Kho Muong’s homestays and native charm create a sustainable tourism model in Thanh Hoa’s highlands.

Prepared with meticulous effort and requiring several strong people to take turns pounding it into a smooth consistency, canh chuoi (banana soup) is an indispensable specialty for the feast of Y Yen in Nam Dinh province.

With a history spanning over a century, rooted in the legend of a fisherman discovering a statue, the small yet renowned Sa Tan Temple in G oVap district in HCM City draws many visitors daily seeking peace and prosperity.

Long Cam Pagoda, located in Trang Cac village, Ha Trung town (Thanh Hoa province), was built during the reign of King Ly Thai To. Over a thousand years later, the pagoda still preserves many valuable historical and architectural relics.

Despite consistent crowds and excellent online reviews, Don Duck Old Quarter lost its Bib Gourmand status.

For over 30 years, a mother-daughter-run dessert shop in Ho Chi Minh City has drawn crowds with its two signature jet-black sweet soups that are both unique in appearance and rich in flavor.

As a tourism hub, Hanoi is now actively developing strategies to attract Muslim travellers. In recent years, the city has seen a notable uptick in visitors from countries with large Muslim populations.

This unique dessert shop in District 1 offers delicious black sesame dishes and live piano music by its 70-year-old owner.

This family-run stall in HCM City has captured hearts - and palates - since grandma’s time.

A Japanese expat was not only impressed by the flavor of a Quy Nhon specialty, but also surprised by the price, with three bowls costing only VND54,000.

From weddings to Lunar New Year, lau cu lao brings together families with flavor and flair.

For 70 years, Pho Thin has served more than just pho - it’s preserved family tradition and city history in every bowl.

Untouched by mass tourism, Hon Son offers serenity and stunning seascapes.

During the first five months, China continued to be Vietnam's largest source market of tourists, followed by the RoK, China’s Taiwan, the US, and Japan.

During Dalat’s rainy months, travelers flock to pine forests for guided mushroom-foraging adventures and the chance to taste wild, seasonal delicacies.

This year sees an increase in the number of one-starred establishments, with many talented chefs employing modern techniques to share the stories of their hometowns and recapture childhood flavours.

As a delicacy during the feast of Quang Yen (Quang Ninh), this specialty is seen as so delicious and nutritous that many people often save it to take home to the kids or grandparents.

Data from Booking.com reveals that during the peak summer vacation in June and July, beach trips continue to be a top priority for Vietnamese travellers.

Though unsettling in appearance, dishes made from stone worms, forest shrimp, and stink bugs are beloved regional specialties in Northern Vietnam.

Many parents are searching for information about cross-country travel itineraries or homestays in fishing or highland villages for their children’s summer break.