Made with countryside fish, fresh coconut water and “free” wild vegetables, Ca Mau’s signature lau mam keeps travelers coming back for its deep, balanced taste.

A once-a-year delicacy, termite mushrooms have become a cherished seasonal treasure for locals in Vinh Long and food connoisseurs alike, prized for their natural sweetness and tender texture.

Combining aesthetic appeal and rich flavor, this handcrafted dried shrimp is putting Ca Mau on the map of Tet gift-giving traditions.

Harvested sporadically with low yield, this delicacy remains highly sought after despite its steep price, with food lovers willingly spending millions of dong to have it shipped hundreds of kilometers from Son La.

Once a humble dish tied to coastal communities, sea grapes have become a famous Khanh Hoa specialty, gracing urban family tables with their crisp, refreshing taste and rich nutrients.

Agencies face challenges in handling disputes related to “traditional fish sauce” due to the lack of official legal definitions for “traditional fish sauce” and “modern fish sauce”.

Harvested from wetlands, this crisp tuber adds a refreshing touch to meals and teas.

The wild-growing jamun in An Giang attracts visitors each year with its unique taste and cultural roots.

A Muong ethnic specialty, buffalo meat cooked with lom leaves is a flavorful dish from northern Vietnam. With its tangy, refreshing taste, lom is a key ingredient in many regional recipes.

In Diec Village, only those with exceptional culinary expertise can prepare hammock carp, a dish requiring a year of preparation and up to 12 hours of cooking.