Vietnamese Street Food Grand Slam at Com Tam Ba Ghien!
More details about this amazing Vietnamese street food stall in Saigon called Cơm Tấm Ba Ghiền. Ready here ►
One of the most popular Vietnamese street food dishes to eat in Saigon is com tam suon nuong, the combination of broken rice with a grilled pork chop on top of it. It’s one of the most common Vietnamese food meals throughout the city, often available at street food restaurants and even more sit down restaurants as well. When I was in Saigon, eating com tam suon was one of my favorite meals, and I ate it frequently. But there was one place that I ate, known at Com Tam Ba Ghien, that topped all others.
Located on Đặng Văn Ngữ, just off Le Van Sy road in Saigon, Com Tam Ba Ghien is well known as one of the most legendary and most beloved restaurants that serves Vietnamese broken rice and pork chops. I could actually smell the aroma of the pork grilling when I was walking down the street to the restaurant - it was a beautiful smell. The restaurant does both takeaway and sit-in, and though there were plenty of people doing both, I decided to take a seat at the front of the restaurant at one of the communal metal tables. You could order just a typical plate of broken rice topped with a marinated grilled pork chop, but to go the extra mile, you’ve got to eat the grand slam of all Vietnamese dishes, known as cơm tấm bì chả sườn trứng ốp la, which basically translates to all things pig over a plate of broken rice with a fried egg on the top.
My order came to the table quickly after I had ordered it, and it was hot and fresh, the rice was soft and fluffy. The pork was then placed on top of the rice, a huge sized pork chop that was sweet and salty, probably marinated in a mixture of soy sauce and sugar, then grilled over hot coals until slightly charred on the outside and juicy and tender on the inside. Surrounding the pork chop came a slice of Vietnamese meatloaf known as cha trung hap. The meatloaf included a mixture of mung bean noodles and minced pork, seasoned with salt, pepper, and fish sauce, and topped with egg yolk. The Vietnamese meatloaf was pretty good, nice and salty with a delicious texture. Also on my plate of com tam suon was a pile of shredded pig skin, known in Vietnamese as bi. It wasn’t my favorite component of my meal, but wasn’t too bad - the skin was a little rubbery and chewy, with not much flavor. There was also so shredded pork meat, which was delicious. Finally, on the very top of my plate was an op la, a fried sunny side up egg. The egg added the absolute extra touch, both protein and the marvelous yolk sauce which coated everything and seeped down to the rice.
My plate of com tam suon nuong at Com Tam Ba Ghien was then drizzled in a spoon of scallion oil, and a scoop of Vietnamese cucumber, carrot, and daikon radish pickle. The final component of my meal was a side side of Vietnamese sweet fish sauce with a touch of chili in it as well. The mixture was absolutely sensational, everything from the pork to the meatloaf the pickles and sauce. Although com tam suon is popular and widely available throughout Saigon, one of the best and most famous is Com Tam Ba Ghien. If you love to eat grilled pork and rice, you’re absolutely going to love this restaurant when you’re in Vietnam.
Cơm Tấm Ba Ghiền
Address: 84 Đặng Văn Ngữ, Ho Chi Minh City, Vietnam
Open hours: From 6 am - 10 pm daily
Prices: The total bill for Ying and I together came to 104,000 Vietnamese Dong ($4.80), I had the deluxe monster plate, which I think was about 60 or 65,000 VND, and Ying had just a plate with a grilled pork chop and an egg on top which I think cost about 30 or 35,000 VND.
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Beginners Guide to Vietnamese Cooking: 8 Glorious Recipes
????BIG NEWS: I have left Brothers Green Eats and started a new channel, subscribe to me here: for lots of new cooking videos sure to inspire you to make something glorious.
Vietnamese food is without a doubt my favorite life juice of heavenly mouthgasms. The food is fresh, flavorful and will make sweet love to your taste buds all day, and night, long. Get ready for a wild adventure.
