Sour Pho
A unique twist on the traditional Hanoi Pho, Cao Bang’s sour pho features a distinct mildly sour broth, coupled with fragrant rice noodles, roasted duck, and crispy pork belly. To enhance the flavor, a dash of vinegar, sugar, and fish sauce is added as a dipping sauce.
What sets this dish apart is the crispy, deep-fried pork belly and roasted duck marinated in a secret blend of spices, served with crispy taro and a variety of herbs such as basil, shredded water spinach, and coriander, with a squeeze of lime and a hint of chili to elevate the flavors.

Cao Bang’s sour pho is typically accompanied by a tangy dipping sauce.
Ant Egg Cake
A seasonal delicacy, the ant egg cake is made primarily from ant eggs collected during the late April to early May period when black forest ants are at their peak growth.
Beyond the ant eggs, the cake features a unique wrapper made from glutinous rice flour and young leaves of the banyan tree. Only the eggs of a specific type of ant with a brown body, black abdomen, pointed tail, and larger size are used. These eggs are carefully cleaned and stir-fried with minced pork to create a delicious filling. After preparing the wrapper and filling, the cakes are steamed for 45 minutes until cooked through.
Cao Bang-Style Bánh Cuốn
While bánh cuốn is a popular dish in many regions, the Cao Bang version offers a unique twist with a familiar taste. Unlike other places, the rice noodles for this dish are only prepared upon order, ensuring freshness. The thin rice noodles are not served with the typical sweet and sour fish sauce but instead accompanied by a bowl of hot bone broth, imparting a delicate and enticing sweetness.

Cao Bang’s bánh cuốn is served with a bone broth instead of the usual fish sauce.
Black Jelly
A refreshing dessert, black jelly is crafted from a local herb called the black jelly plant, predominantly grown in Cao Bang. When the plant bears flower buds, the stems and leaves are harvested, dried, and used to create the jelly. To ensure the jelly sets quickly and maintains a crisp texture, it is cooked with a small amount of wood ash water.
Free from artificial colors and preservatives, this dessert can be enjoyed on its own or paired with toppings such as tapioca pearls, fresh milk, or caramel for a more indulgent treat.

Black jelly is made from a local herb, the black jelly plant.
Ap Chao Cake
A beloved snack during the winter months, the Ap Chao cake is a crispy and fragrant treat. This savory cake features a crispy outer layer with a soft and aromatic interior, filled with flavorful roasted duck meat. It is typically served with a side of pickled vegetables and a sweet and sour fish sauce for dipping.
To create this delicacy, a combination of glutinous rice, regular rice, and soybeans are ground and left to ferment for 3 to 4 hours before frying, ensuring a consistent puffiness. The filling consists of boneless, marinated duck meat, deep-fried to a golden crisp in hot oil.