When traveling in Saigon, tourist have a chance to enjoy the cuisines of Chinese, with unique characteristics contribute to the multicolored culinary painting of Saigon.
“Hủ Tiếu cá” – Fish Noold
This is a Chinese dish, the thread noodles are bigger than others (doubles). The main ingredient is snakehead fish fresh, sliced, seasoned salt and stock granules.
“Hủ Tiếu Sa tế” – Satay Noodle
This is the specialty of Tieu ethnic (Chinese), so to enjoy this dish you should travel to district 5 or 11. It is a very unique dish, you can count 20 different spices in a bowl of noodles such as peanuts, sesame, garlic, pepper, cinnamon… The flavors blended provides faint aroma, characteristic greasy.
“Mì Vịt Tiềm” – Duck noodles
This dish of Chinese not only keep the original place of origin, which is made to suit the tastes of Vietnam. The broth without fat, crispy duck and soft but not fishy. Also, the food is attractive with fresh pasta made from eggs, very eye-catching with yellow color.
“Cháo Tiều” – Tieu porridge
“Cháo Tiều” closer to the Vietnamese gruel which made from main ingredients such as: heart, liver, screw, hard … of pig. In addition to adding mushrooms, fresh squid and especially for a lot of leaves, ginger…, so this dish is suitable for cold days or anyone who was getting colds.
“Bánh mì phá lấu”
If traveling in Saigon, you should not ignore this dish which is a popular dish but irresistible allure. It’s made of the stomach and small intestine, lung, liver, heart … of cow. The simple way is processed spices in (the main key), then fried and boiled again until soft. Coconut milk is the main ingredient of water down a long time, making for sweet and fatty stew pot . Customers serve this dish with bread.
“Sủi Cảo” – Ravioli soup
“Sủi Cảo” are processed similar with wonton but “Sủi Cảo” are much larger and with more filling. And the filling is usually made from chopped pork, shrimp, vegetables… and mixed with spices.
“Sủi Cảo” is made by spreading a square wrapper (a dough skin made of egg, flour, salt, and water) flat in the palm of one’s hand, placing a small amount of filling in the center, and sealing the “Sủi Cảo” into the semicircular shape by compressing the wrapper’s edges together with the fingers. “Sủi Cảo” can be boiled, steamed or fried.
“Xôi cadé” – Cade sticky rice
This dish is the mixture of egg yolk, sticky rice and the very faint aroma of durian. Main ingredient is cade, which is the mix of eggs, sugar, coconut juice, durian according to a unique recipe to create a charming fragrance. There are some other ingredients which make the delicious of this dish such as: crushed coconut, peanuts, …
“Quy Phục Linh” – Tortoise Jelly
“Quy Phục Linh” is the specialty of Chinese . It was traditionally made from the powdered plastron (bottom shell) from the turtle Cuora trifasciata (commonly known as three-lined box turtle or golden coin turtle) and a variety of herbal products, and have especially been Smilax glabra.