Recipes:
1:34 Nuoc Cham (Sweet Chili Dipping Sauce)
2:15 Do Chua (Pickled Carrots and Daikon)
3:03 Bun Thit Nuong (Grilled Pork and Noodles)
5:41 Pho Beef (Beef Soup)
14:12 Banh Xeo
17:28 Banh Khot
20:07 Shrimp Summer Rolls
23:47 Fried Summer Rolls
Bun Thit Nuong- Grilled Pork and Rice Noodle
INGREDIENTS:
Lemongrass
1 lb. Pork chop
2 tbsp sugar
1 tbsp fish sauce
Rice noodles
¼ cup of lettuce
¼ cup cucumbers
¼ cup pickled veggies
a few mint leaves
2 tbsp scallions
Peanuts- desired amount
Nuoc cham
Peel outer layer of lemongrass, slice it in half and finely dice.
Place 1 lb of pork chop in a large bowl.
Add lemongrass, sugar and fish sauce and allow it to marinate for about an hour.
Soak rice noodles in cold water for about 30 minutes- 1 hour or until softened. Strain.
Place the noodles back in a bowl and cover with boiling water for 15-30 seconds and strain.
Rinse noodles with cold water.
Slice your pork.
Add your noodles into your serving bowl. Place lettuce, cucumbers, pickled veggies, mint and pork over your noodles.
Top with scallions and peanuts.
Drizzle with some Nuoc Cham, toss and serve.
Pho Bo
INGREDIENTS:
Beef Shank
1 Onion
A couple of chunks of ginger
Empty tea bag
Star anise
Coriander seed
Cloves
Cinnamon stick
Cardamom
1 tsp sugar
Salt- to taste
Beef flank- thinly sliced
Rice noodles
Sprouts
Basil
Jalapeño
Lime
Place beef shank in a pot and cover with water. Heat and bring to a boil.
Char an onion and ginger over the stove top on in the oven. Peel outer skin off.
In a teabag add star anise, coriander seed, cloves, cinnamon stick and cardamom.
Drain the water from the beef shank pot.
Rinse beef shank to get rid of any impurities.
Place back in the pot and fill back up with water.
Add in ginger, onion and spice bag. Bring to a boil and then simmer for an hour or two.
Add in 1 tsp of sugar. Salt to taste and allow it to come to a boil.
Thinly slice the raw beef flank.
Skim off the foam that has formed at the top of the pot.
Cook rice noodles as usual.
Remove everything from the pot, but reserve the stock.
Wash and chop the beef shank.
Rough chop the onion.
In a bowl, add your noodles, onions beef shank, raw flank steak and add in your stock.
Add in sprouts, basil and jalapeño. Squeeze in some lime and voila! PHO-CKING AMAZING!
Banh Xeo
INGREDIENTS:
White rice
1 tsp turmeric
½ tsp salt
Canola oil
¼ cup shrimp
¼ cup ground pork
Sprouts
Lettuce
Nuoc Cham
Soak 1 cup of white rice overnight.
Add to blender w/ turmeric.
Fill blender with water about ½ inch above rice.
Add ½ tsp of salt and blend.
In a skillet, heat 2 tbsp of canola oil.
Add in shrimp and pork. Stir and allow it to cook through.
Pour your batter into the pan. Let it sit and allow it to crisp up.
Once crispy and firm add sprouts and fold over. Remove from pan.
Add the Bahn Xeo to a lettuce leaf and dip into Nuoc Cham. Enjoy!
Banh Khot
INGREDIENTS:
Bahn Xeo mixture
Shrimp
Scallions
Lettuce
Heat and grease you aebleskiver pan and pour in your Bahn Xeo mixture.
Drop in shrimp, scallions or toppings of your choice.
Cover and allow it to fully cook. Remove
Wrap your Banh Khot in a lettuce leaf, dip into Nuoc Cham and ejoy!
Goi Cuon- Shrimp Summer Rolls
Rice paper
Shrimp
Rice vermicelli
Cucumber
Mint leaves
Cilantro
Shrimp
Nuoc Cham
In a greased pan, fry some shrimp.
Lightly moisten your rice paper with some cold water.
Layer on rice vermicelli, cucumber, mint leaves, cilantro and shrimp.
Fold the ends over and roll tightly.
Dip into nuoc cham and enjoy.
Nem Ran Hay Cha Gio- Fried Summer Rolls
Rice paper
Vermicelli noodles
Ground pork & finely chopped shrimp mixed together
Scallions
Carrots
Place all ingredients in a bowl and add ¼ tsp salt, ½ tsp sugar & add ½ a beaten egg. Mix all together.
