Regional

A decadent regional variation of Chè Thái that incorporates the distinct aroma and creamy texture of durian, adding a unique tropical twist to the classic dessert.

Coconut milk · Water · Sugar · Agar-agar powder

A regional variation from Hue, this Gỏi Đu Đủ Tai Heo incorporates a slightly richer, more complex dressing, often with the addition of shrimp and a touch of fermented shrimp paste for depth.

Green papaya · Pig ears · Dried small shrimp · Carrot

A regional variation of Bánh Hỏi Lòng Heo, often found in Central Vietnam. This style might feature a slightly different broth seasoning, perhaps incorporating more aromatic spices or a touch of sweetness, and may include additional components like grilled pork or specific herbs.

Rice vermicelli noodles (bánh hỏi) · Pork heart · Pork liver · Pork intestines

A regional variation from Hue, this version of Miến Xào Hải Sản incorporates the characteristic spicy and savory flavors of Central Vietnamese cuisine, often featuring a touch of chili and perhaps some local herbs for a unique twist.

Glass noodles (miến dong) · Shrimp · Squid · Garlic

A regional variation of Bánh Canh Chả Cá, specifically using snakehead fish (cá lóc) for the fish cakes, known for its firm texture and delicate flavor, often found in Southern Vietnam.

Tapioca starch · Rice flour · Snakehead fish fillets (cá lóc) · Shrimp

A regional variation of Bánh Canh Cá Lóc from the Mekong Delta, often featuring a richer, slightly sweeter broth and sometimes incorporating ingredients like shrimp or pork ribs for added depth. This version focuses on the characteristic flavors of the region.

snakehead fish fillets · pork ribs (optional) · shrimp (optional) · tapioca starch

A regional variation of Mì Quảng, often served with less broth, more akin to a noodle salad. This version highlights shrimp and pork, with a focus on fresh vegetables and a concentrated, flavorful sauce.

Shrimp · Pork loin · Mì Quảng noodles · Turmeric powder

A regional variation of Gỏi Gà Rau Răm from Central Vietnam, often featuring a slightly sweeter and spicier dressing, and sometimes incorporating additional herbs or textures like fried shallots.

Chicken thighs · Vietnamese coriander (rau răm) · Purple onion · Mint leaves

A regional variation of Bò Kho from Vũng Tàu, often featuring a slightly sweeter profile and sometimes including ingredients like potatoes or daikon radish alongside carrots. The broth is typically rich and deeply colored.

Beef shank or brisket · Carrots · Potatoes · Lemongrass stalks

A regional variation of Canh Chua Lá Giang popular in the Mekong Delta, often featuring snakehead fish (cá lóc) and additional vegetables like okra and bamboo shoots, offering a richer, more complex flavor profile while maintaining the signature sourness.

Snakehead fish (Cá Lóc) fillets · Lá Giang (Giang leaves) · Okra · Bamboo shoots, sliced

A flavorful variation of the classic soup, incorporating a small amount of shrimp paste (mắm ruốc) for a deeper, more complex umami profile, often found in Central Vietnamese cooking.

Mustard greens (cải bẹ xanh) · Minced pork · Garlic · Shrimp paste (mắm ruốc)

A regional variation of Canh Chua Tôm from the Mekong Delta, characterized by a richer broth and the inclusion of specific local ingredients like lotus stems and water lily stems, offering a more complex and earthy flavor profile.

Shrimp · Tamarind paste · Pineapple · Tomatoes

A regional variation of Canh Chua Cá Basa from the Mekong Delta, characterized by a richer broth, the addition of specific local vegetables like water lily stems, and often a touch more spice.

Basa fillets · Tamarind paste · Pineapple · Tomatoes

A fragrant variation of Cá Lóc Kho Tộ, featuring the bright, pungent aroma and subtle heat of fresh green peppercorns, adding a distinct regional twist to the classic braised catfish.

Snakehead fish (Cá lóc) · Fish sauce · Sugar · Shallots

A regional variation of Cháo Cá, specifically using snakehead fish (cá lóc), known for its firm texture and slightly sweet flavor. Often includes turmeric for color and a distinct aroma.

Jasmine rice · Water · Snakehead fish fillets (cá lóc) · Turmeric powder

A regional variation of Bún Cá Rô Đồng, this version from Central Vietnam incorporates a slightly spicier and more complex broth, often including ingredients like annatto seeds for color and a touch of lemongrass for aroma, alongside the signature dill and fish cakes.

Snakehead fish fillets · Rice vermicelli noodles (bún) · Dill · Scallions

A regional variation of Bún ốc, popular in Northern Vietnam, this version incorporates the unique textures and flavors of unripe banana blossoms and fried tofu, creating a more complex and hearty soup.

Snails (ốc) · Rice vermicelli noodles (bún) · Fried tofu · Unripe green bananas

A regional variation of Manti, featuring a slightly larger dumpling size and a flavorful yogurt sauce infused with sumac, complemented by a fragrant mint-infused butter.

All-purpose flour · Egg · Water · Salt