Super bowls mvp – Talk Vietnam

Located at 4 Phan Boi Chau Street, adjacent to Ben Thanh Market, the food stall was well known as the stomping ground of many foreign visitors, overseas Vietnamese and artists prior to the pandemic. Unlike other versions of crab noodle soup, or bun rieu , the dish here consists of a big chunk of fried tofu, congealed duck blood, a slice of tomato and its huge, signature crab meatball instead of the typically lumpy crab meat with small bite-size pieces on top. It would seem the cook aims to preserve all original flavors pertaining to this dish, allowing guests to enjoy the rich and soft tofu, chewy blood jelly and firm, tasty crab meatball and thin rice vermicelli. The dish is served with a plate of special fish sauce, chili, shrimp paste and tamarind dipping and a plate of fresh split morning glory, mung bean sprouts, thin strips of banana blossom, cilantro and basil leaves. A bowl of noodle soup at "Bun Rieu Ganh" in Saigon. Photo by VnExpress/Huynh Nhi. Mai Thi Lien, 60-year-old owner of "Bun Rieu Ganh", has always been loyal to the traditional soup taste for over 40 years with her mother’s recipe. "The noodle soup is well seasoned. To add sourness, we do not use lime or kumquat juice but tamarind instead," Lien said. Even though the price per serving is VND55,000 ($2.4), considered higher than at other stalls in the city, Lien claims she is not thrifty when spending money on ingredients since when it came to good food, it was quality that counted. Besides, inner-city rent further explains the higher price. "In the past, it used to be a street vending business, my customers had to borrow seats from nearby stalls. So seven years ago, I started to rent a fully equipped place with seats and air conditioners and needless to say, the fee is exorbitant," she said. Special crab meatballs in a bun rieu pot at the shop. Photo by VnExpress/Huynh Nhi. Nguyen Nhat Huy from District 4 first visited the food stall thanks to word …

The Hanoitimes - Although the ingredients to make this addicting dish sound fairly simple: ripe bananas, sugar, flour, turmeric powder, making banh chuoi requires the exceptional skills of a master artisan. For a lot of Hanoians, banh chuoi (deep-fried banana) is the nostalgic food of childhood. Many of us would savor these crispy, slightly sweet snacks on the sidewalks as an after-school snack, or as a treat to send away the cold. Street food stalls selling deep-fried bananas are ubiquitous in Hanoi. You can find them pretty much anywhere, but do keep in mind that they are open only in the afternoon. It makes a lot of sense actually, since rarely anyone wants something heavy and greasy in the morning. A set of deep-fried bananas, along with sweet potato pancakes and corn pancakes. Photo: Thuy An. Although the ingredients to make this addicting dish sound fairly simple: ripe bananas, sugar, flour, turmeric powder, making banh chuoi requires the exceptional skills of a master artisan. It’s not easy to achieve the golden ratio of the batter to produce a crunchy, delightful texture. And it’s equally tough to master the art of deep frying. After trying various food stalls, let me introduce you to one of the hidden gems of Hanoi. Settled in Van Chuong street, this food stall has a simple set-up. You’ll find two large pans full of scorching hot oil, a giant bowl of batter mixture, and some racks that serve to cool down the pancakes and to display them at the same time. While there are spaces for you to sit and savor the hot, fragrant pancakes right away, bánh chuối is often a take-away item. So, you won’t find a lot of people who actually stay and eat. The owner skillfully cooks three different types of pancakes at the same time. Photo: Thuy An. The key ingredient is obviously the banana. Not all kinds work, actually. The owner uses ladyfinger bananas ( chuoi Su ), a variety of short and small bananas …

Noodle soup with signature crab meatball in Saigon

Bánh Chuoi – The Nostalgic Food of Childhood