Essential oils are primarily used for their aromatic and flavoring properties, while oleoresins are valued for their pungent, spicy, and antioxidant properties. Separating these components allows for their targeted use in various industries, such as food, pharmaceutical, and cosmetic applications. Sequential extraction helps maximize the yield of each component by using the most suitable extraction techniques for each. In Vietnam, ginger from Lang Son province (Zingiber officinale Roscoe) exhibits balanced composition for essential oil extraction, (Moisture: 81.90%, essential oil: 3.83% dw. and starch: 74.09% dw.) This research aimed to explore the sequential extraction of essential oil and oleoresin from ginger harvested in Lang Son, Vietnam, employing steam distillation followed by ethanol extraction, with solvent/material ratio and extraction duration assessed. Essential oils and oleoresins have different functional properties and applications. The chemical components were Gas Chromatography-Mass Spectrometry (GC/MS) analyzed, while 6-gingerol content was quantified using High-Performance Liquid Chromatography (HPLC). Optimal conditions were defined at 4:1 water/material ratio, distillation for 240 minutes, extraction at a 30:1 ethanol-to-material ratio for 21 hours. The essential oil recovery efficiency was 89.95%, characterized by a yellow hue, intense aroma, and a pungent flavor dominated by monoterpene and sesquiterpene compounds. The oleoresin contained 8.13% of 6-gingerol, which converts to 6-shogaol upon exposure to elevated temperatures.