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A Brief Overview of Quang Tri Province and the Demilitarized Zone

Quang Tri, the former provincial capital of the region, is located in central Vietnam at a strategic crossroads connecting North and South Vietnam, as well as Laos and Thailand. The province retains numerous historical relics from the anti-American resistance war, including the Quang Tri Ancient Citadel, Khe Sanh Combat Base, Truong Son National Cemetery, the Truong Son Trail, Vinh Moc Tunnels, Hien Luong Bridge, and the Ben Hai River.

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When visiting Quang Tri, travellers can journey about one hour south of the Ben Hai River, an area that once formed part of the Demilitarized Zone (DMZ) during the war. In military terms, a DMZ refers to an area—often along a border between opposing military forces—where military activities are prohibited under peace treaties, armistices, or other bilateral or multilateral agreements.

1. History of Quang Tri and the DMZ Area

In 1954, the government led by Ho Chi Minh in the North and the French colonial authorities in the South agreed to an armistice that resulted in the “temporary” division of Vietnam. The Ben Hai River, located at the northern edge of Quang Tri Province, was designated as the dividing line between the two regions. When the US-backed southern government failed to carry out the nationwide elections stipulated in the agreement, Quang Tri became a central stage for many of the most significant events of the Vietnam War.

From that point until the early 1970s, when Vietnamese forces broke through the defences along the southern boundary of the DMZ, Quang Tri remained an active battlefield. It became one of the most heavily bombed regions in military history, leaving behind a devastated landscape caused by hundreds of thousands of tons of high explosives—estimated to be equivalent to seven Hiroshima atomic bombs—as well as napalm, phosphorus, and herbicides.

• What to See at the DMZ

An area extending five kilometres on each side of the Ben Hai River was officially designated as the Demilitarized Zone (DMZ), a label that sharply contrasted with the reality on the ground. In fact, this region witnessed some of the fiercest fighting of the Vietnam War. Certain areas, such as Vinh Moc, were classified as Free Fire Zones, meaning virtually anything could be targeted without concern for later consequences. As a result of this intense conflict, large amounts of unexploded ordnance still remain in the area today. There have been casualties over the years, as bombs have detonated unexpectedly while farmers worked their fields or children were playing nearby. Khe Sanh, in particular, became one of the most iconic locations of the war, both during and after the conflict.

Today, when traveling by train or bus from areas south of Dong Hoi toward the DMZ, signs of wartime destruction are still visible. Bomb craters and damage can be seen in rice fields, alongside railway lines, and near roads and bridges.

As travellers approach Dong Ha, large eucalyptus plantations become noticeable—another lasting legacy of the war. These areas were once completely devastated by heavy bombardment and defoliation and were later replanted with eucalyptus trees due to their resilience and rapid growth. Dong Ha, now the provincial capital, has since developed significantly. It features a deep-water port, a direct route to Laos via the Lao Bao border gate about 80 kilometres to the west and is expected to become an important hub along the planned Trans-Asia Highway. The city offers good accommodation and serves as an excellent base for exploring the DMZ in greater depth.

After visiting the Khe Sanh Combat Base, travellers can cross the river to the north to explore the Vinh Moc Tunnels, an extensive underground network built by the North Vietnamese. Descending into the tunnels is a remarkable experience—the soil remains damp and the structures are impressively well preserved. The complex included meeting rooms and even maternity areas. Visitors need to stoop throughout the tour due to the low ceilings. Visiting the tunnels, once used by North Vietnamese Army soldiers, is a sobering experience. However, the Vietnamese people today tend to look toward the future rather than dwell on the past, and visitors encounter no sense of hostility or resentment.

• Quang Tri Citadel

Quang Tri Citadel is located in the centre of Quang Tri Town. It once served as an important military stronghold and administrative headquarters of the Nguyen Dynasty in Quang Tri Province from 1809 to 1945. The citadel was constructed in 1824, during the fourth year of Emperor Minh Mang’s reign, and lies approximately 60 kilometres north of Hue.

