Falling in Love with “Que Choa” Cuisine

28/08/2026
There is a land that those who have left home still affectionately call “Que Choa” whenever they speak of it. A land of sun and wind, shaped by hardworking, humble people. It is also a land of rich and distinctive flavors, capable of captivating visitors from the lowlands to the highlands. Thanh Hoa’s cuisine is like a four-season symphony, where the flavors of mountains and sea, lowlands and midlands come together. In every corner of the province, each dish is more than just a local specialty—it carries memories, reflects the soul of the land, and embodies traditions passed down through generations.

Phải lòng ẩm thực “quê choa”

Ham Rong, Ma River – place names that evoke memories of Thanh Hoa.

From the winding dykes along the Hoat and Chieu Bach rivers, the scent of sunshine, wind and fertile alluvial soil mingles with every jar of fish sauce and every earthenware crock. In Dinh Trung Village, Hoat Giang Commune, local people continue to diligently preserve an age-old craft: making Ha Yen fermented shrimp paste, a humble yet proudly distinctive specialty that was once offered to the royal court and bestowed with the prestigious name “royal tribute shrimp paste.”

No one remembers exactly when the craft began. All they know is that whenever the seasonal winds arrive, villagers head out to the fields to catch tiny river shrimp. These small, translucent shrimp, found only in the local waterways, are the soul of the renowned fermented paste. From early dawn, while dew still clings to the blades of grass, the women of Dinh Trung head into the fields with bamboo scoops, patiently gathering shrimp with each sweep. It is a simple yet deeply familiar sight, as though the craft has become an integral part of the rhythm and lifeblood of this countryside.

Phải lòng ẩm thực “quê choa”

Ha Yen fermented shrimp paste – a legendary “royal tribute” specialty.

The fresh shrimp are carefully cleaned and washed several times with clear well water before being mixed with salt and roasted rice powder according to a closely guarded traditional recipe. Once the shrimp turn a deep reddish hue, the makers gently transfer the mixture into earthenware crocks that have been treated with rice wine lees, seal them tightly, and leave them to ferment under the sun and wind of the homeland, allowing a uniquely local flavor to develop. Depending on the season, the paste may be fermented for several months or even half a year. The longer it is aged, the richer its flavor becomes. When the crock is opened, its aroma rises intensely into the air – carrying not only the scent of shrimp and salt, but also the essence of time, patience and the faith of generations of artisans.

Leaving Hoat Giang with the lingering aroma of shrimp paste on our fingertips and the cool countryside breeze around us, our culinary journey through “Que Choa” leads us to a place where gleaming white grains of rice are traditionally ground with stone mills, and where the people of Thanh Hoa skillfully transform simple ingredients into rustic yet deeply flavorful local delicacies.

In the hazy smoke of early morning, at a small village market, visitors can easily spot steaming pots used to make rice rolls, as artisans carefully spread each wafer-thin layer of batter, smooth and delicate as silk. And so… Thanh Hoa rice rolls are born – a humble dish that encapsulates the flavors of home.

Phải lòng ẩm thực “quê choa”

An artisan making rice rolls at a local market.

Thanh Hoa rice rolls are more than a familiar breakfast dish; they are a taste of memory, with each delicate roll telling a story of skilled hands and the pure white rice cultivated in the countryside of Thanh Hoa. The thin, translucent wrapper is soft and silky, made from rice that has been carefully soaked and finely ground using traditional stone mills. The filling combines river shrimp, lean pork, shiitake mushrooms and wood ear mushrooms, topped with crispy golden fried shallots that release an irresistible aroma. Amid the morning steam, the artisan uses a bamboo tube brushed with oil to skillfully roll the rice sheets around the flavorful filling. The true skill lies in making the wrapper thin enough to reveal the pinkish hue of the shrimp and pork inside, while keeping it supple and resilient enough to roll without tearing.

Phải lòng ẩm thực “quê choa”

A simple breakfast delicacy that captures the essence of the countryside’s finest rice.

A plate of rice rolls may appear simple: a few pristine white rolls, golden fried shallots, several slices of cinnamon pork sausage, and a bowl of sweet-and-sour fish sauce. Yet with a gentle dip, salty, sweet, spicy and aromatic flavors come together, evoking the taste of rice, the richness of the land and the warmth of its people – all wrapped into one seemingly ordinary dish. Simple and rustic, Thanh Hoa rice rolls leave a lasting impression. One bite is enough to remember the fragrance of fried shallots, the sweetness of shrimp and pork, and, above all, the gentle smile of the artisan working beside the morning steam.

Phải lòng ẩm thực “quê choa”

A peaceful mountain village.

From the fertile and prosperous lowlands, visitors continue their journey into the mountains, where mist blankets the hillsides, cooking smoke drifts through the air, and the sound of babbling streams fills the landscape. Here, Thai and Muong communities continue to preserve traditional dishes that embody the spirit of the mountains and forests. Among them, bamboo-tube rice, or com lam, is a simple yet sophisticated dish that reflects the culinary traditions of the highlands.

Phải lòng ẩm thực “quê choa”

Thai women preparing glutinous rice for bamboo-tube rice.

Com lam, though seemingly simple, is a harmonious blend of fragrant, chewy glutinous rice and the smoky aroma of bamboo, enriched by the natural sweetness of the mountains and forests and the patient hands of local people. The rice is carefully selected for its round, white and plump grains, washed thoroughly, then placed inside fresh bamboo or reed tubes and filled with just enough water. The openings are sealed with fresh banana leaves before the tubes are slowly roasted over glowing charcoal. As the smoky aroma permeates the grains, the rice becomes fragrant, chewy, subtly sweet and nutty – rustic yet full of character.

Phải lòng ẩm thực “quê choa”

Bamboo tubes of com lam roasting over glowing charcoal.

In the Thai language, “lam” means “to roast,” and com lam originated as a practical food prepared for long journeys into the forest. Making com lam is itself an art. The cook must select bamboo at just the right stage of maturity – neither too young nor too old – and rotate the tubes evenly over the charcoal so that the rice cooks to perfection. When opened, each tube reveals smooth, white, sticky rice infused with the fragrance of banana leaves and smoky bamboo. A hot tube of com lam served with sesame salt or cham cheo dipping sauce is enough to captivate anyone who tastes it.

Phải lòng ẩm thực “quê choa”

Chewy com lam infused with the flavors of the mountains and forests.

From the rich, savory Ha Yen fermented shrimp paste to delicate rice rolls enjoyed at dawn and fragrant, chewy com lam prepared amid the green forests, every dish of Thanh Hoa carries within it the breath of nature and the simple warmth of its people. Thanh Hoa cuisine possesses a distinctive charm because behind every flavor lies the skill, patience and pride of the people of “Que Choa.” Here, food is not experienced through taste alone but also through the heart – allowing visitors to feel the affection embodied in every drop of shrimp paste, the craftsmanship behind every delicate rice roll, and the fragrant, tender grains of com lam nurtured by the warmth of the fire.

Today, as Thanh Hoa’s tourism continues to reach new heights, cuisine has become more than food; it has become a cultural ambassador, carrying the flavors of home to destinations far and wide. And so, anyone who stops here, even just once, is bound to discover that Thanh Hoa – “Que Choa” – is not only a land of captivating landscapes, but also a place that wins people over with the irresistible flavors of home.

Nguồn: vhds.baothanhhoa.vn

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