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It will be a big miss if you come to Vietnam without trying “xoi”. Made from sticky rice, xoi has as many variants as you can imagine.

Braised and Caramelized Fish in Coconut Milk

https://www.vietnamonline.com/entry/braised-and-caramelized-fish-in-coconut-milk.html

Xoi Xeo

https://www.vietnamonline.com/entry/xoi-xeo.html

Kaffir Lime Leaf

https://www.vietnamonline.com/entry/kaffir-lime-leaf.html

Vietnamese Coriander

https://www.vietnamonline.com/overview/vietnamese-coriander.html

Rau răm is an inexpensive and widely found herb, mostly in Southeast Asia. In Vietnam, rau răm leaves are used to balance a dish that has a lot of meaty taste. Some also mix rau răm with marinated cucumber to make salad - as seen is Hoi An chicken rice – or with pickled cabbage to make dưa bắp cải.

Thorny Coriander

https://www.vietnamonline.com/entry/thorny-coriander.html

Vietnamese Cilantro

https://www.vietnamonline.com/entry/vietnamese-cilantro.html

Vietnamese Herbs

https://www.vietnamonline.com/entry/vietnamese-herbs.html

Xôi vò (Mung Bean Coated Sticky Rice)

https://www.vietnamonline.com/entry/xoi-vo-mung-bean-coated-sticky-rice.html

All about Gastronomy Tourism in Vietnam

https://www.vietnamonline.com/overview/gastronomic-tourism.html

If you are seeking for a country where you can not only enjoy fabulous natural scenery, beautiful beaches and grandiose mountains but also taste a variety of unique delicious local food, welcome to Vietnam.

Vietnamese Baguette (Banh My)

https://www.vietnamonline.com/entry/vietnamese-baguette-banh-mi.html

Fast Food

https://www.vietnamonline.com/overview/fast-food.html

Food Facts

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Read this and you will be challenged, again, how much you know about Vietnamese food. So Do you know...

Grapefruit pudding

https://www.vietnamonline.com/entry/grapefruit-pudding.html

Use of Chopsticks

https://www.vietnamonline.com/overview/use-of-chopsticks.html

Different from Korean chopsticks which is often made of metal, Vietnamese chopsticks are often made from wood or bamboo.

Use of Spice

https://www.vietnamonline.com/overview/use-of-spice.html

Vietnamese cuisine features a combination of five taste elements: spicy, sour, bitter, salty and sweet.

Five-color Sticky Rice

https://www.vietnamonline.com/entry/five-color-sticky-rice.html

Xoi Ngu Sac (Five-colored steamed glutinous rice)

https://www.vietnamonline.com/entry/xoi-ngu-sac-five-colored-steamed-glutinous-rice.html

Ruou can (literally “tube wine”)

https://www.vietnamonline.com/overview/ruou-can-literally-tube-wine.html

As a specialty of picturesque mountainous areas, “ruou can” distinguishes itself not only by its herb bouquet, its light-bodied taste but also by the way to relish it, through long-slender bamboo tubes in the big wine jar