Built in the Vauban architectural style, the citadel had a perimeter of about 2,160 meters, with one gate on each side. Four bastions extended from the corners to defend the four main gates. Inside the citadel stood the town palace, enclosed by thick walls with a circumference of around 400 meters. The palace was a three-room structure, with two side wings used for royal worship, conferring titles and promotions, and occasionally hosting ceremonial events. Outside the palace were a flagpole, defensive structures such as Tuan Vu, An Sat, and Lanh Binh, along with a rice storehouse. During the French colonial period, additional facilities, including military barracks and a tax office, were added. However, almost all of these structures were destroyed by U.S. bombing during the intense fighting of the summer of 1972, leaving few physical remains today.

The citadel occupies a significant place in Vietnam’s history as a symbol of the nation’s struggle against foreign invasion. It is a source of pride for the Vietnamese people and admiration for foreign visitors. Standing before the walls, still marked by bullet holes, visitors can sense the immense devastation caused by the war. To honour the bravery and sacrifices of fallen soldiers, a memorial monument was erected at the centre of the citadel, representing the unyielding spirit of the people and army of Quang Tri and expressing gratitude for their contributions to the country’s independence and freedom.

• Vinh Moc Tunnels

The Vinh Moc Tunnels are located in Vinh Linh Village, Vinh Thach Commune, Vinh Linh District, Quang Tri Province. They are widely known as an underground village built to protect local residents from heavy bombardment during the American War between 1965 and 1966.

Situated about 13 kilometres east of National Highway 1A and only 6 kilometres from the coast, the Vinh Moc Tunnels have become a popular destination for international visitors, particularly American war veterans.

This remarkable tunnel system stands as powerful evidence of the resilience, ingenuity, and courage of the local people in their struggle for independence. Originally stretching for several kilometres, approximately 1,700 meters of the tunnels remain today. The underground complex includes 13 entrances—seven leading to the sea and six opening toward nearby hills. It is organized into three levels, with the deepest lying 23 meters below ground. A main passageway measuring 768 meters in length connects the system; it is about 1.6 to 1.8 meters high and 1.2 to 1.5 meters wide. The sea-facing entrances also served as ventilation shafts, while the remaining exits connected the tunnels to surrounding hills.

Living chambers line both sides of the main corridor. The complex also contains a large meeting hall that could accommodate 50 to 80 people and was used for meetings, film screenings, cultural performances, medical procedures, and even childbirth—17 babies were born inside the tunnels. Additional features include four ventilation shafts, two observation posts, and three water wells. The village also used distinctive Hoang Cam stoves, named after the general who invented them, allowing food to be cooked underground without producing visible smoke and thereby avoiding detection by enemy aircraft.

Before entering the tunnels, visitors can view photographic displays depicting the hardships of this brutal period in Vietnam’s history. These images highlight the contrast between the devastation of war and the resilience and spirit of the local people, even as they celebrated victory.

In 1976, the Ministry of Culture and Information designated the Vinh Moc Tunnels as a national heritage site and included them on the list of especially important historical monuments. To ensure visitor safety, the tunnels have since been reinforced with concrete and equipped with internal lighting.

Source: Collected.

Photos: Collected.

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Despite the harsh sun and wind of Quang Tri’s white sandy land, the local culinary culture retains its refinement. The province’s specialties are humble and rustic, yet rich in unforgettable flavors that captivate visitors through their simplicity and authenticity.

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Wherever they go, Quang Tri people always feel a deep sense of nostalgia and pride when recalling the tastes of their homeland. Each dish is closely tied to the culture of its villages and place names, creating a distinctive culinary identity found nowhere else. To truly understand the people and cultural spirit of this land, exploring Quang Tri cuisine is an experience not to be missed.

1. Bed-Shape Fish Porridge

Different from fish porridge in other provinces, Quang Tri fish porridge is made from rice flour, wheat flour, or tapioca flour combined with snakehead fish. The fish used must be large, firm, shiny black, fresh, and still alive. Locals simply call it fish porridge, while visitors often refer to it as “bed-shape porridge.” This dish is commonly prepared by local people to welcome guests.

