Enjoying The Real Vung Tau Taste
Thời sự - Logistics - Ngày đăng : 08:00, 01/01/1970
Being the favorite at first to tourists to Vung Tau, banh khot and stingray hotpot have become specialties. When coming to the seaside town, beside enjoying seafood, my friends and I have always tried the regional specialties – the ones with unforgettable unique taste.
Banh khot – an ethnic food that goes worldwide on CNN
Being “addicted” to banh khot, I have tried to taste my favorite anywhere I have been to. In each region from Phu Yen, Khanh Hoa to Southern provinces (in the Central region, it is called banh can), banh khot appears in different appearance and taste. But only that of Vung Tau goes well-known. How great to take your time and enjoy some with nuoc mam ot (a specially-made mixture containing fish sauce and chili), veggie and shredded papaya and together feel the salty taste from some sea breeze passing by.
Neither in turmeric yellow like those in the Southern provinces nor in white with various of pastes like those called banh can in Phan Rang, Nha Trang or in Central region, banh khot in Vung Tau are so eye-catching with slightly crunchy yellow edge and whitish soft inside, together with green onion and the red color from crushed shrimp.
Although the recipe of banh khot is simple, the good ones require good skills from a cook to make. She has to be experienced in mixing flour and water.
As an uncomplicatedly-prepared food, the sidewalk homely banh khot has made diners standing in line waiting with their mouths watering and has been on air on CNNGO – a program on news and tourism in Asia on October 2011.
It is not so difficult for tourists to find an eating place for banh khot in Vung Tau city. On Nguyen Truong To Street, they huddles. For gourmets, banh khot Goc Vu Sua at 14 Nguyen Truong To is always the best choice. Or for those who are a little bit fussy, Banh Khot Co Ba Vung Tau at 1 Hoang Hoa Tham will be an ideal place for its gleaming look.
Stingray hotpot – a tasty food from the sea
There are a lot of places in Vung Tau selling stingray hotpot. But for gourmets, the one at 40 Truong Cong Dinh is always of their choice. It is just a small diner, but it is always crowded with customers – both local people and tourists – coming to taste dishes from its skillful chef.
Every time when I am in Vung Tau, I enjoy stingray hot pot with friends as a must-have.
Fresh stingray makes good hotpot. That is why the hotpot is always delicious eating at seaside areas. I love the feeling of clumping together around the hotpot, enjoying a lean tasty piece of stingray that blends with sour taste of pickled bamboo shoots and spicy taste of red chili – making a real “Vung Tau taste” that is hard to find anywhere else. And in windy days, there would be nothing better than clumping together around the hotpot.
Neither being fancy nor elaborate, banh khot and stingray hot-pot not only attract regular visitors but also new comers. These specialties give a “unique Vung Tau taste”.