Dalton Rhone, an American traveler currently exploring Vietnam from north to south, has been immersing himself not only in the country’s landscapes and culture but also in its rich culinary scene.

Bo lui is a type of crustacean found in the coastal waters of the Phu Quoc special administrative zone, An Giang province (formerly Kien Giang).

A modest sidewalk breakfast dish served only in the early hours in Ho Chi Minh City has left two Korean visitors convinced it was well worth waking up for, thanks to its rich flavor and reasonable price.

A bubbling clay pot, smoky charcoal heat and rich flavors leave Canadian visitors impressed.

During a recent culinary exploration in Ha Noi, Matthew, an American traveler, stopped by a well-known eatery in Hoang Liet ward to try a dish he had never encountered before: bun ca cay.

Lau tha from Mui Ne impresses with its vibrant presentation and deep cultural meaning rooted in yin-yang philosophy.

Discover four unique Hue cakes known for their flavors, textures, and surprisingly low prices, loved by locals and visitors alike.

Once closely tied to years of hardship, a humble dish made from field crabs has been brought back to life by Tran Thi Hau in Nghe An, transforming it into a recognized OCOP three-star product.

During a short trip to Lang Son, a young traveler from Bac Ninh found himself immersed in an unusual local experience - heading into the forest at night to hunt what locals call a “gift from nature”.

For nearly five decades, a modest sidewalk stall in Hanoi has drawn loyal crowds with its unwavering commitment to tradition.

Vietnamese travellers are among Asia’s most passionate culinary explorers, ranking second in the region for choosing destinations based on food experiences, according to new findings from digital travel platform Agoda.

A traveler from Thanh Hoa has shared her surprise after enjoying a full seven-dish meal in Hue for just VND45,000 (US$1.80), drawing widespread attention online.

During a two-day, one-night trip, a Hanoi-based traveler combined visits to well-known attractions with a culinary journey through Lang Son’s distinctive local dishes, from roast duck to herbal rice cakes.

Thực đơn chỉ có 2 món nhưng quán xôi được mẹ chồng truyền lại cho chị Yến vẫn thu hút, giữ chân đông đảo thực khách TPHCM suốt gần nửa thế kỷ.

The story of Pho Co traces back to Van Cu village in Nam Dong commune, Ninh Binh province, considered the cradle of Vietnam’s pho-making craft.

Despite its hidden location, this long-standing sticky rice stall has become part of the daily rhythm of the Old Quarter.

A rare mushroom in Phu Quoc appears only after early rains, lasting just weeks before vanishing, making it a prized seasonal delicacy.

Connoisseurs frequently cite “pho Co” as the gold standard of traditional pho, where handed-down family recipes and time-honoured techniques create pure magic in a bowl.

A popular American YouTuber sampled bamboo rat dishes in Hanoi and praised the unusual delicacy as the best rodent meat he has ever eaten.