Cut rice paper in half
Lightly moisten your rice paper with a little bit of cold water.
Place about 1 tbsp of shrimp and pork mixture on the wrap and roll. Making sure to seal tightly.
Heat some oil in a frying pan and place your rolls into the oil.
Remove once they are lightly browned and crispy. Dip into Nuoc Cham and enjoy.
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UNREAL STREET FOOD in Vietnam | Vietnamese SEAFOOD feast | Best street food in Ho Chi Minh City
Unreal street food in Vietnam | Saigon SEAFOOD feast | Best street food in Ho Chi Minh City, Vietnam
We take you on a Vietnamese street food tour in Saigon and share with you some unmissable local eats. We hope you enjoy this Vietnamese street food tour in Ho Chi Minh City. #vietnamesefood #saigonfood #saigonstreetfood
What we ate and where we ate it:
1. Bò lá lốt at Bò lá lốt Hoàng Yến, 121 Cô Giang, Phường Cô Giang, Quận 1, Hồ Chí Minh, Vietnam. Open daily 3:00pm to 11:00pm.
2. Súp Cua at Súp Cua Thảo, 68 Hồ Thị Kỷ, Phường 1, Quận 10, Hồ Chí Minh, Vietnam (this is not the exact number of the stall but it's down this small street).
3. Rice paper salad at Bánh Tráng Nhật Quỳnh, 10 Hẻm 78 Hồ Thị Kỷ, Phường 1, Quận 10, Hồ Chí Minh, Vietnam. Open daily 10:00am to 9:00pm.
4. Snail and seafood feast at Quan Oc Xuyen, Hẻm 174 Nguyễn Thiện Thuật, Phường 3, Quận 3, Hồ Chí Minh, Vietnam. Open late afternoon to evening (their stall is between the two Oc Loan stalls).
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We’re Thomas and Sheena, food and travel fiends. We travel full time, hunting for the BEST local food in the world to showcase via our YouTube videos. Food is a window into a country's culture and one of the most exciting ways to get to know a place.
We're all about eating what and where the locals eat. You won't find food that's been created merely to be social media worthy on here- no rainbow bagels, gold leaf soft serves- just genuine, authentic food that tastes incredible.
From street food to mom and pop restaurants, we want to show you the best and most authentic food we find on our travels.
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VIETNAMESE FOOD COOKING CLASS! | FOOD VLOG
This was so yummy! We spent like 4 hours learning and cooking different vietnamese dishes and it was really incredible. It might be safe to say, that asian cousine is my favourite, so I was kind of in heaven. It was really great to learn some of the procedures of how to make a delicious vietnamese food. This course took place in a cooking school called ChefParade and our lecturer was the head Chef of popular chain restaurant in Czech Republic called Sushitime. Hope you guys gonna like it and don't worry. This is not all. I'll have a separate episode to explain how to make a Pho soup!
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How To Make Banh Mi with Andrea Nguyen
Andrea Nguyen, chef and author of Vietnamese Food Any Day, makes a char siu chicken banh mi in the MUNCHIES Test Kitchen. Andrea marinates and grills chicken thighs to crispy, caramelized perfection, makes quick pickles with daikon radishes and carrots, and slices up jalapeños and herbs to make the ultimate banh mi, all while explaining the origins of this now-classic Vietnamese sandwich.
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Banh Mi With Barbeque Pork - Banh Mi thit Nuong - Chef Tan
Banh Mi With Barbeque Pork - Banh Mi thit Nuong - Chef Tan
Ho chi minh cooking classes
Vietnamese Food
Produced and directed by : Prakash Rohra
vietnamese food vietnamese recipes
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Vietnamese Cooking Class
This was the first time that we did something like this. It was so much fun that we were actually mad that we did not do this in China or Indonesia. We had a lot of fun and wherever you travel, we highly recommend doing a cooking class because a) It's fun and b) You get to know the culture, food and people a bit better through cooking.
Eat Your Way Around Ho Chi Minh City, Vietnam
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In this video, ITA Alumni Ambassador, Kenny Nguyen takes us around Hi Chi Minh City for a day of delicious Vietnamese food!
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Cooking Class: Vietnamese Spring Roll
Cooking class how to cook Vietnamese spring roll at Dagong Sail.
