Collection of detailed reviews, knowledge guides, and practical experiences on the topic of #VietnamFood to help you stay updated with the latest trends.
It takes hundreds of spiky sea urchins to make one jar of this rich, umami-packed fermented sauce. Once reserved exclusively for emperors, now a coastal luxury.
Forget the sandwich. This version serves the baguette next to a violently sizzling cast-iron pan of eggs, pate, meatballs, and sausage. A heavy, glorious morning feast.
A sweet and tangy broth made from pineapple, tomatoes, and pumpkin, topped with springy fried fish cakes. The ultimate bowl to eat after a morning swim in the ocean.
Apple snails are pulled from their shells, mixed with minced pork and wood-ear mushrooms, stuffed back in with a stalk of lemongrass, and steamed. Pure culinary brilliance.
Unlike regular Banh Cuon, this legendary village style leaves out the meat. Instead, perfectly translucent sheets of rice batter are dipped in sauce and eaten with cinnamon pork sausage.
Catfish braised in a scorching clay pot with coconut water, fish sauce, and caramelized sugar until thick and sticky. Why 'Ca Kho To' is the ultimate Vietnamese comfort food.
Tamarind, pineapple, elephant ear stalks, and fresh river fish. Dive into a bowl of Canh Chua, the vibrant soup that perfectly balances the tropical flavors of the Delta.
Fresh coconut milk boiled down into thick, chewy squares and wrapped in edible rice paper. Visit the loud, sweet-smelling 'Keo Dua' factories of the Mekong.
Thick tapioca noodles that look like silkworms, topped with shredded pork skin and smothered in sweet, rich coconut cream. A bizarre but brilliant Mekong specialty.
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