Quang Ninh Province

Fresh oysters - best eaten raw with lime and chili

Steamed rice rolls with local seafood filling

Hand-pounded squid patties - Halong Bay's most famous specialty. Fresh squid is pounded by hand (never blended) to keep the texture springy, then deep-fried until golden. Locals say machine-made versions don't come close.

Free-range hill chicken from Tien Yen district, slow-raised on insects and wild grass in the northeastern hills. Firm, flavorful meat that locals boil simply with ginger and eat with salt and lime dipping sauce - no elaborate seasoning needed.

Congee made with small saltwater clams harvested from Ha Long Bay's tidal flats. The broth is naturally briny and sweet from the clams, finished with fresh ginger and scallions - a classic fisherman's breakfast along the Quang Ninh coast.

Dried peanut worms harvested from the sandy beaches of Van Don island - one of Quang Ninh's most prized and unusual ingredients. Roasted and eaten as a snack, or used to make an intensely savory broth that locals consider the secret behind the best pho in the region.

A rare saltwater mollusc found only in the tidal mudflats of Quang Ninh - considered one of Vietnam's most prized seafood delicacies. Steamed or eaten raw with lime and ginger, ngán has a rich, creamy flesh with a naturally sweet brine. Peak season is October to February when the roe is fullest.