Unlike the abovementioned cakes, khoai cake contains many ingredients and goes through totally different processing procedures.
Those who visit Ha Noi during this time of the year should savor cha ruoi, a specialty made from sand worm widely available in the sea.
A district in Dong Thap, Sa Dec is most famous for its unique cuisines which reflect the remarkable culture and traditions of the southern province. In Sa Dec, you can find a plethora of delicious traditional dishes such as beef hot pot, spring roll, and especially Hu Tieu Noodle.
'Banh Canh Ghe' is an amazing Vietnamese dish of thick rice and tapioca noodles with crab. It's a delicious street food in Southern Viet Nam.
Banh Da Lon or “pig skin cake” is a Vietnamese steamed layer cake made from tapioca starch, rice flour, mashed mung beans, taro, or durian, coconut milk, water, and sugar. It is sweet and gelatinously soft in texture, with thin (approximately 1cm) colored layers alternating with layers of mung bean, durian, or taro filling.
The northern province of Thanh Hoa has been fertilised by alluvium from the Ma River for thousands of years, therefore its agricultural sector has strongly developed. Using an abundant resource of agricultural products, the locals create many delicious dishes, including Banh cuon (steamed rolled rice cakes).
Many people know about Ninh Hoa District, Khanh Hoa Province, through its famous sour meatball. However, there is another type of meatball that is by no mean sour but has also become a well-known food. Called grilled meatball, it is an inevitable dish of local people as well as of visitors from outside the regions.
The lotus holds a special place in Vietnamese hearts, culture and history. The lotus flower is Viet Nam’s national flower.
With weather being cool all year round, Sa Pa Town in the northern upland province of Lao Cai is an ideal place to enjoy grilled food.
‘Banh ran’ is a delicious finger food for breakfast in Viet Nam. There are two main kinds of banh ran, namely salty cake and sweet one with the latter being much more common than the former.
The Nung live at higher elevations and have a tradition of self-sufficiency. The Nung live close to nature and eat whatever they can grow or gather in the forest. Some of their dishes have become specialties of Lang Son’s tourism.
Grilled shrimp paste on sugar cane was originally created by the ingenious cooks for the imperial kitchen in Hue.