The Astronomer and I met up with our friends Chris and Ann for a belly-busting food crawl on our second night in Saigon. We kicked things off in familiar fashion with steaming bowls of noodle soup, but soon moved on to novel delicacies including spicy duck tongues and goopy hard-boiled eggs.
As much as I love revisiting my old haunts in this city, it was a welcome change of pace to be introduced to new grubbin’ spots. It’s an endless feast up in here.
After meeting at our hotel, the four of us headed to an alleyway nearby for the first of three courses. Chris is a huge fan of the bo vien (beef meatballs) served at Truong Thanh and insisted that we begin the crawl there.
The food served at Truong Thanh is prepared outdoors on a cart, while patrons are seated in a sparse and well-lit dining room two paces away. Chris and Ann took the lead and placed the orders. The Astronomer and I kicked back and relaxed.
The restaurant’s signature dish is a simple and satisfying combination of mi (Chinese egg noodles) or hu tieu (wide rice noodles) with meatballs, bean sprouts, basil, and saw-tooth herb. The broth is the same for both types of noodles, porky and mild.
The highlights of the bowl were the squeaky meatballs. Eaten on their own I found them to be quite plain, but dipped in the sate oil, chili sauce, and hoisin sauce served alongside, the flavors popped just a little more.
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