With the proposed merger of Hai Phong and Hai Duong into one administrative unit under the name Hai Phong City, the new region is poised to become a culinary and tourism powerhouse, offering a unique blend of “heaven-sent” specialties - some of which have already found fame abroad.

According to the proposed administrative restructuring under Resolution No. 60 from the 11th Central Committee Conference, Hai Phong and Hai Duong will merge into a new entity named Hai Phong City, with its political and administrative center located in Hai Phong.

Both Hai Phong and Hai Duong are known for their rich culinary traditions and tourism potential. News of the merger has excited locals and travelers alike, sparking renewed interest in the region’s distinct dishes - ranging from rare, adventurous bites to delicacies that have gained international acclaim.

Following the merger, the new Hai Phong City will offer not only famous coastal and seafood specialties, but also prized local delicacies such as rươi (a seasonal aquatic worm), cua lông (hairy crab), and the internationally exported Thanh Ha lychee.

The rươi in particular is more than just a delicacy - it is a seasonal gift from nature and a cultural icon. Alongside bánh cuốn (steamed rice rolls) and bánh đậu xanh (mung bean cake), rươi has been recognized as a signature Vietnamese dish.

Unusual specialties that not everyone dares to try

Sautéed razor clam and boiled field rat are two daring delicacies of Hai Phong. Photos: Linh Trang, Quyen Pham

Sautéed razor clam is a beloved dish in Hai Phong known for its thickened texture from tapioca or wheat starch and a distinctive golden hue from turmeric. While delicious, it's not for everyone - especially those with allergies.

Field rat meat is a specialty in rural Hai Phong areas such as Kien Thuy, Vinh Bao, and Tien Lang. The most common preparation is boiled rat meat, served with ginger fish sauce or salt, chili, and lime for an authentic countryside taste.

Tiny freshwater shrimp is another local specialty used in various dishes like stews, stir-fries, and soups - most popularly, ruốc xốt cà chua (stewed with tomato), typically eaten with fresh herbs and vegetables.

Prepared by soaking, rinsing, and drying, the shrimp is then cooked with tomato, shallots, fish sauce, and herbs like ginger leaves, starfruit, and Vietnamese coriander.

Nature’s bounty: 'Heaven-sent' delicacies

Cua lông (hairy crab) from Hai Duong. Photo: Mai Tran

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Thanh Ha lychee. Photo: Tran Thanh Tu

In Hai Duong, rươi is revered as a natural delicacy harvested just 1–2 months each year, typically in late autumn. An Thanh commune in Tu Ky District is known for producing the highest-quality rươi, which is also exported to China - boosting local incomes and regional recognition.

*Cua lông (hairy crab), also known as cà ra, is another local treasure. Recognizable by its soft fur-covered claws, it thrives in clean freshwater environments, especially along the Thai Binh River in Thanh Ha District. Its peak season runs from September to November (lunar calendar).

Hai Duong’s Thanh Ha lychee has long been celebrated for its sweetness, aroma, and soft texture, thanks to its growth in fertile, alluvial-rich riverbanks. Its quality sets it apart from lychee grown in other regions.

Beyond domestic popularity, Thanh Ha lychees are exported to high-end markets such as the U.S., Australia, Japan, the U.K., and other European Union countries - serving as a global ambassador for Vietnamese agriculture.

Thao Trinh