
Shellfish and fish sauce. Present in nearly everything savoury as a seasoning.
Gluten. Rice based cooking means much of the food is naturally free of wheat, but soy sauce and some sauces are not, and cross contamination in a small kitchen is not something anyone is tracking.
Offal. Widely eaten and often mixed into dishes without announcement. Ask if it matters to you.
None of this is a reason to worry, it is a reason to communicate clearly and early rather than at the moment food is being served.
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Nobody wants to be the person having a bad afternoon on QL34.
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Point, smile and ask the price before eating. That covers ninety percent of it. These are worth having on your phone to show people.
| Vietnamese | Meaning |
|---|---|
| Xin chào | Hello |
| Cảm ơn | Thank you |
| Cho tôi cái này | Please give me this one |
| Bao nhiêu tiền? | How much is it? |
| Tôi ăn chay | I am vegetarian |
| Không thịt, không cá | No meat, no fish |
| Tôi bị dị ứng lạc | I am allergic to peanuts |
| Không cay | Not spicy |
| Ngon quá! | Delicious! |
| Tính tiền | The bill, please |
| Có món gì ngon? | What is good here? |
That last one is the best phrase in the list. Asking what is good, then eating whatever arrives, is how most of the meals I remember from Cao Bang happened.
Learn more: Ngoc Con Valley& Pi Pha Viewpoint
A few things that will make you a good guest.
Wait to be shown where to sit, especially in a homestay where seating often follows age and status. Serve others before yourself if the pot is near you. Do not stick chopsticks upright in your rice bowl, since it resembles incense at an altar. It is normal to put bones and scraps on the table or in a side dish rather than on your plate. Slurping is fine and so is reaching.
Then there is ruou ngo.
Corn wine is offered generously, refilled constantly, and drunk in rounds where refusing can feel rude. It is also strong, unlabelled, variable between batches, and served after a long day when you are tired and dehydrated. Every season we hear from travellers whose favourite evening became their worst morning.
How to handle it without offending anyone: accept the first glass, toast properly, drink some, and then simply stop lifting your glass. Sip rather than shoot. Say you are riding tomorrow, which everyone in a mountain village understands and respects. Eat while you drink. Drink water alongside. If you would rather not drink at all, saying so with a smile is completely acceptable, and nobody will actually mind as much as you fear.
Want the food part done properly without the guesswork? The difference between eating well in Cao Bang and eating badly is almost entirely local knowledge: which stall, which morning, which season. Our easy rider and jeep trips stop where our guides eat, and our motorbike rental in Ha Giang comes with route advice that includes where to break for lunch on the long days. Send us a message on WhatsApp with your dates and dietary needs and we will plan around them.
Learn more: Pac Bo Historical Site
Arriving at 11am expecting breakfast food. The good banh cuon stalls open early and sell out. This is the most common food regret people have here.
Buying “Trung Khanh chestnuts” out of season. Fresh ones are an autumn crop with a short window. Year round fresh chestnuts sold under the name are worth questioning. Dried and packaged is a different thing and is fine.
Assuming souvenir food is local. Plenty of packaged snacks sold in tourist areas come from elsewhere. If provenance matters to you, buy at a real market in the place the product comes from.
Not agreeing the price first. Not because anyone is scheming, but because ordering a whole roast duck or a fish sold by weight without checking is how a cheap lunch becomes an expensive one. Ask, then eat, and no one is embarrassed.
Waiting until dinner time to think about dinner. Villages get quiet early. Kitchens close. Order at your homestay in the afternoon.
Skipping the market because you already ate. The market is the experience, not just the calories. Go anyway, drink a tea, buy fruit for the road.
Treating rice wine as a challenge. It is hospitality, not a competition, and nobody is scoring you.
Learn more: Ha Giang Motorbike Rental
Food access genuinely changes depending on how you travel. Here is the honest version.
Choose it if: you have real riding experience and you like the idea of stopping at a random stall because it smelled good. Trade off: you handle all the ordering, and language becomes the limiting factor. You will eat well by pointing, and you will miss things that require a conversation. Self drivers get the most spontaneity and the least explanation. Some people love exactly that.
Choose it if: you want local knowledge without giving up the motorbike experience. Trade off: less freedom to stop wherever you like, though in practice your driver will stop for anything you point at. This is the best food option for most people. Your driver eats in these towns constantly, knows which banh cuon stall is worth the queue, and can explain what is in the bowl.
