This pork is served with a sauce of subtle but complex salt & spice flavors, a salad of lettuce, cucumber, tomato, onion and capsicum with a light-ish, creamy mustard dressing, and sticky rice – to which I like to mix in a squirt of chilli sauce and a good dose of South-East Asian hot pepper.
If I were at home in St Kilda, I would discreetly wrap the bones and tendons in a serviette and take for my two little terrier dogs – to better explain why I’ve arrived home with such a happy, contented smile.
At the newly opened The Local Anh’s restaurant & bar, cnr Hùng Vuong and Trâng Quang Khai streets, central Nha Trang, Vietnam.
VND135,000 (AUD9), or add VND10,000 for mozzarella cheese on the pork, which our Russian tourist friends seem to savour.
Vietnam Lunch: the young bloke next to me was eating a plateful of these, with rice.
Being of daring spirit and with a yearn to learn, I had to try one too. Delicious!
Similar to a Cantonese ham sui gok, it is a light, hollow, doughy “puff” coated in baked rice “bubbles” (a la crispy rice crackers) and, I presume, pan fried.
These being hollow, you could have a lot of fun experimenting with various fillings such as paté or mince, or do vegetarian with diced tomatoes and onions; maybe a sweet version with raisins and citrus peel, and serve hot with vanilla bean ice-cream.
(I’ve impressed myself with these ideas. What am I doing, pretending to write? I should be pretending to “chef” …)
A big queue was happening at this Nha Trang street food stall – building labourers, office workers, they were pulling up on their motor scooters; the family running the stall were working like clockwork, filling take-away containers and ladening plates.
They all seemed to be ordering rice with a bit of everything. So I did, too! Smart move.
The meal was pork done various ways, chicken, boiled/stewed pigeon eggs, vegetable, crunchy fried shrimp (yes, I crunched them – shell, head and all), and other bits and pieces.
Generously spoon on some SE Asian home-made sweet chilli syrup, and tuck in …