Vietnam’s culinary specialities are abundant across regions. If promoted and developed effectively, they could stimulate the food processing industry while attracting tourists to taste, experience, and purchase specialities as gifts.

Tucked in a narrow alley, a small Hanoi café offers tourists a nostalgic space and slow-brewed coffee with a story in every cup.

With over 4 million subscribers, Karissa Dumbacher gives bánh đúc 9/10 after tasting the savory, sticky snack in a tucked-away alley.

From 11 a.m. to 12:30 p.m. daily, a small pho stall tucked inside Hanoi’s Dong Xuan alley - known as a haven of affordable street food - stays constantly packed.

In New York, Thu Pham’s pop-up feast “An Co” brings Vietnamese ceremonial dining to life with imported ingredients.

Quang Ninh’s long-standing favorite dish, bun tom (shrimp noodle soup), is known not only for its distinctive flavor but also for its surprisingly affordable price.

A tourist from China was surprised to find that three popular noodle shops in Hanoi - serving bún riêu, bún ốc, and bún chả - were tucked away in narrow, signless alleys, yet were bustling with diners.

Secret Hanoi bun cha stall sells 200 meals daily without advertising

In Ba Be, Thai Nguyen, there’s a specialty fruit that emits an aroma reminiscent of green sticky rice, round glutinous rice, or pandan leaves. The fruit can be transformed into a variety of delicious, aromatic dishes.

American chef Nick DiGiovanni couldn’t believe his eyes when a sticky rice dough turned into a golden puff – and neither could 44 million viewers.

Discover 4 strangely named but delicious noodle specialties of Vietnam’s southern region.

A wedding banquet in eastern Quang Ninh has gone viral for its lavish spread and surprising dishes, including a stir-fried sea worm dish that left guests curious and amazed.

This 21-year-old family-run eatery draws long lines and loyal locals with its authentic grilled pork vermicelli.

Sampling various pho dishes over a few days in Hanoi, a foreign traveler’s top pick was the pho with assorted beef with different cuts priced at VND50,000 per bowl.

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.

A Canadian couple recently traveled to Huong Vien Street in Hanoi to sample a creatively reinvented version of Vietnam’s iconic bánh mì that many locals haven’t even tried.

Chad Kubanoff, 38, says that it was “unbelievable that it took me over a decade to discover this remarkable Vietnamese dish.”

Despite a counter swarming with bees, customers continued to queue for drinks at a local market stall in An Giang.

A foreign food lover sets out to taste Hanoi’s top pho dishes, ranking the best from 10 local eateries.

Nick DiGiovanni praises Vietnam’s unique cooking style after trying crispy chicken rice.