Life in the maze-like alleys around Ho Thi Ky Street in Saigon serves up some culinary delights.
If I ever get around to writing my Vietnamese novel it will ooze with snippets about food. Foremost it will mention my most memorable sweet treat; hot sugarcane fished from a drum of steaming ginger syrup on a freezing night on a mountain track above Bac Me where, with a huddle of villagers, we squat around a fire and gnaw.
Most street food joints are aimed at everyone. But often you find places whose target customer is the thrifty student. Words by Edward Dalton. Photos by Teigue John Blokpoel
Renowned for its Thanh Oai smoked pork ribs, this smokehouse is said to be a meat lovers’ dream. Our Mystery Diner investigates. Photos by Sasha Arefieva
It’s cold and you need to warm up. So what better way to beat the winter chills than a dish of fermented pork sausage? Words by Huyen Tran. Photos by Teigue John Blokpoel
A weird noodle dish from the Mekong Delta that mixes sweet and savoury, coconut sauce, pork and chilli, banh tam bi is a must try for anyone looking for something a little different. Words and photos by Zoe Osborne
Got sick and don’t want to leave your bed to have a soup? Opened in June, Saigon Soup Company is specialising in soups delivered to your door through vietnammm.com.
Ted Dalton heads to Chicken Street to get a taste of that most beloved of Hanoi dishes — barbecued chicken. Photos by Julie Vola
If there is any dish that is a Saigon icon, it’s com tam. But what’s the background behind this local favourite cooked up with steamed ‘broken’ rice? Words by Vi Pham
We often forget how much work goes into the food that appears on our plate or the drink that fills up our glass. Yet look at the chain of people and events that brings this all to us, and you realise the ubiquity and enormity of today’s food and beverage industry. Look even further and you see the stories behind the food. Everyone’s got an anecdote or a narrative.