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Correction: Coco & Nuts was founded by Mie, who later invited Kelly to join her team at the bakery.
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VEGETARIAN
1. MÃN TỰ VEGAN
ADDRESS: 14/2 Tôn Thất Đạm, District 1, HCMC
SOCIAL: https://www.facebook.com/mantuvegan/
BÁNH MÌ CHIÊN (FRIED BREAD WITH KETCHUP): Cut the bread into small pieces and then deep-fry. Serve with ketchup.
BÚN GẠO XÀO (RICE NOODLES WITH ASSORTED VEGGIE AND TOFU): Blanch the rice noodles. Stir-fry the vegetables (cabbage and mustard leaves). Deep fry the tofu then cut into pieces. Mix them all together.
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2. SARA ETHIOPIAN RESTAURANT
ADDRESS: 283/45 Pham Ngu Lao district 1 HCMC
SOCIAL: https://www.facebook.com/bresara11/
FAMILY VEGGIE: Injera bread: Mix teff flour with water and yeast and let it ferment for 3 days. Pour a portion of the mixture in a pan. Cover the lid and wait for 30 seconds and then remove and roll it. | Kosta. In a pan with vegetable and garlic oil, add ground pepper and minced garlic. Add spinach then stir-fry and season with salt. | Fasolia: Saute carrots and minced garlic. Season with pepper and salt. Stir-fry then add Greek green bean cuts. | Musir wot: Saute onions and add ginger, paprika, cumin, garlic and ginger powder etc. Add water and lentils and cook until ready| Tikil Gomen: Saute carrots, garlic, turmeric, salt, and black pepper. Add cabbage and mix well. | Kik wot: Saute onions in oil and add ginger, paprika, cumin, etc. Add water and lentils. Boil and then add ginger powder and garlic. Cook until ready. | Shiro wot: Saute garlic and then add water. Flavour with chickpea powder, ginger, paprika, cumin, etc and then cook until ready.
PRICE: 600.000 VND – $25.00 USD
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3. BABA’S KITCHEN
ADDRESS: 35 Le Van Mien, Thao Dien Ward, District 2
SOCIAL: https://babaskitchen.vn/
DOSA: Pour a scoop of rice flour on a big flat pan. Add a mixture of oil and melted butter. Flat it out then roll it up. Serve with 3 chutneys: tomato, coconut, coriander with mint, and samba curries
KERALA PARATHA: Pour oil on a stable, room temperature surface. Knead the dough by hand and then with a roller. Spread the dough out, then roll it starting from the center. Let it rest for 1 minute, then continue rolling. Put it on a flat pan with a little bit of oil. Pan fry it. Then slap it 5 times before serving.
HOPPERS: Pour a scoop of rice flour on a round small pan. Cover the lid and wait for 2 minutes. Take it out and serve with stewed veggies.
VEGGIE KURMA: Saute oil and garlic. Add diced potato, green peas, carrot and cauliflower. Stir well. Season with salt, cumin powder, paprika, ginger powder, turmeric powder. Add water. Add gravy (made of onion and cashew nuts), and another gravy (made of onion and tomato). Garnish with coriander, and it is ready to serve.
PRICE: DOSA – 135.000 VND – $5.80 USD | PARATHA – 66.000 VND – $3.00 USD | HOPPERS 66.000 VND – $3.00 USD | VEGGIE KURMA – 99.000 VND – $4.00
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🥒ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I’m a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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CREDITS:
DIRECTOR OF PHOTOGRAPHY » Nguyễn Tân Khải
CAMERA OPERATOR » Nguyễn Minh Đức
VIDEO EDITOR » Lê Anh Đỗ
PRODUCERS » Huỳnh Hà My & Khoi Chung
LINE PRODUCERS » Khoi Chung
COLOR & MASTER » Quí Nguyễn
Selected tracks via Audio Network
Source
