Exploring the Delicious Cuisine of Lang Son Province: ‘Khau Nhuc’

NDO - ‘Khau nhuc’, a type of braised pork belly seasoned with several kinds of herbs, is one of the must-try dishes for gourmets visiting Vietnam’s northern province of Lang Son.


The dish is commonly served during traditional celebrations such as weddings, funerals, and longevity ceremonies of the local ethnic minority tribes.

“Khau nhuc” is a meticulously crafted dish that requires a significant amount of time to prepare.

It consists of roasted pork loin marinated with a blend of spices and honey, resulting in a unique flavor, aroma, and texture.

To enhance the flavor, finely chopped “tau soi” leaves, a pickled herb used by the Tay ethnic minority, are mixed with soy sauce and a special blend of dried spices. This mixture is then applied to the pork loin, allowing it to marinate for 15 minutes.

When served, “khau nhuc” is presented on a plate resembling an up-ended basket, with the strips of pork loin intricately woven together.