Down the road all the way from Ho Chi Minh City – a replacement of the city which was originally named Saigon – we seemed to realize that half the population of this town his job cooking and selling food, while the other half is the consumer. Such traits also appeared in Bangkok and in several Indonesian cities. Selling food is a kind of business it seems that most people first think of any Asian. You see, everyone must eat, right?
However, traders class food vendors in Saigon and Bangkok so much more variety and types compared with what we see in Indonesia. In Indonesia, we often see a road filled with boiled and roasted corn sellers – all the same and rows. Or along the street all selling fried bananas. If it is to the Jakarta Fair, for instance, my own bingungDi cities Thailand and Vietnam, the trafficker is smarter to understand diversity. In one short segment near Ben Thanh Market, for example, we easily find dozens of different types of food. Seller fruit slices, roasted corn, corn on the cob, Juhi (dried squid that is burned and then ditokok-tokok with a hammer), carrot cake (cake kark char), various types of lemper or lemang (main ingredient of white rice and black rice, but different contents kinds, such as: red beans, chicken, beef, pork, etc.), baguette (french bread) with various contents (shrimp, beef, roast duck, etc.), noodle soup, as well as much more.
Like I told you in previous visits to the Ho Chi Minh City, these traders are on average using pole or push cart, with a few small stools low for our customers. Customers sit around the seller.
There was a look inside, toward the seller, while engrossed watching seller prepared food. There is also a view to the outside, the view of traffic. Both are a good alternative. Because women are often beautiful and seller semlohai. While moving around is not less exciting it. In general, the atmosphere is very proletarian.
There is one street snack that got my attention. This snack market price is very cheap, and its main ingredient is Bánh light – which is rice paper. Made from rice flour, as thin as paper, used for wrapping all kinds of food. Even dry, so contact with moisture vegetables or meat wrapped, this light Bánh soon become flabby skin and can be rolled up like spring rolls.
Hawker this one seems popular among children and adolescents. Bánh light on a sheet, placed three small balls, then added Bánh light clipping, chopping slada leaves, bean sprouts, oyster sauce poured thick, and then rolled into a kind of spring rolls.
As a substitute, small meatball sausage, or quail eggs. They cost only about two thousand dollars. Kongkow Sitting casually, one might spend three to four snacks. Sure enough because Bánh light filling made from rice.
Bun Bo Hue
I had come to a small shop near the Ben Thanh Market with a sign that interest me, that read: Bun Bo Hue. Well, what is this food? Kok, before I miss it?
Hue is the name of a region in the central part of Vietnam. That is, this is the bun bo (beef mihun) from the Hue region. In the shop there is an explanation that this mihun beef gravy Dong Son followed the culinary traditions of the past. But, though the meat of cows, often mixed with kikil or meat from the pig knee.
Mihunnya rather wide, flat, and made from rice – like kuetiauw. Sauce is spicy enough – though can be specially ordered if do not like spicy – sour taste with a kick of lime and lemongrass which is strong enough, and herbaceous taste complicated. In this shop, was once the sauce is wearing some kind of frustration. On the table are also available for added piquancy ly sauce and the sauce is too salty.
Boiled beef with herbs, and sliced thinly. Meat can be individually selected enhancements. There kikil pigs, there is also oxtail. If you miss oxtail soup, bun bo hue shop is a place to relieve homesickness. Sometimes there is also a shop that provides the blood of the cow / pig steamed, diced, and fried.
Same with the pho (Vietnamese noodle typical), which of course you already know, bun bo also served with raw bean sprouts, coriander leaves, sliced chili, and heart / flower thinly sliced steamed bananas. In general, the soup bun bo is more tasty and more seasoned when compared to the pho broth is more clear.
In these stalls I also had the chance to taste some typical side dishes of Hue. The first is Bánh nam. It looks like a thin Pepes wide, made from rice flour with minced shrimp. In terms of texture and flavor, shrimp-like Cong fan who often present at the dim sum dishes.
Anything else Bánh bot loc, it looks like Bánh nam, but the contents of starch with minced pork. Another dish that I tasted is chao tom, which is wrapped shrimp skewers which has become a popular dish typical of Vietnam. Seasoned minced shrimp wrapped around on a piece of sugarcane. Chao tom Many restaurants serve as an appetizer. However, the gagrak Hue is a bit more spicy.
Bar
After satisfying dish tasted different side of the road, I was cool as a summer shoe sole which has been running away. My choice fell on a favorite place in the Caravelle Hotel. On the floor of the hotel is the roof of the old buildings there is a very famous bar. His name is Saigon Saigon. During the Vietnam War, the Caravelle became the headquarters of all kind of foreign war correspondents. As a result, Saigon Saigon became the most popular watering hole for journalists who served in the Vietnam war at that time.
Unfortunately, that night there was a company party in that place, so all seats were filled when I got there. So, I am compelled to look elsewhere. At first the Vietnam War period, the second best place for journalists kongkow are rooftop Garden at Ben Thanh Hotel. Previously, building on the corner of the main street of Ho Chi Minh City it is a Citroen car showrooms and other French cars. Art deco buildings. Now, Ben Thanh Hotel has been renovated and voiceover name to Rex Hotel.
Frankly, in the present, in terms of scenery, better than the Garden rooftop Saigon Saigon. Why, around the Caravelle was built tall buildings, thus blocking the view. Rooftop Garden with a position on a street corner is at a more strategic location and the view was more widely.