Ha An and her parters spent two months to match colors, choose ingredients to produce five typical dishes of the three regions.
A model of Ha An's tiny but true-to-life dishes was recently published by AFP, one of the major news agencies in the world. Most of her customers are overseas Vietnamese, she said.
"Through my souvenir products, I hope that Vietnamese cuisine will be more known by many people," she said.
Pho (noodle soup) has split onion, beef with vivid color, lemon, chili, bagel twists, chili sauce and pickled garlic, like every pho restaurant in the Northern region.
Braised fish with white rice with all spices such as citronella, chili, galangal, garlic, banana leaf.
Sweet green rice soup, according to Ha An, is the most marvel model, because patterns of the bowl and spoon have to be drawn by hand, so it takes a lot of time.
Caramelized fish sauce of people in western region and scorched rice are simulated like the real thing.
Bread, famous Vietnamese cuisine is also miniaturized by Ha An and her partners to the size of just a thumb.
The ingredients for making bread and other dishes are carefully prepared like the real thing. Each participant is assigned to do a stage, matching colors, shaping and creating details to complete the products.
Five models of typical dishes of Vietnam