Each spring roll is a combination of delicious flavors combined with fresh ingredients. It’s also one of Vietnamese best dishes.

The word “banh mi” (Vietnamese bread) was admitted into the Oxford English Dictionary, one of the world’s most prestigious dictionaries, on March 24, 2011, showing the international community’s recognition for Vietnam’s culinary culture.

Besides beautiful resorts and beaches, Phan Thiet Beach Town also offers delicious cuisine with delicacies ranging from sweet to savory.

Phia Den mountain, Cao Bang province, is considered hometown of glass noodle as natural conditions here are ideal for not only growing its ingredient – canna, but also for its making process.

The central coastal province of Nghe An well known for its beautiful beaches such as Cua Lo and Quynh Bang, and also its local specialties such as the popular dưa món (tuber pickles ) and nộm củ cải khô (dried radish salad).

The owner of a famous “banh cuon” restaurant at 26B Tho Xuong Street, Hoan Kiem District, Hanoi, made special steamed roll rice pancakes from red dragon fruit.

Anyone who eats Cha tom nuong (grilled shrimp rolls), a delicious dish of Thanh Hoa Province, will never forget its distinctive flavour.

As one of the nation’s moved loved street foods, Banh Mi on sale in Hanoi’s Old Quarter has established a reputation among both locals and foreign tourists.

Tương Bần (Ban soya sauce) has been a delicacy of northern Vietnam since the end of the 19th century. It is a delicacy found in Ban Yen Nhan Ward in My Hao Town, Hung Yen province.

The name of Van Dinh village in Hanoi's Ung Hoa district will ring a bell in the minds of traditional food aficionados all over the country.

When searching for top dishes to try in Da Lat City in the Central Highlands province of Lam Dong, the phrase bánh căn (custard cake) comes up a lot.

‘Banh bo thot not’ (steamed rice cake with palm sugar) is a famous sweet cake from An Giang Province where large areas of palm trees grow.

Every year, between the 9th and 10th months of the lunar year, farmers in the northern city of Haiphong earn big money from harvesting sandworms.

Unlike other kinds of cha, which are mainly composed of aquacultural ingredients, cha com is mainly made of com (young sticky rice flakes) and has the subtle scent of new rice.