10 Strangest Vietnamese foods you MUST SEE to believe

1. Balut (Trứng vịt lộn)

• What is it? A fertilized duck egg with a developing embryo inside. Loved for its rich flavor and high nutritional value.
• Where to try: Popular across Vietnam, especially in street food stalls in Hanoi and Ho Chi Minh City.
• Good to know: It’s a common snack among locals, paired with coriander, ginger, and lime for balance. Best eaten in the morning.

2. Raw blood pudding (Tiết canh)

• What is it? Fresh animal blood mixed with minced meat, herbs, and peanuts, usually from ducks or pigs.
• Where to try: Found in rural areas, traditional markets, or local beer joints. It might be a bit harder to find in urban eateries due to food safety concerns, but you can try searching for duck, goose, or pork intestine restaurants in Hanoi.
• Good to know: Often served during special occasions in the countryside.

3. Rat meat (Thịt chuột)

• What is it? Field rats (not urban ones!) are a clean and tasty delicacy in Vietnam. These rats grow up in rice fields, feeding on rice and vegetables, which makes their meat tender, fragrant, and free of unpleasant odors. 
• Where to try: Common in the Mekong Delta region or Red River Delta (Northern Vietnam), particularly during the rice harvest season when field rats are abundant.
• Good to know: This dish is a highlight during harvest celebrations, loved for its unique flavor and cultural

4. Jumping live fish (Cá nhảy sống)

• What is it? A dish of live fish, eaten raw with herbs, chili, and lime. Known as "cá nhảy," it is a traditional delicacy of the Thai ethnic group in Northwest Vietnam, particularly in Sơn La. Though considered one of the region's most intimidating dishes, it is a prized specialty served to honor esteemed guests.
• Where to try: Found in northern mountainous regions like Ha Giang, Lai Chau, and other Northwest provinces. To try it, visit a local home or ask a guide for recommendations.
• Good to know: This dish is often a centerpiece of communal meals, reflecting the hospitality and culinary traditions of ethnic minorities.

5. Fermented shrimp paste (Mắm tôm)

• What is it? A strong-smelling paste made from fermented shrimp or krill and salt, creating a bold umami flavor. Its signature aroma comes from enzymes released during fermentation over several days.
• Where to try: Popular at street food stalls serving bun dau mam tom in Hanoi or bun rieu cua.
• Good to know: This paste divides opinions - beloved by locals but an acquired taste for foreigners. If you acquire a taste for it, it can be highly addictive!

6. Tadpoles with bamboo shoots (Nòng nọc om măng)

• What is it? A sour dish featuring tadpoles simmered with bamboo shoots and spices.
• Where to try: Popular in northern rural areas: Thanh Hoa or Northern Vietnam, and among ethnic minority communities.
• Good to know: A seasonal delicacy often enjoyed during the rainy season.

7. Nậm pịa

• What is it? A stew made from cow or buffalo intestines, blood, and digestive fluids ("pịa" – partially digested food in the animal's intestines). A traditional dish of the Thai ethnic group in Vietnam, it is rich in flavor and nutrients but an acquired taste due to its unique ingredients.
• Where to try: Specialty of the Thai and Muong ethnic groups in northwestern Vietnam, especially in provinces like Son La or Dien Bien.
• Good to know: Often served hot with fresh herbs and bitter leaves during festivals or family gatherings. Even locals find it challenging to eat - but for those who enjoy it, it becomes irresistible! Would you dare to try?

8. Coconut worms (Đuông dừa)

• What is it? Fat, wriggling larvae of the coconut weevil, eaten live or fried.
• Where to try: Common in the Mekong Delta, especially Ben Tre.
• Good to know: A prized delicacy believed to be rich in protein and nutrients.

9. Snake wine (Rượu rắn)

• What is it? Medicinal wine infused with snakes, said to improve vitality and health.
• Where to try: Available in specialty shops and traditional medicine stores throughout Vietnam.
• Good to know: Often gifted as a souvenir or used for medicinal purposes.

>>> Read More: Snake Wine - Asia’s Most Ancient and Fearless Drink

10. Rotten buffalo skin (Da trâu thối)

• What is it? Rotten buffalo skin, or "năng min," is a Thai ethnic delicacy from Northwest Vietnam. Fermented buffalo skin, cleaned and sun-dried, is cooked in soups, grilled, or paired with banana flowers.
• Where to try: This dish is a specialty of the mountainous Northwest, particularly in areas with Thai ethnic communities, such as Son La, Dien Bien, or Lai Chau.
• Good to know: While locals praise its unique aroma and flavor, many people from the lowlands find it challenging to try due to the pungent smell.

🚌 Other must-see attractions in North Vietnam:

• Bac Ha: 7 questions about the land of Northwest ethnic groups
• Pu Luong Nature Reserve
• Don't Visit Cao Bang, Vietnam Without Knowing These 6 Basics
• Mu Cang Chai: everything you need to know before you go
• 10 Mind-Blowing Things to Do in Mai Chau, Vietnam