Ethnic culinary

Vietnam is a melting pot of cultures, each contributing its own unique flavours to the country’s vibrant cuisine. Ethnic cuisines across Vietnam provide this diverse flavour, where traditional recipes are passed down through generations, preserving the cultural heritage of the many different ethnic groups.

In the northern regions, mountainous provinces such as Sa Pa and Ha Giang are home to ethnic groups such as the Hmong, Dao and Tay. These areas are famous for their hearty dishes that often feature ingredients such as corn, sticky rice and herbs that thrive in the cool climate. Dishes such as “Thang Co”, a traditional Hmong soup, and “Men Men”, a cornmeal dish, are local specialties that offer a glimpse into the region’s culinary traditions.

Central Vietnam, with its mix of coastal and highland regions, boasts a rich array of flavors. The city of Hue, once the imperial capital, is renowned for its imperial cuisine, characterized by elaborate presentations and delicate flavors. Meanwhile, the Central Highlands is home to the Ede and Gia Rai people, who incorporate wild game and foraged ingredients into their cooking, creating unique dishes such as “Canh Dong,” a spicy bamboo shoot soup.

In the south, the Mekong Delta is a foodie paradise, with fertile lands producing a wide variety of fruits, vegetables and fish. The region’s Khmer and Cham communities contribute to the diverse culinary landscape with dishes such as “Banh Xeo”, a crispy pancake, and “Ca Ri Ga”, a savory chicken curry.

Exploring these ethnic culinary regions allows visitors to experience Vietnam's rich culture through diverse and delicious dishes.