Beyond a wide range of shopping deals and entertainment activities, the ongoing Autumn Fair 2025 in Hanoi has become a magnet for food lovers, gathering specialties from 34 provinces and cities nationwide in one vibrant space.

The national-scale economic and cultural event, taking place until November 4 at the Vietnam Exhibition Center, is organized by the Ministry of Industry and Trade under the direction of the prime minister, in coordination with the Ministry of Culture, Sports, and Tourism, the Hanoi People’s Committee, Vingroup, and various ministries and localities.

Northern delicacies amaze visitors

At the southern courtyard of the exhibition center, a crowd gathers around a large steaming cast-iron pan at the booth of Tuyen Quang Province.

There, the owner of Moc Ma Restaurant continuously ladles thang co into takeaway boxes.

The traditional Mong dish, made with horse meat and organs, is cooked with more than 20 mountain spices for a bold, distinctive flavor.

Many first-time tasters were surprised with the dish, while the cook passionately shared stories and promoted ethnic culture.

Some visitors praised the dish for its rich flavor, while others found it unusual, even though a few ingredients had been adjusted to better suit Hanoi’s palate.

Nearby, a long line formed at the booth of Hong Xiem roast duck from Lang Son Province, Vietnam's One Commune One Product (OCOP)-certified brand.

The signature glaze of honey mixed with white wine gives the duck its golden skin and aroma, while mac mat leaves add a distinct flavor unique to the region.

Visitors also queue to try banh cuon ngo Cao Bang (Cao Bang steamed corn rolls).

Made from corn instead of rice as other types of banh cuon, the Cao Bang rolls are soft, fragrant, and best enjoyed hot with bone broth and fried shallots.

Other northern dishes making their way to Hanoi include nem ngua (horse meat rolls), xoi tram (sticky rice with black canarium), com lam ngu sac (five-color bamboo-tube rice), khau nhuc (braised pork), and thit chua (fermented sour meat), to name a few.

Hai Phong City adds to the buzz with its famous banh mi que (stick bread stuffed with pate and chili sauce) and banh da cua (crab noodle soup), while Ninh Binh Province offers com chay (crispy rice), ca de hun khoi (smoked goat's testicle), and lau de nhu thuoc bac (herbal goat hotpot).

Central tastes soothe their stomach

Despite its narrow stretch, central Vietnam brings a wealth of regional specialties.

At the booth of Thanh Hoa Province, nem chua (fermented pork rolls) and goi nhech (rice-paddy eel salad) greet visitors.

The secret of Thanh Hoa’s nem chua lies in the roasted rice powder and Ming aralia leaves that help natural fermentation without preservatives.

Unlike other regions, Thanh Hoa uses fresh banana leaves instead of guava leaves, giving the dish a gentle sour flavor.

Meanwhile, goi nhech salad, which is spicy, sour, and pungent, is often paired with rice wine and loved by those who dare to try.

Nearby, Nghe An Province’s eel soup served with banh muot (steamed rice paper) and Ha Tinh’s banh cuon ram (Ha Tinh egg rolls) attracted crowds of nostalgic visitors from the region, who said that the fair felt like a hometown gathering.

The bun bo Hue (Hue spicy beef noodle) booth filled the air with the fragrance of lemongrass and ruoc (fermented Acetes paste), key to the dish’s signature aroma.

Each bowl blends the sweetness of bone broth, the heat of chili, the pungency of ruoc, and the freshness of herbs, embodying the old royal cuisine philosophy that true deliciousness lies in harmony.

Meanwhile, Da Nang City’s Tran Restaurant joins the fair with its signature pork rolls and Quang noodles.

Other favorites include Hue-style cakes and che (sweet soups), Gia Lai nem (fermented pork rolls) and tre (fermented pig’s ear), Tay Son rolls, and Khanh Hoa pork rolls with chili.

Southern flavors bring comfort

While bun mam (fermented fish noodle soup) is not unfamiliar in Hanoi, the authentic version from the Mekong Delta is rarely found, as most vendors tone down its strong flavor to suit the Hanoian palate.

That has made two steaming pots of bun mam at the booths of Ho Chi Minh City and Dong Thap Province constantly captivate food lovers with their rich aroma.

Baskets of fresh river herbs with water spinach, water lily stems, rau dang (bitter herb), banana blossoms, and Sesbania sesban flowers evoke the vibrant southern countryside.

According to the Bun Mam Rau Dong stall owner, the dish’s soul lies in the broth, typically made from fermented linh or sac fish, and sometimes the more refined tren fish.

The fish is simmered until tender, strained, and combined with sugar, lemongrass, and eggplants.

Later versions include shrimp, squid, or crispy roast pork for added depth.

Hanoi’s Autumn Fair 2025 is appealing to those with a sweet tooth too, as they can visit the booth offering colorful southern cakes made of rice such as banh la dua nuoc, banh bo thot not, banh da lon, banh tam, and banh u.

These traditional cakes are more than food; they carry stories of craftsmanship and culture, molded by the hands of generations.

As these humble treats become local tourism products, they breathe life into grains of rice, turning them into seeds of culture, economy, and hope.

Thanks to the fair, those seeds from the far south have arrived in the capital city, inviting everyone to explore and taste Vietnam in one place.