Like many residents if other south-east Asian countries, Vietnamese people love to socialise as they eat. And that often means buying their lunch at a street stall, pulling up a plastic chair or stool, or simply squatting on the footpath. Why don't you join us and do some 'virtual snacking' in Vietnam on this page today?

Markets give the ideal variety for an impromptu meal, and one of the good things about Asian dishes is that they can be assembled on the spot, cooked in minutes and be steaming and colourful and full of flavour in front of you before you've had time to think about it. It all here in the Sapa market in the far north of Vietnam. Notice the black chicken on the plate, prized here and in China. Notice, too, how clean and fresh all these ingredients look.

This street-side chef needs few utensils to send the irresistible aroma of his marinated grilled meats up and down the pavement which is his 'kitchen' and restaurant combined. It might look homely and rustic, but in Vietnam's tropical heat, this is a hot job.

Satays are popular here too, just as they are in Malaysia and Singapore and the Middle East. It makes sense too as metal skewers such as these conduct the heat into the centre of the meat, making for quicker and more even cooking.

Late in the day in Hanoi, these chewy little not-too-sweet breads are just what you need to keep you going until dinner. Love the way the toothpicks keep them upright and separated from each other. Not only do they look more tempting but they won't stem on each other and lose their crispness.  

Pretty enough for a decoration, these dried squid have a much more practical use. And no, they're not intended to go home to add to the evening hotpot or stirfry. These have been salted and dried crisp to make the ideal late-day snack. Tempted?

And if you weren't tempted by the squid, this one might really test the strength of your stomach! You've probably heard of this, and if you look closely you'll work it what it is. The duck foetus or hot vit lon is considered a delicacy and it is said to be nourishing and easily digested. With some broth and shreds of ginger it is a special treat for those you have grown up with it. All from a street corner stall.

Vietnamese bread is especially good - light, crusty, much bigger than a baguette, and with a special just-baked flavour. Years of French occupation transferred the techniques and recipes to the Vietnamese who formed a special appreciation of yeasted baked bread unlike many other south-east Asian countries where the bread of choice is unleavened and fried, or leavened and baked flat.

Back to the highlands for a buffet spread out at the local market ground of Sapa. Meats threaded on sticks ready for grilling, wild mushrooms with tender strips of beef, sausages, chicken feet, all wiaiting for your order - with bottles of hot sauce ready to slosh over it when cooked.

Now this looks tempting, crisped to perfection, turning over the coals, this suckling pig with some rice or noodles and sauce will mark the ideal end to a market day.

Who knows what fills these endless curls of sausages with pastries to go with them? They look tasty though, and almost certainly will be popular with hungry passers-by.

Finally, not for the faint-hearted either, is this small wild bird, marinated, crisp fried - and delicious according to those nibbling the tender meat from the tiny bones nearby.

If you have visited Vietnam, what is your favourite street food dish?