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Served in tiny ceramic bowls and topped with crispy pork skin and shrimp powder. Why you can never eat just one of these central Vietnamese imperial snacks.
Chewy, see-through tapioca wrappers hiding a perfectly seasoned shrimp and piece of pork belly. Dive into the texture-rich world of this beloved Hue specialty.
The water must come from a specific ancient well, and the ash from a specific island. Unravel the mystery of Cao Lau, Vietnam's most highly localized food.
Wrapped in banana leaves and boiled for 12 hours. The creation of Banh Chung is the most sacred, labor-intensive culinary tradition of the Vietnamese Lunar New Year.
Fried in a cast-iron mold until deeply crunchy, these bite-sized seafood treats wrapped in fresh herbs are the best reason to visit Vietnam's coastal weekend getaway.
Made from tapioca flour, these slippery, thick noodles served in a rich crab or pork knuckle broth offer a completely different texture from Pho or Bun.
Pungent, incredibly complex, and packed with 20 types of wild Mekong vegetables. Lau Mam is the ultimate boss-level dish for any true Vietnamese food explorer.
Whipped salty cream over bitter robusta coffee creates a salted-caramel illusion. How a small cafe in Central Vietnam accidentally invented the nation's hottest new drink.
Poured into tiny clay molds over roaring coals and served with xiu mai (meatball) broth. Why Banh Can is the ultimate winter comfort food in the Central Highlands.
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