Foodie Update: Hoi An, Viet Nam

It is time for us to start finding our local favorite spots for authentic local food.

Banh Xe’o (Vietnamese crepe with herbs) is an all time favorite of ours from days in Chicago and Kansas City at our favorite Vietnamese restaurants. This place is a tiny, two tables in front of the home, type of set up.
The key to success of the Vietnamese crepe is that it be super crispy but not oily. Super fresh bundles of herbs, lettuce and rice paper to wrap it all up in before dunking in the special house sauce.
The crepes are made by pouring batter into small individual  iron skillets,  and a lid to cover till ready.
In front of the market are a few street vendors each with their own specialty. We enjoy bbq skewers with two friendly girls eager to introduce us to their favorite dish. Most of these dishes have a cost of 1 to 2 dollars per dish.
A vendor with her cart of goodies
Whooo, look what I found….hand made coconut oil! I use coconut oil in salad dressings, smoothies and as a moisturizer and hair conditioner. Great stuff!
The menu in both English and Vietnamese has the classics such as Pho and Hoi An specialties such as Cao Lau and White Rose. Note that on the English menu there is no translation for some of these dishes.
Pho for breakfast, is now becoming a strong favorite competing with Ben’s eggs,  capppucino and baguette.

2 thoughts on “Foodie Update: Hoi An, Viet Nam

  1. Brook Skillman

    Getting prepared for you to be here! Tried the crepes at a place and was disappointed so need you to take me to your secret spots! Banh Xe’o still haven’t tried just the baguette at 2am…looking forward!

    1. GreenGlobalTrek Post author

      Can’t wait to be on the motor scooter driving through the rice paddies in Hoi An finding just the right spots for the delicious Banh Xeo. Who knew that this dish was seasonal and would only be cooked certain times of the year? We found this out when we were in HOi An this June and all our best spots had seemingly “vanished into thin air.” Turns out it was just the wrong season for this specialty.

      Ben says… be ready, we will go on a Banh Xeo tasting adventure, and oh so much more!!!

      See you in two weeks time!

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