A short documentary by international channel SLICE portrays Vietnam's street food scene, where sidewalk dining is more than a habit; it is considered the "soul" and a cultural characteristic. For Vietnamese people, gathering to eat with family and friends is a great pleasure. Enjoying street food can even be more convenient and cost-effective than cooking at home.
The video also highlights the French colonial era's influence on modern Vietnamese cuisine, exemplified by banh mi. This dish, an evolution of the French baguette, features distinct Vietnamese fillings such as pork, shredded pork floss, fried egg, paired with pickles and aromatic herbs. Its unique crispiness comes from a crust made from a blend of wheat and rice flour.
Beyond banh mi, French and Vietnamese people share a fondness for snails. The video takes viewers to Ms. Truoc's sidewalk snail stall in TP HCM. Unlike French Burgundy snails, Vietnamese sidewalk snails captivate diners with diverse preparations and dipping sauces rich in sour, spicy, salty, and sweet flavors.
The appeal of Vietnamese cuisine, including its street food culture, has been recognized by Michelin since 2023. To date, the guide has awarded hundreds of casual eateries and restaurants, and bestowed stars upon 4 establishments, including Anan Saigon by Vietnamese-American chef Peter Cuong Franklin. Anan Saigon has earned one Michelin star for two consecutive years, celebrated for its reimagined Vietnamese street food dishes.
Chef Peter Franklin states that the core difference of Vietnamese cuisine compared to other regional cuisines lies in its balance and the freshness of its herbs. This distinction is shaped by Vietnam's geography, divided into three ingredient regions: the North with mountain produce, the Central region strong in seafood, and the South with vegetables from the Mekong Delta.
By Mai Phuong (According to SLICE)
