#vietnamese street food

[prickles-the-penguin]

The few times I’d cook for a man…

Yes I wrote his name and tried drawing a lion on this meal, bánh tráng nướng. It’s really good and healthy too!

Easy to make as well. Ya need egg, rice paper, and chili oil. Toppings and fillings can be green onions, kewpie mayo, sausages, etc.

Imma start writing and drawing stuff fr fictional folks now. You know I’m crushing if I put them in my art…if you can even call this art

[formeryelpers]

Saigon Deli, 832 N Broadway, Los Angeles (Chinatown), CA 90012

I’ve walked by Saigon Deli so many times over the years. They have so much on the sidewalk that they look like a street vendor – but there is a small indoor area with a cash register. A woman made banh mi sandwiches in one corner (the banh mi is made to order).

The menu includes fruit, smoothies, spring rolls, egg rolls, fried banana, meatballs on a stick, and banh mi (combo, chicken, BBQ pork, sardine, meatball, BBQ beef, beef lemongrass, pork cake). Sandwiches are $6 - $7. They make fresh sugarcane juice to order, on the sidewalk.

#1 Banh mi dac biet ($6): This was a long baguette stuffed with pickled carrots and daikon (lightly pickled, crunchy), fresh jalapeno, mayo, and 3 kinds of meat (BBQ pork, cha lu/pork cake, and ham). There was no pate, cilantro, or cucumber. The meat wasn’t bad but it wasn’t what I expected. Normally, the meat is thinly sliced. Here the meat was in big thick pieces. There was a ton of meat. The sandwich seemed thrown together. The baguette was not toasted but was soft and chewy. It was not terrible but it was missing some key elements.

The prices posted on the menu outside seem to be outdated. The current prices can be found on the indoor menu. There is no seating.

3 out of 5 stars

By Lolia S.

[chilled-ray]

Viet Street Food at the Jamie Oliver Cookery School

My mom gifted me and my partner and a voucher for the Jamie Oliver Cookery School ages ago – perhaps last Christmas? Or maybe for Steven’s birthday in June? – and we finally got around to booking a cooking class.

It wasn’t that we weren’t excited about the idea! There were just so many factors to consider that, for a while, we simply couldn’t make a decision. The Italian course we ruled out quickly – Steven had made pasta once and vowed never to do it again. Japanese would have been cool if the object of instruction were sushi, but the main dish was teriyaki, which we make ourselves at home on a weekly basis. Our final decision was between Vietnamese and Thai, since both are cuisines we enjoy and aren’t already practiced in the preparation.

The other big concern before booking was whether our meal could be Kosher-friendly. I sent a message through the website with the query and received a clear and thorough reply in less than 24 hours: They could offer vegetarian alternatives for the food, but the environment was not Kosher. That was fine for us – This household adheres to certain rules of Judaism more strictly than others.

The evening class we settled on for “Vietnamese Street Food” was attended by about ten other pairs. The class instructor / head chef, an approachable young woman named Emma, worked on creating two pots of phở, one chicken, one vegetarian, while announcing an introduction to the class. She then demonstrated the two dishes we would be making before sending us off to our stations.

First on the menu was pork dumplings, except for us and a handful of other vegetarians, who made an #aubergine stir-fry. Frankly, I was quite pleased with the substitution. I prefer aubergine to meat most days, and the stir-fry was excellent!

We also made summer rolls, that most refreshing of appetizers. With the fresh veggies cut into ling thin strips and the herbs chiffonade, I dipped circles of rice paper in and out of a shallow pan of water with some trepidation, but ended up rolling decent summer rolls, especially considering it was my first time. It was easier than I’d expected. Steven, a more worldly soul than I, had told me many times before about how shite he was at working with rice paper.

When all was done and the food ready to serve, we deposited the stir-fry into lettuce cups, artfully arranged the two diagonally cut summer rolls, tucked in a handful of salad made from leftover vegetables, and splashed everything with a dipping sauce we’d prepared in the very beginning. Said sauce was a calculated blend of sharp flavours that give Vietnamese food its signature taste: lemongrass, garlic, birdseye chilli, palm sugar, fish sauce, and rice wine vinegar. (We were offered soy sauce instead of fish, but opted for the as it was still Kosher-friendly. Turns out fish sauce is made from anchovies. I’d been under the impression there was shrimp in it, but must have been thinking of something else.)

This photograph, of course, is the resulting meal. A platter of summer rolls, aubergine stir-fry lettuce cups, and dipping sauce all made by myself and Steven; bowls of phở made by Emma, bubbly beverages, and a group of increasingly satisfied student chefs.

[lotusinjadewell]

Vietnamese dishes from different regional cuisine: bánh xèo (Southern), bánh bột lọc (Central), bún đậu mắm tôm (Northern). Credit to ni_cherry (Instagram).

[athenaismdb]

[vegan-nom-noms]

Vegan Tofu Bánh Mì Vietnamese Sandwich

[gemini-in-her-thirties]

Stopped by the road after seeing these street food vendor and randomly chose one to try..

It was toooo good 💋

[paulpingminho]

[austechandnature]

Vietnamese Chicken dish

[prickles-the-penguin]

Another example of me cooking for a man—Rhysand from ACOTAR 🦇💜✨

Yes I tried to draw bat wings

[jakes3resin]

It's me and my inability to pay attention vs this rehearsal dinner

[lotusinjadewell]

Vietnamese food in Hanoi. Credit to chubehanoi (Instagram).

[athenaismdb]

[hungrytravellers]

Da Nang: The Modern Face Of Vietnam

[morethansalad]

Vegan Spicy Vietnamese Grilled Bread (Bánh Mì Nướng Muối Ớt)

[arlenne]

Một office không ăn vặt là một office chết 🤌