Cha Ca La Vong, or La Vong grilled fish, incorporates turmeric powder, ginger, dill and shrimp paste, offering special favor to provide one of the specialties of Hanoi.

Banh hoi long heo (rice vermicelli served with pig heart, liver and intestine) is a specialty in Quy Nhon City in Binh Dinh Province. Herbs, the dipping sauce and garlic chives sautéed in oil make the dish tastier.

Hanoi street foods have become a nostalgia for travelers who have once enjoyed them.

Bun mam, or a noodle soup cooked with fermented fish, boasts one of the Mekong Delta’s specialties.

Sauce is a staple of almost every dish in Vietnam. A Vietnamese meal without particular sauce is considered incomplete.

Linh (cirrhinus jullieni) fish and dien dien (Egyptian riverhemp or Sesbania sesban) flowers are omnipresent in the Mekong Delta during the flooding season. The hotpot incorporates the fish and the flowers is such a dish having a special rustic taste found in this land of rivers.

Pho rolls is a well-known dish of Hanoi. Easy to make, this dish has its unique taste from the stir-fried beef inside and the dipping sauce.

Bun Thang, or Hanoi-style rice vermicelli soup, is a peculiar dish showing a delicate culinary style of Hanoians. This is a perfect combination of colors and flavors.

Xoi (sticky rice) has a long-standing history in the Vietnamese cuisine.

Rice noodle soup with pork is a specialty in the Mekong Delta but well known across the country.