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It is less of a rice dish and more of a vibrant salad. Hand-shredded boiled chicken, sharp onions, and Vietnamese mint tossed in lime juice, served alongside fragrant chicken-fat rice.
It tastes like a fresh spring roll converted into a soup. A wild combination of pork belly, shrimp, sour tamarind, and savory fermented soybean paste in one bowl.
It costs 15 cents and comes with a side of sunflower seeds. How to sit on the tiny blue stools, signal the vendor, and confidently order a glass of Tra Da without looking like a lost tourist.
A bed of warm, blank rice crepes topped with an aggressively seasoned salad of shredded chicken, crunchy chicken intestines, and crispy shallots. A brilliant textural collision.
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