With its glossy black appearance and naturally cooling taste, a humble specialty from Lang Son has become increasingly popular not only for its refreshing flavor and affordable price, but also for its perceived health benefits.

A steaming bowl of bun bo Hue with rich, fragrant broth, tender pork hock and soft cubes of blood pudding prepared by his Vietnamese neighbors completely won over an American man and sparked a lasting passion for Vietnamese cuisine.

Operating since 1958, a small banh mi shop in HCM City has continued attracting large crowds of diners for nearly seven decades, with customers lining up every morning to enjoy its signature dishes.

Quang Ngai is drawing food lovers with a range of unusual local specialties, some with names surprising enough to make first-time visitors pause.

Known locally as “lich,” the wild-caught creature is considered a seasonal specialty across parts of central and southern Vietnam.

Chef Tung Phan is redefining Vietnamese fine dining in America through Camille, the first Vietnamese restaurant in the US to earn a Michelin star.

American content creator Isaac Nunez spent an entire day exploring Hanoi’s pho culture and was surprised to discover how many different versions of the iconic Vietnamese dish exist.

Although it grows wild and has a slightly pungent, mildly bitter taste, a rustic herb found throughout rural Vietnam continues to be treasured by locals as a “gift from nature” and used in many delicious dishes.

Located about 130km from Hanoi, Cat Bi Market in Hai An Ward, Hai Phong City, is an ideal destination for visitors looking to explore local cuisine.

Perfect for curious diners, these dishes offer a playful yet authentic take on Vietnam’s most famous noodle soup.

A coastal sidewalk market in Cua Lo (Nghe An Province) has quickly become a magnet for visitors, offering a single specialty ranked among Vietnam’s top 10 seafood delicacies.

In recent years, Vietnamese dishes have gained wider global recognition through travellers and international rankings.

Not only impressed by its vibrant presentation, a foreign visitor was also surprised to discover how an ingredient that can cause irritation is skillfully transformed into a refreshing summer delicacy in Hanoi.

On April 24, images of South Korea’s President Lee Jae Myung and First Lady Kim Hye Kyung enjoying pho at a modest eatery on Dinh Liet Street, Hoan Kiem Ward, Hanoi, quickly went viral across Vietnamese and Korean social media.

Beyond its striking flavor and satisfying crunch, the dish also surprised the Western guest with its price - just VND18,000 per plate (US$0.70).

For a deeply personal reason, a young man working as a marketing director in Ho Chi Minh City chose to leave behind a well-paid job and reopen his mother’s long-closed com tam stall.

Dalton Rhone, an American traveler currently exploring Vietnam from north to south, has been immersing himself not only in the country’s landscapes and culture but also in its rich culinary scene.

Bo lui is a type of crustacean found in the coastal waters of the Phu Quoc special administrative zone, An Giang province (formerly Kien Giang).

A modest sidewalk breakfast dish served only in the early hours in Ho Chi Minh City has left two Korean visitors convinced it was well worth waking up for, thanks to its rich flavor and reasonable price.