A balut (spelled standardized as balot) is a developing bird embryo (usually a duck or chicken) that is boiled and eaten from the shell....

Da Nang has variety things that visitors usually want to share with your relatives or friends. It has four great bridges which are considered as four “misses” of the worth city or long-beautiful beaches. Moreover, if you haven’t tried below dishes, it will be the most regret.

According to the old leaders of the village, Thut Soup is a traditional dish which holds an important position in the lives of the M’Nong ethnic group.

Eggplants are cut into small pieces, soaked into salt water to remove resin for half an hour and taken out to dry. Afterwards, we boil the ribs until bubbly with little water and wash the ribs again under cold water.

The cake is made of special rice flour, green beans, fresh shrimps and other ingredients. One can enjoy this dish with Phu Quoc fish sauce, and lettuce and basil

Hue is not only famous for many historical and cultural relics and splendid landscapes, but also has a number of outstanding dishes. One traditional specialty of Hue is com hen (clam rice).
Cha ca La Vong

Hanoi now has several stores selling Cha ca La Vong, but none of them can be equal to the Cha Ca Road’s in terms of quality and flavor.
Bun dau mam tom

When talking about the street food culture of Vietnam, one can’t forget to mention “ Bun dau mam tom ” – noodles with tofu and shrimp paste.
Grilled shrimp paste

Grilled shrimp paste, which has been roughly translated in Vietnamese as chao tom, was originally created by the ingenious cooks for the imperial kitchen in Hue.
Bun rieu cua

Crab Noodle Soup ( Bun Rieu Cua ) is Vietnamese vermicelli, served in a tomato broth and topped with crab or shrimp paste.