Bat Trang Feast – A Unique Cultural & Culinary Experience in Hanoi

The Cultural Story Behind Bat Trang Feast

Beyond its renowned ceramic heritage, Bat Trang is also deeply admired for its traditional feasts, which reflect the village’s refined culinary culture as vividly as its handcrafted pottery reflects artistic mastery. For generations, Bat Trang families have prepared elaborate ceremonial meals not merely to dine, but to honor ancestors, celebrate important occasions, and strengthen community bonds. In this village, cooking is approached with the same patience, discipline, and artistry found at the pottery wheel.

A traditional Bat Trang Feast follows the symbolic structure of “six bowls and eight plates,” a meaningful arrangement representing prosperity and good fortune. Each bowl and dish is carefully selected to create harmony in flavor, color, and texture. From slow-simmered soups to delicately seasoned meats and vibrant vegetable dishes, every element is prepared with meticulous attention to detail. The balance between richness and subtlety reflects Northern Vietnamese culinary philosophy, where refinement speaks louder than excess.

Presentation is equally important. The dishes are arranged with elegance on locally crafted ceramic ware, transforming the dining table into a curated display of color and craftsmanship. The glossy glaze, earthy tones, and intricate patterns of Bat Trang ceramics frame the feast beautifully, elevating it into a multisensory experience. In Bat Trang, a meal is not only about taste, it is about storytelling, symbolism, and the quiet pride of a village that has preserved both its flavors and its artistry for centuries.

Inside a Traditional Bat Trang Feast Menu

Canh măng mực (Dried Squid and Bamboo Shoot Soup)

Among the signature dishes of a traditional Bat Trang Feast in Bát Tràng, Canh măng mực holds a particularly special place. This refined soup is closely associated with artisan Nguyễn Thị Lâm, who has carefully preserved and passed down the secret techniques behind its preparation. More than just a recipe, it is a culinary craft shaped by patience, precision, and deep experience.

The key ingredients are meticulously selected: premium dried bamboo shoots from Thanh Bì and female dried squid sourced from Thanh Hóa, prized for their natural sweetness and firm texture. Preparation is notably elaborate. The dried bamboo shoots must be soaked, rinsed, and simmered multiple times to achieve the ideal tenderness while retaining their delicate bite. The squid is gently pounded and cleaned to preserve its subtle ocean aroma without overpowering the dish.

What truly defines this soup is its broth, slowly simmered with boiled chicken stock and fresh shrimp to create a deep, layered flavor. The result is a harmonious balance of savory richness, natural sweetness, and light smokiness from the squid. Loved by diners for its elegance and complexity, Bat Trang’s Canh măng mực offers a distinctive and refined culinary experience that reflects the sophistication of the village’s traditional feast.

Nem chim bồ câu (Fried Pigeon Spring Rolls)

In most traditional Vietnamese feasts, spring rolls are typically filled with pork. However, in a Bat Trang Feast from Bát Tràng, the dish becomes more distinctive with the use of pigeon meat. This thoughtful variation reflects the village’s preference for refinement and uniqueness in ceremonial dining.

The pigeon meat is finely minced and carefully mixed with chopped vegetables, eggs, and a balanced blend of traditional seasonings. The filling must achieve harmony, neither too moist nor too dry, allowing the natural sweetness of the pigeon to remain the star of the dish.

Each roll is wrapped skillfully by hand, sized comfortably to fit in the palm. The wrapping requires precision: not too loose to fall apart, yet not too tight to make the texture dense. A perfectly made Nem chim bồ câu features evenly shaped rolls with a crisp, golden exterior. When bitten into, the crust shatters lightly to reveal a tender, flavorful filling with the subtly rich and nutty taste unique to pigeon meat, creating a sophisticated highlight on the Bat Trang feast table.

Chả tôm (Grilled Shrimp Paste Balls)

Another standout dish in the Bat Trang Feast of Bát Tràng is Chả tôm, a flavorful specialty that showcases both premium ingredients and careful technique. The dish traditionally uses fresh shrimp sourced from Nghệ An, known for their firm texture and natural sweetness. The shrimp may be kept whole for a more textured bite or finely minced to create a smoother consistency, depending on the family’s recipe.

The shrimp mixture is seasoned, shaped, and delicately wrapped in aromatic betel leaves before being grilled over charcoal. As the rolls meet the fire, the leaves release a fragrant herbal aroma while the shrimp turns lightly charred on the outside, locking in its juicy sweetness within.

