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Started By
Message
re: Exploring the food culture in Vietnam beyond pho
Posted on 7/3/24 at 12:37 am to JW
Posted on 7/3/24 at 12:37 am to JW
Cool mural i came across.
Banh coun(steam rice sheets stuffed with minced pork and wood ear mushrooms)
Noodle salad. Never had this but it’s so tasty. I was watching the girl make this and she must’ve add 12 different items. Yellow noodle(maybe turmeric), young Jack fruit, basil, Vietnamese coriander, fried shallots, fried tofu, sliced boiled pork skin, curry braised pork intestine, two kinds of sauce, sweet chili aoli. I got to this dish again.
Sticky rice with candied fish jerky
Shop selling sweet snacks
All these are specialties from the Mekong delta region. Even though this shop is in DaNang the vendor is from that region. Yellow, white, pink, and brown are banh bo. Some people call then honeycomb cakes because after you bite it, the inside looks like a bunch of small honeycombs. Made from steamed batter of rice and tapioca flour, palm sugar, and infused flavors . Has a soft bouncy texture. Sweet but not too sweet.
Mango and pandan sticky rice with coconut milk. Pandan is the vanilla of Southeast Asia. It’s a long point green leaf and has a flavor of grassy vanilla.
Korean BBQs. So many Korean tourists here. I think they are the most of any nationals visiting. With that there’s a lot of Korean restaurants around.
Got the beef and pork belly combo, enough for 2.
Kim chi soup
Banh coun(steam rice sheets stuffed with minced pork and wood ear mushrooms)
Noodle salad. Never had this but it’s so tasty. I was watching the girl make this and she must’ve add 12 different items. Yellow noodle(maybe turmeric), young Jack fruit, basil, Vietnamese coriander, fried shallots, fried tofu, sliced boiled pork skin, curry braised pork intestine, two kinds of sauce, sweet chili aoli. I got to this dish again.
Sticky rice with candied fish jerky
Shop selling sweet snacks
All these are specialties from the Mekong delta region. Even though this shop is in DaNang the vendor is from that region. Yellow, white, pink, and brown are banh bo. Some people call then honeycomb cakes because after you bite it, the inside looks like a bunch of small honeycombs. Made from steamed batter of rice and tapioca flour, palm sugar, and infused flavors . Has a soft bouncy texture. Sweet but not too sweet.
Mango and pandan sticky rice with coconut milk. Pandan is the vanilla of Southeast Asia. It’s a long point green leaf and has a flavor of grassy vanilla.
Korean BBQs. So many Korean tourists here. I think they are the most of any nationals visiting. With that there’s a lot of Korean restaurants around.
Got the beef and pork belly combo, enough for 2.
Kim chi soup
2
Posted on 7/3/24 at 1:35 am to PeteRose
quote:
PeteRose
Thread of the Year!Posted on 7/6/24 at 6:28 am to BigDropper
Thanks.
Banh mi cha ca (#27). This is a fried fish patty banh mi. Over here a popular way to use fish is to scrape the fresh meat, blend it into a paste, add spices, mold into patties like hamburgers, and then fried. It’s kind of like a big patty of McDonald’s McNuggets except that it’s fish, has little to no preservatives, and tastes better. Locals would eat it as is, add it into noodle soups, or banh mi.
Young couple’s banh mi business.
You can see the patty was sliced up to fit into the bread. Very good.
Banh mi bo la lot(#28). This is a banh mi with grilled seasoned ground beef wrapped in betel leaves. The grilled meat is a mixture of sweet and savory, very juicy, and has a great charcoal flavor. I’m addition you get the betel leaf. Same texture as grape leaves but it has a unique flavor. You might think I’m crazy when I say that it has a mild hint of marijuana. It sound weird but it totally works. Normally these little rolls are eaten as is, rolled and dipped in a sauce, added to vermicelli bowls, or in case, banh mi.
Banh mi with condense milk(#29). It may sound odd but a crispy baked banh mi bread goes great with sweetened condensed milk. This is more of an after school snacks for children. Simple but addicting.
