‘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.
Banh duc (cake made of rice flour and lime water) is a popular dish in almost all rural areas in Northern Viet Nam, becoming part of countryside’s culture.
Made from rice flour, banh can and banh xeo are specialties in Southern and South-Central Viet Nam.
'Che Lam' is a kind of Vietnamese sweetened porridge. It is so sticky, fragrant, tasty, sweet that you will not fed up with it.
The delicate ingredients, preparation, and presentation of Hue royal cuisine have long been considered cultural hallmarks of the ancient imperial city.
Nom hoa chuoi (Banana blossom salad) once a popular dish in rural parts of the country, is now a specialty of Viet Nam cuisine.
In Ha Noi, pancakes have become a cheap and tasty breakfast made and sold at stands. Although there are so many kinds of pancakes, Thanh Tri pancakes remain the most popular ones.
Ha Noi is famous for its speciality green rice flake cakes which are sold in Hang Than street. Hang Than is just among more than 20 culinary streets in Ha Noi which has about 70 streets with their first name of Hang.
In Viet Nam, winged yam is a very familiar food, and the soup cooked from winged yam is definitely a favorable dish with most Vietnamese people.
Rice balls sweet soup (or 'che troi nuoc' in Vietnamese) is one of popular traditional Vietnamese food consisting of balls made from green bean paste wrapped in a shell made of glutinous rice flour.