The porridge is cooked using flavorful snakehead fish meat and rice-flour noodles. The main ingredients include soft rice-flour noodles, fragrant snakehead fish, green onions, and fresh chili. The hot, spicy kick of chili makes the dish especially memorable. The rice-flour noodles are appealing for their distinctive texture and flavor, which blend perfectly with the richness of the fish. To achieve this, the cook must carefully select good-quality rice, soak it overnight until softened, and then grind it into flour.

When tasting this fish porridge, visitors can experience the natural sweetness and savory richness of the fish infused with spices, along with the warm spiciness of pepper and chili. This is a well-known specialty of Hai Lang District in Quang Tri Province.

• Bau Trang Jumping Baby Shrimp

Bau Trang Jumping Baby Shrimp originates from Bau Trang, a small pond located within the larger Bau Thuy U area in Vinh Tu Commune, Vinh Linh District, Quang Tri Province. This unique dish was recognized by the Vietnam Record Organization (VietKings) as one of the Top 100 Specialty Dishes and Top 100 Outstanding Specialty Gifts from 63 provinces and cities across Vietnam (5th edition, 2021–2022).

The ingredients for this well-known dish include herbs, green mango, green pepper, chili, and garlic—most importantly, a generous amount of lemon. Lemon juice plays a key role, as it “cooks” the shrimp while adding a refreshing sour and spicy flavor that makes the salad especially appealing.

To prepare Jumping Baby Shrimp, the shrimp caught from Bau Trang must be fresh and still alive. After being removed from the basin and soaked in salt water for about 10 minutes, the shrimp are mixed with finely chopped herbs, parsley, green mango, green pepper, chili, and garlic. Diners then squeeze plenty of lemon juice into the bowl, quickly cover it to prevent the shrimp from jumping out, and shake it well so the shrimp absorb all the spices before enjoying.

Simple and quick to prepare, this famous shrimp salad is a must-try dish for anyone visiting Bau Trang.

• Phuong Lang Wet Rice Cake

Phuong Lang Village is located in Hai Ba Commune, Hai Lang District, Quang Tri Province. For a long time, Phuong Lang Rice Cake has been a well-known specialty closely associated with the village. Whenever Phuong Lang is mentioned, people immediately think of this famous and delicious rice cake.

Like rice cakes found in other regions of the country, the main ingredient used in Phuong Lang is rice. After being thoroughly washed, the rice is soaked in water overnight. Early the next morning, it is ground into a thin batter and then steamed. The process of making the cake is simple: a piece of moderately thick cloth is used to spread a thin layer of batter, which is then placed over boiling steam and covered. After a short time, the cake is removed. The cake must be neither too thick nor too thin. Once cooked, the cakes are stacked together and left to cool, though they can also be used immediately. When serving, each cake is carefully separated, rolled up, and placed on a plate.

Phuong Lang rice cakes are enjoyed with fresh herbs, rich fish sauce, pepper, chili, and, most importantly, boiled or grilled pork.

• Buffalo Meat with Troong Leaves

This dish takes its name from its two signature ingredients: buffalo meat and Troong leaves. Buffalo meat is highly nutritious and is believed to help relieve ailments such as back pain, leg swelling, and rheumatism. Some even consider it superior to beef. To achieve the best texture and flavor, the dish is prepared using meat from young buffalo, ensuring it remains tender, intact, and naturally sweet during cooking. Troong leaves add a distinctive spicy taste and aromatic fragrance that pairs perfectly with the richness of the meat. While buffalo meat is prepared in many ways across different regions, the flavor found in Quang Tri is truly unique.

The combination of tender buffalo meat and wild Troong leaves, which grow abundantly throughout Quang Tri, creates a bold and memorable spicy flavor. The two most popular versions of this dish are grilled buffalo meat and stir-fried buffalo meat with wild leaves. Those who prefer the natural sweetness and aroma of the meat often choose the grilled version, served with mustard greens, green pepper, chili, and soy sauce mixed with chili. For a richer and more intense flavor, the stir-fried option is highly recommended. Both dishes are exceptionally delicious, and buffalo meat with wild leaves is especially comforting and enjoyable on cold, rainy days.

