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Skip the scenery and focus on the food. The port city is famous for Banh Mi Que (tiny spicy pate baguettes) and the ferocious, deeply savory Banh Da Cua soup.
Water spinach stir-fried with an aggressive amount of garlic. It is served at every meal, from cheap street stalls to luxury banquets. The undisputed king of greens.
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.
No bigger than two fingers, these tiny, ultra-crispy baguettes are filled with rich pate and dipped in a notoriously spicy chili sauce called Chi Chuong.
Thick, slippery tapioca noodles submerged in a clear, sweet broth made from sailfish bones, topped with springy fried fish cakes. The definitive coastal breakfast.
Unlike the Hanoi version dipped in fish sauce, this northern mountainous twist serves the delicate pork-filled rice rolls floating in a bowl of hot, sweet pork bone broth.
Shredded free-range chicken mixed with lime leaves, onions, and chili, served over rice cooked in rich chicken broth and turmeric. Discover the most iconic dish of the lantern-lit ancient town.
Snakehead fish marinated in fresh turmeric, floating in a slightly sweet broth alongside crunchy Sesbania flowers (Bong Dien Dien). The quintessential, colorful flavor of the flooded Delta.
Originating from a late-night stall that served laborers in the dark, this vibrant dish features white rice surrounded by finely shredded pork, omelet, herbs, and shrimp powder. Heavenly, not hellish.
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