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​Pho, Vietnam’s national dish, emerged in the early 20th century in northern Vietnam, likely influenced by French colonial cuisine, particularly pot-au-feu. Originally a simple beef noodle soup sold by street vendors, it featured clear broth, rice noodles, and minimal garnishes. Following the 1954 partition of Vietnam, northern migrants introduced pho to the south, where it evolved into a sweeter, herb-rich version with added condiments like bean sprouts and hoisin sauce. After the Vietnam War, refugees spread pho globally, establishing it as a beloved comfort food worldwide. In 2018, Vietnam designated December 12 as National Pho Day, celebrating its cultural significance

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Cơm tấm originated in southern Vietnam, particularly in Saigon (now Ho Chi Minh City). In the early 20th century, it was a humble dish created by poor farmers who used broken rice grains—fragments that were left over during milling and not sold at market. Over time, it evolved into a beloved street food as urbanization grew. Vendors paired the broken rice with affordable toppings like grilled pork, shredded pork skin, and steamed egg. Today, cơm tấm is considered a symbol of Southern Vietnamese cuisine, celebrated for turning simple ingredients into a delicious and iconic meal enjoyed across all social classes.

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​The Cau Ngu Festival, also known as the Whale Worship Festival, is a traditional Vietnamese event celebrated by coastal fishing communities, particularly in central and southern regions like Phu Yen, Khanh Hoa, and Da Nang . It honors the whale, revered as "Ông Nam Hải," believed to protect fishermen at sea. The festival typically occurs between January and June of the lunar calendar and features rituals such as the Nghinh Ông procession, ceremonial offerings, and folk performances like Bả Trạo singing . Beyond its spiritual significance, the festival fosters community cohesion and preserves cultural heritage

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Bún Bò Huế -  "Vietnamese Beef Noodle Soup"

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Bún Bò Huế -  "Vietnamese Beef Noodle Soup"

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Bún bò Hue originates from the ancient city of Huế, the former imperial capital of Vietnam. The dish was created by royal chefs and local families who combined tender beef, herbs, and spices into a rich, aromatic soup. With its distinct flavor profile, bún bò Hue was initially a dish for royalty, but over time, it became a beloved street food enjoyed by all. Known for its balance of spiciness, sourness, and umami, it reflects the sophisticated culinary traditions of Huế and has since become one of Vietnam’s most iconic noodle soups.

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Bún Rạm -"Rice vermicelli with small freshwater crab broth"

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Bún Rạm -"Rice vermicelli with small freshwater crab broth"

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Bún rạm is a distinctive Vietnamese dish originating from Bình Định Province. It combines soft rice vermicelli with a thick, savory broth made from rạm, a small freshwater crustacean. Served with an assortment of fresh herbs and vegetables, the dish is typically enhanced with fermented shrimp paste, chili, and lime. Bún rạm offers a rustic yet refined flavor profile, balancing the richness of the broth with the crisp freshness of accompanying greens.

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Chè ba màu - "Vietnamese Three-Color Dessert"

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Chè ba màu - "Vietnamese Three-Color Dessert"

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Chè ba màu (Three-color dessert) is a popular Vietnamese sweet treat known for its colorful layers and refreshing flavors. It typically consists of three main components: a sweet coconut milk base, mung bean paste, and colorful jelly or agar. These ingredients are layered to create the "three colors" (hence the name). The dessert often includes other ingredients such as crushed ice, sweetened red beans, or fruit, depending on the regional variation. Chè ba màu is served cold, making it a popular treat, especially during the hot summer months. It's a beloved street food and dessert throughout Vietnam

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Bún thịt nướng is a classic Vietnamese dish believed to have originated in southern and central Vietnam. As street food culture developed, vendors began serving grilled marinated pork over cool vermicelli noodles, paired with fresh herbs and vegetables. It provided a refreshing, affordable meal ideal for Vietnam's tropical climate. Over time, variations appeared with additions like spring rolls or pickled vegetables. Today, bún thịt nướng is celebrated not only for its balance of smoky, sweet, and savory flavors but also as a symbol of Vietnamese culinary artistry, combining simplicity, freshness, and the vibrant street food spirit.

