Tag / street food
Koay Chap is one of the lesser known Penang hakwer food, and I would guess that the reason is probably due to the amount of work needed in preparing the dish. The ingredient of koay chap includes duck meat, duck innards, duck egg, coagulated blood, some of which aren’t as easily available as others.
Kimberly Street Koay Chap Stall
There are only a handful of koay chap stalls in Penang, and perhaps the most popular among them is the one by Kimberly Street in Georgetown that operates in the evenings till late (just by the chicken feet stall). You can’t miss this place, it is almost always packed with tourists and locals alike, with huge amount of ingredients proudly displayed out in the open. Makes one think how many bowls are moved each night.
wholesome koay chap, if you love duck meat you’d love this
While back for Horng & Yuki’s wedding, David and I took a short walk from Komtar to this stall just as the sun was starting to set and got us each a bowl of this good stuff as a pre-dinner tummy liner, and it was absolutely satisfying.
David approved this meal
You can have the koay chap with traditional thick flat noodle (quite close to mee hun kuih), or with rice. Can’t go wrong either way.
Koay Chap Stall
GPS: 5.416537, 100.332473
Hours: 5:30 pm till late
Next on Vietnamese Street food introduction is Chao Vit, or Vietnamese duck porridge. A classic dish that I had for the very first time during this trip to Ho Chi Minh City.
Vietnamese Duck Porridge stall by Chu Manh Trinh road
We actually stumbled upon this little road side stalls by Chu Manh Trinh road in District 1, Ho Chi Minh City while walking from the touristy areas towards our Airbnb room slightly further North East. The stall was well stocked with plenty of duck, and with a crowd seated around it enjoying porridge & slices of duck meat.
We just couldn’t miss the opportunity.
the porridge also comes with coagulated blood
We ordered a portion of duck for two person to go with porridge, as well as a portion of innards. This was done with a combination of Google translate via the phone, and a bit of finger pointing to the other tables. Technology sure helps in making all these authentic food so much more accessible to those who can’t speak the language, we were the only non-natives at the stall.
simple eat by the road side – chao vit
Chao Vit is excellent, the boiled duck meat is served with green onions, cilantro, pepper, fish sauce and more. The condiment that goes with it compliment the meat perfectly, and can be made spicy if that’s your preference. As for the porridge, they’re made from broken rice and even comes with chunks of coagulated blood, one of my favorite ingredients!
It was really one of the best dishes we had in Saigon, if you’re ever at District 1 and don’t mind dining with the locals, this is a place that you need to check out.
safe to say we both loved this dish a lot
The meal cost us just over 100,000 VND if I’m not mistaken, totally worth it.
Chao Vit road side stall
Chu Mạnh Trinh
District 1, Ho Chi Minh, Vietnam
GPS: 10.782813, 106.703568
Got bored with the Vietnamese Street Food series yet? Well, there’s more!
In this installment we’re checking out Gỏi cuốn, or Vietnamese Spring Roll.
Che Minh Khai, one of the many eateries near our Airbnb
Contrary to popular belief, spring roll isn’t served only during spring. You can actually get them all throughout the year.. (OK I made that up).
Vietnamese spring roll is quite a fair bit different from its Chinese counter part of the same name, with some saying origin started from Vietnam, while others believe it was the Chinese who came up with the dish first. In any case, the ingredients are a fair bit different.
gui cuon, or Vietnamese spring role, with dipping sauce
Vietnamese spring roll is made up from rice paper as the wrapper, with pork slices, shrimp, rice noodle, green onion, and and generous amount of vegetable. It is often served fresh and at room temperature. A type of peanut sauce is usually served as the accompanying condiment.
dip & bite, can you see the ingredients?
If you try this at HCMC from one of the restaurants typically frequent by the locals, you can expect to pay about 5,000 VND for each piece. 2-3 pieces should suffice for light breakfast.
Che Minh Khai
18A/16 Nguyen Thi Minh Khai
District 1, Ho Chi Minh, Vietnam
GPS: 10.786134, 106.700463
Tel: +8408-3825 6432
Hours: 7am to 8pm
You can just about find a street food vendor near every busy intersections in Ho Chi Minh City, the set up varies, but more often than not they have these tiny tables and chairs seemingly set up for kids of kindergarten age. If you’re Vietnamese size, these will fit just, and fortunately for myself and Haze, our body size is within range.
street side food vendor outside Ben Thanh market
Ben Thanh market is one of those “must-visit” places in Ho Chi Minh City, especially if you feel like getting slaughtered buying touristy or otherwise imitation goods. We went there only because it was almost a decade since I got my fake Nike jerseys there, plus we had rented a scooter so it was rather convenient to do so.
you want spicy? we’ve got spicy!
Anyway, there is this little bot chien & ha cao stall situated right outside the market manned by a middle aged lady with a frying pan and a metal small pot on clay stove. Street food is best sampled with the locals, so we made this our spot for afternoon in-between meal snacks.
bột chiên – fried rice cake
Bot Chien is the Vietnamese version of fried rice cake (25000 VND). While the base ingredient is similar to our “char kuih kak“, the execution is vastly different. The rice cake is fried together with egg in generous amount of oil, with the surface area all crispy while retaining the inner bits soft.
Soya sauce is then poured over and then topped with shredded green papaya and chopped green onions. If you like it spicy, there’s also chili sauce & sambal that can be added to the whole mix.
This dish was actually pretty good, the various ingredients complement each other well, and best consumed while the rice cakes are still crispy even though soaked in soya sauce. The green papaya also serve to cut through the greasiness of the dish as well, I’d recommend anyone to give this a try.
há cảo – shrimp dumpling
Ha Cao, as you may suspect, is the dish of the same name in Cantonese – shrimp dumplings (25000 VND). You get the shredded greens as well as the sambal, soya sauce and fried shallots ala Vietnamese style, but otherwise they aren’t overly different from the Chinese version. It was still enjoyable, but if I had to choose between the two, bot chien would be my choice.
Happy food hunting!
Phan Bội Châu
District 1, Ho Chi Minh, Vietnam
GPS: 10.772582, 106.698676
I make it a habit to try to start most working days with a good breakfast, and this is achieved by riding to work, which allows me to have quite a bit of freedom in choosing breakfast spots before heading to the office in the morning. See, when you’re stuck in the traffic, I’m having my noms, life’s good.
another breakfast stop for me
I was chatting with one of my colleagues just the other day and he mentioned that one of his favorite kopitiam around PJ where his old folks reside was Golden Kim Wah at Damansara Kim. The very next day, I made the slight de-tour and stop by to grab one of his favorite dishes from the place – Robert’s Char Kuih Teow.
I made the order like how I usually do for CKT – in classic beautiful Penang Hokkien, and to my delight, Mr. Robert answered in the very same dialect, which is always good news for a place that offers Penang dishes.
Robert Char Kuih Teow, legit
The RM 6 plate of char kuih teow from Robert was indeed up to expectation. Good amount of “wok hei” with those tiny charred bits, properly moist and yet not too wet, it also comes with prawns, lap cheong, bean sprouts, chives, and even a few bits of lard.
I’m putting this down as one of the few char kuih teow places worth eating in Klang Valley.
Golden Kim Wah Restaurant,
Jalan SS 20/10, Damansara Kim,
47400 Petaling Jaya, Selangor