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Deer antler: is as precious as other kinds of expensive, rare food. Deer antlers are treasured because people believe it can not only improve people’s physical, mental and sexual health but also provide a magic cure for a wide range of diseases
Yen Mac fermented pork roll - Nem Chua Yen Mac: the finished fermented pork rolls ensure high quality, good taste, and fresh colors. Its freshness can remain for a week.
Lai Vung fermented pork roll: In Lai Vung District of the Mekong Delta province of Dong Thap, it is a signature recipe of the locals
Cinnamon of Quang Ngai province: better known as Que Tra Bong, the product is of great quality, therefore, it is selected as one of the top specialty gifts of Asia. Tra Bong’s cinnamon is exported globally.
Cu do candy - Kẹo Cu do: is made from natural ingredients like peanut, cane molasses, malt powder, sesame, and ginger. It is a popular snack usually served with hot green tea. The sweet taste of the molasses, the aroma and bitter taste of green tea, and the greasy taste of peanuts are the very quintessence of central Ha Tinh Province.
Coconut candy: it most commonly refers to the candy produced in the Mekong delta province of Bến Tre. It is made with coconut milk and coconut cream.
Da Lat jam: Tourists to the Central Highlands city of Da Lat can enjoy the diversity of local specialties such as strawberry jam, dried fruits, avocado, and artichoke
Malt sugar: it is a kind of candy from central Quang Ngai province. Malt sugar is much similar to molasses with dark yellow color, sweet taste and sticky rice flavor. Input materials for making malt include rice sprout powder and sticky rice that are condensed during cooking.
Siu Chau candy: It is crisp, fleshy and aromatic but not sticky sweet. Siu Chau candy materials are easily found, including peanut, sesame, sugar and malt.
Dried mud fish: it is a specialty of the Mekong Delta’s Tien Giang province
Cam Le sesame cake – Kho me: There are many ingredients to make the "Kho me" such as glutinous rice flour, rice flour, granulated sugar, ginger, and sesame.
Ha Giang apples are listed in the Top 50 gift specialties
Dried shrimp is a key aquatic product of the southernmost province of Ca Mau
Sour shrimp: it is a signature dish of Hue cuisine. Making the item requires a number of steps that must be performed in a specific order. The fresh, clean, and dry shrimp of the same size are put in wine along with dry bamboo shoots, garlic, and chili. It is left for some time before ready to serve.
Ban soybean paste – Tuong ban: the specialty comes from My Hao district of northern Hung Yen province. The paste, generally dark brown in color, is produced by adding the fungus Aspergillus oryzae to roasted soybeans, which are then allowed to naturally ferment in a jar with water until it develops an umami flavor.
Nam Đàn fermented bean paste: The central province of Nghệ An is famous for Nam Đàn fermented bean paste
Pepper of Kien Giang province - known as Tieu Phu Quoc, is a unique strong tasting and pungent smelling pepper which has been selected as one of the top specialty gifts of Asia.
Ly Son garlic – Quang Ngai Ly Son island district is famous for delicious onion and garlic.
Ngoc Linh ginseng: it is a precious medicinal species indigenous to the mountain of the same name in the Central Highlands province of Kon Tum. Research has found it is among the four most precious ginseng species in the world, which contain substances beneficial to human health and thus high in economic value
Khanh Hoa salagane nests: The birds usually make their nests on high mountain cliffs, so the workers must be skillful and brave mountain-climbers. Apart from the natural source on the islands, Viet Nam has successfully raised the salanganes in man-made houses
Source: VGP
