Locals row their boats on the Day River as the day approaches sunset.

The Do Bridge crossing the river is an iconic, long-standing symbol of Ha Nam, around 60 kilometers to the south of Hanoi. Open to traffic for more than 50 years now, it is an indelible part of locals' memories.

A panoramic view of Phu Ly, the capital town of Ha Nam, at sunset.

The photograph shows a section of Le Hoan Street on National Highway 1A running parallel to the Day River. On the right corner is the Bau Pagoda, the largest in town.

The Chau Giang Bridge crossing the eponymous river at sunset. The arched bridge, 184 meters long, connects the economic and cultural center of the town with the Bac Chau Giang urban area.

Morning dew lingers above the Tam Chuc Pagoda, a mega Buddhist complex.

Covering an area of 5,100 hectares, the pagoda complex lies on the banks of the eponymous 600-hectare lake described as a mini-version of UNESCO heritage site Ha Long Bay with limestone hills rising out of the still waters.

The complex features several beautiful constructions like the Tam Quan gate, Quan Am Temple, Pillar Garden, Phap Chu Temple, Tam The Temple and Pearl Pagoda.

Just a walk around the complex takes 90 minutes to two hours.

The ancient architecture of So Kien Basilica, also known as Ke So Church. This is the oldest church in Ha Nam.

The So Kien Basilica complex, a Gothic structure, includes the main church, the Bishop's house and the seminary. It also features stained-glass windows depicting saints and biblical events.

Out of about 6,000 churches across the country, Vietnam has four minor basilicas honored by the Pope for their ancient architecture.

The Vu Dai Village is famous for its traditional braised fish and it is at its busiest during the Lunar New Year, or Tet.

More than 50 households make the dish, but only 10 do so on a large scale. Each household sells 1,000-2,000 pots of fish per year on average.

A special touch that has added to the dish's fame is the addition of lime juice and a caramelized sauce after the fish is boiled.

The pots are constantly topped with boiled water to keep the fish braising on the fire for up to 16 hours.

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