Banh mi, bun cha (rice vermicelli with grilled pork and fresh herbs) and nem ran (fried spring roll) were among the Vietnamese delicacies introduced at the Francophonie cuisine festival held in Singapore on March 30.

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

Sau (Dracontomelon) is a common fruit in Hanoi. Giving a special sour taste, it is an indispensable ingredient of many Hanoi’s specialties like rice vermicelli soup with baby back pork ribs and sau fruit.

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.

What characterizes bún mắm nêm Đà Nẵng (Danang rice vermicelli with fish paste) is its stronger flavor as well as the addition of pork, slices of boiled pig’s ears and beef bologna.

A local eatery in An Nhut Commune, Long Dien District, Ba Ria-Vung Tau Province, has served banh hoi (fine rice vermicelli) for more than 60 years.

Thanh Long Commune in Nong Cong District of Thanh Hoa Province has been known for the craft of making miến, a version of Vietnamese rice vermicelli, for the past 30 years.

In Phu Long Town, Binh Thuan Province, fine rice vermicelli noodles with pig’s small intestines is a specialty in Phu Long Town, Ham Thuan Bac District, Binh Thuan Province. Residents in Phu Long often choose the dish for their breakfast.

This dish seems to be like its counterpart in Hanoi. Taste it and you’ll tell the difference between them.

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.