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The Best Street foods in the world
Ho Chi Minh City has been ranked fourth among 50 best cities for street food, according to a new survey by CEOWorld.
The survey based on 2,000 business travelers and 1,400 corporate travel agents from over 86 countries. The survey measures the cities on four parameters: number of street food vendors, affordability, number of street food experiences, and food hygiene.
In the list, Singapore was ranked first, followed by Bangkok of Thailand and Hong Kong (China). Ho Chi Minh City of Vietnam was in the fourth while Mumbai of India was in the fifth place.
Why Ho Chi Minh city was top four? These are reasons.
1/ Banh Mi
It is popular dish, you can get anywhere, anytime a day especially morning and evening. The price is just around 15,000 vnd – 40,000 vnd with pickled vegetables, pate, butter, soy sauce, cilantro, chilies, and hot peppers. Quick and tasty, you can also choose from a variety of meat fillings for your banh mi, including heo quay (roasted pork belly), cha ca (fried fish with turmeric and dill), cha lua (boiled sausages), xiu mai (meatballs), thit ga (boiled chicken), trung op la (fried egg), thit nuong (grilled pork loin), and xa xiu (Chinese barbecued pork). To get a great Banh Mi, I suggest you try Banh Mi Huynh Hoa at 26 Lê Thị Riêng, Ben Thanh ward district 1. If you want to have Banh Mi here, you will need to wait in
2/ Banh Xeo.
A good banh xeo is a crispy crepe bulging with pork, shrimp and bean sprouts, plus the garnish of fresh herbs that are characteristic of most authentic Vietnamese dishes. To enjoy one like a local, cut it into manageable slices, roll it up in rice paper or lettuce leaves and dunk it in whatever special sauce the chef has mixed up for you. The best Banh Xeo you should try is Banh Xeo An La Ghien at 74 Suong Nguyet Anh, District 1 or you can try: Banh Xao Dinh Cong Trang at 46A Đinh Công Tráng, District 1
Pho is well-known all over the world. It originated in the north but it’s now popular everywhere in Vietnam. Regardless of where it’s from, it’s made with four basic ingredients – clear stock, rice noodles (called banh pho), meat (typically beef or chicken), and herbs. A great place to try some is at Pho Le at the address 303, 305 Vo Van Tan District 3
4/ Com Tam (Broken Rice)
This simple meal, is one of the most popular dishes from South Vietnam at any time of the day, but particular in the morning. It is usually served grilled marinated pork chops, plus a mixture of thinly shredded pork and pork skin over broken rice. On top of the meat, there are several customary ingredients such as: finely sliced cucumber, tomato and pickled vegetables, along with prawn paste cake also known as steamed pork and egg custard or pork meatloaf with egg, fried egg, and grilled prawns.
5/ Goi Cuon (fresh Spring Rolls)
spring rolls comprise vermicelli noodles, pork slices, shrimp, basil, and lettuce tightly wrapped in translucent banh trang (rice papers). Due to its very subtle flavour, you can dip it in a mix of freshly ground chilli and hoisin-based dipping sauce topped with crushed peanuts.
6/ Hu Tieu (Rice Noodles)
Hu tieu is a kind of noodles, featuring a clear pork-based broth, flat rice noodles, and an assortment of pork toppings or you can you can enjoy hu tieu with shrimp, squid, or fish if you’re not a fan of pork
7/ Bot Chien
Bot chien is popular with both the after-school and the after-midnight crowd.
Chunks of rice flour dough are fried in a large wok until crispy, and then an egg is broken into the mix. Once cooked, it’s served with slices of papaya, shallots and green onions, before more flavor is added with pickled chili sauce and rice vinegar.
Savory sticky rice is less of an accompaniment to meals in Vietnam and cuisine in Vietnam; it is more a meal itself. The glutinous staple comes with any number of mix-ins (from slivers of chicken or pork to fried or preserved eggs), but almost always with a scattering of dried shallots on top.
9/ Banh Canh Cua
It is a kind of fat noodle that can be made with either tapioca flour, rice flour, or a combination of the two. The cua in this soup is crab, and the result is a viscous crab soup with thick noodles — not for those who shrink from goopy foods. Thickened with tapioca flour (and thus gluten free) it’s a satisfying meal for those who like their food consistencies to be adventurous, and with chillies, green onions, and fresh lime on top, a very tasty bowl.
Best enjoyed with cold beers, oc refers to platters of Vietnamese shellfish that are prepared in varying methods. Due to its popularity, there are plenty of roadside stalls and inexpensive restaurants with raw snails, blood cockles, clams, shrimps, and crabs displayed out front. After selecting those that strike your fancy, you can enjoy them grilled, sautéed, curried, or steamed.