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Bún/Cơm Hến - "Baby Clam Rice or Vermicelli" 

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Bún/Cơm Hến - "Baby Clam Rice or Vermicelli" 

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Cơm hến and bún hến originated from Huế, the ancient imperial city of Vietnam. The dish was created by humble villagers living along the Perfume River, where baby clams thrived. Using simple ingredients like leftover rice or vermicelli, fresh clams, herbs, and fermented shrimp paste, they crafted a flavorful, affordable meal. Over centuries, cơm hến evolved from a modest rural food to a celebrated specialty of Huế’s cuisine. Today, it reflects the ingenuity and resourcefulness of the locals, embodying the city’s unique balance of rustic charm and refined flavors deeply rooted in Vietnam’s cultural history.

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Bún cá Nha Trang - "Nha Trang Fish Vermicelli"

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Bún cá Nha Trang - "Nha Trang Fish Vermicelli"

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Bún cá Nha Trang is a signature dish of Nha Trang, a coastal city in Vietnam known for its fresh seafood. It features rice vermicelli noodles served with a rich, aromatic broth made from fish (often mackerel or other local fish) and a variety of herbs and vegetables. The dish is typically topped with crispy fried fish cakes, fresh herbs, and sometimes a hint of sourness from tamarind or lime, making it a perfect combination of flavors. It is often enjoyed with a side of chili, pickled vegetables, and extra fish sauce to enhance the taste.

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Bánh Canh - "Vietnamese Thick Noodle Soup"

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Bánh Canh - "Vietnamese Thick Noodle Soup"

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Bánh canh originated from central Vietnam and is especially popular in cities like Huế and Đà Nẵng. The dish’s name, "bánh canh," refers to the thick rice noodles (bánh) and the hearty, broth-based soup (canh). Traditionally, the soup was made with pork or fish, and the noodles were hand-crafted from rice flour and tapioca starch. Over time, regional variations emerged, with different broths and toppings. Today, bánh canh is a beloved comfort food, enjoyed throughout Vietnam, and each region adds its unique twist—whether it's the choice of protein or the addition of specific herbs and spices.

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Bánh xèo - "Vietnamese Sizzling Pancake"

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Bánh xèo - "Vietnamese Sizzling Pancake"

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Bánh xèo originated in southern Vietnam, particularly in regions like the Mekong Delta. The dish’s name, "bánh xèo," translates to "sizzling cake," referring to the sound the batter makes when poured into the hot pan. Initially, bánh xèo was a simple food made by farmers using local ingredients like rice flour and vegetables. Over time, it evolved into a dish with a variety of fillings, including shrimp, pork, and bean sprouts. Today, bánh xèo is enjoyed across Vietnam, and each region has its own version, reflecting the diversity of Vietnam's culinary traditions.

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Bánh mì originated in Vietnam during the French colonial period in the late 19th century. The French introduced the baguette to Vietnam, and over time, the Vietnamese began to fill the baguette with local ingredients. The classic bánh mì includes various meats like pork, chicken, or pate, combined with pickled vegetables, fresh herbs, and chili. The sandwich became popular as a street food in Vietnam and quickly spread to other countries due to its delicious combination of flavors. Today, bánh mì is recognized globally as a symbol of Vietnam's unique ability to blend French and Vietnamese culinary tradition

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Bánh Căn- "Vietnamese Mini Rice Pancakes"

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Bánh Căn- "Vietnamese Mini Rice Pancakes"

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Bánh căn is a popular Vietnamese dish, especially common in the coastal region of Phan Rang and Ninh Thuận. It consists of small, round rice cakes made from rice flour, similar to pancakes, and cooked in a special round pan. These cakes are crispy on the outside and soft inside, often served with a variety of savory toppings, such as grilled pork, shrimp, or eggs. Bánh căn is typically enjoyed with a variety of dipping sauces, including fish sauce or a special sauce made from fermented shrimp paste. It is often eaten with fresh herbs and vegetables.

