BEST FOOD DISCUSSION - Palatable, Savory, Delicious Food Found In ASEAN

[HoChihMing]

TS, thanks for the 53 pages of food. Please keep up the great work

[Batiustar]

Originally Posted by AhSoonNo1

Thank you for your support.

Continue with Vietnam food.

Bún chả (bun cha)
Bun cha is a dish that uses bun, fresh rice vermicelli noodles, the same noodles used in bun thit nuong, which are soft and easy to chew.
The next component of bun cha, are little seasoned pork patties (kind of like pork sliders), that are grilled over charcoal.
A plate of bun is served alongside a bowl of grilled pork patties, which after being grilled, are served in a smokey sour soup, and finally a plate of herbs and green vegetables are served to accompany everything.
The main way I saw most Vietnamese eating bun cha, was to add a bit of rice vermicelli to the pork patty soup, garnish with garlic, chilies, and herbs, and then repeat.



Bánh canh cua (banh canh cua)
Banh canh is quite similar to Japanese udon noodles, except I thought the noodles, which are typically made with a combination of rice and tapioca starch, were more sticky and a little chewier than udon, which are typically made with wheat flour.
Although there are a few different versions of banh canh, the one I ate, and fully enjoyed was banh canh cua, the thick starchy noodles with crab.
Instead of being a typical noodle soup with a thin stock, banh canh cua is more like a hearty stew, the broth is thickened like gravy, almost like Thai cuisine style radna.
The gravy normally has quite a mellow crab flavor, but what’s really impressive are the nuggets of crab meat that come in a bowl, and the toppings, including chilies and limes.



Bún thịt nướng (bun thit nuong)
The dish normally begins with a handful of chopped up herbs and lettuce at the bottom of a bowl, then in goes fresh rice vermicelli noodles (similar to Thai khanom jeen noodles), then a few skewers of grilled pork are layered on that, and finally a sweet and salty fish sauce, and a scoop of oily chives and green onions, and pickles are all added on top.
If you get the bun thit nuong cha gio, in addition to everything already mentioned, you’ll also get a fried spring or two chopped up on top, which bumps the delicious-meter up another notch.
The noodles are soft and silky, the pork is tender, salty, and sweet, and the egg rolls (cha gio) add a beautiful crunch to everything.

Thank you for great Vietnam food

[Batiustar]

Originally Posted by AhSoonNo1

Today recommendation also suitable for elderly folks.

Kok Sen Restaurant
30B Keong Saik Road Singapore 089147
Opening Hours (See all days +)
Today:
11:30am - 10:30pm


Signature Yong Tau Foo dish (S$14.00)
This goes pretty well with rice and i quite enjoyed it.



Bittergourd Braised Pork Ribs with Black Bean Sauce more as the ingredients are braised long enough to create that umami robust flavours. Cooked till soft, the bittergourd is mildly bitter infused with the rich flavours of black bean sauce.




Big Prawns Hor Fun (S$ 16.00)
Unique dish with the very addictive gravy of Chilli with lots of eggs!

Must try when I return

[Vladivostock]

TS thank you for sharing so many nice food

[NMCP]

Bro AhSoonNo1, thanks to you

[AhSoonNo1]

Thank you for all your support.

Please post the food you wish to try here.

[AhSoonNo1]

Continue with Vietnamese food

Bột chiên (bot chien)
In Singapore and Malaysia it’s known as a carrot cake, in Thailand it’s kkanom pak gat, and in Vietnam it’s known as bot chien. But all versions have Chinese Teochew chai tao kway to thank.
Bot chien is basically fried rice cakes. The rice cakes are made from rice flour and tapioca starch, and although Chinese and some other southeast Asian versions include daikon radish in the cakes, I think they are normally just rice in Vietnam.
The cakes are sliced into bite sized pieces, then fried, normally on a hot skillet in lots of lard, along with some light seasonings, until crispy and golden brown on the edges. Once cooked, the rice cakes are topped with an egg and a handful of green onions before being served.
The result of bot chien are little bite sized nuggets of crispy sticky rice flour, enriched with egg, and with a nice smoky flavor.



