Tucked along Hang Vai Street in Hanoi’s Hoan Kiem district, Pho Lam and Pho Khoi Hoi have both been named in the Michelin Guide’s Bib Gourmand list, which spotlights eateries offering exceptional food at moderate prices.

It may be no larger than a bamboo leaf, but tep dau - the local freshwater fish of Phu Tho - is a seasonal favorite, beloved for its rich, sweet flesh and versatile flavor whether fried crisp or braised in soy sauce.

Chau Doc Market in An Giang is more than a famed hub for fermented fish - it’s a bustling culinary world where everything comes in miniature size, irresistible to visitors from near and far.

Bun oc nguoi, a Hanoi cold snail noodle dish, wins over a Japanese YouTuber after a decade.

Visiting Hanoi's Old Quarter, Max Herzberg stepped out of his comfort zone and into a street-side eatery. What he found was a surprising delight.

Korean content creator Choi Jongrak found a delightful culinary surprise while wandering a tiny alley in HCM City -an iconic stingray hotpot priced at only $4 per pot.

It may not look like much - jet black, slimy, and rough to the touch - but the black sea cucumber, locally known as don dot or sea leech, is one of Quang Ninh’s most sought-after coastal treasures.

Le Huu Chi brews coffee with fire and tradition on Saigon’s sidewalks, preserving a 50-year family recipe.

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.

A Korean woman attending a wedding in Quang Ninh’s Van Don district was left delighted and amazed by the elaborate traditional banquet, filled with local seafood specialties.

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.

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

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.”

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

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 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.