During the Hung Kings’ Death Anniversary in Phu Tho, visitors can savor a variety of local specialties, including the mythical nine-spurred chicken, square sticky rice cakes, round glutinous rice cakes, and catfish - each deeply rooted in the region’s culinary heritage.

The Hung Kings Temple Festival and the Land of the Ancestors Cultural and Tourism Week of the Year of the Snake 2025 are being held from March 29 to April 7, 2025 (the 1st to 10th of the 3rd lunar month).

Those attending the Hung Kings Temple this year can enjoy not only spiritual and cultural activities but also the rich and diverse flavors of Phu Tho cuisine.

Nine-spurred chicken: From legend to royal delicacy

The famed ga chin cua or nine-spurred chicken, once believed to exist only in the legend of Son Tinh – Thuy Tinh, is a real delicacy found in Tan Son District, Phu Tho. Once regarded as a dish fit for kings, it is now a prized specialty of the region.

This unique breed is mainly raised in the core area of Xuan Son National Park and is also known locally as ga Chua or “King’s Chicken.”

When mature, these chickens weigh between 1.5 to 1.8 kilograms. They sport bright red combs and are raised in natural conditions, resulting in firm, flavorful meat. The longer they’re raised, the more tender and fragrant the meat becomes - without the toughness often found in regular chickens.

What sets this breed apart is its large legs, each featuring four to five spurs. The uppermost spur is horn-like and curves like a sickle, making them particularly distinctive.

The chicken can be prepared in various ways, such as steamed with lime leaves or grilled over charcoal after being marinated in wild honey and native herbs.

Banh chung and banh giay: Timeless rice cakes of legend

Phu Tho is renowned for its traditional banh chung (square sticky rice cakes) and banh giay (round sticky rice cakes), which trace their origins to the Hung Kings era and are steeped in Vietnamese legend.

Two villages are especially well known for making banh chung: Hung Lo (Viet Tri City) and Cat Tru (Hung Viet Commune, Cam Khe District).

Key ingredients include carefully selected nep cai hoa vang sticky rice, fresh pork belly, and whole green mung beans soaked and skinned to retain their aroma.

Once boiled, the banh chung emerges with sharp edges, vibrant colors, and aromatic, well-cooked rice - worthy of being called “a gift for kings.” The rich filling complements the soft, chewy rice that maintains its shape without becoming mushy.

Visitors to the Hung Kings Temple site often seek out banh giay Lang Lieu - a rice cake with a smooth texture, delicate aroma from the rice and dong leaves, and a distinctly homey taste.

Banh giay Lang Lieu is available in three varieties: sweet mung bean filling, savory mung bean filling, and plain. In 2024, it was officially recognized as a 3-star OCOP (One Commune One Product) item.

Catfish: Regal flavor from the rivers

Ca lang (catfish) is a well-known delicacy in Viet Tri. Its firm, sweet, and low-bone flesh is highly nutritious and was once used as tribute to the royal court.

The fish is featured in many dishes such as grilled with galangal and rice ferment, grilled in wild betel leaves, sour bamboo shoot hotpot, steamed with soy sauce, stir-fried catfish innards with celery, and shredded catfish floss.

One standout dish is caramelized catfish, typically eaten with hot rice. Another is braised catfish with tram (black olive), which was selected as one of Vietnam’s top specialty dishes for 2021–2022 by the Vietnam Records Organization (VietKings).

Fermented pork: A delicacy of the Muong people

Thit chua Thanh Son (fermented pork) is a beloved local specialty, known for its harmonious blend of flavors - sweet pork lean, crispy skin, fatty layers, aromatic rice powder, and the astringent yet nutty taste of guava leaves.

This dish, while a staple among the Muong ethnic community in Phu Tho, requires intricate preparation - from selecting the right cuts of meat to the fermentation and preservation process.

Today, to meet growing demand, Muong locals produce thit chua in bamboo tubes, vacuum-sealed containers, and with added garlic and chili.

Beyond these staples, Phu Tho also offers other local treats such as mountain goat meat, cassava cakes, banh tai (ear-shaped rice cakes), banh te, and bamboo rice (com lam).

During the Hung Kings Temple Festival and Land of the Ancestors Cultural and Tourism Week 2025, roughly 100 fixed food stalls will line the areas surrounding the temple and festival center, offering a taste of Phu Tho’s culinary heritage.

Linh Trang