Culinary Chitchat: An Introduction

Whether it’s an elegant white cloth service restaurant tucked away in a colonial building; street food served seated in tiny child-sized chairs amid the hustle and bustle of motorbikes and pedestrians; or anything in between you will find it in Vietnam. Fresh from the market tastes, vibrant to look at, flavors which encompass a balance of hot, sour, salty and sweet into each dish. There is rarely a dish that disappoints and this is especially true in Hoi An. Hoi An is a culinary mecca due in a large part to its port history, as well as, to its central location between the mild rustic noodle dishes of the North and the more refreshingly sweet salads of the South. Here you will find unique dishes that showcase the many influences: Bahn vac or white rose dumpling which could easily be found at Chinese dim sum; Cao lau, a Japanese style noodle soup served with pork and seasoned with herbs; as well as, Indian influenced curries laced with the fresh Vietnamese flavors. One difference between food in Central Vietnam and Hoi An to the rest of Vietnam is the size. Everything seems smaller and more delicate: Baguettes served with almost every meal are miniature versions of their southern brothers. Herb varieties are similar to the dwarf versions we find in the West with teeny-tiny leaves. However, due to imperial influences just north in Hue, all the dishes are dainty and delicate and worthy for service at court.

Hoi An is an exceptional place to start a street food journey (even for the trepidatious as there are many options that are close to, but not on, the street) that follows in the footsteps of culinary giants.