The inclusion of the Ba Chua Xu Festival on UNESCO’s heritage list underscores its cultural value and the collective commitment to safeguarding Vietnam’s traditions.

The "long-legged dancer," or dried frog, from An Giang delights diners with its delicate flavors and crunchy bones, earning it a spot among Vietnam’s most prized dishes.

The An Giang Museum presents six national treasures from the Oc Eo culture, dating from the 4th to the 6th centuries.

Neem salad, a dish made from local ingredients like young leaves and flowers of Neem trees, has gained fame as one of An Giang’s must-try delicacies.

Crickets fried in fish sauce, a specialty of Tri Ton area in An Giang, attracts both domestic and foreign gourmets.

The An Giang Museum proudly exhibits six national treasures representing the Oc Eo culture from the 4th to 6th centuries, each of significant cultural, historical, religious, and artistic value.

Truc Lam An Giang Monastery is a spiritual tourist destination that attracts many visitors due to its picturesque landscape, likened to a miniature Ha Long Bay in the southern province of An Giang.

Discover the spiritual and architectural beauty of Ba Chua Xu Temple, the highest donation-collecting relic site in Vietnam in 2023.

The trekking tour of Cam Mountain (An Giang) has become a popular attraction, drawing many tourists with its 2-day-1-night itinerary.

Prepared by skilled local cooks using traditional recipes, fermented snakehead fish in An Giang Province captivates the taste buds with its distinctive flavor and cultural significance, satisfying even the most discerning diners.

Locals consider the tree as coming from heaven to help them process it into palm sugar that brings them a stable monthly income and lovely spice for cooks and housewives nationwide.

O Thum Lake in An Giang is not just a picturesque natural attraction; it is also home to the renowned O Thum burned chicken, a dish that has captured the hearts of many visitors with its unique process and distinctive flavor exclusive to the region.

An Giang Province boasts the renowned palmyra palm, a versatile resource used to craft a variety of delectable dishes, including the tantalizing palmyra palm salad with beef.

Bánh bò thốt nốt is a sweet, chewy sponge cake. It is made from rice flour, water, palmyra palm sugar and yeast, and has a honeycomb-like texture.

A monk in An Giang passed away 10 years ago, but his body has not decomposed, though it was not preserved by chemicals or embalming methods.

Chau Doc fish noodle soup presents a harmonious fusion of several rustic ingredients, encapsulating the quintessential essence of southwestern Vietnamese cuisine that leaves a profound imprint on the palates of diners.

The Ba Chua Xu (Holy Mother of the Realm) Temple on Sam Mountain in An Giang has been recognised as an “Exemplary Spiritual Tourist Destination in Asia - Pacific” by the Vietnam - India Economic and Cultural Exchange Forum.

The development of community-based tourism associated with traditional culture has improved the quality of life of the Chăm ethnic minority people in the southern province of An Giang.

The development of community-based tourism associated with traditional culture has improved the quality of life of the Cham ethnic minority people in the southern province of An Giang.