Chad Kubanoff, an American chef, admitted that his first time trying this dish was confusing, as the ingredients seemed unrelated. But later, he began to crave it.

Affordable or Michelin-starred, pho in Ho Chi Minh City leaves lasting impressions on foodie traveler.

Made from day-old loaves and local toppings, this Saigon street snack is earning international fans.

Chinese visitor praises the flavors of bun dau mam tom despite its strong reputation.

This rugged-shelled delicacy is a flavorful island treat that tourists can't resist, even if it means tapping the table to get a bite.

This sea mollusk with whiskers is taking over central Vietnamese kitchens and markets.

A massive charcoal-grilled chop impressed two food-loving visitors who couldn’t stop raving about the flavors.

To obtain the pristine white, crisp, and sweet delicacy, southern farmers have to fell coconut trees aged at least two years and several meters tall.

On Cai Chien Island in Quang Ninh, a rare local chicken known for its ‘beard’ and crispy golden skin is gaining fame.

A humble family-run stall with no signboard continues to win hearts with its secret-recipe grilled ribs.

Pho tron, nom (Vietnamese salad), and rare beef with lime (bo tai chanh) have been named among the world’s best mixed dishes, according to a new ranking by renowned culinary site Taste Atlas.

Locals catch this strange mollusk at night-it’s ugly but tasty, and easy to prepare into crispy seafood dishes.

In the 1950s, Hanoians used to joke, “If you haven’t eaten bun thang from Aunt Am, you’re not truly a Hanoian.” Today, the dish not only holds a cherished place in the capital’s culinary scene, but also draws international visitors.

This fragrant black rice cake is an irreplaceable part of the seventh lunar month celebration in Lang Son.

For 50 years, a tiny sticky rice stall has charmed customers with its house-made sate.

For 37 years, Mrs. Lan’s eel noodle soup has attracted crowds in Hanoi. Today, her humble eatery has also become a go-to spot for international tourists.

Never passionate about cooking, Nguyen Van Thuc saw his life change after working in a restaurant and encountering a mysterious customer.

This northern Vietnamese delicacy, often caught by flashlight, is more than a dish - it’s a taste of home and heritage.

Prepared with meticulous effort and requiring several strong people to take turns pounding it into a smooth consistency, canh chuoi (banana soup) is an indispensable specialty for the feast of Y Yen in Nam Dinh province.