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North Vietnam · Province Guide

Cao Bằng Province

Cao Bằng is one of Vietnam's most dramatically beautiful provinces, pressed against the Chinese border in the far northeast. The UNESCO-listed Non Nước Cao Bằng Geopark contains the largest natural limestone karst system in Asia, and Bản Giốc - Vietnam's most spectacular waterfall - thunders on the border with China. The Tày, Nùng, and H'Mông minorities give the province a rich cultural texture that feels far removed from the tourist trail.

Waterfalls · Karst Landscape · Rice Terraces · Ethnic Culture

Locations
7
Capital
Cao Bằng City
Known For
Bản Giốc Waterfall, limestone karst, ethnic minorities
Best Time
Sep – Nov (post-monsoon, rice harvest golden season)
Cao Bằng

Locations in Cao Bằng · 7 found

Angel Eye Mountain (God Eye Mountain)
Mountain

Angel Eye Mountain (God Eye Mountain)

Angel Eye Mountain - also known as God Eye Mountain or Núi Thủng - is a limestone karst peak in Cao Bằng with a perfectly circular 50m hole piercing through its summit, set in the Thang Hen valley where the surrounding flatland floods into a 15-hectare lake each rainy season.

Year-round
Ban Gioc Waterfall
Waterfall

Ban Gioc Waterfall

Bản Giốc is the largest waterfall on any national border in Southeast Asia - a 300-metre-wide curtain of water crashing across three tiers on the Vietnam-China border in Cao Bằng, surrounded by karst mountains and emerald pools.

Sep - Oct
Khau Cóc Chà Pass
Mountain Pass

Khau Cóc Chà Pass

Khau Cóc Chà Pass, sometimes called the '15-tier pass,' is one of Cao Bằng's most dramatic mountain roads - just 2.5km long but packed with 14 hairpin switchbacks connecting Xuân Trường commune to Bảo Lạc town near the Chinese border, with a short hike leading to the best panoramic viewpoint over the whole switchback sequence.

Nov - Apr
Nguom Ngao Cave
Cave

Nguom Ngao Cave

Nguom Ngao Cave - 'Tiger Cave' in the Tày language - is one of northern Vietnam's finest cave experiences: a system with three entrances, surveyed at over 2km and explorable in full along a roughly 3.3km guided route, with dense stalactite and stalagmite formations and near-total silence, just 3km from Bản Giốc Waterfall.

Year-round
Photo coming soon
Historic Site

Pác Bó Historic Site

Pác Bó is where Hồ Chí Minh secretly returned to Vietnam on January 28, 1941, after 30 years in exile - establishing his jungle base in a limestone cave beside the Lenin Stream, roughly 50-55km north of Cao Bằng city near the Chinese border.

Oct - Apr
Phong Nặm Valley
Valley

Phong Nặm Valley

Phong Nậm Valley is one of Cao Bằng's most beautiful hidden gems - a wide agricultural valley where the Quây Sơn River winds between limestone peaks and golden rice fields, 15km from Trùng Khánh and 25km upstream from Bản Giốc Waterfall. September to October is peak season when the harvest turns the valley floor gold.

Mar - May, Sep - Oct
Photo coming soon
Lake

Thang Hen Lake

Thang Hen is a cluster of 36 interconnected karst lakes on a plateau 30km from Cao Bằng city, famous for their intense turquoise-blue water surrounded by limestone mountains and green grasslands. Visit June to September - outside the rainy season the lake drops to an unimpressive pond and the grass turns brown.

Jun - Sep

Local Food You Must Try

Vịt quay bảy vị

Vịt quay bảy vị

Whole roast duck marinated in seven spices including mắc mật, star anise, and galangal - the skin lacquers to a deep mahogany and shatters on bite, a Cao Bằng specialty distinct from any other Vietnamese roast duck

Bánh cóong phù

Bánh cóong phù

Steamed rice flour cakes filled with pork and fragrant herbs, wrapped in banana leaf - a Tày breakfast staple sold at Cao Bằng morning markets, eaten with chilli sauce and pickled vegetables

Bánh trứng kiến

Bánh trứng kiến

Sticky rice cakes filled with black ant eggs harvested in spring - the eggs pop with a subtle sourness and rich flavour, a Tày seasonal delicacy eaten only in April and May when ant colonies are full

Lạp sườn

Lạp sườn

Air-dried highland sausage seasoned with mắc khén pepper, wild garlic, and rice wine - hung above the hearth for weeks until deeply smoky and chewy, sliced thin and eaten with sticky rice

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