With its thick, crunchy meat and naturally sweet flavor, the ốc giác (elephant snail) is a prized coastal delicacy in Vietnam. One snail alone can be transformed into several dishes - enough to feed four to five people.

This sea mollusk with whiskers is taking over central Vietnamese kitchens and markets.

Rươi (bristle worm), though often mistaken for worms, is a sought-after seasonal treat in Northern Vietnam.

Each year when early summer arrives, the Cu De River in Da Nang gifts locals a rare treasure: bun song - translucent, noodle-like strands born from the waters, offering a taste as refreshing as the season itself.

At a modest Hanoi eatery, a century-old heirloom is key to the city's most talked-about seasonal specialty.

Quang Ninh isn’t just famous for its majestic landscapes but also for its unique local delicacies like sea worms, horseshoe crabs, blood cockles, and sand worms that both intrigue and delight food lovers.

From stir-fried mollusks to boiled rats, Hai Phong’s culinary oddities leave a lasting impression on adventurous food lovers.

Bauhinia blossoms become a delicious seasonal salad in Vietnam’s highlands, attracting visitors from across the country.

Gourmets in Hanoi are willing to spend millions of dong to enjoy bumblebee pupae, especially at the end of the year, and treat esteemed guests.

This rare insect from the Red River, known as "con vo," is prized for its unique flavor, emerging just a few times a year and fetching high prices.

Despite their eerie appearance, deep-fried stone worms are a sought-after specialty of Vietnam’s Thai ethnic group.