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Bánh cuốn - "Vietnamese Steamed Rice Rolls"

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Bánh cuốn - "Vietnamese Steamed Rice Rolls"

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Bánh cuốn is a traditional Vietnamese dish consisting of thin, delicate rice flour rolls filled with a savory mixture of ground pork, minced mushrooms, and shallots. The rice sheets are steamed and served with a variety of accompaniments such as fried shallots, fresh herbs, and a dipping sauce made from fish sauce, vinegar, and sugar. Bánh cuốn is often enjoyed as a breakfast or light meal, and it is popular in northern Vietnam, especially in Hanoi. The soft rice rolls are known for their smooth texture, with the savory filling providing a rich, balanced flavor.

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Mì Quảng - "Vietnamese Quảng-style Noodles"

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Mì Quảng - "Vietnamese Quảng-style Noodles"

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Mì Quảng is a traditional Vietnamese noodle dish that hails from Quảng Nam Province in central Vietnam. It is known for its distinctively rich and flavorful broth, which is less soup-like compared to other Vietnamese noodle dishes. The dish is typically made with yellow rice noodles, and the broth is prepared with a combination of chicken, pork, shrimp, or sometimes even frog, cooked with spices like turmeric and lemongrass. Mì Quảng is usually served with fresh herbs, crispy rice crackers, peanuts, and lime. Its unique flavors make it a beloved dish in central Vietnam and beyond.

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Kem chiên (fried ice cream) is a popular Vietnamese dessert that combines the contrast of hot and cold in a delicious and fun way. The dessert consists of a scoop of ice cream that is coated in a crispy batter and then deep-fried for a few seconds, creating a warm, crispy exterior while keeping the ice cream inside frozen. The fried ice cream is often topped with powdered sugar, chocolate syrup, or honey and sometimes garnished with fruits or nuts for extra flavor. It's a favorite treat for special occasions or as a unique dessert in Vietnamese street food culture.

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Tàu phớ has a long history in Vietnamese cuisine, influenced by the Chinese tradition of serving tofu desserts. It is believed to have originated in northern Vietnam and spread throughout the country, becoming especially popular in the hot, humid months. The dessert’s origins likely stem from early tofu-making techniques, with the soft, smooth texture of tàu phớ complementing the sweet syrup it is served with. Over time, variations emerged, including the addition of coconut milk, ginger syrup, or sweet beans. Today, tàu phớ is beloved as a refreshing, light dessert found in street food stalls across Vietnam.

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Chè bà ba - "Vietnamese Sweet Potato and Taro Dessert"

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Chè bà ba - "Vietnamese Sweet Potato and Taro Dessert"

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Chè bà ba is a traditional Vietnamese dessert, particularly popular in the southern region of Vietnam. It is a sweet, comforting dish made from a combination of coconut milk, sweet potatoes, taro, and tapioca pearls. Sometimes, other ingredients like mung beans, longan, or jackfruit are added for extra flavor and texture. The dessert is typically served warm or at room temperature and has a rich, creamy consistency due to the coconut milk, making it a beloved treat, especially during the colder months or as a special family dessert.

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Xoài lắc - "Vietnamese Spicy Mango Shake"

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Xoài lắc - "Vietnamese Spicy Mango Shake"

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Xoài lắc is vibrant and refreshing Vietnamese street foods that reflect the country's love for combining sweet, sour, salty, and spicy flavors. These fruit shakes originated from southern Vietnam, where the warm climate allows for the abundance of fresh, tangy fruits like mango and tamarind apple. Traditionally, vendors would mix the fruits with seasonings to enhance their natural flavors. The popularity of these snacks soared as people enjoyed them on hot days or as a quick, delicious street food treat. Today, both xoài lắc and cóc lắc are staples in Vietnamese street food culture, enjoyed across the country.

