I thought yam only appeared in family dishes, but when fried, it is one of the top street foods in Saigon. Not only keeping the purple color as well as the natural sweet flesh, this dish also has a faint fatty taste of fresh milk. Then when put on the outside of the crispy, hot fried crust, people will eat it all the time without getting bored. Illustration Fried yams do not make people feel dry but soft and moist, fragrant and easy to eat. (Illustration) Fried Sake I don’t know where this dish originated, but when combined with a layer of starch, sake is “shining” much better. Sake pieces are cut to taste and fried until they turn an eye-catching golden brown color. It’s so simple, but it has created a very “good” dish. Sake is characterized by its fat but not starchy flesh. The outside is crispy and fragrant, but the meat inside still retains its soft moisture, so you don’t have to worry about how much you eat. To increase the taste buds, people also shake with soot and cheese to make the dish delicious, sweet and sour. Illustration Sake may sound strange, but it is a popular snack for many Saigon people in the late afternoon. (Illustration) Banana Fried Pancake Fresh bananas combined with crispy crust make people want to eat forever. The banana is thick, rolled evenly and dipped in flour. After deep frying, it will create a golden crust and bring a completely new flavor. Bite into the crispy, salty crust and then touch the sweet banana inside, all intertwined to bring about a delicious and attractive flavor. The hot banana cake has just drained the oil, just blow it up and slowly sip it to feel it. The taste is popular, but it adds a special feature to Saigon street food. Illustration Fried banana cake is a popular street food in Saigon with its delicious crunchiness. (Illustration) Fried durian There are many ways to cook durian to create a flavorful dish and fried durian is one of them. People use durian meat that has been beaten into thin rice paper, then dipped in flour and deep fried in oil. The delicious and golden cake is eye-catching with a crispy crust. Although the kernel is not overwhelming, it is enough to occupy the taste buds by the characteristic passionate aroma. The dish is extremely ideal for those who are afraid of their mouth when enjoying this fruit directly. Because the cake reasonably harmonizes the crunchiness of the dough, the light fat of the durian. Illustration There is no doubt about the love of the fat people for this “passionate” delicious fruit. (Illustration)

Julie Dang’s journey to make coffee a part of who she is. Julie was initially unimpressed with coffee – a dark, bitter drink sold on the streets of Saigon. Until her freshman year of college, a foreign friend offered her a machine-made espresso. “I have never had a coffee that is both fatty and fragrant in such a pleasant way and gives such strong energy.” Thinking that a person who does not like strong coffee like me can drink it, maybe many people also like it. So the college freshman decided to start a business with a self-designed coffee truck. In 2007 – 2008, Julie’s “peddler” coffee machine is still a very new and rare model in Saigon. This business “mission” costs hundreds of millions of dong, but the revenue increases very quickly. However, Julie at that time had many other things to care about, including studying, so the coffee truck also closed after a year. Julie Dang is a judge in a competition about Sense of taste. Intoxicated with coffee, Julie plunges into exploring it. She confided that she is only happy when studying, researching and teaching about coffee. She has poured a lot of money into courses around the world, with leading experts in the field. The more she studied and studied, the more fascinated she became. In Julie’s concept, coffee is not just a drink but a combination of all fields related to human cultural life. When the world changes, people’s lives change, so does coffee culture. After many years of wandering, Julie finally “pocketed” a good amount of knowledge and wanted to share it with people with the same passion. Therefore, Julie said that she loves teaching at Vietnam Barista School more than doing business. “I am happy to see students learn many new things about coffee. From their feedback, I see myself again on the journey to coffee, it is a feeling of joy and emotion every time I open a new door, sometimes overwhelmed because it is so wonderful.” . Julie Dang teaches coffee roasting techniques. Julie transmits her knowledge and passion to her students and vice versa, their eagerness to learn and progress stimulates her to want to replicate her sharing model even more. Julie remembers a time when she lost her voice because she was “drunk” to communicate, like the time she trained on “Coffee take away” for more than 10,000 students for 3 months. “But in return, I feel like I have a lot of new energy,” she smiled. Going to many places, drinking a lot of coffee in different countries, Julie appreciates the coffee beans of her homeland. She is also proud that Vietnam produces one of the best quality coffees in the world. However, when working with foreign partners, Julie always feels like her country’s coffee beans are not respected in international politics. Once she was a judge in an Asian coffee contest, she felt more deeply about the world’s view of her country. “I don’t feel proud when people think I’m a judge from Japan, Korea or a country other than Vietnam. I feel proud when they look down on both the contestants and the Vietnamese coffee makers. From that moment on, I set a goal for myself to become the best in international coffee competitions, as a contestant as well as a judge. More than that, I have to become a coffee teacher in other countries, not just in my homeland,” Julie confided. Since 2017, Julie has become the youngest technical judge and chief judge at world championships in sensory subjects in Korea, Latte Art in Singapore, Myanmar, Indonesia, Malaysia, Philippines… She also became the President of the International Association of Coffee Training Schools, a member of the World Specialty Coffee Association, the European Coffee Association, a lecturer of the Korea Coffee Research and Development Institute, etc. In big competitions, Julie wants to introduce Vietnamese coffee culture through the most beautiful coffee products with the natural scent of her homeland. But when she returned to her daily work, Julie was not too picky about enjoying coffee. For her, a good cup of coffee is about achieving a balance between cultural, culinary and spiritual factors. So, she can enjoy espresso made with the best machine and also be happy to drink a cup of natural flavor filter coffee. Even a cup of coffee brewed with a racket did not reach any technical indicators, but Julie still found it extremely delicious to enjoy with a hot banana cake at a resident’s house in Bali, in the midst of vast nature. big on a beautiful day. Coffee in each place is delicious in its own way, because it is associated with the people and culture of each land. Coffee beans have become a bridge connecting freely in the culture of enjoyment, independence and difference of peoples around the world. And people will feel happy when they understand their own feelings.

