Author: Asia Book of Records Team

P. Aadharshini (born on November 11, 2004) from Tamil Nadu, India, performed the fastest dismantling and assembling of a laptop (15 minutes and 23 seconds), on July 27, 2013, at Indian Public School Campus, Tamil Nadu, India.

Bun ca Chau Doc, a rice vermicelli with fish, is a specialty of An Giang province of Vietnam. Prepared from snake head fish, broth and rice vermicelli, attraction of dish is its color and characteristic flavor. The enticing broth along with it is boiled with pig bone and skimmed during cooking is very sweet and pour, Vegetables are served with this dish include lettuce, basil, banana flower, water morning glory.  Due to its delicious nature, this dish is selected as one of the top 100 dishes of Asia.

Hủ tiếu my tho, a noodle soup consisting of rice noodles with pork stock and toppings, is made from dried Go Cat rice noodles. A specialty of Tien Giang province of  Vietnam, this dish consists of rich ingredients like pork, pig heart, shrimp, minced pork, quail egg, crab meat. Being bean sprouts, shallot, sliced chili, lemon, soya sauce, this delicacy is selected as one of the top 100 dishes of Asia.

Bun Duong’ or grub rice vermicelli, is a popular dish in the Ho Chi Minh city of Vietnam. Prepared with pork, crab, shrimp empty, cilantro and chopped vegetables perilla, this dish is served with black soybean sauce and vegetables like spinach, banana tree planed, bean sprouts, marjoram, basil. Its unique taste has got it selected as one of the top 100 dishes of Asia.

Banh Beo bi, a bloating fern shaped cake with sliced boiled pork skin, has a very special flavor. Specifically prepared from red rice, these pancakes from the Hue region of central Vietnam are mostly served individually in tiny sauce dishes. They’re usually topped with a mix of crumbled dried shrimp, shredded pork, pork rinds, fried shallots and scallions. Refreshing and savory in taste, this Vietnamese delicacy is selected as one of the top 100 dishes of Asia.

Goi La  is a specialty that tourists can not miss if they have chance to set their foot in Kon Tum – north pole of Tây Nguyên (Vietam). Introduced to the place 15 years ago, this special dish must consist of minimum 20 kinds of leaves including: paederia scandens, polyscias fruticosa, ficus racemosa, brassica campestris, perilla, garcinia oblongifolia, hong ngoc, oxalidaceae and psidium wrapped around dollops of rice yeast, baby shrimp and pork. Due to its extreme uniqueness, this Vietnamese delicacy is selected as one of the top 100 dishes of Asia.

Banh Canh Cha Ca, a thick noodle soup with fish pastes, is considered as the specialty in the coastal city of Vietnam. The tasty fish pastes are eaten with the thick noodle soup whose broth is made from stewed fish bones. The dish is served with fish sauce, lemon, a bit onion and pepper. Prepared from certain species of fishes such as lizard-fish, codfish, flying fish, barracuda, etc, this Vietnamese delicacy is selected as one of the top 100 dishes of Asia.

Cao lầu, a regional Vietnamese dish made with flat noodles topped with thin pork slices, crispy rice crac and greens, is a specialty of Hoi An in Central Vietnam and is a popular stop as well for tourists on the Saigon-Hanoi trail. Cao lầu literally appears on every menu around Hoi An – both in the old town and on streets outside. Served hot with very little broth seasoned with cilantro, basil, and mint, the Vietnamese delicacy is selected as one of the top 100 dishes of Asia.

Fried squid paste, a popular specialty of Quang Ninh province, is an attraction for tourists. The dish is best served with steamed rice rolls or steamed glutinous rice. The greasy and sweet taste of squids blends well with the fragrant flavor of glutinous rice, which makes the dish savory and appealing to tourists from near and far. Fried squid pastes can be found in other cities but the dish made of fresh squids in Ha Long beaches has distinctive flavor that makes it different from others. Due to this, the Vietnamese delicacy is selected as one of the top 100…

La Vong grilled fish pies of Ha Noi city (Viet Nam) known as Cha ca La Vong, was invented by Doan family and became popular very quickly. When serving it, an oven of coal is needed to keep the delicacy always hot. Served with rice vermicelli, dried pancakes, roasted peanuts, sliced onion leaves, basil and shrimp paste with lemon and chilly, this Vietnamese delicacy is selected as one of the top 100 dishes of Asia.