Gastronomy

“Tom tit”, or mantis shrimp, is a dish that seafood lovers do not want to miss out on when visiting Ha Tien town, Kien Giang province.

‘Che khuc bach’, a Vietnamese take on the classic Italian dessert panna cotta, is a perfect dessert to cool Hanoi's hot summer.

The sight of fresh blood from ducks, chickens, goats or pigs may come as a nightmare for the faint-hearted.

'Trung vit lon', duck eggs with embryos inside, are a popular street delicacy across Vietnam. They can be boiled, stir-fried, tossed or poached in soup. While people in Hue and Ho Chi Minh City eat these eggs as their evening snack, many Hanoians believe the duck embryos are perfect for breakfast.

"Bo la lot", grilled beef in lolot pepper leaves, has emerged as a popular street snack in Vietnam thanks to its fragrance.

“Pa pinh top” (grilled fish), is a speciality of the Thai ethnic minority group in the northwestern region of Vietnam.

"Ca xiu", commonly known as tongue shell or lamp shell, lives in the muddy part of rivers, estuaries and brackish water with a long pedicle attached to the ground, making it easier to find food.

NDO – 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.

NDO - Spicy stir-fried snails, seaweed salad on Ly Son Island, shrimp pancakes, sea shell porridge, and chicken rice are within the list of tourists’ must-try dishes in Quang Ngai Province. But it must be a big mistake without mentioning ‘cha ca’ (fish paste) - a savoury delight to one’s smell and taste.