The Mekong Delta is home to a type of rock crab or cua da that lives near the sea or in inland rocky areas. The crab is made into a few Mekong Delta specialties such as crab steamed with beer, crab rice soup and crab noodle soup. One of the delta’s favorite dishes is fried crab pincers.

In the salt-marshes of the Mekong Delta, there are many vop (clam), a large kind of mollusk or clam.

Northwest Vietnam has some of the country’s most striking vistas. The rugged terrain is home to jagged mountains, rich tropical forests, ethnic minorities and an abundance of wildlife.The region is also famous for the hearty, rustic cuisine of the people of the Northern Highlands. The unique, pungent flavors of the mountains are slowly finding their way to popular restaurants in cities. Today, the highlands’ take on roasted fish, com lam Tay Bac (Northwest rice cooked in bamboo tube) and ga den H’mong (H’mong black chicken) can be enjoyed in Ho Chi Minh City and Hanoi restaurants.

Phu Quoc’s staple dish offers a triumphant marriage of fresh and fermented flavors

Bun cha ca (rice noodle soup with fish paste) is a popular breakfast dish in the coastal areas of the south. In Ninh Thuan Province, bun cha ca is served at most street-side shops and restaurants for the cheap price.