Broken rice is a specialty of southern Vietnam. It is most famous in Saigon. This type of rice is cooked from broken rice, which, in the past, was a byproduct [of rice production]. Broken rice can be served with many things, but is most commonly accompanied by barbecued ribs, egg rolls, pickles and sweet sauce (fish sauce mixed with water and sugar).

Hell rice is a longstanding cuisine of Hue city. It is told that in the past hell rice was sold at night to porters. This rice dish was matched with many other dishes left from rice shops during the day. The main ingredients are white rice, shrimp, steak, pork bologna, scrambled eggs, herbs, cucumbers and pickles. All of them are finely chopped.

Ninh Binh rice crust is a famous dish of Ninh Binh Province. It was created by chef Hoang Thang in the late 19th century. This dish is not only served at restaurants but also packaged and sold at supermarkets.

Rice with mussels is a specialty of Hue. It is cold rice mixed with oysters, which are fried with oil and lots of spices.

Lotus leaf rice is also a dish of Hue. For a delicious lotus leaf rice dish, the chefs must choose good rice to mix with other ingredients such as chicken, shrimp, sausage, beans, onions, carrots, peanuts and steamed lotus seeds. All are processed elaborately, mixed with rice, and then wrapped skillfully in lotus leaves prior to being steamed.

Com lam is processed from glutinous rice and some other ingredients. The mixture is loaded into bamboo tubes and cooked over a fire. This is typical rice of the people in the Northwest region of Vietnam. It is served with roast chicken, pork or sesame.

Salt rice of Hue city is truly a feast for the wealthy. It is processed from only rice and salt but the rice must be cooked from the best rice and the salt is also processed by sophisticated means.

Com nam is rice compacted into pieces that fit the hands, usually served with salt or sesame. This type of rice originates from northern Vietnam, and is often consumed by farmers for lunch on the field or during journeys. Today, com nam is a fairly common dish, sold everywhere from street stalls to fancy restaurants.

Com Nieu is simply rice cooked in clay pots, a cooking utensil of ancient Vietnamese. The taste of this rice is very different from rice that is cooked in metal pots.

Rice with pork pies is a special dish of ancient Hanoi, with main ingredients of fragrant rice and pork pies.