French Toast and Cold Cuts
For a taste of the classic French toast and cold cuts combination, head to Hoa Ma, a quaint eatery established in 1958, located at 511 Phan Dinh Phung (now known as Nguyen Dinh Chieu, District 3). Two years later, the shop relocated to its current address at 53 Cao Thang, just a stone’s throw away.
The mouthwatering French toast and cold cuts
Initially, Hoa Ma sold French toast and cold cuts separately, offering both dine-in and takeaway options. However, their clientele, mostly comprised of busy students and working professionals, often preferred a quick bite on the go. Thus, the innovative owners of Hoa Ma created a convenient breakfast option by stuffing French toast with an assortment of cold cuts, creating a hearty and portable meal.
The signature dish at Hoa Ma is their French toast accompanied by a plethora of cold cuts. Two fried eggs, with runny yolks and a hint of onion, are paired with an array of meats, including jambon, various types of sausage, bacon, and more. A sprinkle of salt and pepper, a dash of soy sauce, and a touch of chili sauce transform this dish into a decadent feast. In fact, one order may not be enough, and you might find yourself reaching for an extra French toast to savor every last bite.
What sets Hoa Ma apart is their unique take on pickled vegetables. Unlike the typical shredded pickles found in most sandwich shops, Hoa Ma presents their pickles in distinctive large slices. The combination of daikon radish, cucumber, and carrot elevates the flavors of the dish, creating a truly memorable culinary experience.
Banh Mi Bi – A Saigon Specialty
Banh Mi Bi, a unique sandwich filled with shredded pork skin and pork meat, is a delicacy that can only be found in Saigon. For almost 30 years, a modest food cart nestled in an alley on Nguyen Trai Street has been serving this distinctive dish. In the early 90s, it was one of the first and most renowned Banh Mi Bi vendors in the city. Years later, other bakeries began offering this sandwich, often accompanied by a side of pork and fish sauce.
The one-of-a-kind Banh Mi Bi from Saigon
The Banh Mi Bi is enjoyed in a similar fashion to broken rice, with a smear of scallion oil along the length of the baguette, followed by the addition of shredded pork skin, pickled vegetables, cucumber, herbs, and a generous drizzle of fish sauce. The cart’s unique blend of shredded pork skin and separate portions of lean meat set it apart, along with the subtle aroma of scallion oil that enhances the robust flavors of the fish sauce and shredded pork skin.
Xiu Mai Khô – Dry Siu Mai in a Bun
Xiu Mai Khô, a popular breakfast choice among the Cantonese community, is commonly found in tea houses, alongside other delicacies such as ha cao (shrimp dumplings), ba bao fan (steamed meatball buns), and he bao (pan-fried radish cakes). However, a humble food cart on Nguyen Thi Minh Khai Street has been serving Xiu Mai Khô and ha cao in buns for almost 50 years.
The half-century-old Xiu Mai Khô cart
What sets this cart apart is the unique preparation of their buns. Instead of the typical accompaniments of pickles and cucumber, they use a light coating of chili sauce, a mixture of soy sauce and vinegar, and a generous portion of Xiu Mai Khô and ha cao. This innovative combination allows the rich, savory flavors of the fillings to meld perfectly with the crisp, warm bun.
This beloved cart has been operating for over 20 years at the entrance of Alley 358 on Nguyen Thi Minh Khai Street (District 3). They also offer other traditional Cantonese breakfast options, such as steamed buns, ca dé (a type of fried dough), and flower-shaped steamed buns.
Grilled Pork Banh Mi – A Sensory Delight
Every day, without fail, a humble grilled pork banh mi cart appears on the sidewalk in front of Alley 37 on Nguyen Trai Street in District 1 (near the Phu Dong Thien Vuong roundabout) at 5 p.m. The preparation begins as early as 3 p.m., with the pork grilled to perfection before the cart even leaves the alley. By the time it arrives, a queue of eager customers is already waiting.
The world-renowned grilled pork banh mi
With each bite of this grilled pork banh mi, you’ll embark on a sensory journey through the flavors of Saigon, where French and Vietnamese influences seamlessly intertwine. The crisp baguette, a legacy of French colonialism, is filled with distinctly Vietnamese ingredients: juicy grilled pork, crisp cucumber slices, pickled vegetables, herbs, and a generous drizzle of savory soy sauce. This harmonious blend of flavors has earned the cart international acclaim, with a feature in an American travel magazine listing it as one of the 12 best street food dishes in the world.
Despite offering only one variety of filling, this grilled pork banh mi cart has thrived for nearly 30 years, attracting locals and tourists alike. Its enduring popularity is a testament to the exceptional taste and quality it offers.
The Perfect French Toast: A Simple Recipe for a Delicious Breakfast Treat
With just a few simple ingredients and an easy-to-follow method, you can whip up this delicious dish in the comfort of your own home.
The Rising Pork Prices: Uncovering the Sausage and Meatball Industry’s Secrets
As the Lunar New Year approaches, consumer demands surge, especially with the sudden spike in pork prices. This has caused unease among consumers, who are concerned that sausage and pork patty manufacturers might resort to unscrupulous means to meet market demands while maintaining stable prices.
