Yao leaf soup is an essential dish of Ede ethnic people during Tet (Lunar New Year) holiday.

Tranh Khuc village in Thanh Tri District, Hanoi, specialises in making Banh Chung (rice cake). It is hastily producing the festive delicacy for the Lunar New Year festival, which begins in one week.

The Central Highlands province of Dak Lak will host a cuisine contest for chefs from the region at Ko Tam Community Cultural Ecological Tourism from March 13-16 in Buon Ma Thuot City.

“Lau De” (goat hotpot) is quite famous in Vietnam for its nutritional value and appetising flavour.

A special porridge of the H'mong ethnic group in Ha Giang Province is made with the roots of the Aconitum fortunei Hemsl plant which are toxic without proper preparation.

“Ruou can” is an indispensible rice wine at important events such as the New Year celebration of ethnic people in the Central Highlands.

NDO/VNA - Lotus root soup is a traditional dish eaten daily by Vietnamese people. It is also enjoyed at parties, weddings and during the Tet (lunar New Year) holiday. The dish is available at restaurants in all three regions of Vietnam.