Chefs in Kien Giang have jointly made a national record by making 100 dishes from flower crabs in an event co-organised by the Centre for Culture, Sports, and Radio of Phu Quoc island city and its Professional Chefs Association.

Cát Chu mango is also known by another name: xoài tiến vua (Mango Offered to the King).

A source from the Japan-Vietnam Gastronomy Association (JVGA) confirmed to Việt Nam News that the Danang-based fish sauce and unique products from 62 provinces and cities of Việt Nam had been selected to display at the exhibition in Tokyo, Japan.

Apart from stilt houses and seemingly endless terraced paddy fields, “shan tuyet” tea, a famous specialty of Phin Ho village, is one of the special things visitors cannot forget once setting foot in Tay Con Linh Mountain in Ha Giang.

Vũng Bọt Stream in central Vietnam forms at the intersection of the North and South rivers that merge with the Cu Đê River and is home to the niên fish (Onychostoma gerlachi).

Marking International Tea Day, travel website Booking.com has unveiled a list of the top six must-visit destinations around the world for travelers to dive into the historical and cultural values of tea, with Thai Nguyen featured in the list.

In Vietnam, there is a village where villagers like eating soil. Earthen lumps are smoked and cut into small pieces like cookies and considered a specialty.

In late autumn and early winter, northern farmers harvest a worm that lives in the silt of coastal fields. The worm is known as rươi, a precious gift from heaven.

While Phu Yen lobster prices are surging, VND100,000 per kilogram more expensive than the previous crop, other aquatic specialties including ca lang (hemibagrus) and hau sua (oyster milk) have seen prices plummet, causing big losses for farmers.

It was a mildly breezy day when we set out to venture deep into the mountains near the Perfume Pagoda. It coincided with the local pilgrimage time, but due to COVID-19, few people made the journey, 

This exceptional jackfruit, grown by gardeners in the Southwest of Vietnam, always sells out despite its sky-high price.

The chicken from Cua land is known for its prime taste and was once served as a royal food hundreds of years ago.

Dong Tao chicken, which is an expensive delicacy in Vietnam, is often sold at very high prices on the Lunar New Year or Tet Holiday.

Chạo tôm (grilled shrimp paste wrapped around sugarcane) used to be served to royalty in central Vietnam.

Fatty bamboo worms from the northern mountainous province of Son La, priced at VND500,000/kg, has become a very attractive product in Hanoi.

Fancy pigeon for dinner? Or how about a quail for lunch? Prepared Vietnamese-style is the best way to eat these birds. Boiled in herbs and spices, then roasted to perfection, chim quay will be a real treat! 

There’s a place in Vietnam you will really go nuts for. In days gone by when meat was in short supply, the substitute was pili nuts.

Vietnam is the country of cakes made from sticky rice. One of those is banh gio (or banh tro), a cake made from glutinous rice soaked in ash water.

Each locality in Vietnam has its own specialty that it is proud of. Visitors to Nguyen Xa village, in Thai Binh province are always invited to eat ‘cay’ cake, which is made of glutinous rice well blended with fat and ginger.