Top six Saigon Authentic Food You Must TasteAs in Hanoi city, Saigon, Vietnam is also a city to eat, drink & be merry! Saigon’s street food becomes a culture cuisine of this city; you can go around by motos or just take a walk andsee the local life and enjoy Great Street.

So what to eat in Saigon? Here is six best foods we recommend for you when travel to Saigon

1. Ca loc nuong – Grilled whole snakehead

Grilled snakehead fish is very popular in South Vietnam. The process is very simple and the material is finding easily. If you visit Vietnam, you should not miss this dish.This dish is best served with tamarind fish sauce, with a few slices of red hot chili pepper. The meat is wrapped in with a variety of different local vegetables. One can choose to add in or leave out a few according to his taste. Some of the veges are baby mango slices, bean sprout, star fruit (rather a must), green early banana and other condiments.

You can order this dish in restaurant and a recommendation would be Nghĩa Phát pub, no. 20 Lữ Gia, 5th district, Ho Chi Minh city.

2. Bo Bia – Vegetables and Chinese sausage wrap

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Bo Bia is a common street food in Vietnam made made of chinese sausage, jicama, carrots, dried shrimp, and slivers of thinly scrambled egg. Although the word “bo” means beef, there is no beef in this whatsoever.

The dish and name likely derived from Chinese Teochow immigrants in Vietnam who had a similar dish called “Popiah” pronounced “Bo-BEE-a” The Chinese version however is made with a thin wheat crepe, but being in Vietnam, the Chinese immigrants quickly adapted the rice paper to their tradtional dish.

The stuffing however can be diverse and include other items such as tofu, bean sprouts, and lettuce.The snack is common and can be found most everywhere, but students do have quite an appetite for it, so seek them out for the best chance of satisfying a sudden crave.

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3. Goi cuon – Fresh summer rolls

Fillings vary, incorporating prawn, chicken and pork, but the basic aim is to cram as much fresh stuff into some rice paper as possible. If you haven’t tried them, you’re in for an absolute treat

There are two types of dipping sauce, but how anyone can ditch the soul-defining peanut butter sauce for the common fish sauce is beyond one’s imagination. It is not an overstatement that for all the goodness goi cuon manages to pack in, it is the peanut sauce that is the soul of the dish. It brings out the light in the indulgent neurons, opens up all the flavors and combines all that is onto a match made in heaven.Just please remember to spare the main course! The roll is only meant to be a snack/appetizer.

4. Banh xeo – Pan-fried rolls Vietnamese crepes

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Have you ever had bánh xèo ? There are couple varieties of this fried roll in Ho Chi Minh city, from the authentic native to the central types.These sizzling, chewy, crispy Vietnamese crêpes are made from rice flour, coconut milk, and turmeric – which gives them that brilliant yellow color

For locals, the dipping sauce sometimes may just be what either makes or breaks a bánh xèo. Each vendor has her own secret of the trade, and probably will not tell a stranger anytime soon. Generally speaking, it is a “right” combination of fish sauce, coconut milk, vinegar, sugar, chilly pepper, garlic and lemon… give or take a few? First timers will probably just “wow”.

Recommendation: Ăn là Ghiền, Mười Xiềm restaurants are popular banh xeo chains in Saigon.

5. Nem nuong – Coal- BBQed pork rolls

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Nem nướng is one of my favourite Vietnamese dish and it is a dish we always serve at all our family gatherings. Nem nướng are tasty grilled pork skewers made out of finely ground pork and is deliciously seasoned with Vietnamese flavours. There are also many types of BBQ nem in Saigon, ones that originate from Long An, Nha Trang, Ninh Hoa and so on… each with its own uniqueness.

Nem nướng is a must for all barbeques. What I love about nem nướng is that it’s so versatile. These skewers can be eaten on its own, or serve with vermicelli noodles, or use as fillings in a Vietnamese baguette or wrap with rice paper. No matter which way you eat it, it’s absolutely delicious!

6. Thit luoc cuon banh trang – Trang Bang rolls

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Best known as a blip along the road to the wildly popular religious sites of the Cao Dai Temple or the Black Virgin Temple in Tay Ninh, Trang Bang is now known as the production center for all kinds of rice paper. The district of Trang Bang reportedly has up to a thousand banh trang ‘factories’ ranging from the mom and pop enterprises making the wraps out of their own houses, to village collectives where each family looks after one link in the process.

To tell to truth, every ingredient of the dish is rather dull and nothing to get excited about. Some herbs are almost inedible if consumed alone. But to put every single one of them into a complete roll, the combination opens up the senses! It is a sudden explosion that seems to wake even the long-slumbering taste buds. It is as if the door to another half of those unused nerves has been busted open, unable to stand the force of the flow of saliva.

Well, that is a bit much, but do trust that it IS good!!!

Go to Trang Bang for the authentic experience. It is a little further away from Cu Chi tunnel. You will not regret the trip!

Source from: halongmekongcruises.com

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