Here we find ourselves at a typical lunch thanks to Chef @petercuongfranklin. It's here the local Vietnamese take their midday break from their offices among the throng of hangerous people, lightly jostling to get to the front of the glass display cabinet and select from colourful trays of ready-made meals of all different varieties. Not dissimilar to the open shop house restaurants we have in Thailand, this is the good and cheap option for lunch, and a time for convivial conversation ie: a friendly little b*tch about work. The screech of alluminum chairs, and glare of fluorescent lighting, a fond and familiar sensation. The selection on our table craftily selected by Chef Peter, were a plate of blood sausage, intestines and ear, makrel in spicy sweet sauce, a salad of raw baby eggplant and fish cakes, and fish in a caramelised sauce but what stood out most of all was the "cá cơm" a type of anchovy paste that literally mean “rice fish”, since it is often eaten with rice as part of a home coked meal. Unlike the Thai "plaara" version which is more rounded and has a faint sweetness, the cá cơm is vibrant purple in colour, deeply pungent with a fermented taste that stays with you long after lunch, but in the wise words of Peter "it's an acquired taste", and that's why #Foodies, you'll need to keep coming back to Saigon for more.
#BangkokFoodies #FoodiesOfficialAsia #HochiminhFoodies
blood sausage taste 在 EATING A BLOOD SAUSAGE! (BLACK PUDDING) - YouTube 的推薦與評價
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