Hanoi is in the middle of summer with temperatures reaching above 40 degrees Celsius at times. The hot weather makes it hard to enjoy food, but for baby clams and some cold beer, I can make an exception.
The horn shell, also known as the mud creeper, are commonly found in mangrove forests. These are found on tree trunks, feeding on algae or organic detritus.
“Tom tit”, or mantis shrimp, is a dish that seafood lovers do not want to miss out on when visiting Ha Tien town, Kien Giang province.
For northerners, fermented pickles are part and parcel of daily meals, but for locals in central provinces, particularly Nghe An, nhút (pickle made from young jackfruit) is a real specialty.
For many Vietnamese, Pho is much more than just noodle soup. From street vendors to luxurious restaurants, Pho has become the national dish of Vietnam.
Two popular Vietnam staples feature prominently in an online project on artists' favourite Asian food memories during the COVID-19 pandemic.
"Bo la lot", grilled beef in lolot pepper leaves, has emerged as a popular street snack in Vietnam thanks to its fragrance.
“Pa pinh top” (grilled fish), is a speciality of the Thai ethnic minority group in the northwestern region of Vietnam.
Vietnamese cuisine has been listed among the 10 healthiest cuisines globally by UK travel website The Culture Trip.
Besides beautiful resorts and beaches, Phan Thiet Beach Town also offers delicious cuisine with delicacies ranging from sweet to savory. Fish cake noodle ( Banh canh cha ca), a speciality you do not forget to taste if you travel Phan Thiet to make yourself experience flour and flavour of wild sea in your mouth.
"Ca xiu", commonly known as tongue shell or lamp shell, lives in the muddy part of rivers, estuaries and brackish water with a long pedicle attached to the ground, making it easier to find food.
Bean porridge is a simple common dish in Hanoi, especially for the generation born between the 1980s and 1990s.
Spicy stir-fried snails, seaweed salad on Ly Son Island, shrimp pancakes, sea shell porridge, and chicken rice are within the list of tourists’ must-try dishes in Quang Ngai Province. But it must be a big mistake without mentioning ‘cha ca’ (fish paste) - a savoury delight to one’s smell and taste.
A week-long programme on introducing the special features of bánh mì (Vietnamese bread) has officially kicked off in HCM City.
Many Vietnamese people are preparing ingredients to make bánh trôi (floating cake) and bánh chay (small balls made from green bean paste wrapped in a shell made of glutinous rice flour) for Hàn Thực (Cold Food) festival which falls on Thursday, the third day of the third lunar month.
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