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Bún chả - "Vietnamese Grilled Pork with Vermicelli"

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Bún chả - "Vietnamese Grilled Pork with Vermicelli"

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Bún chả originated in Hanoi, where it has been a staple of the local cuisine for centuries. Traditionally, it was a street food, served by vendors who would grill pork over charcoal, infusing it with a smoky flavor. The dish became widely recognized in Vietnam and internationally after President Barack Obama and chef Anthony Bourdain enjoyed it during a visit to Hanoi in 2016. The key components of bún chả include grilled pork, a flavorful dipping sauce, and cold rice vermicelli noodles, making it a refreshing and satisfying meal, especially during hot weather.

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Chè trôi nước - "Vietnamese Sweet Glutinous Rice Balls in Ginger Syrup"

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Chè trôi nước - "Vietnamese Sweet Glutinous Rice Balls in Ginger Syrup"

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Chè trôi nước is a traditional Vietnamese dessert made of glutinous rice balls filled with sweet mung bean paste and served in a warm, ginger-infused syrup. The rice balls, which are soft and chewy, are usually round in shape and are typically topped with sesame seeds or peanuts for added texture. The ginger syrup, with its slightly spicy and sweet flavor, complements the smoothness of the rice balls and the sweetness of the mung bean filling. This dessert is particularly popular during the Lunar New Year (Tết) and other special occasions in Vietnam

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Kem đậu xanh (green bean ice cream) is a traditional Vietnamese dessert made from mung beans, which gives the ice cream a unique, mild sweetness and creamy texture. The mung beans are typically cooked, pureed, and then mixed with coconut milk, sugar, and sometimes vanilla to create a smooth, rich ice cream base. The result is a refreshing, subtly sweet ice cream that is often served as a cool treat during hot weather. It’s a popular dessert in Vietnam, loved for its creamy texture and the gentle flavor of mung beans.

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Tết Nguyên Đán, or the Lunar New Year, is the most important holiday in Vietnam. It marks the start of the lunar calendar and usually falls between January and February. Tết is a time for family reunions, honoring ancestors, and wishing for prosperity and good health in the coming year. People clean and decorate their homes to welcome good luck, and they prepare special foods like bánh chưng (square sticky rice cake) and pickled onions. On New Year’s Eve, families gather for a festive meal, and fireworks light up the sky. Tết is also a time to visit relatives, give red envelopes with money (lì xì), and celebrate with vibrant parades and lion dances.

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Lễ Bà Chúa Xứ - "Bà Chúa Xứ Goddess Festival"

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Lễ Bà Chúa Xứ - "Bà Chúa Xứ Goddess Festival"

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Lễ Bà Chúa Xứ is a significant traditional festival in Vietnam, primarily celebrated in the southern regions, especially in Châu Đốc, An Giang Province. The festival honors Bà Chúa Xứ, the Goddess of the Land, who is believed to protect the local people and bring prosperity, safety, and good fortune. This festival usually takes place in the 4th lunar month, typically in April or May, at the Bà Chúa Xứ Temple in Châu Đốc, which is a popular pilgrimage site.

The festival includes various religious rituals such as offerings, prayers, and processions. Locals and visitors alike dress in traditional attire and participate in ceremonies to ask for blessings. The event also features lively activities like boat races, folk music performances, and street food vendors, making it a vibrant and community-centered celebration.

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Lễ Hội Đền Hùng - "Hung Kings’ Temple Festival"

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Lễ Hội Đền Hùng - "Hung Kings’ Temple Festival"

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Lễ Hội Đền Hùng (Hung Kings’ Temple Festival) is a national holiday in Vietnam, celebrated to honor the Hung Kings, who are believed to be the legendary founders of the Vietnamese nation. The festival takes place annually on the 10th day of the 3rd lunar month, primarily at Hung Kings’ Temple in Phú Thọ Province, northern Vietnam. It is a time for people to show respect to their ancestors and to celebrate Vietnam’s founding history.

The festival includes a variety of traditional activities such as processions, prayers, folk performances, and the offering of sacrifices to honor the Hung Kings. The main ceremony at the temple attracts many pilgrims, who come to pay tribute and participate in cultural performances like traditional dances, music, and games. In addition to the religious ceremonies, there are also competitive activities like tug-of-war and dragon dances. The festival is a celebration of Vietnamese heritage, unity, and national pride.

