Perhaps Asia’s greatest culinary secret, Vietnamese food is on the radar but hardly a global phenomenon. Essentially it’s all about the freshness of the ingredients – chefs shop twice-daily to source just-picked herbs from the market. The result? Incomparable texture and flavour combinations. For the Vietnamese, a meal should balance sour and sweet, crunchy and silky, fried and steamed, soup and salad. Wherever you are, you’ll find exquisite local specialities whether that be the ‘white rose’ of Hoi An, the canh chua of the Mekong Delta or good ol’ pho of the north. Follow the suggestions below for a culinary tour you’ll never forget.