Walking into the cafe, “Don’t worry about the menu, I’ll have what that lady’s got?”
Classic Eggs Benedict: poached eggs on spinach-and-parmesan muffins (yes, soft, fluffy muffins) shreds of smoked hock ham, tomato, cabbage (infused with beetroot?), a gentle Hollandaise sauce and decorated with what tastes like a mild chilli mayonnaise?
A big serve, I was going to take half home for later – but it was so good, the plate was empty …
$22, Lolo and Wren, West Brunswick
The lovely ladies here reckon I need something healthier than iced coffee, BBQ scallops and Tiger beer.
Hence: rau má, AKA pennywort or Centella asiatica.
I gave it a go: ever imagined what the water would taste like after you’ve hosed underneath the lawn mower?
I doubt even vodka could save this stuff.
I’m now viewing Australia’s V8 juice in a whole new light …
– Vung Tau, Vietnam 2019
Sometimes the “old ways” are best: a cyclo rider and his passenger stop to buy fresh produce from a street fruit vendor’s hand cart. Vung Tau, Vietnam 2019
She’ll be apples: crunchy, not too sweet, and delicious. Vietnam’s little green apples, táo, add “healthy” to the breakfast of iced coffee with sweetened milk, and trà da (weak iced tea). I’ll skip on the little sachet of dipping chili salt mix (muôi ót) that South-East Asians cherish on their fruit.
These golden balls are mashed potato, cheese, onion and bacon, crumbed and deep fried.
Made by the cook, of course.
I did mean to save you one … but I forgot.
“Khoai tây tán chiên voí phô mai”, in Vietnamese.
USD4.70, Belly’s Watering Hole (popular Aussie bar/eatery), Vung Tau, Vietnam
Carrots add character: this colorful combo is fried egg, fried rice, salad and a chicken leg with a slightly spicy salsa of tomato, onion and carrot cubes.
It’s served in a “hot pot”, I presume for looks, as it’s all fried in the wok (except for the salad, derrr) at the restaurant”s streetfront kitchen.
Big serve, big taste, big value at USD3.40. I’ll be back again …
Vietnamese Egg Coffee: I’ve tried – by God, I’ve tried – from Vung Tau to Phu Quoc, both iced and hot, I did my best, folks, but for me it is NOT.
*Pic: iced egg coffee version, and the raw egg yolk/sweet condensed milk forms a custardy curdle that is scooped with a spoon. It’s a treat for locals. I feel bad because it was given to me as a gift. I’ve consumed a quarter of it … but I’m afraid the remainder is staying right where it is.
We may come in different shapes and colours, but inside all are nourishing and nice.
– Vung Tau, Vietnam
I still haven’t worked out what this is … or, more importantly, what it was.
I give most #streetfood a crack but I’m hanging off on trying this one until further research.
*update: these are tapioca dumplings with shrimp (thanks, guesthouse staff & Google translate)
Real pics don’t do this food justice. But this is what I’m really eating and really tasting. Believe me, it’s all about the taste:
#ôc tói is a Vietnamese broad term for garlic snails but these big sea molluscs are more than that – they are snipped out by by the cook, hard bits removed, placed back in the shell and barbecued with a mild chilli sauce, mild garlic cloves, chopped green onion and uncrushed peanuts. The trick is to grab a bamboo skewer, get in there and give the shell a good poke – there’s always a juicy portion hiding around the curve.
#scallops simply barbecued and finished with a mild, creamy sauce. I’d pay again, just for that scallop sauce …
Squeeze a little South-East Asian lime juice over all of it, add a slice or two of rye bread, and it is a meal everyone should get to enjoy at least once in a lifetime.
(I genuinely, sincerely, feel sorry for people with seafood and/or peanut allergies.)
USD6.50/AUD$9.60, street seafood bbq, Vung Tau.
Haxtrax 