The specialties include fruit, cakes, preserves, sauces and spices, wines, spring rolls, fruit with a high economic value, sweet porridge and gruel, raw fish, vegetables and five kinds of salted fish.
The 500-page book, to be published in both Vietnamese and English, contains photos and articles by leading Vietnamese chefs, as well as contact details for the specialties mentioned.
Along with the book, an atlas for special Vietnamese dishes will also be made available to the public.
Both publications aim to honour Vietnam’s culinary values and promote Vietnamese food at home and abroad.