Choose it if: you are travelling with family or non riders, or in the wet season, and you want a comfortable base for a food focused trip. Trade off: slightly less immediate access to tiny roadside stalls, though not much. A jeep also solves a practical food problem: you can carry things. Fruit, water, chestnuts, a box of banh khao for later.
Choose it if: you have five or six days and want to taste the difference between two distinct mountain cuisines. Trade off: more time on the road, and one long crossover day. Ha Giang gives you Hmong market food, corn wine culture and the plateau. Cao Bang gives you Tay and Nung home cooking, river fish and roast duck. Doing both back to back is the version of this trip that food minded travellers rave about afterwards.
Learn more: Ha Giang Loop Easy Rider
A realistic template rather than a strict schedule.
Day one, arriving in Cao Bang City. Banh cuon in broth for breakfast wherever the stools are full. Light lunch on the road. Roast duck or roast pork for dinner as a shared table. If it is cold, find ap chao in the evening.
Day two, Ban Gioc and Trung Khanh. Eat properly before leaving town. Chestnuts if it is autumn. Grilled river fish for lunch near Trung Khanh. Homestay dinner ordered in advance, which is where the smoked meat, wild greens and corn wine appear.
Day three, back roads and markets. Time your morning to hit a market. Eat breakfast there. Buy sticky rice cakes and fruit for the road. Pho chua for lunch if the weather is warm, hot pho with roast duck if it is not. Finish with coong phu or a beer, depending on the season and your ambitions.
Light, legal, and actually good:
Check your own country’s rules on bringing food products across borders before you buy anything meat based, since smoked pork and buffalo are usually the thing people want and are also usually the thing that is not allowed.
Ready to eat your way across the northeast? Tell us when you are coming and what you like eating, and we will build a Cao Bang route around markets, seasons and the stalls that are actually worth stopping for. Browse our Cao Bang and combination tours, or message us on WhatsApp and we will answer honestly, including telling you if your dates fall outside chestnut season.
Learn more: Ha Giang Loop by Wrangler Rubicon Jeep
Banh cuon served in hot bone broth rather than with dipping sauce, pho chua, seven flavour roast duck, and Trung Khanh chestnuts. Winter adds ap chao, the deep fried duck filled rice cake sold on street corners.
The rice rolls are served in a bowl of pork bone broth with herbs and usually a slice of steamed pork sausage, instead of the side dish of fish sauce used elsewhere in Vietnam. Many stalls also make a version with an egg cooked inside the roll. Add pickled bamboo with chilli from the table
Not by default. Dishes arrive mild and chilli is added at the table, usually in the form of pickled bamboo shoots with chilli. If you dislike heat, simply do not add it.
Roughly September through to the end of October, with the real peak lasting only a few weeks. Outside that window you will mostly find dried or vacuum packed chestnuts, which are fine, but be sceptical of fresh ones sold under the Trung Khanh name out of season.
Yes, with a little planning. Say “an chay” rather than listing ingredients, tell homestays the night before, and use rice and dish displays where you point at what you want. Strict vegans travelling independently will find it harder, since fish sauce and pork bone broth are used as basic seasonings.
A citrus family tree whose leaves and berries are the signature aromatic of the northeast border provinces. It flavours roast duck, roast pork, pickles and pho chua, and tastes somewhere between bay leaf and lime leaf. The leaves are edible but tough, so pushing them aside is normal.
Generally yes, using the same rules as anywhere: eat where it is busy, choose food cooked fresh in front of you, and drink bottled or boiled water. Be a little cautious with raw herbs and ice in your first days if your stomach is sensitive.
Banh cuon in broth if you can get to a stall early, otherwise pho, rice porridge, or sticky rice. Eat a proper breakfast on riding days, because options between towns can be thin and mountain lunches are unpredictable.
No. Corn wine is offered generously and refusing politely is fine. Accept the first glass, toast, sip rather than shoot, and mention that you are riding tomorrow. Everyone in a mountain village understands that reason.
Yes, noticeably. Ha Giang plateau cooking leans Hmong, with more corn and buckwheat. Cao Bang leans Tay and Nung, with more rice, pork, river fish and smoked meat. Riding both regions back to back is the clearest way to taste the difference.
A Tay speciality cake made with black forest ant eggs scattered over rice flour dough and steamed in a fig leaf. It is made only during a short window in roughly April and May when the eggs are available, and it tastes nutty and rich rather than strange
Dried mac mat berries, arrowroot glass noodles from the Phia Den area, banh khao cakes, black jelly powder and packaged chestnuts all travel well. Check your own country’s import rules before buying smoked pork or buffalo, since meat products are commonly restricted.
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