What truly elevates Chả tôm is its dipping sauce. The bowl of sauce, carefully balanced between sweet, sour, salty, and mildly spicy notes, acts as the final brushstroke on a well-composed painting. When dipped, each bite becomes vibrant and layered, with smoky fragrance, ocean sweetness, and bright seasoning coming together in perfect harmony.

Canh bóng (Traditional Clear Soup with Dried Pork Skin)

Among the most elaborate dishes in a Bat Trang Feast from Bát Tràng, Canh bóng stands out for its complexity and refinement. This traditional clear soup requires more than ten different seasonings and ingredients, each carefully measured to create depth without overwhelming subtlety.

The star component, dried pork skin, demands meticulous preparation. It must be thoroughly cleaned, soaked, and processed to remove any unwanted odor while preserving a tender, slightly springy texture that remains pleasantly moist when cooked. Achieving this balance requires both patience and experience.

The prepared pork skin is then simmered in a rich broth made from chicken stock or delicately stewed dried shrimp and fresh prawns. The soup is further enhanced with blanched kohlrabi, carrot flowers carved with decorative precision, cauliflower, pork meatballs, scallions, and slices of pork liver. All ingredients come together in a naturally sweet, crystal-clear broth that feels light yet deeply flavorful.

Mực khô xào su hào (Stir-Fried Dried Squid with Kohlrabi)

In the vibrant spread of a Bat Trang Feast from Bát Tràng, Mực khô xào su hào adds a refreshing contrast with its lively texture and aroma. This dish begins with carrots and kohlrabi carefully julienned into fine strips, creating a delicate base that is both visually appealing and pleasantly crisp.

To achieve the perfect texture, the shredded vegetables are lightly salted to draw out excess moisture, then rinsed several times and thoroughly drained. This meticulous preparation ensures that the kohlrabi retains its natural sweetness and signature crunch even after stir-frying.

The dried squid, grilled or lightly toasted beforehand to enhance its fragrance, is sliced and quickly stir-fried until it reaches a chewy yet tender consistency. When combined with the fresh kohlrabi and carrots, the result is a hot, aromatic dish with layers of texture, crisp, springy, and satisfyingly firm. The subtle ocean sweetness of the squid harmonizes beautifully with the cool freshness of the vegetables, creating a balanced and irresistibly fragrant highlight on the feast table.

Gà luộc (Boiled Chicken)

Across all regions of Vietnam, boiled chicken symbolizes respect, unity, and prosperity, often placed at the center of the feast as a gesture of honor to ancestors and guests.

A perfectly prepared boiled chicken must have golden, glossy skin that appears smooth and intact, creating an elegant and appetizing presentation. The meat inside should remain tender and juicy, subtly sweet with the natural flavor of carefully selected free-range chicken. Achieving this balance requires precise timing and controlled heat to ensure the skin does not tear and the texture stays firm yet moist.

Nothing goes to waste in a Bat Trang kitchen. The fragrant chicken broth is thoughtfully reused to prepare other signature dishes such as Canh bóng and Canh măng mực, enriching them with additional depth and sweetness.

A Complete Tourist’s Guide to Bat Trang Feast

If you have the chance to visit Hà Nội, set aside a day to explore the timeless charm of Bát Tràng. Wander through its narrow brick lanes, try your hand at shaping clay on a pottery wheel, and witness the centuries-old craft that has defined the village’s identity for generations. After immersing yourself in the artistry of ceramics, complete the experience with an authentic Bat Trang Feast, where tradition is served in every carefully prepared dish. ACT Travel Agent will gladly recommend a few wonderful spots to help you enjoy this cultural journey to the fullest.

• Hòa Thu Culinary Artisan House (Phạm Thị Hòa)

Address: Hamlet 1, Bát Tràng, Gia Lâm District, Hà Nội

Opening Hours: 09:00 – 20:00

• Phạm Thị Diệu Hoài Culinary Artisan House – Tràng An Ancient House

Address: No. 32, Hamlet 2, Bat Trang Ancient Village, Gia Lâm District, Hà Nội

Opening Hours: 09:00 – 20:00

1. Nguyễn Thị Lâm Culinary Artisan House

Address: Hamlet 1, Bat Trang Village, Gia Lâm District, Hà Nội

Opening Hours: 09:00 – 20:00

Ready to experience Bat Trang in a way that truly matches your interests and schedule? Let ACT Travel Agent design a tailor-made journey just for you. Whether you wish to combine a hands-on pottery workshop with an authentic Bat Trang Feast, explore hidden corners of the village, or enjoy a private cultural dining experience in a historic artisan house, our team will craft every detail to suit your preferences. Contact ACT Travel Agent today and turn your visit to Hà Nội into a personalized cultural adventure you will never forget.