Souvenirs– category –

In step with the Tet Doan Ngo (Duanwu) festival on June 19, 2026, we introduce "banh u tro," a Vietnamese rice dumpling made translucent with lye. We read it as practical travel and food information—covering regional differences among north, central, and south; the markets where you can buy it and prices; and even the shared production method with Kagoshima's akumaki.

Vietnam's conical hat, the non la, appeared in streamer IShowSpeed's World Cup livestream, becoming a talking point. We organize practical info—the background of a souvenir reaching the world, the structure by which social media viral moments work for tourism PR, and where Japanese travelers can have a painting experience.

In U.S. Travel + Leisure 2026, Phu Quoc ranked second among Asian islands. Up from third the previous year, it overtook Bali. We explain, from a Japanese traveler's perspective, the reasons for the rise, the growth to 4.77 million visitors, visa exemption, the sights, how to choose between it and Bali, and souvenirs.

Among foreign tourists who've visited Vietnam, a "snack haul" of buying local sweets by the suitcase-load is spreading on TikTok. Videos of bulk sweet purchases with the hashtag "#snackvietnam" have gone viral. The cheapness of just a few thousand dong per item and the abundance of variety draw travelers...

At "B/S Art Studio" near Ben Thanh Market in Ho Chi Minh City, a hands-on workshop painting the traditional Vietnamese conical hat, non la, is well received by travelers. Incorporating the technique of Dong Ho folk woodblock printing, with a history of about 600 years, you paint your own non la under an artisan's guidance. To finish...

On Phu Quoc island in southern Vietnam, there's a family that has protected fish-sauce (nuoc mam) making across six generations. The old-fashioned method of fermenting only anchovies and salt in wooden barrels for over 10-12 months is still passed down by some producers. There are long-established makers who export to Europe, such as France and Germany...

A cultural experience event in which foreign tourists taste and learn about Hanoi's traditional confection ô mai has attracted attention. Ô mai is a preserved food made by pickling fruit in sugar and salt and then drying it, with a distinctive flavor that combines sourness, sweetness, saltiness, and a hint of bitterness all in one piece. A cultural experience event held in the Hoan Kiem district...

An additive-free snack of low-temperature-dried Hue lotus seeds is becoming a new staple Vietnamese souvenir. No sugar, oil, or preservatives, 92,000 dong, lightweight and carry-on-friendly.

Huynh Van Ba, the artisan over 90 who first created Hoi An's folding lantern. Prompted by a remark from an Australian tourist, the technique he developed by applying the mechanism of umbrellas and fans is still passed down to his sons and apprentices.

At the Vietnam Amazing Cup 2026, Lam Dong Province's Ant Bee took the top spot in the Robusta category (85.94 points). We introduce the arrival of an era of choosing coffee by its region name, and a new way to enjoy Vietnamese coffee souvenirs.