“The children rejoiced Sitting listening to sing idle Hey little girl dream Would you like to eat the Rice Paper? Eating boxed rice paper, baguette is old. Now have to eat a whole plate like this to get a good coffee! “. Attractive offer? Photo: Rice paper rolls Photo: Rice paper roll The rice paper here is sold on a tray, with a full range of “variations”: Rice paper, baked rice paper, rice paper roll, mixed rice paper, … attractive and delicious, priced from only 10K. Sauces are also quite diverse with many flavoring sauces attached. Eating while inhaling because of the spicy, “bao coffee”! Here converge all kinds of rice paper from the South to the Central region such as Long An mixed rice paper, Tay Nguyen rice paper, Da Lat baked rice paper, Da Nang paté sandwich … If you go in a large group Boldly call a mixed tray, spoiled for chewing a variety of things in the world. Just a tray of rice paper and the association of eight is guaranteed to have fun. Photo: Rice paper rolls You can shop décor In a minimalistic style, close to the wall is painted bright yellow to brighten the space. The shop uses completely banana leaf lined bamboo underneath to hold rice paper instead of using paper boxes or plastic bags, very trendy ! The typical menu of Western teenagers at the store At that time Photo: Back then The restaurant has a bit of nostalgia as the name “Back then”, because when you come here, you will feel like returning to Can Tho in the 90s. The space is designed in a unique style of the roofs. Ancient West with simple, rustic wooden furniture, bringing a feeling of closeness to anyone who visits. Photo: Back then Photo: Back then The shop has all kinds of snacks, full of specialties of Western teenagers. If you only crave some dishes that play with the belly button, you can order spicy silkworm cake, silkworm cake, filter cake, pineapple leaf cake, banana cake. If you crave a meal full of cracks, you can order a full plate with fried copper shrimp, papaya salad, spring roll or country hot pot, memorable country rice dishes. Good drink healthy with latex Trom, sugar cane, bean ice, lotus milk, corn milk … The front of the shop is also an “expensive” and quality virtual living corner vintage style . Don’t miss out!

* Resources Banana cake with coconut milk is eye-catching, fragrant and irresistible (Photo: Thuy Tran) – Porcelain bananas: 10 large sweet ripe fruits (if not, should make 4 Affrica bananas). – Yellow sugar: 80g – Condensed milk: 100ml – Fresh milk without sugar: 150ml Coconut milk: 100 ml – Peanuts ready to crush: 40g Multi-purpose flour: 100g Chicken eggs: 2 fruits Ingredients and baking steps (Photo: Thuy Tran) – Butter 50g (10g to coat) Vanilla, honey, and 2 spoons of white wine. – 1/2 pack of Backpulve for sponge cake (if there is no problem). – 1 old bread about 50g. Put the bananas on the stove and stir fry, on medium heat until the bananas turn a little reddish brown (Photo: Thuy Tran) * How to make the banana – Banana peeled, chopped about 3mm, mixed lightly with 80g brown sugar and 2 tablespoons of white or colored wine. Overnight is best, otherwise leave about 3 hours for the sugar to dissolve into the banana. – Put the bananas on the stove and stir fry, let the medium heat until the banana turns slightly reddish brown (pay attention, just stir, gently shake the banana). * How to make the dough – Get the bowl, cut the old bread out. Add in flour, condensed milk, fresh milk, crushed peanuts, coconut milk, 40g melted butter, 1 little vanilla, 1/2 pack of Backpulve, 2 eggs. All stirring well for a smooth, viscous mixture. – Prepare a round 30 cm, or square cake mold. At the bottom of the mold cut a piece of parchment paper, around a butter or non-stick oil. – Arrange bananas in a layer at the bottom of the mold, retain a beautiful number of bananas enough to cover the surface. The excess banana and thick sugar mixture are then put in the flour and stir well. – Pour all of the powder evenly in the mold. Place the rest of the banana on the surface, gently press. * Bake – Turn on the oven hot 160 degrees, leave for 15 minutes. Put the cake to bake in the middle, heat under high heat for 80-90 minutes depending on the oven. Melt 1 teaspoon honey and 10 grams butter. Take out the cake, the cake is golden, then quickly brush the honey butter on the surface. Put in the oven for 5 minutes to make the cake shiny, the reddish brown color is very beautiful. The soft, natural sweetness of a ripe banana combined with the fat of the coconut will appeal to the children immensely (Photo: Thuy Tran) * So complete a batch of banana cake fragrant, beautiful reddish brown color. The cake to cool, put in the refrigerator, the cake will eat the best. The cake is soft, the natural sweetness of ripe bananas combined with the fat of coconut, creamy butter, fragrant peanut, vanilla, milk.