- Published on Friday, 13 January 2017 14:51
- Written by Khoi Pham. Photos by Brandon Coleman.
In Saigon, cơm trưa is more than just a meal: it’s also a cultural trait, a community and, at times, a serious business, all wrapped up in a plate of freshly cooked rice and perfectly caramelized chunks of sườn nướng.
- Published on Friday, 06 January 2017 10:49
- Written by Dana Filek-Gibson. Top photo by Lee Starnes.
In the vast and complex world of Saigon street food, ốc is generally classified as a staple of the fourth meal: nhậu. Its various forms, whether doused in garlic, drizzled with mỡ hành or swimming in a sea of tamarind, represent a collection of highly snackable, bite-sized morsels that pair well with evenings on the sidewalk, long, extended periods of eating, and ice-filled glasses of Saigon Red.
- Published on Friday, 23 December 2016 12:08
- Written by Khoi Pham. Photos by Lee Starnes.
“When in doubt, have chicken.” – Saigoneer proverb
- Published on Friday, 18 November 2016 11:56
- Written by Dana Filek-Gibson. Photos by Brandon Coleman.
Any self-respecting Saigoneer has a certain reverence for the art of nhậu.
- Published on Friday, 11 November 2016 13:33
- Written by Brian Letwin. Photos by Brandon Coleman.
At a glance, this week’s District 4 Hẻm Gem might appear like any typical ốc restaurant in Saigon. Quan Oc 63’s laminated menu offers up no less than 40 dishes within its sticky plastic pages. However, among the restaurant’s scores of delicious seafood options lies a dish worthy of a king: cà ri cua, or crab curry.