A fish noodle soup from the Mekong Delta province of Kien Giang offers diners an interesting culinary delight as it has a taste different from counterparts in Khanh Hoa, An Giang and Soc Trang provinces.

With the United States being Vietnam’s key export market, Vietnamese products have started to depart for the US right after stay-at-home orders are removed due to COVID-19.

Gia Lai is a mountainous province which boasts a distinctive culture and a cuisine embracing traditions and modernity. Among the specialties symbolizing the local cuisine, Gia Lai-style banh canh (rice noodle soup) should be the first to come.

Rice paper roll with small rice-field prawns served with herbs and a small bowl of spicy fish sauce is a local rustic dish which wins the heart of many food lovers.

If you want to temporarily leave behind the hustle and bustle of city life and enjoy fresh air in forests, national parks not very far from Ho Chi Minh City may be venues of choice.

Dien dien (Sesbania sesban) is a yellow flower found in the Mekong Delta during flooding season.

Jellyfish noodle soup is popular in some central coast provinces like Binh Dinh, Ninh Thuan and Khanh Hoa. The specialty wins the heart of diners with its fresh taste of the sea.

The ratio of Vietnamese goods imported and used as input materials by foreign countries is decreasing, while the ratio of Vietnam’s import of input materials to produce goods for end-consumption is increasing.

“Suong” noodle soup is served with shrimp paste, pork hocks and herbs. The specialty from the Mekong Delta province of Tra Vinh is made with a secret recipe broth that will indulge your taste buds.

A food safety project funded by the Canadian Government will be deployed in Ho Chi Minh City, Hanoi and some other parts of the country by the Ministry of Agriculture and Rural Development from 2020 to 2025.