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Bánh cốm is a traditional Vietnamese dessert made from young sticky rice (also known as green rice) and typically has a sweet, fragrant flavor. The rice is harvested when still green, then roasted and crushed into small pieces before being mixed with sugar and sometimes coconut or mung bean paste. The rice is wrapped in lotus leaves or banana leaves to form a small, compact cake, which gives it a fresh and aromatic scent. Bánh cốm is often enjoyed as a snack or dessert, especially during the Mid-Autumn Festival or given as a gift during holidays.

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Bánh pía is a traditional Vietnamese pastry, especially popular in the Mekong Delta region, known for its unique combination of flavors and textures. The pastry consists of a thin, soft, and chewy outer layer, often made from sticky rice flour, and is typically filled with a sweet mung bean paste mixed with durian or jackfruit. It often contains salted egg yolks, adding a savory contrast to the sweetness of the filling. The cake is usually round or square in shape and is wrapped in a thin layer of plastic or banana leaves.

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Hoa quả dầm - "Mixed Fruit Salad with Sweetened Condensed Milk"

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Hoa quả dầm - "Mixed Fruit Salad with Sweetened Condensed Milk"

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Hoa quả dầm is a popular Vietnamese dessert that consists of a variety of fresh fruits mixed together with sweetened condensed milk, crushed ice, and sometimes yogurt or coconut milk. It's a refreshing and vibrant treat, perfect for hot weather. The fruits used typically include tropical varieties like mango, papaya, lychee, dragon fruit, and watermelon, but it can vary based on availability and personal preferences. The combination of juicy fruits with creamy, sweet toppings creates a delightful balance of flavors and textures.

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Thạch rau câu - "Agar Jelly or Vietnamese Jelly Dessert"

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Thạch rau câu - "Agar Jelly or Vietnamese Jelly Dessert"

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Thạch rau câu has been a beloved dessert in Vietnam for centuries. Derived from agar-agar, a seaweed-based gelatin, it became popular due to its simple preparation and refreshing taste. The dessert is particularly popular in southern Vietnam, where the warm climate makes light and cooling treats highly desirable. Over time, thạch rau câu evolved with the addition of coconut milk, fruit flavors, and colorful layers, making it visually appealing as well as delicious. Traditionally served at celebrations and street markets, thạch rau câu remains a fun and adaptable dessert enjoyed by both children and adults.

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Bún nước lèo Sóc Trăng - "Sóc Trăng Fish Vermicelli Soup"

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Bún nước lèo Sóc Trăng - "Sóc Trăng Fish Vermicelli Soup"

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Bún nước lèo Sóc Trăng is a specialty of Sóc Trăng Province in the Mekong Delta. This dish reflects the region’s rich culinary heritage, with influences from the local environment, such as the abundance of fish and tropical fruits. The use of tamarind, turmeric, and lemongrass gives the broth a distinct sour and aromatic flavor. Traditionally, this dish was served in local markets and homes as a hearty and satisfying meal. Today, it remains a beloved dish in the southern region, often enjoyed with fresh herbs and a variety of condiments, making it a perfect balance of flavors.

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Vietnamese food

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Bài Chòi Hội An - Phút Giây Thư Giãn Với Bài Chòihttps://www.youtube.com/watch?v=wxSuXrUgbXg&list=RDwxSuXrUgbXg&start_radio=1

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Bài Chòi is a traditional Vietnamese art form combining music and a card game. Players sit in bamboo huts and buy three cards. A host, called Anh Hiệu, draws a card and sings a witty folk verse to reveal it. If the song matches a player’s card, they receive a small flag. The first person to collect three flags shouts "Tới!" to win the round. Recognized by UNESCO, it is a vibrant celebration of community, poetry, and folk singing in Central Vietnam.

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Bài Chòi Hội An - Phút Giây Thư Giãn Với Bài Chòi

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Pho

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first thing i think of when i hear “Vietnam”

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first thing i think of when i hear “Vietnam”

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the amazing food

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Trung Sisters