A humble yet creative seafood treat, squid teeth are now a local favorite in Phan Thiet, grilled or stir-fried to perfection with unique textures and unforgettable flavors.

A dish from Soc Trang has tourists second-guessing their ears - and taste buds - with its curious name and rich flavor.

Looking for a sweet escape from the heat? These beloved sweet soup shops offer refreshing options rooted in tradition.

This unique dessert shop in District 1 offers delicious black sesame dishes and live piano music by its 70-year-old owner.

From weddings to Lunar New Year, lau cu lao brings together families with flavor and flair.

For 70 years, Pho Thin has served more than just pho - it’s preserved family tradition and city history in every bowl.

During Dalat’s rainy months, travelers flock to pine forests for guided mushroom-foraging adventures and the chance to taste wild, seasonal delicacies.

Often mistaken for a large wild fig, this vibrant fruit is a versatile southern delicacy.

Local dishes bun tom and bun ram impress a Japanese YouTuber with flavor and value.

This tiny, tart-sweet fruit grows once every three years and has become a prized local delicacy.

As the squid season peaks, tourists swarm Ky Anh to sample live Vung Ang squid - fetching up to 40 USD/kg yet selling out daily.

Known for its starch and subtle flavor, this root is boiled, fried, or steamed into cakes.

Taste Atlas highlights Vietnamese sun-dried squid for its natural flavor.

Harvested from wetlands, this crisp tuber adds a refreshing touch to meals and teas.

Once a persistent weed vexing Mekong Delta farmers with its tenacity and rapid growth, bon bon (Ormocarpum cochinchinense) is now widely cultivated and has become an enticing specialty that captivates tourists.

Chao long (pork innards porridge) and chao vit (duck porridge) are among four Vietnamese dishes honored in the list of Asia’s best porridges, recently published by the world-renowned culinary guide Taste Atlas.

TasteAtlas celebrates Sa Pa’s stir-fried cai meo with smoked pork in Southeast Asia’s top stir-fried dishes.

In every third and 10th month of the lunar calendar, northerners collect ram, a type of crab (Varunidae), to prepare a variety of dishes. Its flavor is rich, sweet, and tastier than field crab.

With fresh ingredients, fair prices, and cult followings, these Hanoi eateries serve up some of the best offal dishes in the city.

Returning tourists praise cơm tấm for its generous portions and rich flavor, placing it above pho.