From sidewalk charm to haute cuisine, a French vlogger dives into two vastly different pho experiences in Ho Chi Minh City.

For less than a dollar, a humble Vietnamese dish makes a bold impression on foreign palates.

Only an hour from the capital, Hai Duong surprises with unique street food that’s delicious, affordable, and still under the tourist radar.

A crispy local treat surprises a Taiwanese traveler in Hanoi’s Old Quarter with its nostalgic flavors and incredibly low price.

With a skin that snaps like a cracker, this labor-intensive dish is a treasure of Duong Lam village.

A quirky, sea-sourced delicacy known for its 16 legs and 4 eyes recently took two American travelers by surprise in Ho Chi Minh City - not for its odd appearance, but for its unexpectedly rich flavor.

Behind a serene temple at the foot of a mountain, volunteers have spent 20 years serving sizzling bánh xèo to thousands of pilgrims - completely free of charge.

In Bac Giang Ward of Bac Ninh Province, a humble dish made from simple ingredients like field crab, ground pork, and ripe tomatoes is winning over diners with its unique and flavorful profile.

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.

At noon on Lo Duc Street in Hanoi, a sidewalk eatery is packed with diners.

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.

Made from humble ingredients, this vibrant and crispy treat from Dien Bien has become a beloved snack and New Year gift across Vietnam.

An American YouTuber finds his favorite dessert in a back alley of Saigon-grilled banana in sticky rice, a treat CNN once called one of the world’s best.

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

Australia’s ABC News has recently reported that a small community of banh mi enthusiasts has played an important role in reinvigorating Australians’ love for the Vietnamese baguette.

Delicacies from Hung Yen like hammock-fried carp and nem thun thut take up to 10 hours to prepare and impress diners with their bold flavors and unique appearance.

It only cost 20,000 VND - a humble bowl of soup from a small eatery in Hue - but to Steph and Chris, two travelers from Canada, it was a “flavor explosion.”

In the heart of Can Tho, a modest banana fritter shop has become a viral sensation - thanks to a crispy secret recipe, daily livestreams, and a very special cashier: a dog named Gau.

In southern provinces like Ho Chi Minh City and Dong Nai, a wild-growing vegetable once considered a “poverty food” is making a flavorful comeback as a prized local delicacy.