Saigon street food: Why foodies love Ho Chi Minh City
11:07 PM EST, Sun December 4, 2016
Goi cuon —
The Vietnamese spring roll, not to be confused with its fried cousin, is a popular appetizer commonly made with slices of pork belly, shrimp, cold vermicelli noodles and veggies like lettuce, mint and chives.
Banh xeo —
Turmeric powder, not eggs, lend this iconic southern dish its yellow color. Banh xeo is named for the sizzling sound its batter makes on the skillet.
Be thui —
This celebratory dish is made by roasting a whole veal calf until the skin is blackened. Cut into thin slices and served with pickled onions, be thui can be eaten with Vietnamese coriander, sliced starfruit and green banana, all wrapped in rice paper and dipped in fermented shrimp paste.
Bun bo Hue —
Bun bo Hue is a noodle soup that originated in the former imperial capital of Hue. It's made of vermicelli, generous slices of beef shank and a lemon grass and shrimp-based broth
Whether sourced from land, sea or freshwater, snails in Vietnam are perhaps more approachable than French escargot, but just as tasty.
Hủ tiếu Nam Vang —
The rice noodles in hu tieu Nam Vang are thinner and more delicate than pho noodles, while the broth is made with pork bone. It's dressed with shrimp, pork liver, quail egg and green onion.