• Mai Xa Mussel Vermicelli

Mai Xa Mussel Vermicelli is a well-known specialty of Mai Xa Village in Gio Linh District, Quang Tri Province. This dish was recognized among the Top 100 Culinary Dishes and Typical Specialties of Vietnam for the period 2020–2021.

Named after its place of origin, Mai Xa Mussel Vermicelli carries a distinctive flavor deeply rooted in the folk culture of the village. Although called mussel vermicelli, the dish is made mainly from “baby mussels,” which resemble regular mussels but are smaller and darker in color.

The vermicelli is prepared with sautéed shallots and garlic and served alongside fish sauce and ginger. Each bowl offers a refreshing broth, the natural sweetness of the mussel meat, the fragrant aroma of fried shallots and coriander, and a pleasant spicy kick from chili.

For the best experience, diners add a bowl of fresh chili salt mixed with ginger, enhancing the dish’s bold spiciness and rich flavor. Truly, this is a unique Quang Tri specialty that cannot be found anywhere else.

• My Chanh Tapioca Dumplings

Cassava cake is a humble, rustic dish made from simple, easy-to-find ingredients, so it may not seem remarkable when compared to elaborate delicacies. However, the most famous version in Quang Tri is My Chanh Cassava Cake. Whenever this cake is mentioned, people immediately think of its distinctive flavor—one of Quang Tri’s beloved dishes that carries the comforting taste of home, reminding those far from their homeland of their roots.

The cake is made from finely grated cassava with fillings such as pork, chicken, shrimp, green beans, mushrooms, and more, all carefully wrapped in fresh banana leaves. When steamed, the cakes become glossy and fragrant with the aroma of banana leaves. The cassava crust is mild and delicate, neither sour nor overpowering. Each small, translucent cake reveals the pinkish-red shrimp inside, creating an irresistible visual appeal. The bright orange of the shrimp contrasts beautifully with the ivory-white outer layer, which is soft and pleasantly chewy. The cake tastes even better when enjoyed with chili fish sauce.

Each cake is carefully wrapped and small enough to eat in just a few bites. As villagers explain, “The cakes are made small so that when they are served on a tray, diners feel they can easily finish them all without becoming bored at first glance. The dish delights without overwhelming.” For this reason, My Chanh Cassava Cake is also a typical specialty that people of Quang Tri often choose as a gift for friends and visitors.

• Gio An Watercress

Gio An watercress is a well-known specialty of Gio An Village in Gio Linh District, Quang Tri Province. This vegetable grows naturally along rocky areas, nourished entirely by cool underground water flowing from ancient wells that are thousands of years old. Local farmers do not use fertilizers or pesticides, making the watercress exceptionally fresh and clean.

Watercress can be prepared in many ways, such as cooking it in soup with fresh shrimp, boiling it and dipping it in shrimp paste, serving it as a fresh vegetable, or stir-frying it with beef. Among these, stir-fried watercress with beef is considered the most flavorful. Though simple and rustic, Gio An watercress reflects the essence of Quang Tri’s countryside. Its rich yet delicate taste leaves a lasting impression on anyone who tries it even once.

• Sai Market Grilled Pork Skewers

Spring rolls at Sai Market are a specialty of Trieu Thanh Commune, Trieu Phong District, Quang Tri Province—the hometown of the late General Secretary Le Duan, one of President Ho Chi Minh’s most outstanding and devoted students. According to locals, these spring rolls represent the “standard” flavor of Quang Tri cuisine. They are a beloved dish, especially during holidays and Tet, often selling out a week or two before the Lunar New Year.

What makes these spring rolls so addictive is their simple yet flavorful ingredients: lean pork, a little pork skin, and spices, all tightly wrapped in banana leaves to ferment naturally. The real highlight, however, is the dipping sauce. Made with finely ground peanuts and pork, a touch of fish sauce, and carefully balanced spices, the sauce is thick, rich, and irresistibly delicious.

