Food to try

Australian Women’s Weekly NZ - - TRAVEL -

Street food in Viet­nam has con­tin­ued to reign supreme even as the most fab­u­lous fu­sion restau­rants and in­ter­na­tional cuisines have been in­tro­duced across the coun­try. If you want some­thing unique and tasty then pull up a stool and be ready for a flavour ex­plo­sion. Home­made and fra­grant street food can be found through­out the day, but after sun­down and close to sun­rise are the busiest foodie mo­ments on the streets. Food is sold from carts, bas­kets, front rooms of homes, boxes at­tached to a mo­tor­bike and bar­be­cues perched pre­car­i­ously on a kerb. It’s al­ways best to fol­low a crowd and stop by a busy stall where the turnover is high and the food is be­ing cooked in front of you. Grab a wedge of lime and run it along your chop­sticks to sani­tise them and then dive right in. The grey pow­der with lime and chilli is your sea­son­ing; best not to know what it is re­ally – just add it to your food for a pow­er­ful punch. Street Food per­me­ates ev­ery al­ley­way in Saigon so be sure to try: Cha gio – fried spring rolls. Banh cuon – fresh rice pa­per rolls. Bar­be­cue meats, usu­ally fanned over coals and served on skew­ers. Most pop­u­lar: com tam suon nuong - bro­ken rice with a pork chop. Banh mi (baguettes) with lash­ings of meat, jalapeños, pâté and herbs. Banh xeo – the del­i­cate lacy crêpe filled with meat and seafood. Pho – the most com­mon noo­dle soup, usu­ally made with beef stock and served with sliv­ers of beef. Bun mam – a rice noo­dle seafood broth with prawns and fin­ished with egg­plant. Bun muc – sooth­ing pork broth, with pork meat­balls and chunks of sausage Bun cha – tiny pork pat­ties bar­be­cued over hot coals and served with ver­mi­celli, herbs, gar­lic and a sour soupy sauce. Chao tom – bar­be­cued shrimp paste on sugar cane. Bo la lot – sea­soned beef rolled into a fresh be­tel leaf and bar­be­cued un­til smoky and charred. Fresh fruit with chilli and salt.

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