Originating from the northern village of Vũ Đại, this braised carp dish is a treasured Vietnamese specialty, slow-cooked for hours with galangal and sugarcane to capture the essence of tradition and home. Once a New Year delicacy, it now brings warmth and nostalgia to every table it touches.
Steaming hot and soul-warming, bánh đúc nóng is a beloved Vietnamese comfort food made from silky rice batter topped with savory pork, mushrooms, and sweet-sour fish sauce. It’s a simple dish that evokes deep nostalgia and warmth in every bite.
Hủ tiếu gõ is more than just a bowl of noodle soup — it’s the heartbeat of southern Vietnam’s street food culture. Named after the “knocking” sound vendors make to announce their arrival, this humble late-night dish carries the warmth of home and the charm of old alleyways. With its light yet flavorful pork broth, chewy noodles, and simple toppings, hủ tiếu gõ reflects the spirit of everyday life — modest, comforting, and deeply nostalgic. Each bowl is not only a meal, but a memory of Saigon nights, filled with friendly knocks and quiet joy.
Bánh khọt Vũng Tàu is a beloved southern Vietnamese street food known for its crispy mini pancakes made with coconut milk batter and topped with fresh shrimp or squid. Served with fresh herbs and sweet-savory fish sauce, these golden bites capture the vibrant flavors of Vietnam’s coastal cuisine and the laid-back charm of Vũng Tàu.
Eel congee (Cháo lươn) is a beloved specialty from Nghe An province, Vietnam, known for its rich, savory flavor and nourishing warmth. This dish features soft sticky rice slow-cooked in an aromatic broth, topped with stir-fried eel seasoned with turmeric, garlic, and shallots. More than just a comfort food, it reflects the essence of central Vietnamese cuisine—humble yet deeply flavorful.
Banh Da Cua is a signature noodle dish from Hai Phong, known for its rich crab broth, chewy red rice noodles, and flavorful toppings like pork, water spinach, and fried shallots. More than just street food, it reflects the bold, earthy spirit of this northern port city and carries the warmth of home in every bowl.
Vietnamese Ramie Leaf Cake (Bánh Gai) is a traditional sweet originating from Thanh Hóa province, known for its deep black color made from ground ramie leaves mixed with sticky rice flour. Wrapped in dried banana leaves, the cake encases a sweet filling of mung bean paste, shredded coconut, and a touch of pork fat. Once a festive treat prepared by hand for ancestral offerings and special occasions, bánh gai remains a beloved symbol of family warmth and regional identity. Its rich, earthy sweetness carries the soul of Vietnam’s rural heritage in every bite.
Thịt kho Tàu is a beloved Vietnamese dish made of pork belly and boiled eggs slowly braised in coconut water and caramel sauce. It’s a soulful taste of Southern Vietnam, often served during Lunar New Year as a symbol of warmth, abundance, and family.
Hailing from Vietnam’s imperial city of Huế, this bold and spicy noodle soup reflects the complexity of royal cuisine and the fiery soul of Central Vietnam. Infused with lemongrass, shrimp paste, and chili oil, it’s a perfect balance of heat, aroma, and richness — a dish that tells a story of pride, power, and tradition in every bite.
Canh chua cá hú is a beloved dish from Vietnam’s Mekong Delta, where rivers shape daily life and meals flow with freshness. Made with tender catfish, tamarind, pineapple, and local herbs, this sweet-and-sour soup reflects the balance of southern living — light, earthy, and full of soul. It’s more than comfort food; it’s a taste of home by the water.