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Eat & DrinkHẻm Gems: Steamed Hai Phong Rice Cakes at Banh Beo Cho Do
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- Published on Friday, 13 July 2018 13:00
- Written by Duy Nguyen. Photos by Chris Humphrey.
That the most delicious food in Vietnam is usually found on top of shabby plastic tables is an incontrovertible truth. So much so that modernity has done something strange: we feel skeptical when seeing street food served in clean, air-conditioned restaurants. It is a liberating experience, on the other hand, to visit a place like Banh Beo Cho Do, where past and future — instead of clashing — intertwine and complement each other.
Hẻm Gems: Old Hanoi Aesthetics and Durian Milk-Tea at Cafe Minh
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- Published on Friday, 06 July 2018 12:00
- Written by Chris Humphrey. Photos by Chris Humphrey.
Whether grey-eyed morning or long-tailed dusk, it makes little difference in Café Minh. The windows, opaque from a history of cigarettes and road dust, barely let in any light. The groan of motorbikes outside, rising and falling as rush hour ebbs and flows, is the main indicator of time.
Hẻm Gems: Piquant Broth and Tangy Snails at Bun Oc Co Hue
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- Published on Friday, 29 June 2018 12:00
- Written by Trang Bui. Photos by Trang Bui.
There’s nothing fancy about Bun Oc Co Hue. You’ll find makeshift awnings and a leaning mahogany tree outside, and tattered walls and faded floral tiles within. The shop itself is 28 years old, the same age as Co Hue’s daughter, who now runs it.
[Video] Taiwan's Stinky Tofu Is Not a Dish for the Faint-Hearted
- Details
- Published on Tuesday, 19 June 2018 09:00
- Written by Saigoneer.
Like Southeast Asia’s slew of durian desserts, Taiwan’s stinky tofu dishes are an acquired taste.
[Video] A Virtual Tour of Malaysia's Top-Notch Durian Plantation
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- Published on Friday, 15 June 2018 11:00
- Written by Saigoneer.
Most people around here are familiar with the durian fruit and its unique smell; however, not many have actually been to a durian plantation.
Opinion: Anthony Bourdain Made Me Proud to Be Vietnamese-American
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- Published on Monday, 11 June 2018 15:00
- Written by Dan Q. Dao.
I landed Friday night in Saigon just in time for the news of Anthony Bourdain’s passing lighting up my phone in a jumble of tweets, texts and news alerts. As details emerged about the chef-turned-travel show host’s apparent suicide at 61, an outpouring of grief and shock flooded the internet. I’m sure many of us will remember exactly where we were at the moment we learned of his death.
American Chef Anthony Bourdain, Who Introduced Bún Chả to Obama, Passes Away at 61
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- Published on Saturday, 09 June 2018 11:59
- Written by Saigoneer.
Anthony Bourdain, the chef, writer and travel show host, has passed away at 61.
A Brief History of Curry in Vietnam
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- Published on Friday, 08 June 2018 09:00
- Written by Saigoneer. Photo by Brandon Coleman.
It is well documented that southern Vietnam’s cuisine has been influenced by the French, but it is also undeniable that the fare has been influenced by another of France’s former colonial hubs: the port city of Pondicherry, India.
New Cookbook 'Vegetarian Vietnam' Boldy Reinvents Traditional Classics
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- Published on Wednesday, 06 June 2018 16:00
- Written by Fabienne Fong Yan. Photos courtesy of Cameron Stauch.
In his new cookbook Vegetarian Vietnam, Canadian chef Cameron Stauch boldly reinterprets traditional Vietnamese dishes while retaining their authenticity.
Hẻm Gems: Craft Beer and Deep Conversation in a Cargo Ship Container
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- Published on Friday, 01 June 2018 17:00
- Written by Alex Bushnell. Photos by Chris Humphrey.
From Pasteur Street to Standing Bar, the capital hides a plethora of hop spots, but its newest entrant might be the most unique.
The Evolution of Bánh Xèo: A Street Food History
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- Published on Wednesday, 30 May 2018 11:00
- Written by Dana Filek-Gibson. Illustration by Henry Chi-Hieu Nguyen.
While phở, bánh mì and now, occasionally, bún chả hog the spotlight in Vietnamese cuisine, everyone in Vietnam is familiar, to some degree, with bánh xèo. On street corners and in tiny, modest quán, the thin, savory rice flour pancake has earned its place among the pantheon of roadside Vietnamese fare. But as any upstanding street food diner will tell you, its dozens of variations mean that true appreciation of bánh xèo goes beyond the consumption of a single regional style.
