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Bánh Xèo Alley: you'll never have it so good

Submitted by Hanh La

Bánh xèo

Bánh Xèo is an extra-large Southern version of Hue's tapas-sized Banh Khoai. Its name "xèo" is onomatopoeic and describes the sizzling sound made in the pan.  Two things "make" a bánh xèo: the hot-out-of-the-frying pan crispiness of the shell and the just right balance of sweet, salty, sour fish sauce for dipping.  As with many Southern snacks, the bánh xèo is wrapped and rolled in order to be dipped into the sauce.  In the South, that bánh xèo wrap is often a large fresh mustard green leaf that gives a spicy texture that contrasts with the warm, softened filling of the banh xeo: mung beans, bean sprouts, scallions, pork and shrimp.  Some folks in An Giang in the Mekong Delta even add an egg to the mix, giving some credibility to some first timers’ description of the bánh xèo as a large omelet.

In Saigon, those in the know trek to "bánh xèo" alley" and chow down at 46A Ding Cong Trang, which is off of Hai Ba Trung Street near Tan Dinh Market, District 1 (at the border with District 3).  There are of course copy-cat stalls right next to it, but you'll instantly recognize the original stall with heaps of loyal customers.  As printed on their business card: "They have no other locations", and you'll never have a bánh xèo as good anywhere else.

The Original Crab

Submitted by Christina Vo 

An enjoyable crab restaurant on Dinh Tinh Hoang is Thuy Restaurant 94, 84 Dinh Tien Hoang, D1.  Don't be confused when you see two restaurants sporting the sign "94". Apparently, this is the original sea crab restaurant once located at number 94. However, as things go, it's now at number 84 while another, similar restaurant resides at its former home. The simple metal furniture and unappealing décor – think peeling paint and loud Vietnamese TV – belie the fresh and delicious food on offer. Its crab dishes are spectacular. Try the vermicelli crab for a plate full of hot noodles and lots of sweet crab meat (pour the ubiquitous fish sauce on top and it's absolutely divine), or the deep-fried soft shell crab (both VND 65,000), coated in light batter. Crispy and sweet, it went perfectly with the sweet chilli sauce. The roasted crab (from VND 200,000) was also delicious, and so were the peppery and fleshy fried crab claws with butter (VND 70,000). There's also chicken and shrimp for those who can't stomach crabs, but really, they are so good it's almost criminal not to try them. There's a picture menu and an air-conditioned room upstairs.   

Dim Sum 

Late night Dim Sum on Nguyen Trai Street is a great way to energize after dancing the night away. Here is an article that describes the experience of late night food eating in Saigon.