Vietnamese Food Recipes: Vietnamese Food Recipe: Wok Tossed Eel
Vietnamese Food Recipes: Vietnamese Food Recipe: Wok Tossed Eel. The recipe can be found below! Enjoy!
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Everyone knows that I LOVE Vietnamese food! This week I am making wok tossed eel. I know lot's of people scoff at eel thinking it's a sea snake but it's not! Eel is a fish and a tasty one to boot. So this week it's back to Vietnamese food. This tossed eel dish is rather spicy with the addition of Thai hot curry but the whole dish is packed with flavor. If you like Vietnamese food then make this dish and make it your own. Enjoy!
NOTE: CONGER EEL IS A BONY FISH YOU COOK WITH BONE IN AND EAT THE FILLETS AS A FINGER FOOD EAT AROUND OR THROUGH THE TINY BONES.
1 Conger Eel cut into 1 1/2 inch pieces on the bias.
Clean Eel skin with vinegar and salt on a paper towel to get slick stuff off.
1 Cup black wood ear mushrooms or straw mushrooms or half of each if you desire. both are used in Vietnamese cooking.
1 Tbsp. hot Thai curry.
1 Tbsp. fresh ground turmeric root.
20 Red Thai bird chilies depending on how much spice you want to use.
2+ Green Thai bird chilies for extra heat if desired.
2 Tbsp. fish sauce.
2 Tbsp. brown sugar.
2-3 Tbsp. cooking oil either vegetable or canola.
4 Garlic cloves finely minced.
2-3 Shallots blended into curry.
1 Stalk lemon grass white part only finely diced.
1/2 regular onion cut into wedges.
2 to 3 Tbsp. crushed peanuts.
1 Bundle of cilantro chopped rough.
1-2 seeded and chopped plumb tomatoes.
White pepper to taste optional.
Back pepper to taste optional.
Basil and shallots added last minute before serving.
Break your pasta into thirds.
Cook your pasta to al dente then drain put back in pot cover and set aside.
Cut up wood ear mushrooms and set aside.
Make curry by taking your turmeric root, diced tomatoes, chilies, garlic and shallots. Put into processor.
Grind into a paste.
To keep the ingredients in the processor from sticking add just enough chix stock or water to get the paste moving.
In a small bowl combine your fish sauce and sugar.
Stir until sugar is diluted then set aside.
Now heat up your wok or large skillet on medium heat for a minute or so.
Add 3 Tbsp. cooking oil.
Now add your sambal paste cook 1 or 2 minutes until fragrant.
Add chopped lemon grass to paste in wok and stir fry until fragrant.
Increase the heat to high.
Add your eel and stir fry for 2 minutes or so.
Add your Thai curry powder and stir fry for a minute or two.
Now add your pasta and wood ear mushrooms and onion wedges stir.
Add your fish sauce mixture toss well.
Stir fry for two minutes.
Just before plating add some chopped basil.
Plate your eel stir fry and garnish with chopped cilantro and chopped peanuts.
Enjoy!
Vietnam seafood street food for 04 people meal
A suggestion for you what to eat when visiting Vietnam. Vietnam seafood street food is fresh and cheap. Recipes are not those complicated, just grilling or boiling.
Shaking Beef Recipe (Bo Luc Lac) | Vietnamese Recipes
Beef lovers, this one's for you! Intensely beefy and full of flavour, this dish looks super premium but it is so easy and quick to put together that you can easily have this on a weeknight! A classic Vietnamese dish that really highlights the flavour and texture of beef, so make sure you use a cut that is flavourful and tender. Rule of thumb for choosing the right cut for this is to choose whatever cut you like to have as a steak. Essentially, these are little steak cubes!
I'm using tomatoes to provide some colour and acidity, but you can do red or orange bell pepper as well. If you prefer the vegetables more cooked, cook the vegetables first, remove, and then add it back in when the steak it done.
