Grilled chicken in bamboo tube, minced pork grilled in dong leaves, and purple sticky rice are must-try dishes in Vietnam's northwestern region.
“Thach gang” (home-made grass jelly) conjures up childhood memories for most people in the northern port city of Hai Phong. The fresh softness of the jelly melts on the tip of the tongue.
Nguyen Thu Loan from Germany loves getting the chance to enjoy Hanoi’s special treat kem xôi (sticky rice ice cream) when she returns to Vietnam.
A combination of green beans and seaweed, 'che dau xanh rong bien' is a perfect blend of land and sea, bringing natural fresh nutrients and a delightful flavour to eaters.
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.