Buzz
A piece of tofu emitting a distinctive smell, seemingly challenging to eat, yet drawing a multitude of young Saigon locals to savor its unique flavor.
Discover Saigon - Explore the Crowd-Favorite Fermented Tofu Spot in the City Center
Diners can easily locate the eatery on the sidewalk of Nguyen Trai Street (District 5). Going by the name Le Gia, the place specializes in Hong Kong street food, but its most renowned and sought-after dish is the fermented tofu.
If you've watched Hong Kong or Chinese movies, you'll be familiar with the legendary reputation of fermented tofu. Often described as having a strong smell, some can't stand being near it. This odor comes from the fermentation process, where tofu and salt ferment together for several days. The longer the fermentation, the stronger the odor.
Today, fermented tofu has become one of the renowned street foods in many countries. Even local residents have diverse opinions about its taste and smell. However, it's quite rare in Vietnam. In the past, many places in the city tried to sell this dish but gradually failed due to limited customers willing to try it because of its unpleasant smell.
With the inception of this Hong Kong eatery, the majority of visitors are groups of young snack enthusiasts. Additionally, there are some curious individuals eager to try the distinctive Hong Kong street food. However, many can't endure the smell of this dish and choose to leave.
Due to the frequent influx of customers, the restaurant can sometimes lead to long waiting times, and the served food may lose its warmth. Therefore, it's advisable to instruct the staff to reprepare it to preserve the flavor when eating.
Apart from the fermented tofu, the establishment also offers other equally intriguing dishes such as herbal-infused boiled eggs, fresh shrimp paste in tofu, pho with exotic ingredients, curry beef, egg cakes, with an average price of around 20,000 VND. The place serves from 5:00 PM to 11:30 PM daily.
As per Vnexpress
***
Reference: Travel guide Mytour
MytourApril 29, 2016