Banh mi cha ca phan rang. This is a fish patty banh mi Phan Rang style. Phan Rang is a city one hour south of nha trang. I’ve never heard of this banh mi before. I prefer it to the previous fried fish patty banh mi because it has better spices and umami flavor.
And that concludes the banh mi challenge.
Banh mi cha ca (#27). This is a fried fish patty banh mi. Over here a popular way to use fish is to scrape the fresh meat, blend it into a paste, add spices, mold into patties like hamburgers, and then fried. It’s kind of like a big patty of McDonald’s McNuggets except that it’s fish, has little to no preservatives, and tastes better. Locals would eat it as is, add it into noodle soups, or banh mi.
Young couple’s banh mi business.
You can see the patty was sliced up to fit into the bread. Very good.
Banh mi bo la lot(#28). This is a banh mi with grilled seasoned ground beef wrapped in betel leaves. The grilled meat is a mixture of sweet and savory, very juicy, and has a great charcoal flavor. I’m addition you get the betel leaf. Same texture as grape leaves but it has a unique flavor. You might think I’m crazy when I say that it has a mild hint of marijuana. It sound weird but it totally works. Normally these little rolls are eaten as is, rolled and dipped in a sauce, added to vermicelli bowls, or in case, banh mi.
Banh mi with condense milk(#29). It may sound odd but a crispy baked banh mi bread goes great with sweetened condensed milk. This is more of an after school snacks for children. Simple but addicting.
Banh mi cha ca phan rang. This is a fish patty banh mi Phan Rang style. Phan Rang is a city one hour south of nha trang. I’ve never heard of this banh mi before. I prefer it to the previous fried fish patty banh mi because it has better spices and umami flavor.
And that concludes the banh mi challenge.
This post was edited on 7/6/24 at 6:31 am
Posted on 7/6/24 at 7:46 am to PeteRose
quote:
And that concludes the banh mi challenge.
Posted on 7/6/24 at 7:51 am to PeteRose
quote:
And that concludes the banh mi challenge.
Posted on 7/6/24 at 8:37 am to Professor Dawghair
Great thread, Pete!
Posted on 7/7/24 at 11:39 am to MSMHater
Thanks.
Had a non Vietnamese day today. Thai for lunch. Restaurant is called “Thai Market”. Seems like a popular chain around here since each location is busy.
Front
Lemongrass Limeade. Very refreshing. You would love it if you like lemongrass flavor.
Paypaya salad. Very good with the right amount of heat.
Pad Thai and ground pork satay. The pork satay was the best item of the entire meal. Juicy with perfect balance of sweet and savory and a hint of smoke served with sticky rice and thick sweet onion soy sauce.
Fried Chicken wrapped in pandan leaves. Kind of mid.
Yellow crab curry. 2nd best item.
Thai Che for dessert. Underwhelming as you can get better ones on the street. This was just too sweet and the coconut milk flavor was lacking.
Had a non Vietnamese day today. Thai for lunch. Restaurant is called “Thai Market”. Seems like a popular chain around here since each location is busy.
Front
Lemongrass Limeade. Very refreshing. You would love it if you like lemongrass flavor.
Paypaya salad. Very good with the right amount of heat.
Pad Thai and ground pork satay. The pork satay was the best item of the entire meal. Juicy with perfect balance of sweet and savory and a hint of smoke served with sticky rice and thick sweet onion soy sauce.
Fried Chicken wrapped in pandan leaves. Kind of mid.
Yellow crab curry. 2nd best item.
Thai Che for dessert. Underwhelming as you can get better ones on the street. This was just too sweet and the coconut milk flavor was lacking.
Posted on 7/7/24 at 12:01 pm to PeteRose
I wasn’t in the mood for sushi but I found an Omakase so I had to give it a shot. This is my first ever omakase.
Front entrance. It was on the side of a hotel.
Menu. There were 3 options. Took the cheapest one since I was a rookie at this.
Here’s the head chef and his assistant. 2nd time to eat sushi made by a Japanese chef. This head chef looks like an OG so you know he has a black belt in sushi making.
