In the central highlands city of Da Lat, banh uot long ga (a steamed rice cake with chicken and innards) is a common breakfast staple, which should not be eaten in a rush.

The central coastal city of Nha Trang in Khanh Hoa Province is well-known for its wide range of seafood specialties. Of them, the flavorsome fish paste vermicelli soup is a favorite among foodies.

The Danang-style pork roll, a well-known rustic dish, impresses diners right from the first bite.

The chicken rice found in most eateries in the central coastal province of Phu Yen is a favorite breakfast among the local fishermen.

Mon sen is a local plant found only in the Tam Giang Lagoon in the central province of Thua Thien Hue.

For gastronomists, the Quang Nam-style turmeric rice vermicelli is a must-try dish.

Bun nem ran, deep fried spring roll with white vermicelli, is originally from Saigon, a southern city, however, when it comes to Hanoi, the dish has been considerably modified to suit the taste of Hanoians.

Banh ep (in Vietnamese ep means “press” or “exerting physical force on something”), literally “pressed pie,” is a dish from Hue City in Thua Thien-Hue Province.

Available on special occasions, such as wedding parties, family reunions and the Lunar New Year, Rang Bua—a long, soft, chewy pie—is a flavorful specialty in Thanh Hoa Province.

Vietnam’s ancient capital has amassed a collection of tasty specialties, the steamed rice cake is one among them.