Gỏi cuốn & chả giò
Goi cuon are made with rice paper, known as banh trang, that’s slightly moistened, then filled with, typically a mixture of rice vermicelli noodles, pieces of pork, shrimp, and then stuffed with leaves and herbs like basil and lettuce before being wrapped.
Finally, Vietnamese summer rolls are often served with a nutty hoisin dipping sauce and accompanied by freshly ground chili.
I could probably eat goi cuon all day long and with every meal, so I was pretty happy to see them available nearly everywhere I looked in Saigon. From street food stalls to fancy restaurants, you’ll never be far from goi cuon.
Cha gio, are completely different taste-wise than their goi cuon counterparts, and they share few characteristics other than their egg roll shape and the fact that they’re often sold side by side at many restaurants and street food stalls.
Cha gio are Vietnamese deep fried spring rolls, and though I’ve tried spring rolls (or egg rolls) in many places around the world, Vietnam makes some of the best I’ve ever had.
The egg rolls are often a combination of mung bean noodles, minced pork, and sometimes crab if you can find them, mixed with a subtle blend of salty spices, wrapped in rice paper, and then deep fried to a crisp.




Bánh tráng trộn (banh trang tron)
Banh trang tron is a relatively recent Vietnamese creation, a snack of shredded rice paper, seasoned with a chili sauce, and filled with herbs like Vietnamese coriander and basil and supplemented with pieces of squid, salty fish, and quail eggs. There are probably about ten more ingredients I’m forgetting to mention in the mix as well.
It’s basically a snack or junk food, and when I was in Saigon, I noticed that it’s especially popular with youth and the younger generation, and often available at parks and public places, and nearly always served in a plastic bag.

[VietnamAirline]

TS, thank you for recommending nice food.

Originally Posted by AhSoonNo1

Continue with Vietnamese food

Bột chiên (bot chien)
In Singapore and Malaysia it’s known as a carrot cake, in Thailand it’s kkanom pak gat, and in Vietnam it’s known as bot chien. But all versions have Chinese Teochew chai tao kway to thank.
Bot chien is basically fried rice cakes. The rice cakes are made from rice flour and tapioca starch, and although Chinese and some other southeast Asian versions include daikon radish in the cakes, I think they are normally just rice in Vietnam.
The cakes are sliced into bite sized pieces, then fried, normally on a hot skillet in lots of lard, along with some light seasonings, until crispy and golden brown on the edges. Once cooked, the rice cakes are topped with an egg and a handful of green onions before being served.
The result of bot chien are little bite sized nuggets of crispy sticky rice flour, enriched with egg, and with a nice smoky flavor.



Gỏi cuốn & chả giò
Goi cuon are made with rice paper, known as banh trang, that’s slightly moistened, then filled with, typically a mixture of rice vermicelli noodles, pieces of pork, shrimp, and then stuffed with leaves and herbs like basil and lettuce before being wrapped.
Finally, Vietnamese summer rolls are often served with a nutty hoisin dipping sauce and accompanied by freshly ground chili.
I could probably eat goi cuon all day long and with every meal, so I was pretty happy to see them available nearly everywhere I looked in Saigon. From street food stalls to fancy restaurants, you’ll never be far from goi cuon.
Cha gio, are completely different taste-wise than their goi cuon counterparts, and they share few characteristics other than their egg roll shape and the fact that they’re often sold side by side at many restaurants and street food stalls.
Cha gio are Vietnamese deep fried spring rolls, and though I’ve tried spring rolls (or egg rolls) in many places around the world, Vietnam makes some of the best I’ve ever had.
The egg rolls are often a combination of mung bean noodles, minced pork, and sometimes crab if you can find them, mixed with a subtle blend of salty spices, wrapped in rice paper, and then deep fried to a crisp.




[

[VietnamAirliner]

TS, thank you for recommending nice food

[AhSoonNo1]

Thank you for all your support.

[Monkey2O16]

TS thank you for recommending nice food

[AhSoonNo1]

Continue with Vietnam food

Cơm tấm sườn nướng (com tam suon)
The most basic version is known as cơm tấm sườn nướng, the broken rice and a thin grilled pork chop, served on a plate and accompanied by fish sauce dressing, cucumber pickles, green onion oil, and chilies to garnish.
Starting from the most basic version of com tam suon nuong, you can then upgrade with all sorts of marvelous extra things like a fried egg, Vietnamese meatloaf, pig skin, extra pork, more sausage… the list goes on.
Com tam suon nuong is available all over in Saigon, especially at small street food stalls and markets throughout the city.



Cơm bình dân (com binh dan)
com binh dan, which literally translates to commoner’s rice.
It’s basically the khao gaeng (rice and curry in Thailand) or nasi campur (rice and curry of Malaysia), style dining experience of Vietnam.
Com binh dan is one of the most filling meals you can buy in Saigon on a budget – easily the best stomach filling meal for value.
At any com binh dan stall you’ll first see a glass cabinet filled with the day’s supply of pre-cooked dishes, all waiting to be ordered.
The food usually ranges from braised pork belly, any number of fish dishes, and one of my favorites, tofu stuffed with minced pork and covered in tomato sauce (if you see it, you’ve got to try it, I’m sill dreaming about it).



