Banh beo (Water fern cake) is a very popular afternoon snack in Danang; hence, there are tons of places in town offering this tasty dish steamed in different small bowls. Though Banh beo is available everywhere, from the pavement to luxurious restaurants, finding the best Banh beo in Danang is a challenging task.
A bit tricky to find, but well worth the ride. Watch the video for direction to a scrumptious bowl of chewy-ish rice powder filled with hot, scrumptious savory ingredients, topped with roasted peanut. Yum-Yum!
After the first series about Top Exotic fruits in Vietnam, I scratch over my head trying to choose the next 5 exotic fruits because I love all kinds of fruits in general, hence it is pretty hard to narrow down the list and choose the next 5. Following my nose and your comments below my video, here comes other kinds of exotic fruits I am pretty sure you will like once you try them.
Water apple (Mận) is what my fellows and I would risk our lives to get when the summer comes. A bunch of red, juicy water apple dangles from the tree was just so irresistible. Personally, I think children always want to do what they are not allowed to do. So did we, back in the old days. We sneaked into someone’s house and climbed up the tree to pick water apples. There were scars when we fell from the tree. There were dogs barking and chasing us. And there were fresh watery water apples, making us feel like we were brave warriors, and fruits are our trophy.
Soursop (Mãng cầu xiêm) belongs to my “monster fruits” list alongside with jackfruit and durian. But trust me! Don’t fall for its shape because it tastes way better than it looks. The texture is interesting. It is soft and a bit chewy, not too sour or too sweet. If you go to a dessert place, soursop will usually be mixed with condensed milk and crushed ice. I prefer to mix soursop with yogurt instead.
Langsat (Bòn bon) is a kind of fruit that Westerners have probably never heard of. It is quite popular in Southeast Asia though. It’s round, small, yellowish outside, and translucent inside. If langsat is unripe, it’s sour and has white pus. When totally ripe, it’s perfectly sweet. It’s tasty, but for me, it takes a lot of patience to eat this kind of fruit because it’s so small, and we always have to peel the whole thing off.
Dragon fruit (Thanh long) oftentimes catches my attention by its smooth, gorgeous, reddish skin every time I go to the market. Contrary to its eye-catching color, the flesh inside is just pure white with tiny black eatable seeds. We eat dragon fruit itself as a dessert, or when we are tired of it, we mix it with other kinds of fruits. Do you know that if we eat too much of this red-colored fruit, our urine can turn reddish also? It’s true, but it’s harmless 🙂 Anyway, whatever we eat or drink, an average amount of them is good enough.
Durian (Sầu riêng) is referred to “King of fruits” in Southeast Asia, but I am not sure if everyone would love this King. The smell scares people away before they even have a chance to taste it. Some people say it smells like dirty socks that aren’t washed for a long time, haha. Maybe, but once you try and enjoy it, a piece of durian will definitely make your day.
It has been morre than 2 years since my Danang Food Tour came to life, welcoming countless number of food adventurer from all over the world. When we talk about our favorite Vietnamese food, many of us have at least one thing in common. It’s Banh mi – Vietnamese baguette.
For me, it comes at no surprise to know that because you could hardly find any kind of food which is cheaper but still so flavorful, appetizing, and delectable. For us, Banh mi can make a square meal and fill our stomachs at anytime of the day, from early in the morning till late night. In a relaxing day, we often take away a hot, crunchy, full-bodied Banh mi to a local coffee shop and savor it. Vietnamese baguette and Vietnamese coffee pair just perfectly together.
Banh mi came from French baguette, but Vietnamese people made it their own food by putting inside different kinds of fillings. Whether it’s filled with roasted pork or sausage and ham, it’s always better when has chili jam inside– the Central region’s trademark. My favorite regular baguette often comes with fried egg. If you haven’t tasted it yet, please give it a try when you drop by a sandwich stall next time. The flavor of a fried egg, we all know. But when combined with sausage, meat, herb, and chili jam, Banh mi becomes a much tastier version of a typical baguette.
Apart from the regular one, Banh mi ga – round baguette clearly catches a lot of foreigners’ attention by its interesting round shape. Though the ingredients are pretty simple, mayonnaise which is made out of egg is a decisive one. It should be creamy, silky, and not too fatty. With one to two egg’s yolks, you can make a bowl full of mayonnaise, enough to fill around 2 dozen breads. There were times when I was tired of eating meat, Banh mi ga was my very first option. And I could eat up to 3 of it at a time. Super duper!
Another kind of baguette that has fascinated many of my friends is Banh mi que – stick baguette. The name just says it all. Yeah, it’s shaped like a stick. Every time when I see those stick baguettes heated up in a small oven, on top of hot charcoal, I can’t stop thinking about the campfire my dad lit up when we went camping in the summer time.
Baguettes‘re dancing in the oven
Wooden sticks’re dancing in the campfire
I’ve been hearing this so many times from other visitors, “the ingredients are simple, but the taste is incredibly amazing. We have fancy food in our country, but don’t see why we have nothing such simple and delicious like this.”
Well, I don’t know either. In the poorest region in the whole country, we make the most of what we have to get by everyday. Our humble dish keeps us alive. We grow, and we embrace it 🙂
This circle goes on and on. The circle of food and down to earth people probably noone wants to get out of.