The Van Village’s wine is famed for its great delicacy and flavor. The local people regard it as an indispensable beverage for festivals and New Year celebrations or as an offering. The wine is produced from high-quality fragrant glutinous rice grown in the fields of Van Xa Village, Van Ha Commune, Viet Yen District, combined with traditional brewer’s yeast made of rare Chinese medicinal herbs, and the wine cooking art handed down for generations. Van Village’s wine of the Fairy God trademark is popular both nationwide and overseas. Thanks to the special taste, visitors to Bac Giang Province often buy of Van Village’s wine to offer relatives and friends.

Ca phe sua da or cafe sua da is a unique Vietnamese coffee recipe. Literally, ca phe sua da means "iced milk coffee". Ca phe sua da can be made simply by mixing black coffee with about a quarter to a half as much sweetened condensed milk and then pouring it over ice.  The coffee is traditionally brewed with a small metal Vietnamese drip filter into a cup containing the condensed milk. The condensed milk and coffee are stirred together and then poured over the ice. Ca phe sua nong — literally, "hot milk coffee" — is made by excluding the ice.

Vietnam is a  beer culture and Hanoi is the “bia hoi” capital of Vietnam.  Bia hoi (draught beer) is one of things you  should not be missed. It’s the most popular beverage throughout the country and the  cheapest beer in the world, usd 0.3 a glass.

“Ruou nep” is made from sweet rice, this thing was nowhere as smooth and silky as sake. Instead, this was harsh on the throat going down, and amusingly was filled into empty plastic water bottles. Pair it with some pickled leeks and veggies as "bar snacks," and you've got yourself a party in the village waiting to happen.

“Ruou can" (literally "stem wine" or "tube wine") is a fermented rice wine produced in Vietnam, especially in mountainous areas like Tay Nguyen(Highland) or Tay Bac(Northwwest). It is made of cooked glutinous rice (nep) mixed with several kinds of herbs (including leaves and roots) in the local forests. The types and amount of herbs added differs according to ethnic group and region. This mixture is then put into a large earthenware jug, covered, and allowed to ferment for at least one month. “Ruou can" 's strength is typically 15 to 25 percent alcohol by volume.

Vietnamese tea is mainly green, sometimes with flavourings, and drunk without milk or sugar from small handle-less cups. This is the drink traditionally offered to people visiting families, friends, offices, shops and so on. Black tea is also popular, but drunk without milk. If you want a traditional cup of tea with milk, stick to the tourist areas - elsewhere you're likely to end up with lukewarm water with a tea bag and condensed milk.