When eating, people in the Central region typically wrap the spring rolls with fresh vegetables, green bananas, cucumbers, thinly sliced mango, and rice paper, creating a harmonious and delicate combination of flavors.

Beyond these spring rolls, visitors to Quang Tri should also try other renowned local dishes such as hearts soup with lemongrass, jackfruit noodles, and jelly cake. Sampling these specialties ensures a truly memorable culinary experience in the beloved land of Quang Tri, where the cuisine is as rich and unique as the culture itself.

Source: Quang Tri IPA

Photos: Collected.

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Discover Lo Lo Chai Village in Vietnam — the most authentic village in Northern Vietnam and a proud recipient of the UN Tourism World’s Best Tourism Village 2025 title. Experience its vibrant culture, breathtaking mountain landscapes, and the heartfelt hospitality of the Lo Lo people.

1. Uncover the Heart of Northern Vietnam in Lo Lo Chai Village

A Life moves gently. The soft breeze brushing past centuries-old stone houses, the steady rhythm of traditional weaving, and the colorful designs of Lo Lo ethnic attire all echo stories passed down through generations.

On October 17, 2025, the United Nations Tourism Organization (UN Tourism) unveiled the official list of the World’s Best Tourism Villages 2025 in Huzhou City, Zhejiang Province, China.

From 270 applications submitted by 65 UN Tourism Member States, Lo Lo Chai Village — representing Tuyen Quang Province — proudly emerged among the 52 winning villages across 29 countries. This prestigious recognition highlights its rich cultural heritage, commitment to sustainable development, and exemplary community-based tourism.

Lo Lo Chai Village greets every visitor with warmth and sincerity. It is a place where travelers can reconnect with true authenticity — and discover the soulful heart of Vietnam.

• Where Is Lo Lo Chai Village?

Nestled in the mist-covered mountains of Ha Giang, Lo Lo Chai Village rests quietly at the base of the Lung Cu Flag Tower — the iconic marker of the country’s northernmost point. This charming village belongs to Lung Cu Commune in Dong Van District, Ha Giang Province, an area famed for its dramatic mountain passes, rugged limestone plateaus, and remarkable ethnic diversity.

Situated roughly 25 kilometers north of Dong Van Town and about 500 kilometers from Hanoi, Lo Lo Chai sits at an elevation of nearly 1,600 meters. Its highland location brings cool, refreshing weather year-round and sweeping views of terraced fields and mist-draped peaks. The journey to the village is part of the experience itself, with winding mountain roads revealing the wild beauty of northern Vietnam at every bend.

Unlike many destinations touched by rapid tourism development, Lo Lo Chai has preserved its pristine charm. Traditional stone houses, narrow footpaths, and the steady rhythm of daily life create an atmosphere that feels timeless. Here, the rush of modernity gives way to a slower, more harmonious pace shaped by nature and community.

The Lo Lo ethnic minority — who have lived here for generations — are the heart of the village. Their vibrant traditions, distinctive clothing, and heartfelt hospitality make Lo Lo Chai one of Vietnam’s most genuine cultural gems and a model for sustainable, community-based tourism.

In recent years, Lo Lo Chai has become a beloved stop on the famous Ha Giang Loop, drawing travelers in search of connection — with the landscape, with local traditions, and with their own sense of wonder.

• The Authentic Beauty of the Lo Lo People & Their Culture

The Lo Lo, one of Vietnam’s smallest ethnic groups, are celebrated for their resilience, artistry, and profound bond with the natural world. In Lo Lo Chai Village, their cultural heritage lives on vividly — a timeless tapestry woven through centuries.

Lo Lo women don exquisite, hand-embroidered garments bursting with color and symbolism, with each stitch telling stories of love, harvests, and ancestral traditions. The men craft sturdy stone-and-clay homes using age-old building methods that blend seamlessly with the harsh yet breathtaking mountain environment.

Music and dance are the heartbeat of Lo Lo culture. During festivals and sacred ceremonies, the resonant sound of the bronze drum — considered the “soul” of the Lo Lo people — gathers the community in celebration and reverence. Throughout the year, visitors can experience festivals such as the New Rice Festival or the Spring Festival, where traditional dances and rituals bring ancient myths to life.

