Eight Vietnamese food, drink, and spice specialties from around the country, typically given as gifts, are recently recognized by the Asian Record Organization.

These specialties include “banh dau xanh Hai Duong” (cakes made of ground green beans), Thai Nguyen tea, Tra Bong cinnamon, Ngoc Linh ginseng, Buon Ma Thuot coffee, “banh trang phoi suong Trang Bang (dew-wetted rice papers), “banh phong sua dua Ben Tre” (Glutinous rice chapatti), and Phu Quoc pepper.

Hai Duong ground green bean cakes, first created in the early 20th century, have widely been used as gifts during the traditional Tet holiday and other festivals. Families typically gather to relish the sweet cakes with warm tea.

Thai Nguyen tea is known for its signature aroma, honey-like color, viscid consistency, and long-lasting, pleasant acrid taste. A locally famous brand, the tea has been exported to over 100 countries and territories in the world.

Meanwhile, Tra Bong cinnamon, a specialty in central Quang Ngai province, is highly valued for adding  unique flavor to dishes. It adds a special aroma to fine cuisine and modest dishes alike.

Ngoc Linh ginseng from Central Highlands province of Kon Tum comes from the pristine Ngoc Linh woods. It is a rare and premium quality plant with recognizable medicinal properties.

Buon Ma Thuot coffee, unique to Central Highlands Dak Lak province, boasts a notably high caffeine content compared to those grown elsewhere as well as a unique taste. It is considered one of the best coffee brands in the country.

One of southern Tay Ninh province’s specialties, Trang Bang dew-wetted rice paper is left outdoors for some time to be wetted by dew to add unique flavors to it. It’s usually served with boiled pork, herbs, and fish sauce in mouth-watering dishes.

Ben Tre chapatti is made from flour and coconut in a special combination that has a slightly sweet, addictive taste.

Phu Quoc pepper, one of southern Kien Giang province’s key produces, is an indispensable spice in many local dishes. The pepper seeds, particularly pungent and aromatic, have been exported to more than 30 countries.

These eight new records are the encouraging outcome of the Vietnam Record Organization’s efforts to promote local specialties. The organization has successfully nominated 47 Asian records for local iconic dishes.