Hot smoky charred pork cakes. A mellow broth with a hint of sweetness. A mountain of rice noodles, and a plate with a pile of fresh herbs. Complete the picture with fumes of pain wafting from a scary giant bowl of mashed chilis and garlic. Put it all together and you get Bún Cha Quat Dong Xuân. A popular spot is in the Hoan Kiem area, on Hang Manh, but the name comes from the Dong Xuan market area, so you can find it at a few different stalls in the area.
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Curator Dietrich Ayala
Dietrich was an espresso jerk in Seattle, a catering chef in New Orleans, a dinner chef in Seattle, and finally hit rock bottom after buying a computer, which saddled him with an addiction to technology as well as food. He and his family live in Chiang Mai, Thailand, where he eats unreasonably well during the day, and makes Firefox better at night.Say hey hey on twitter » @dietrich