Unique WHOLE DUCK Barbecue!! 🇻🇳 Vietnamese Food in Rural Village, Ha Giang!!
Ha Giang Traditional Feast: A Culinary Journey in Northern Vietnam
Unique WHOLE DUCK Barbecue!! Vietnamese Food in Rural Village, Ha gIANG!! Join me, Mark Wiens, in Ha Giang, a stunning province in Northern Vietnam bordering China, known for its breathtaking scenery and incredible cuisine. Today, we’re at a homestay for a massive traditional meal featuring local specialties like five-colored sticky rice, a whole roasted pig, a barbecued duck, and fresh pond-raised fish. This is an unforgettable showcase of fresh, local Vietnamese food prepared with love and tradition.
The Setting and Menu
In Ha Giang, I’m hosted by Mr. Tien and Tung, who introduce me to a feast of local delicacies. The menu includes a whole roasted pig prepared in six different dishes, a barbecued duck stuffed with kumquat leaves, a cold-water fish from their pond, and the region’s iconic five-colored sticky rice—a dish traditionally served during festivals but now also sold at Sunday markets due to tourism.
Five-Colored Sticky Rice
A highlight of Ha Giang cuisine, this dish is prepared by Mrs. Duke, an expert in the craft. The glutinous rice is dyed with natural ingredients: yellow from turmeric, red from sweet gar, and other vibrant hues (blue, light blue, and black) from local plants with names too complex to pronounce. The rice is soaked overnight to embed the colors, then layered in a wooden steamer with leaves (including pandan for fragrance) to separate each color. Holes poked in the leaves ensure even steaming. After two hours, the vibrant, fragrant rice is scooped onto a platter and wrapped in galangal leaves for serving. Each color offers a distinct taste, with turmeric providing a pronounced flavor and others more neutral, creating a visually stunning and flavorful dish.
Whole Roasted Pig
Freshly butchered, the pig is prepared with nothing wasted. The hair is burned off, and the meat is transformed into multiple dishes:
- Pork Belly: Marinated with fermented rice (resembling sour yogurt), local spices, and salt, then boiled or grilled. The fermented rice adds a tangy contrast to the fatty pork, resulting in a sweet, succulent flavor.
- Blood Sausage: Fresh pig blood, hand-chopped organs, fat, green onions, Vietnamese coriander, and lemongrass are stuffed into intestines using an ingenious bottle-top scooper. Boiled and grilled, the sausage is sweet, herbal, and non-irony, with a crispy exterior.
- Banana Leaf Packet: Thinly sliced pork belly mixed with herbs, lightly seasoned, and wrapped in young banana leaves for grilling. The result is gooey, fatty, and infused with smoky banana leaf flavor.
- Liver and Ribs: Boiled and served with a dipping sauce of salt, chilies, and lime juice, the liver is sweet and fresh, complementing the tender ribs.
Barbecued Duck
The duck is stuffed with a “salad” of bruised kumquat leaves, garlic, pepper, and soy sauce, then tied and roasted on a rotisserie over an open fire for an hour. The result is a crispy, oily duck with tender, juicy meat infused with a citrusy fragrance from the kumquat leaves. The skin is rich, and the flavor is enhanced by eating the leaves alongside the meat.
Grilled Fish
A carp, freshly caught from the homestay’s pond, is marinated with fermented rice, pepper, and local spices, then grilled. The fish is slightly sour from the marinade, with a peppery but not spicy flavor, offering a fresh and delicate taste.
The Experience
Every ingredient is locally sourced, with herbs like lemongrass, green onions, and Vietnamese coriander picked fresh from the garden during preparation. The dishes are simple yet profound, using minimal spices to highlight the natural sweetness and freshness of the ingredients. The fermented rice marinade, a regional specialty, adds a unique sourness that elevates the pork and fish.
The meal is served on banana leaves, emphasizing tradition and presentation. Paired with homemade rice brew, the feast becomes a lively, communal experience—perfect for snacking, sipping, and socializing late into the night. The atmosphere is warm, with friends and family from the village joining in, creating a true cultural celebration.
Standout Dish
The barbecued duck steals the show with its crispy skin, rich fat, and aromatic kumquat leaves. The five-colored sticky rice is a close second for its vibrant presentation and subtle flavor variations, especially the turmeric-infused grains.
Explore Ha Giang with YesD Travels
This incredible experience was arranged by YesD Travels, specialists in responsible and authentic cultural tourism. They focus on giving back to the community and showcasing Ha Giang’s heritage. For more details, visit YesD Travels.
Final Thoughts
This Ha Giang feast is a testament to the region’s fresh ingredients and traditional recipes. From the smoky grilled pork to the fragrant duck and colorful sticky rice, every bite reflects the heart of Northern Vietnam’s culinary culture. Stay tuned for more videos from Ha Giang and Hanoi, and don’t miss this chance to explore Vietnam’s food and landscapes!