Enjoy!!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Chef Hung at saigon cooking class show how to make beef salad with mustard sprout 2.MP4
Vietnam Cookery Center - Vietnamese spring rolls with pork and seafood stuffing+fish sauce dip.avi
Recipe
VIETNAMESE SPRING ROLL
Chả giò
Ingredients
40g minced pork
30g crab meat
40g minced prawns
15g ear mushrooms
35 - 40g taro (replace by sweet potato or potato)
½ teaspoon of chicken powder
1 teaspoon of sugar
½ teaspoon of ground pepper
1 teaspoon of chopped shallot
1 teaspoon of chopped spring onion
1 - 2 teaspoons of egg yolk
3 - 4 pieces of rice paper or net rice paper (the rice paper should be covered by fresh banana leaves or cabbage 1 day before)
Coconut juice or beer or mixture of fresh water and a little sugar. Or beer and a little sugar is the best one
Cooking oil for deep-frying (soy oil or sunflower oil)
Preparation:
Dried ear mushroom: soak in warm water about 15 - 20 minutes. Drain. Discard the stems and chopped.
- Taro: peel off the skin, cut in julienne.
Practice:
1. Stuffing: In a bowl, place pork, crab, prawn, taro and ear mushroom. Then add shallot, spring onion, sugar, chicken powder, pepper and egg yolk. And then mash them until they are combined well. (divide it into 3 or 4 parts which have the same size)
2. Spread a little coconut juice on the surface of the rice paper evenly (not too much). Fold the edge of the rice paper about 3 cm towards the center. Then place 1 part of stuffing on the space folded. Start folding the left and right side of the rice paper into the center. Then roll up tightly from the bottom edge away to the far end.
3. Deep-frying all of the spring rolls in a pan over low heat until golden brown.
4. To be served with lettuce, fragrant leaves, rice noodle and dipping fish sauce.
DIPPING FISH SAUCE
Nước mắm chấm
Ingredients
2 tablespoons of sugar
1,5 tablespoons of lemon juice
2 tablespoons of fish sauce
1 teaspoon of garlic
½ teaspoon of chopped chili
Practice
In a bowl, add lemon juice, sugar and fish sauce. Whisk until the sugar dissolved completely.
Then add chopped chilies and chopped garlic. Stir again and taste it.
* Dipping fish sauce can use for fresh spring roll and any kind of salad.
“ PHO CON BO? OR PHO CON NO !? “ Vietnamese Cuisine Review
What’s up guys, it’s finally here ! Our third video. Took a lot of time and effort and I hope y’all see it. Tried out some Vietnamese food and was an interesting experience throughout. But y’all go check and let us know how y’all feel ‼️
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INSANE Saigon Street Food in Hanoi | Hu Tieu Nam Vang Vietnamese Food in HANOI Vietnam
Today's episode is all about instant discovery of Saigon food in Hanoi! I did not
realize that the porkchop rice I've been craving for is present in the restaurant
we visited. The bonus is we tasted a noodle soup that is so similar to a Filipino
version I know.
We started our day exploring the Hai Ba Trung area of Hanoi. It was the first time
it rained ever since we arrived. We were looking forward to eating a delicious
bowl of noodle soup. After about a 15-20 minute walk, we saw a huge crowd going
inside a what seems like a small stall at first. But when we walked closer to it,
we saw a small restaurant. You know it's good when there's a lot of people coming.
Before actually entering the restaurant, we got even more excited with the grilled
pork being cut in front of our eyes. We looked at each other's eyes as if we saw
a hidden treasure. Upon sitting down and checking the menu, one lady told us
that their best seller is the Hu Tieu Nam Vang. We had no idea what it was.
It looked different from a bowl of pho so we decided to try it out. We ordered
the following:
1. Hu Tieu Nam Vang - noodle soup with shrimp, char siu, and liver. At first sip,
I immediately thought about a Filipino dish called, Batchoy. The only difference
is that we mix raw egg and chicharon with it. But I am assuming, the process
of cooking the soup itself is almost the same as how it tastes. It was extremely
comforting! I would go to Saigon for it!
2. Goi Cuon Tom Thit -the looks of the spring roll is the same with what is
being served in Vietnamese restaurants in the Philippines. The taste of the roll
and sauce is also similar. The only difference I noticed is the wrapper used here.
It's very very chewy to the point that it gets tiring on the last few bites.
But overall, it was pretty good.
