A pho restaurant in Hanoi has elevated the classic dish with a version served in a custom-made 30cm bowl, filled with 450gr of various beef cuts. With only 10 bowls available each day, this exclusive dish is a celebration of VN cuisine & culture.

Though it is called saltwater chicken, it is actually ca bo hom, or boxfish (Ostraciidae). And though it looks ugly, it is terribly delicious.

Tourists from the Republic of Korea, Japan, and Thailand are the most likely to be drawn in by Vietnamese delights, with visitors from these three nations most likely to visit Vietnam with cuisine on their mind.

The Tourism Information Center under the Vietnam National Authority of Tourism (VNAT) on October 1 unveiled the 2024 co-operation programme aimed at promoting Vietnamese cuisine.

Several Vietnamese dishes, including pho, bun, and hotpot, have made it onto Taste Atlas's list of the best broth-based foods in Southeast Asia, highlighting the country's rich culinary tradition.

Exploring the culinary landscapes of Gia Lai, a Japanese visitor was captivated by a local variant of pho, dubbed 'order one, get two,' finishing his meal with great relish due to its unique flavor.

Opening at 9 am every day from the seventh month to the end of the second lunar month next year, Thuy’s xoi san (steamed cassava-sticky rice) stall is well known in Hai Phong City.

Nguyen Thi Kim Anh, the only Vietnamese living on Zanzibar Island in Tanzania, has introduced her homeland's cuisine to the island, delighting locals and tourists alike.

With local ingredients, a young Vietnamese man created a delicious Vietnamese dish, called ‘sweet potato cocoons’, that has been a hit with Angolans.

After breaking a clay pot to get the rice crust at the bottom of the pot, a restaurant worker immediately throws a rice piece to another person standing far away holding a plate to catch it.

The smoked snails of Southern Vietnam, nurtured with milk and eggs before being served, are gaining attention both domestically and internationally for their rich flavor and distinctive preparation.

Known as the "capital" of oceanic tuna in Vietnam, Phu Yen offers a culinary experience unlike any other: stewed tuna eyes.

In a recent survey by Taste Atlas, four Vietnamese dishes containing ginger have been named among the world’s top culinary delights. Phở gà, bánh trôi nước, phở trộn, and gà luộc stand out for their exquisite flavors and cultural importance.

The rare sea bug, known as the "water-tank," is gaining widespread praise in Hanoi as its distinct flavor and exclusivity make it a top-tier delicacy.

Tucked away in the bustling heart of Hanoi, Dong Xuan and Trung Yen alleys may be narrow and unassuming, but they are culinary treasures.

A Canadian man says that beef pho was the Vietnamese dish he always wanted to try the most, and after doing so in the country, was surprised that he had to pay only VND80,000.

The steamed sticky rice, made of high-grade materials, including Ca Mau crabs and glutinous roundgrain rice, has attracted many diners despite the sky high price of VND660,000-990,000 per serving.

Taste Atlas ranks Vietnam’s Chao Tom and Nem among the world’s top appetizers, showcasing the country's flavorful and traditional dishes on an international platform.

During the rice harvest season, rural residents used to catch rice grasshoppers to roast or fry for a simple meal. Today, this once-humble snack has evolved into a luxury delicacy in Hanoi, with prices reaching 800,000 VND/kg.

A German traveler in Hanoi said "both the cheap and expensive pho versions were great."