1st item, eel
Hand roll. Chef walked over and personally handed it to me. I felt honored. Usual whoever brings out the item would give a description about it. I could only remember some of it. BTW, wait staff were very good and they have to speak 3 languages Viet, Japanese, English to work here.
3 kinds of sashimi, mackerel Japanese clam. Forgot the 3rd one.
Here are 4 kinds of nigiri
Striped jack
Chawan mushi(Japanese steamed egg custard)
More sashimis
Squid with salted made with squid ink
Leanest bluefin tuna
Mid fat bluefin
Group snapper
Shrimp, brown is from the fatty of shrimp head, yellow is from egg yolk
Miso
Tomago egg
Panna cotta for dessert
Front entrance. It was on the side of a hotel.
Menu. There were 3 options. Took the cheapest one since I was a rookie at this.
Here’s the head chef and his assistant. 2nd time to eat sushi made by a Japanese chef. This head chef looks like an OG so you know he has a black belt in sushi making.
1st item, eel
Hand roll. Chef walked over and personally handed it to me. I felt honored. Usual whoever brings out the item would give a description about it. I could only remember some of it. BTW, wait staff were very good and they have to speak 3 languages Viet, Japanese, English to work here.
3 kinds of sashimi, mackerel Japanese clam. Forgot the 3rd one.
Here are 4 kinds of nigiri
Striped jack
Chawan mushi(Japanese steamed egg custard)
More sashimis
Squid with salted made with squid ink
Leanest bluefin tuna
Mid fat bluefin
Group snapper
Shrimp, brown is from the fatty of shrimp head, yellow is from egg yolk
Miso
Tomago egg
Panna cotta for dessert
This post was edited on 7/7/24 at 12:15 pm
Posted on 7/8/24 at 9:39 am to PeteRose
Went and grabbed this chicken that cooked in a random narrow alleyway.
Nice crispy skin. Seasoned with kaffir lime leaves and other spices that the owner refused to tell.
Nice crispy skin. Seasoned with kaffir lime leaves and other spices that the owner refused to tell.
Posted on 7/8/24 at 1:30 pm to PeteRose
Just went all the way through this thread. Looks like an amazing trip and impressed by the breadth and price of dishes. Japan is probably still my #1 desired destination in Asia but Vietnam should apparently be on my radar.
Posted on 7/11/24 at 12:08 am to bricksandstones
Thanks a lot.
Trip coming to a close. Just hitting a few classics before I go. All of these were in the morning which is my favorite time of the day to explore.
Chicken noodle soup with bamboo shoots. Normally, this is made with duck. Good bowl but I think the duck version is better.
Bun Rieu or crab noodle soup. Broth had a weak crab flavor but the crab meatballs were on point.
Bun Bo Hue
Nice broth flavor, solid bowl
Trip coming to a close. Just hitting a few classics before I go. All of these were in the morning which is my favorite time of the day to explore.
Chicken noodle soup with bamboo shoots. Normally, this is made with duck. Good bowl but I think the duck version is better.
Bun Rieu or crab noodle soup. Broth had a weak crab flavor but the crab meatballs were on point.
Bun Bo Hue
Nice broth flavor, solid bowl
Posted on 7/12/24 at 9:05 am to PeteRose
Alright, last meal of the trip and I had to get pho. Can’t go to VN and not have it. Thanks everyone for following the thread.
Posted on 7/12/24 at 9:46 am to PeteRose
quote:
Cool mural i came across.
Banh coun(steam rice sheets stuffed with minced pork and wood ear mushrooms)
Heart of Darkness is a craft brewery in Vietnam. Solid craft beer for Vietnam but wouldn't call it good by any means
Posted on 7/12/24 at 3:30 pm to PeteRose
Great thread Pete. Thanks again for sharing. 
Posted on 7/12/24 at 5:04 pm to BhamTigah
quote:
Great thread Pete. Thanks again for sharing
Agreed. This had to be a pain in the arse to update when all you wanted to do was eat and have fun, but THANK YOU for bringing us along.
Posted on 7/12/24 at 7:59 pm to PeteRose
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