In Ha Long, steamed rice paper rolls (banh cuon) are eaten with squid cakes instead of pork cakes or grilled pork as in other places in the north, creating a whole new style. 

Deep herring is a type of forage fish, living near the coast and swimming in large schools. Nha Trang deep herring salad can be found anywhere in town. 

River moss, a special freshwater version of kelp, is used by the Thai and Tay ethnic people in northern Vietnam's mountainous areas as a delicacy, often appearing in huge banquets cooked for guests at important events like weddings or house-warming parties. 

NDO – The Traditional Southern Cake Festival is taking place at the Ca Mau Provincial Conventional Centre from April 20 to 24, displaying hundreds of traditional cakes from localities across the southern region. 

NDO – The Italian Chamber of Commerce in Vietnam (ICHAM) and the Italian Embassy in Vietnam announced the launch of a cooking contest entitled ‘Vao Bep Kieu Y’ (Italian Cuisine - Italian Style) at a press conference held in Hanoi on April 20. 

Grilled fish rice paper, eaten with Vietnamese coriander and chili sauce, is a delicacy distinctive to coastal town Quy Nhon. 

NDO/VNA – A Vietnamese restaurant has been named among the 50 best in Asia. 

NDO – The Restaurant Association of Vietnam, in coordination with the Vietnam Culinary Culture Association and the World Food Travel Association, held a ceremony in Ho Chi Minh City on April 1 to announce the ‘Map of Vietnam’s culinary tourism’ project. 

NDO – A photo exhibition entitled ‘Toque blanche’ will kick off at the French Cultural Institute in Hanoi (L'Espace) on April 9, to highlight the excellence of French gastronomy. 

Com hap la sen (Steamed rice with lotus seeds, wrapped in a lotus leaf) was once the food of kings in the 18th century, during the Nguyen Dynasty. 

NDO/VNA – The fine combination of rice, fried onion flakes and tangy sauce makes “banh cuon Mao Dien” (Mao Dien steamed rolled rice pancakes) unforgettable to anyone who tastes them. 

NDO/VNA - The ginger ‘jam’ made in Kim Long Ward, Hue City, in the central province of Thua Thien-Hue, stands out for its authenticity and absence of additives. The specialty is consumed in large amounts during the Lunar New Year (Tet) festival. 

NDO – Starting from its first video posted more than one year ago on the traditional food offerings of the Vietnamese people during the Tet (lunar New Year) festival, the YouTube channel Bep Nha Chau (My Family’s Kitchen) by chef Nguyen Phuong Hai has uploaded nearly 130 vlogs introducing viewers to the essence of Vietnamese dishes across the country, making it a favourite place for lovers of Vietnamese cuisine. 

NDO – Nhan Dan (People) reporter Duong Van Muu relives his childhood memory of making long ‘chung’ (glutinous rice) cakes wrapped in ‘chit’ leaves, a variant of the square ‘chung’ cake which is more popular in the northern region. The cake is a traditional cake enjoyed by his villagers on the occasion of the Lunar New Year (Tet).