Tây Ninh Province

Rice paper dried overnight in the dew of Tây Ninh's dry season air - the dew gives the sheets a unique softness and slight chewiness impossible to achieve by other drying methods, eaten with green mango, dried shrimp, and tương đen at street stalls near the Cao Đài temple

Thick round rice noodle soup from Trảng Bàng district - hand-rolled noodles in a clear pork broth eaten with an enormous plate of fresh herbs, fig leaves, and river leaves unique to this district, a Tây Ninh specialty drawing diners from Ho Chi Minh City

Shredded rice paper tossed with dried shrimp, quail eggs, green mango, spring onion, satay sauce, and chilli - invented in Tây Ninh before spreading across southern Vietnam, the original version uses locally made bánh tráng phơi sương giving a chewiness impossible to replicate with factory rice paper, eaten as an afternoon snack at school gates and market stalls

Young tender beef from Tây Ninh's border cattle farms - slaughtered before 18 months for maximum tenderness, eaten grilled over charcoal, hotpot style, or thinly sliced with lemon and salt, the meat is notably more delicate and less gamey than mature beef, a Tây Ninh specialty drawing diners from Ho Chi Minh City on weekends

Fermented pork rolls wrapped in fresh pomelo leaves from Tây Ninh's citrus orchards - the pomelo leaf imparts a distinctive bitter citrus fragrance into the pork as it ferments for three days, eaten with raw garlic, chilli, and thinly sliced pomelo rind, a uniquely Tây Ninh variation of nem chua found nowhere else in southern Vietnam

Wild lizard from Bà Đen Mountain grilled over charcoal or deep-fried until crispy - the lean meat is seasoned with salt, lemongrass, and mắc khén, with a flavour between chicken and frog, eaten at rustic restaurants at the base of the mountain where hunters bring down the catch each morning