Cá Loc kho to
Available at both Vietnamese sit down restaurants and com binh dan street food buffets (featured above), ca kho to is a Vietnamese food of catfish braised in a sweet caramel sauce, traditionally served in a clay-pot.
Ca kho to is extremely common, often prepared at home, and served at motherly style restaurants throughout Saigon.
The dish goes extremely well with a plate of hot rice, and I’m quite sure many Vietnamese would consider it a comfort food (at least I sure did when I took my first bite) – offering the flavors of home in each bite.
The catfish is cut into steak sliced pieces, then braised in a thick and rich gravy made from soy sauce, fish sauce, sugar, shallots, and garlic, among a few other light spices and seasonings. Here’s a recipe I want to try when I have a chance.

[TellManyLies]

Bro Ah soon, very nice recommendation for food.

Originally Posted by AhSoonNo1

Continue with Vietnam food

Cơm tấm sườn nướng (com tam suon)
The most basic version is known as cơm tấm sườn nướng, the broken rice and a thin grilled pork chop, served on a plate and accompanied by fish sauce dressing, cucumber pickles, green onion oil, and chilies to garnish.
Starting from the most basic version of com tam suon nuong, you can then upgrade with all sorts of marvelous extra things like a fried egg, Vietnamese meatloaf, pig skin, extra pork, more sausage… the list goes on.
Com tam suon nuong is available all over in Saigon, especially at small street food stalls and markets throughout the city.

[AhSoonNo1]

Thank you for your support.

Continue with Vietnam food

Cháo Vịt Thanh Đa (Gốc Nhà Lá)
Seeing an entire brace of ducks, already braised and hanging, ready to be ordered, I suddenly became intensely hungry.
We ordered quite an impressive spread of food, including the rice congee, which came in a large communal bowl, along with a plate of sliced up duck and duck organs.
Something I really loved is that the congee and duck were served with a plate of Vietnamese salad, a mixture of finely sliced herbs and vegetables, dressed in a light sweet and sour dressing. The vegetables went extremely well with the salty rice porridge and the succulent duck.
This was not only one of the best rice congee meals I had in Vietnam, but among the best congee I’ve ever had anywhere – purely excellent food.



Ốc (oc)
I was most excited to eat was a feast of Vietnamese seawater snails and shells.
Ốc (oc), as they are known in Vietnamese, can basically refer to any type of snails, usually saltwater, and they are so popular, they could be considered a major part of the Vietnamese culture of Saigon.
When you go to a quan oc, or a snail restaurant, there are typically dozens of different snails to choose from, as well as other shells like blood cockles, clams, and often shrimp and crab as well.
The seafood selection of the day is normally proudly displayed at the front of the food stall or restaurant, and you proceed to choose whatever looks good to you.
After you choose the type of raw snails you’d like to eat, then choose a method for it to be cooked – like grilled, sautéed, coated in salt and chili, steamed, curried, and so on – I think there are often about 5 – 6 different cooking methods.
Ordering can get a little confusing, but just keep in mind that even though you might not have a clue what you’re about to get on your dinner table, that’s part of the fun.
Shells are usually prepared on small plates, a bunch of different types of snail are all ordered, each cooked in a different method. Eating oc with family, friends, or co-workers, and enjoying a couple beers, is a favorite Saigon way to socialize.

[QuantasAirways]

Couldn't believe can eat all these shellfish? Must make a trip to try.

Originally Posted by AhSoonNo1

Thank you for your support.

Continue with Vietnam food


Ốc (oc)
I was most excited to eat was a feast of Vietnamese seawater snails and shells.
Ốc (oc), as they are known in Vietnamese, can basically refer to any type of snails, usually saltwater, and they are so popular, they could be considered a major part of the Vietnamese culture of Saigon.
When you go to a quan oc, or a snail restaurant, there are typically dozens of different snails to choose from, as well as other shells like blood cockles, clams, and often shrimp and crab as well.
The seafood selection of the day is normally proudly displayed at the front of the food stall or restaurant, and you proceed to choose whatever looks good to you.
After you choose the type of raw snails you’d like to eat, then choose a method for it to be cooked – like grilled, sautéed, coated in salt and chili, steamed, curried, and so on – I think there are often about 5 – 6 different cooking methods.
Ordering can get a little confusing, but just keep in mind that even though you might not have a clue what you’re about to get on your dinner table, that’s part of the fun.
Shells are usually prepared on small plates, a bunch of different types of snail are all ordered, each cooked in a different method. Eating oc with family, friends, or co-workers, and enjoying a couple beers, is a favorite Saigon way to socialize.