What is Ha Long Bay most famous for eating?

Ha Long Bay is famous for cha muc (squid cake) - minced fresh squid mixed with fish sauce and seasonings, deep-fried into golden patties. It is the signature dish of Quang Ninh province and found throughout Ha Long city and on cruise ships. A portion costs 60,000-120,000 VND ($2.40-4.80) at local restaurants.

Is food included on Ha Long Bay cruises?

Yes. Almost all overnight and day cruises include all meals. Budget cruises include standard Vietnamese set menus (3-4 dishes per meal). Mid-range and luxury cruises typically include a la carte options, fresh seafood prepared to order, and cooking demonstrations. Check your cruise booking details to confirm.

Where do I eat in Ha Long city before or after a cruise?

Ben Tau market (Ha Long Wharf area) has the best concentration of local seafood restaurants. The night market along Vuon Dao street in Ha Long city operates from 17:00-22:00 with grilled seafood and local dishes at lower prices than wharf-adjacent restaurants.

How much does seafood cost in Ha Long Bay?

At local restaurants in Ha Long city: whole grilled fish 100,000-200,000 VND ($4-8), fresh crab 150,000-300,000 VND ($6-12) per kg, mantis shrimp 120,000-250,000 VND ($4.80-10) per kg. On cruise ships, seafood is typically included in the cruise price. Floating fishing village restaurants charge similar prices to Ha Long city.

Ha Long Bay Food Guide | The Vietnam Guides

Ha Long Bay’s food scene divides between two contexts: the cruise ship dining experience (where meals are included and the setting - limestone karsts, calm water, floating kitchens - is spectacular) and the Ha Long city restaurants where locals and pre/post-cruise travellers eat. The regional specialty is squid, in multiple forms - the bay’s waters have supported squid fishing for generations.

Cha Muc (squid cake)

The defining food product of Quang Ninh province and Ha Long Bay. Fresh squid is minced and mixed with fish sauce, sugar, garlic, and sometimes dill, then shaped into rounds and deep-fried until golden and slightly chewy at the centre.

The texture is unlike anything else in Vietnamese cuisine - the outside is crispy, the inside dense and bouncy from the squid’s natural protein. Eaten as a snack with beer, as a side dish with rice, or sliced and served with vermicelli noodles and dipping sauce.

Quality note: The best cha muc uses fresh squid caught the same day. Pre-made versions sold as packaged snacks or bought from less reputable shops can be rubbery and flavourless. On cruise ships, the squid is typically fresh from local fishermen - this is usually the best version visitors encounter.

Price: 60,000-120,000 VND ($2.40-4.80) per portion at Ha Long city restaurants. Packaged cha muc sold as a take-home snack: 50,000-150,000 VND ($2-6) depending on weight and quality.

Where to eat it: The seafood restaurants around Ben Tau market near Ha Long Wharf are the most reliable source in the city. On cruises, cha muc appears on most menus as an appetizer or side dish.

Chao Muc (squid porridge)

A simpler preparation: fresh squid cut into rings and simmered in a rice porridge (chao) with ginger, fish sauce, and spring onion. The result is warming, light, and intensely savoury from the squid. Common as a breakfast or lunch dish at small restaurants around Ha Long city.

25,000-45,000 VND ($1-1.80) per bowl at local street stalls. Slightly more at restaurant settings.

Fresh Crab

The crab species most common in Ha Long Bay is the blue swimmer crab (cua xanh) and the mud crab (cua bun). Both are sold live at Ha Long city’s market and seafood restaurants, priced by weight.

Preparations:

Cua rang me - crab stir-fried with tamarind, garlic, and chilli
Cua hap bia - steamed crab in beer with lemongrass
Cua rang muoi - salt-and-pepper crab, a classic preparation common on cruise ships
Canh cua - crab broth soup with tomato, eaten over rice

Price: Blue swimmer crab: 150,000-250,000 VND ($6-10) per kg at local markets, 200,000-350,000 VND ($8-14) per kg at restaurants. Mud crab is larger and more expensive: 300,000-500,000 VND ($12-20) per kg.

The fishing village communities in the bay itself (including Cua Van floating village, accessible on many cruise itineraries) sell live seafood directly. Prices at the village are often lower than at Ha Long city restaurants.

Mantis Shrimp (Tom Tich / Tom Tit)

Mantis shrimp are plentiful in the shallow waters around the bay. They are larger than standard shrimp with a sweet, firm flesh and are best eaten simply - steamed or grilled with salt and lime. Some restaurants serve them split and stir-fried with garlic and butter.

Ha Long mantis shrimp are one of the better-value seafood options: the quality is high and prices lower than crab. 120,000-250,000 VND ($4.80-10) per kg at local restaurants.

Cruise Ship Dining

Almost all Ha Long Bay cruise packages include meals as standard. Understanding what this means in practice:

Budget cruises (under $80/night per person): Fixed Vietnamese set menus. Typically 4-6 shared dishes per meal - a mix of spring rolls, stir-fried vegetables, fried fish or chicken, and soup. The food is adequate but not memorable. Seafood is less prominent than on higher-end cruises.

Mid-range cruises ($80-200/night per person): Better quality ingredients, more seafood on the menu (fresh fish, shrimp, sometimes crab), and usually a cooking demonstration included (banh mi making, spring roll preparation). Dining is often semi-buffet style for breakfast and set menu for lunch and dinner.

Luxury cruises (over $200/night per person): A la carte options, multiple seafood courses, fresh ingredients sourced from Ha Long bay fishermen, premium presentation. Some cruises include a sunset cocktail hour with Vietnamese canapés. The squid on luxury cruises is genuinely remarkable when fresh.

A note on dining at sea: The physical experience of eating on a junk boat surrounded by limestone karsts at sunrise or sunset is part of the meal in a way that is difficult to replicate elsewhere. Even average food eaten in these circumstances feels more significant than it would in a restaurant.

Ha Long City Restaurants

Ha Long city (the urban area, not the bay itself) has a dense cluster of seafood restaurants around the Ben Tau wharf area and along Vuon Dao street. These serve local residents and are significantly cheaper than the tourist-facing restaurants at the main pier.

Ben Tau market area: The night market here (from around 17:00) is the best place for grilled seafood at local prices. Grilled squid on skewers: 30,000-60,000 VND ($1.20-2.40). Grilled clams with spring onion and oil: 80,000-150,000 VND ($3.20-6) per half-kg.

Vuon Dao street: The city’s main dining street has restaurants ranging from local com bui (rice shops) to mid-range seafood restaurants. For a full seafood meal with crab or mantis shrimp, expect 200,000-400,000 VND ($8-16) per person.

Near the ferry dock (for Cat Ba day trips): Smaller restaurants serving quick com pho (rice and noodle dishes) and banh mi for 30,000-70,000 VND ($1.20-2.80). Good for a quick meal before boarding.

Packaged Food Souvenirs

Ha Long is known for a few packaged food products worth bringing home:

Cha muc (dried/packaged squid cake): Vacuum-packed versions are sold throughout Ha Long city. Quality varies considerably - buy from established shops rather than street vendors. 50,000-150,000 VND ($2-6).
Sa sung (peanut worms): A dried sea worm used in northern Vietnamese pho and other broths. Unusual and genuinely delicious as a broth base. Sold in small packets at Ha Long market. 150,000-300,000 VND ($6-12) per packet.
Ha Long fish sauce: The local fish sauce production uses the small fish from the bay. Bottles of Ha Long nuoc mam are available at the market for 40,000-80,000 VND ($1.60-3.20).

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