Yet the true essence of Lo Lo Chai lies in its warmth. Travelers often say they are welcomed “as if into a family.” Sitting by a crackling wood fire, exchanging stories through gestures and laughter, visitors quickly discover that this humble northern village offers one of the most profound and heartfelt cultural encounters in Southeast Asia.

• Best Time to Visit Lo Lo Chai Village

Cradled at the base of Dragon Mountain (Long Son) and overlooking the poetic Nho Que River, Lo Lo Chai Village reveals a unique charm in every season. Whether you’re drawn by its vibrant culture, breathtaking landscapes, or peaceful atmosphere, you can tailor your visit to match the experience you seek.

• Spring (February – April) – Blossoms & Festive Spirit

Spring breathes new life into Lo Lo Chai. Peach blossoms blush in soft pinks while plum flowers bloom in pure white, transforming the village into a dreamy, postcard-like landscape. This is also festival season for the Lo Lo people, marked by traditional dances, bronze drum rituals, and prayers for a prosperous new year.

For travelers hoping to witness authentic cultural moments and see locals dressed in their colorful embroidered attire, spring is truly the most enchanting time to visit.

• Summer (May – August) – Green Terraces & Refreshing Nature

Summer wraps Lo Lo Chai in lush greenery. Terraced rice fields shimmer under the sun, and cool mountain breezes offer a welcome escape from the heat of the lowlands.

This is the ideal season for hiking, exploring nearby ethnic villages, or taking a boat trip along the Nho Que River beneath the dramatic cliffs of Ma Pi Leng Pass. Early mornings and late afternoons offer the most pleasant weather for photography and outdoor adventures.

• Autumn (September – November) – Golden Harvest Season

Many consider autumn the most beautiful time to experience Lo Lo Chai Village. The terraced rice fields turn a brilliant gold, glowing softly in the sunlight. This is harvest season, when the Lo Lo community gathers to collect their crops, often accompanied by traditional songs and communal activities.

It’s a perfect time for travelers seeking genuine rural life, cozy homestay experiences, and awe-inspiring sunrise or sunset views over the mountains.

• Winter (December – January) – Tranquility & Soulful Charm

Winter brings a serene, almost poetic beauty. Mist drapes the mountains, creating a mystical atmosphere. The temperature can drop, especially at dawn and dusk, but that’s when the village grows warm with shared fires, corn wine, and stories passed down through generations.

If you’re longing for a quiet and reflective retreat surrounded by untouched nature, winter offers a deeply soothing escape.

Each season paints Lo Lo Chai in a different light. However, March to May and September to November are widely considered the best times to visit — when the weather is most comfortable and both nature and culture are at their most vibrant.

• Experience Local Cuisine and Traditional Festivals in Lo Lo Chai Village

The cuisine of Lo Lo Chai Village is as authentic as the people who create it. Every meal is prepared using ingredients sourced from the surrounding mountains — fresh, seasonal, and full of natural flavor.

Begin your culinary journey with men men, a signature Lo Lo dish made from finely ground corn, steamed until tender and aromatic. Enjoy it alongside smoked buffalo meat, buckwheat pancakes, and a warm cup of corn wine — a traditional drink offered to welcome guests. Each dish reflects the simplicity, sustainability, and heartfelt spirit of mountain life.

Throughout the year, visitors can witness or take part in Lo Lo festivals where music, dance, and sacred rituals unite the community. The New Rice Festival honors the harvest with vibrant traditional outfits, bronze drum performances, and joyful dances expressing gratitude to the ancestors. The Spring Festival, meanwhile, celebrates renewal, with villagers singing ancient melodies and offering prayers for good fortune.

During these celebrations, guests are often invited to join in — to dance, share a meal, or simply enjoy the moment. These shared experiences transcend language barriers and create unforgettable memories. To witness a Lo Lo festival is to see this award-winning tourism village come alive in a whirl of color, rhythm, and heartfelt warmth.