3. Com Tam Suon Bi Cha - pork chop with rice. This dish is something that I will
first recommend to a Filipino who is afraid to try Vietnamese cuisine. It tastes
so familiar and homey. From the smell of the grilled pork chops, rice, pickled
veg(similar to Filipino atsara). Two things are strange to me on this plate. First
is the egg omelette or pudding. I don't know what it's called but it's stuffed
with dried mushrooms and glass noodles. It's so soft and perfectly seasoned.
I am assuming they used msg to season it. Second is the pork skin strips. It looks
so strange! But once you bite into it, it gives a very interesting texture and flavor.
I think it was dusted with peanut powder. Correct me if I am wrong!
4. Com Tam Xa Xiu - All the necessary ingredients of a com tam is also here except
for the Char Siu. One bite and I noticed how flavorful it was from its marination.
A good choice of protein but I personally love the pork chops!
The staff were very nice and accomodating to us. I am giving them a 9/10 rating,
leaving 1 point for improvement. But the overall experience was amazing! I highly
recommend the restaurant. What more if I go to Saigon for food, right? It made me
more excited just thinking about it!
It rained for a little bit but we continued our stroll around the area. Then, out of
all the cafes we saw. We picked Gemini Coffee for some drinks. We ordered the following:
1. Saigon Coffee - strong Saigon Coffee beans with condensed milk on ice. It's so good!
An immediate sugar rush I should say. Pro tip when drinking iced coffee in Hanoi,
make sure that the ice is almost dissolved. That way, you can enjoy your drink without
getting sick of the sweetness of the condensed milk.
2. Coconut Coffee - Vietnamese coffee with coconut flavored shaved ice. It was love at
first sip! The coffee is strong but I love the balance of the coconut milk. It's so
rich but at the same time a lot less sweeter than the condensed milk. It's so addicting!
It was an instant favorite of mine. I hope someone would bring this to the Philippines!
And that's it for today's episode! I hope you liked it. Let me know which dishes will you try when you visit Hanoi! Thank you so much for watching and
see you on Episode 7 in Hanoi!♥
Check out my Filipino Food videos with Chopstick Travel here and here
Check out an episode we filmed with Poptalk GMA News TV here
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Vietnamese Summer Rolls, Easy Mode!
Fresh Vietnamese summer rolls are not only delicious, they are also a perfect food to prepare in advance and have a picnic or dinner party literally anywhere!
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► Vietnamese Summer Rolls Ingredients
Five Spice Tofu, firm
Pork Belly
Shrimps (I like peeled & deveined for convenience)
1 Tbsp salt
5 stalks spring onions, white parts
5 thiccccccc slices of ginger
1 tsp white pepercorns
2 pieces star anise
Rice noodles, soaked in water
Carrot; grated
Cucumber; deseeded & grated
Romaine lettuce
Mung Bean Sprouts, washed
Thai basil (leaves)
Mint (leaves)
Coriander, very roughly chopped
Hoisin Sauce + Water (2:1)
4 Tbsp fish sauce
2 limes, juiced
2 tsp sugar
2 tsp garlic, minced
1 Tbsp shredded carrots
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Food is so powerful in bringing cultures together - something I learned when I lived in China. So let's travel, eat, cook, and learn from each other! I am a filmmaker from Berlin, Germany and make weekly videos about cooking and food culture.
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Vietnam Street Food - JUICY MEATBALL SANDWICH Banh Mi Nem Nuong
Banh Mi Nem Nuong - sandwich of grilled pork patties, cilantro, pickled daikon and carrots, and cucumber.
Nem nướng (literally grilled sausage), is Vietnamese grilled pork sausage or grilled meatball, and a popular Vietnamese food item, sometimes served as an individual appetizer or snack, or serviced with rice noodles or rice as a main course.
Nem nướng is made of ground pork and some pork fat (typically 50 – 67% lean pork, 50 – 33% pork fat, respectively, depending on liking), thoroughly infused with chopped shallots, crushed garlic, fish sauce and some sugar, black pepper. After mixing all ingredients together, it's usually kept for half hour, or overnight, for marinating. The pork fat is meant to keep the Nem nướng moist inside and slightly rich, as well giving a nice crisp browning on the exterior when grilled. Nem nướng are supposed to be savory and a little sweet to the taste.
It is formed into sausages, or meatballs, and skewered and then grilled. They're grilled until well-done, and can be done on a barbecue, griddle, stovetop pan or on a baking pan in an oven.