Also, visitors to Bac Giang Province can enjoy delicious local food specialties, such as glutinous rice cooked in bamboo tubes of Son Dong, Luc Ngan; steamed glutinous rice of Mo Tho in Viet Yen; Dong Quan rice cake made of rice flour and lime water in Yen Dung region; dog-meat pies of Den Village, Bac Giang Town, Bo Ha grilled fish, Mai Suu boiled pork, Duc Thang molasses cake, Luc Ngan rice cake and so on.

Rice is so important in Vietnamese society that it has been called the essence of its culture. It is almost impossible for Vietnamese to imagine a meal without rice. Rice has many links to various aspects of Vietnamese life and culture ranging from folklore, festivals, and family rituals to the arts and specific rice-based foods such as rice wine (Ruou Nep) and rice cakes (Banh Chung, Banh Giay), as well as the actual grain and its stalks. 

An introduction to Tet, the Vietnamese New Year - Tet foods, flowers, fruits, celebrations and gatherings.Vietnamese New Year is the most important Festival of the Vietnamese people. When Spring arrives, all Vietnamese are thrilled by the advent of Tet. Wherever they may be, they feel an immense nostalgia, wishing to come back to their homeland for afamily reunion and a taste of the particular flavors of the Vietnamese festivities.

Fish sauce is to Vietnamese cooking what salt is to Western and soy sauce to Chinese cooking. Fish sauce is used as a condiment and flavoring. It is included in practically all recipes. Fish sauce is well-loved throughout Vietnam, and it was once a great favorite of the Romans. Apicius cited it over 2,000 years ago in his cookbook, calling it "garum" and "liquamen". Garum was produced in salting factories, called "salsamentarii", and sold by "salsarii". It was manufactured by fermenting fish innards, tails, heads, and other small whole fish in salt for several days out in the sun. At this point it is called "liquimen". As this appetizing mass of stuff would ferment and putrefy it oozed a liquid. This liquid is "garum". It was used to season meat, fowl, vegetables, fruit, and even fish. Garum was available to all classes with expensive and inexpensive types and was very popular despite its strong and unpleasant odor.

Cha ca La Vong is a unique specialty of Hanoi people, therefore one street in Hanoi was named as Cha Ca Street. Cha ca is made from mud-fish, snake-headed fish, but the best one is Hemibagrus (Ca lang). Fish bone is left away to keep fish meat only, then seasoning, clipping by pieces of bamboo, and frying by coal heat. An oven of coal heat is needed when serving to keep Cha ca always hot. Cha ca is served with roasted peanuts, dry pancakes, soft noodle soup, spice vegetables and shrimps paste with lemon and chilly. Hanoi now has several shops selling grilled fish, but no one of them can equal Cha ca La Vong in term of quality and flavour. The Cha ca La Vong Restaurant on No.14 Cha Ca Street is the "ancestor restaurant" of the dish. Cha ca La Vong is the famous restaurant not only to Hanoians but also visitors from anywhere.

Every autumn, around September and October, when the cool north-westerly wind brings a cold dew, the sticky rice ears bend themselves into arches waiting for ripe grains because these rice grains are at their fullest and the rice-milk is already concentrated in the grains, predicting that the com season has arrived. In the season, you may notice on a gentle breeze the pleasant scent of new rice as you walk along a quiet street of Ha Noi. Look across the street, and you'll see a woman vendor shouldering a pole with two baskets covered with large lotus leaves. The young green rice (com) she is selling refreshes the air with countryside fragrance. Better than any other person, the peasant knows when the rice ears are ripe enough to be reaped to begin making com. Com is made from green sticky rice that is harvested in blossom period, roasted in many times, crashed and sieved.

These are a sweet specialty found throughout Viet Nam in Mid-Autumn. If a cake is perfectly made, one can finish the entire treat without feeling bloated. If not. then even one slice can seem too much. The recipe determines how delicious, rich, or soft a cake is and how long it will last without spoiling.

A popular saying goes, "Muon an banh it la gai, co chong Binh Dinh cho dai duong di" This roughly translate as "If you wish to eat banh it la gai, get married to a Binh Dinh man to increase your life experience". It shows how essential Banh it la gai (sticky rice cake) is to the people in the central region. Originating in Binh Dinh Province on the central coast, Banh it la gai has become a veritable specialty of that region of Vietnam. 

When Hue natives living outside the city return to their homeland, they usually have sour shrimp. Tourists also make sure to buy some jars of sour shrimp before leaving Hue. Because of the national reputation of this dish, some cooks and merchants specialize in making sour shrimp. In the past, people made this dish at home, but now it is easier to buy it at the market.