• Stay in a Homestay for a Deeper Connection with Local Life

To truly experience the rhythm of daily life in Lo Lo Chai Village, plan to stay at least one night. Lo Lo homestays are simple yet full of charm, built from local stone and wood and often adorned with handwoven textiles crafted by the hosts themselves.

As evening settles over the mountains, villagers gather around the fire, sharing stories while stars slowly scatter across the sky. With no city lights or noise to interrupt the serenity, the quiet of Lo Lo Chai feels almost spiritual — a peaceful stillness that many travelers call “the highlight of their entire Ha Giang journey.”

In the morning, you’ll wake to the sound of roosters, crisp mountain air, and the soft glow of sunrise over the limestone peaks. Sipping a warm cup of tea as the day begins, you’ll feel the true magic of Lo Lo Chai — a place where nature and human life blend in perfect, gentle harmony.

Source: Hanoi Local Tour.

Photos: Collected.

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TasteAtlas recommends six Vietnamese fried dishes ranging from spring rolls to sticky rice-wrapped chicken, naming four of them in its Asia top 100 deep-fried dishes, and recommending the other two for their standout flavors.

Fried spring rolls

     Ranked 25th among Asia’s top 100 deep-fried dishes by TasteAtlas, fried spring rolls are also Vietnam’s sole representative on the global fried food list. Though originally influenced by Chinese cuisine, they have become a beloved staple on Vietnamese menus around the world.
     Their filling typically features minced pork or seafood mixed with chopped vegetables, glass noodles, and mushrooms. The mixture is wrapped in rice paper and deep-fried until golden and crispy. Often served with pickles, rice noodles or rice, and a sweet-and-sour fish sauce, fried spring rolls can be enjoyed either as an appetizer or a main course.

Fried dough sticks (quay)

     Placed 80th on TasteAtlas’s Asia rankings, quay is a simple yet irresistibly tasty snack.     Made from wheat flour, yeast, salt, and water, the dough is left to rest before being cut and deep-fried, resulting in sticks that are crisp on the outside and light and airy inside.
     Enjoyed year-round—though especially popular in winter—quay is typically paired with a tangy dipping sauce and pickles or served alongside noodle dishes. Cheap, filling, and comforting, it’s a favorite among people of all ages, particularly students.

Shrimp and sweet potato fritters (banh tom)

     Ranked 70th, banh tom is a signature dish of Hanoi. It features shrimp mixed with thin strips of sweet potato, bound together in a light batter and fried to a crisp golden finish.
     Typically served with fresh herbs, pickles, and a sweet-and-sour dipping sauce, this dish is at its best when enjoyed hot.

Deep-fried elephant ear fish

     Originating from the Mekong Delta, deep-fried elephant ear fish is cooked whole until its skin turns perfectly crisp. The tender flesh is then flaked off and enjoyed with cucumber, pickles, and fresh herbs, or wrapped in rice paper for added texture. Some variations are finished with a sprinkle of roasted peanuts for extra crunch and flavor.

Chicken drumsticks wrapped with sticky rice

     Playfully known as “chicken with no escape,” this dish starts with drumsticks marinated in garlic, sugar, and aromatic spices, then wrapped in sticky rice and deep-fried to a golden crisp.
     Often prepared for festive occasions, it delivers a balance of savory and subtly sweet flavors. The sticky rice coating becomes crunchy after frying, while the inside stays soft and richly seasoned. It’s typically served with fresh herbs, tomato, cucumber, and chili sauce.

Deep-fried pumpkin flowers

     Rounding out TasteAtlas’s top 100 is deep-fried pumpkin flowers, a specialty of the Mekong Delta. Valued for their natural sweetness and versatility, pumpkin flowers are commonly simmered in soups, added to hotpots, or stir-fried with meat.
     For the crispy variation, the blossoms are dipped in a light tempura-style batter made from flour, eggs, seasonings, and a bit of yeast, then fried until golden. Typically served as an appetizer, they are often paired with a fragrant garlic–chili dipping sauce.

Source: VNExpress International.

Photos: Collected.

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