At least three Vietnamese versions of sizzlers served in frying pans are very popular and easy to find in Saigon.
Related news 
|
Banh mi chao (Bread with combo pan)
This is a hot alternative to stuffed baguettes. Bread is served in a frying pan with egg, pate and sausage. But this is just the basic version. A wide variety of "fillings" are available for hungry diners to choose from.
 |
|
A combination of eggs, sunny side up, sausage slices and pate is cooked in pan and served in the pan with a baguette.
|
This dish is usually served right after it is cooked. Typically, a mixture of chilli sauce and soy sauce are added to the dish before it is eaten. The egg yolk combined with seasoning makes for a greasy, tasty sauce that a piece of crispy bread is dipped into. If you aren’t yet used to eggs over easy, the restaurant will accommodate you with a version more to your liking.
Popular for more than 50 years, the Hoa Ma eatery retains its humble size and character, opening only in the mornings. Apart from its regular customers, both Vietnamese and foreign tourists patronize this place.
You can order a serving of omellete and ham, or a combo, and have it with pepper, soy sauce, and chilli sauce. People sit on plastic chairs in a small alley to enjoy this dish.
Hau ne (Ne Oysters)
 |
|
A greasy, tasty, irresistible dish served sizzling hot.
|
Oyster is a popular dish and Ne Oyster is the alternative version that has become all the rage over the last few years. Fatty oysters smothered in a sweet and sour sauce, cheese and eggs. Difficult to resist this temptation.
In contrast to the readymade bread with combo pan, you can make this dish with ingredients that you choose. When the sauce in the pan is cooked till the grease separates, the dish is ready for consumption. This dish is also best had hot, as the oyster is covered with soft cheese. Baguettes can be ordered on the side and the whole dish used as a dip.
Bit tet (Steak and Eggs)
 |
|
Vietnamese version of beef steak and eggs.
|
Bit tet is also known as Bo ne in southern Vietnam. Soft beef slices frying in the pan exudes a fragrance and sizzling sound that is difficult to resist.
Just one piece of beef won’t be enough when you have this dish. The beef is most delicious when it is medium cooked and pink. The dish will taste even better with extra omellete, shumai or sausage. It is advisable to order extra bread to dip in the sauce.
Da crab – A specialty of Yen Dung district
(BGO) - Yen Dung district of Bac Giang province is famous not only for its destinations such as Vinh Nghiem Pagoda and Truc Lam-Phuong Hoang Zen Monastery but also for a special product that will make you remember forever once eating. It is Da (skin) crab.
Luc Nam increases value of specialty products
(BGO) - Luc Nam district of Bac Giang province has 25 communes and two townships with many specialty products. Under the "One Commune One Product" programme of Bac Giang province for 2018-2020, with orientation to 2030, Luc Nam has nearly 30 kinds of products. Local authorities and people are exerting efforts to build brands, helping increase product value.
Trang Tien ice cream, a Hanoian specialty
Arriving in Hanoi in the hot summer, a lot of Hanoians will recommend you go straight to Trang Tien street to get an ice cream. The popular ice cream has become a specialty the city after more than 60 years of sales.
Com – A Vietnamese specialty
One of the origins of Com (green sticky rice) can be traced to Vong village, 7 km west of downtown Hanoi. The legend begins with a severe famine in the village many years ago.
Nem nuong Cai Rang, a specialty of Can Tho
The Mekong river delta city of Can Tho is well-known for Cai Rang district’s Nem nuong (literally grilled sausage). The dish is a real Vietnamese grilled pork sausage or grilled meatball served with rice noodles or rice as a main course.
Source: VnExpress
Bắc Ninh
Reader's comments (0)