Buzz
Recommended address: Hai Nam Steamed Rice Rolls, Cao Thang Street, District 3.
Delightful Banh Khot
While banh xeo resembles crepes, banh khot is akin to a thinner version of pancakes. Made from rice flour with coconut milk and a hint of turmeric for its golden hue, the batter is poured into small round molds, similar to those used for making khanom krok (Thai coconut pancakes). Once a shrimp and finely chopped scallions are added on top, and the outer layer turns crispy and golden, the banh is ready.
Suggested spots: Snack stalls at Ban Co Market, District 3. Banh Khot Co Ba Vung Tau, Cao Thang Street, District 3.
Tempting Rice Paper Salad
Rice paper salad is a famous and straightforward snack. It consists of small pieces of rice paper mixed with chili sauce, various herbs, quail eggs, squid... This is a dish favored by many young Saigonese, especially students.
Recommended address: Mr. Vien's mixed rice paper, Nguyen Thuong Hien street, district 3.
Sizzling pancake
Sizzling pancake, a Vietnamese version of crepe but crispier and a favorite dish of many. The pancake is coated with a layer of flour, fried in oil, sprinkled with ingredients such as pork, shrimp, bean sprouts, onions... When eating sizzling pancake, you must wrap it with various greens like water spinach, lettuce, basil along with a bit of chili, then dip in sweet and sour fish sauce.
Recommended address: Sizzling pancake 46A, Dinh Cong Trang street, Tan Dinh, district 1.
Grilled beef wrapped in betel leaf
One of the must-try snacks when visiting Saigon is grilled beef wrapped in betel leaf. The beef is finely ground, marinated with spices, and rolled in betel leaves, then grilled on charcoal. The restaurants selling this dish often have their kitchen outside, with smoke rising along with the fragrant smell of beef and betel leaves. After grilling, the beef is served with rice paper, raw vegetables, and dipping sauce.
Recommended address: Mrs. Lien's beef wrapped in betel leaf, Vo Van Tan street, district 3.
Fried flour cake
In Singapore, Malaysia, this dish is also known as carrot cake, in Thailand it's called kkanom pak gat, and in Saigon, people call it fried flour cake. The main ingredients are rice flour, tapioca flour, kneaded and cut into small pieces, fried on a hot pan with gentle seasoning. The flour is fried until crispy, golden brown on the edges, then an egg is cracked into the middle of the pan with some fresh onions sprinkled on top.
Recommended address: Ban Co Market, district 3
Duck congee
Congee is also a popular light dish not only in Vietnam but also in many other Asian countries. Congee is cooked from rice with plenty of water, the meat can be pork, pork heart (cháo lòng), or duck meat… A bowl of duck congee is served with a plate of duck meat, fresh vegetables, and fish sauce for diners to adjust to their taste.
Suggested address: Thanh Đa Duck Porridge, Binh Quoi Street, Ward 27, Binh Thanh District.
Fresh Spring Rolls and Crispy Spring Rolls
Both fresh spring rolls and crispy spring rolls have essential ingredients such as rice paper, vermicelli, minced pork, shrimp, and various types of vegetables. The filling is neatly wrapped in rice paper, rolled up, and can be enjoyed with dipping sauce. As for crispy spring rolls, after wrapping, each piece of roll is deep-fried until crispy in hot oil and can be enjoyed similar to fresh spring rolls.
Shellfish
Shellfish is a popular dish in Vietnam, so you can find it on the menu of many restaurants and snack bars. The preparation of this ingredient is also diverse, from boiling, grilling, stir-frying with chili salt, steaming, to curry... Besides shellfish, similar types like clams, mussels... are also prepared similarly and attract customers. This dish is suitable for both groups of friends, families, colleagues, to enjoy together.
Suggested address: A Soi Shellfish, Nguyen Thuong Hien Street, District 3.
Discover the tantalizing street food delights of Saigon on Vnexpress
Experience the essence of Vietnamese cuisine with ***
Unlock the secrets of travel with Mytour
Indulge in unforgettable adventures curated by MytourEmbark on a journey to culinary bliss on August 16, 2016
