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Minced beef infused with five-spice, rolled into tiny green leaf cigars, and grilled over charcoal. The peppery, incense-like aroma makes this Saigon's favorite BBQ roll.
Large mountain snails emptied, mixed with minced pork and wood-ear mushrooms, stuffed back in with a stalk of lemongrass, and steamed. Pure culinary brilliance for a cold night.
Served in dozens of miniature ceramic bowls, these wobbly rice cakes are topped with toasted shrimp powder and crispy pork skin. You can never eat just one.
A portable gas stove hits the table topped with a shallow pan of fiercely boiling, thick, sweet-and-sour tamarind sauce. You cook the raw beef and onions yourself, dunking crusty bread into the glorious mess.
A hyper-local breakfast where you spread a stack of steaming, blank rice sheets with grilled pork, pickles, and dip them in spicy fish sauce yourself. Roll, eat, repeat.
Raw fish fillets cured in vinegar, coated in a thick, dry spice rub of toasted cornmeal and chili, then wrapped in forest leaves. A daring, incredibly delicious coastal specialty.
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