Khánh Hòa Province

Rice vermicelli with fresh jellyfish and fried fish cake in a light turmeric broth - jellyfish caught off Nha Trang's coast gives the dish a unique crunchy, slippery texture unlike any other noodle soup in Vietnam, eaten at dawn stalls near the fishing harbour

Grilled pork sausage rolls from Ninh Hòa district - coarser and smokier than the Nha Trang version, eaten wrapped in rice paper with star fruit, green banana, and a thick hoisin-peanut dipping sauce at roadside stalls along Highway 1

Rice vermicelli with golden fried fish cake in a light tomato and pineapple broth - the fish cake is made from fresh mackerel pounded by hand and fried until springy, a Nha Trang breakfast staple eaten at dawn stalls near the fishing harbour since the early morning catch comes in

Raw silverside fish salad cured in lime juice - the tiny translucent fish turn opaque in the acid then are tossed with green mango, roasted peanuts, sesame, fresh herbs, and chilli, a coastal Khánh Hòa delicacy eaten at beachside restaurants overlooking the bay

Poached chicken rice from Nha Trang - free-range chicken cooked in a fragrant broth then served over rice cooked in the same stock, topped with shredded chicken, fried shallots, fresh ginger sauce, and a clear broth on the side, a simpler and cleaner version than the Hội An style

Fresh squid noodle soup from Vạn Ninh fishing village - squid pulled from boats that morning is grilled then simmered in a light broth with tomato and lemongrass, the flesh still tender and sweet, eaten at open-air seafood stalls right on the Vạn Ninh harbour

Fresh steamed rice sheets from Diên Khánh ancient town - thinner and silkier than the Hà Nội version, served with grilled pork, fried shallot oil, and a tart fish sauce, eaten at shophouse stalls inside the 18th-century Diên Khánh citadel walls

Fermented sour pork rolls from Ninh Hòa district - pork pounded with toasted rice powder and wrapped in fig leaves to ferment for three days, developing a tangy, garlicky flavour with a firm, slightly chewy texture, considered the finest nem chua in Vietnam

Sun-dried rice paper layered with dried mango and chilli salt - a Khánh Hòa coastal snack combining the chewiness of rice paper with the sweet-sour punch of local mango, eaten grilled over charcoal or straight from the packet at beach stalls along Nha Trang