At Chapter Dining, every dish tells a story — not just of taste but of region. Our menu is a tribute to Northern Vietnam’s culinary richness, where local ingredients become the soul of modern cuisine. In this Northern Vietnam Food Map, let’s embark on a flavorful journey as we discover the unique, hyper-local ingredients that inspire our kitchen and define our identity.
Table of Contents
- 1 Tuyen Quang fragrant water bug – A step into the Northern Vietnam food map
- 2 Quang Ninh grouper – Treasure from the Vietnamese sea
- 3 Hanoi dracontomelon – Summer specialty of the capital
- 4 Hanoi green sticky rice – The favorite treat of locals
- 5 Yen Bai purple rice – Local ingredient from Northern Vietnam
- 6 Cao Bang purple bamboo
- 7 Moc Chau strawberry
- 8 Luc Ngan lychee – A flavorful fruit from Bac Giang
Tuyen Quang fragrant water bug – A step into the Northern Vietnam food map
Located on our Northern Vietnam Ingredient Map, Tuyen Quang is the quiet countryside where an unexpected delicacy awaits: the fragrant water bug (Vietnamese name: Cà Cuống Tuyên Quang). This tiny creature is prized for its intensely aromatic essence, often used to elevate dipping fish sauces.
At Chapter Dining, just a drop of its essence adds an unforgettable layer to our creations — a nod to the bold flavors of the northern highlands. Through the grilling technique of our chefs, the fragrant bug will extract more essence. Then this ingredient will be simmered to extract the aromatic oil, which makes our meal taste even better.
Quang Ninh grouper – Treasure from the Vietnamese sea
Quang Ninh, home to the famed Ha Long Bay, offers more than stunning scenery — it’s where the premium grouper (Vietnamese name: Cá song Quảng Ninh) is sourced on our Northern Vietnam food map. This fish, known for its firm texture and clean flavor, is caught in the deep waters. Revered by local fishermen in Quang Ninh, this marine gem brings the taste of the northern sea directly to our tables, where it’s transformed into elegant, contemporary dishes.
Hanoi dracontomelon – Summer specialty of the capital
If summer in Hanoi had a taste, it would be the dracontomelon (sấu in Vietnamese). This small, green fruit is synonymous with the capital’s sweltering days, often found simmering in sweet-and-sour broth or soaking in iced drinks. Its tart bite is iconic. The dracontomelon, whilst modest in appearance, still dons many faces: it can take the form of sweet juices, light and soothing soups, rich braised duck, or simply enjoyed as a pickle with garlic and chilies. In our Chapter Menu – Sunshine, we use this ingredient to spread the flavors of Hanoi to all international diners.
Hanoi green sticky rice – The favorite treat of locals
On the food map of Northern Vietnam, green sticky rice (Vietnamese name: Cốm Hà Nội) is also a specialty not to be missed. The tender green sticky rice is harvested from young rice grains. Hand-pounded and delicately wrapped in lotus leaves, cốm carries the scent of fields and tradition. Our chefs incorporate it into our petit fours and textures, honoring a centuries-old dessert beloved by generations of Hanoians.
Yen Bai purple rice – Local ingredient from Northern Vietnam
Located in the mountainous region on the Northern Vietnam ingredient map, Mu Cang Chai, Yen Bai, is home to purple rice (Vietnamese name: Gạo nương tím). The rice terraces resemble golden ribbons draped across the mountainsides, stretching from one village to the next. Cultivated by the Hmong ethnic group, this rice is more than a staple — it’s a symbol of community, tradition, and resilience. The light purple grains are grown in the highlands, where the fertile soil, cool climate, and summer sun preserve the sweet, aromatic flavors, making this rice a purple gem of the Northwest. At Chapter Dining, it adds both color and depth of highland culture, pairing beautifully with modern Vietnamese interpretations.
Cao Bang purple bamboo
Up in the northernmost corner of Vietnam, Cao Bang introduces us to a miraculous gift: purple bamboo (Vietnamese name: Măng vầu Cao Bằng). Unlike the more common green variant, this bamboo offers both visual intrigue and unique flavor notes. With firm stalks and a refreshing sweet flavor, each young shoot of the purple bamboo is harvested from these ancient forests, where nature remains wild, untouched, and pure.
Featured on our Northern Vietnam food map, this ingredient is used subtly to add earthy depth and texture to our Quang Ninh grouper, a main dish in our Sunshine menu. Fermented bamboo shoots offer a bold, tangy flavor with a distinctive pungency that awakens the palate — just as locals enjoy them in the northern highlands of Vietnam.
Moc Chau strawberry
The Moc Chau plateau in Son La province is another heritage of our Northern Vietnam ingredient map. Known for its cool climate and fertile soil, the area produces juicy, fragrant strawberries. These berries bring a sweet-tart profile to our appetizer, which is served with oyster and Vietnamese basil — a perfect fusion can be found at Chapter Dining.
Luc Ngan lychee – A flavorful fruit from Bac Giang
Luc Ngan in Bac Giang proudly shines as the lychee capital. These summer fruits are beloved for their crisp texture and honeyed sweetness. At Chapter Dining, our chefs capture their peak charm in our seasonal menu. This fruit is featured in our dessert section, helping diners to complete their fine dining experience completely and memorably.
Exploring our Northern Vietnam ingredient map is like turning the pages of a culinary travelogue — each region, each ingredient, tells its own story. Our chefs celebrate diversity by bringing hyper-local flavors into a modern culinary context. Showcasing identity, innovation, and an enduring respect for Vietnam’s rich gastronomic roots. When you dine with us, you don’t just taste food — you taste the North.
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Chapter Dining
12C Chan Cam, Hoan Kiem, Hanoi
Mon – Sat from 18:00 – 23:00
Tel: +84 333 201 221 – Reserve a table
Email: reservation@chapter.vn
