Moss season lasts from November until around the end of April the following year, when the water is clear and rainfall is minimal. The clearer the water, the greener and more vibrant the moss becomes.
Among the region’s many tempting dishes, ''pa pỉnh tộp'', grilled fish prepared by the Thái ethnic people, has become an iconic speciality that many travellers long to taste when visiting the area.
Recognised for its stunning landscapes and rich cultural experiences, the locality is the only Vietnamese destination to make the list. The magazine’s ion criteria go beyond impressive natural scenery, incorporating historical value and visitor experiences.
The Asia Book of Records has recognised two Vietnamese dishes as an "Asian speciality". According
to the Viet Nam Record Book Centre (Vietkings), they are bun bo Hue
(noodle and beef cooked Hue style) and mi Quang (yellow noodle with pork
and rice...
