Two British tourists exploring Hanoi’s street food scene were captivated by dry beef salad, a dish they described as the highlight of their culinary journey.
Rhea and Sam, a couple from England, recently visited Vietnam and explored several destinations, including Ho Chi Minh City, Hoi An (Quang Nam), Ninh Binh, and Ha Giang. Their trip also included a culinary tour of Hanoi’s Old Quarter, guided by a local expert.
The couple sought to deepen their understanding of northern Vietnamese cuisine and discovered their favorite dish of the trip: nộm bò khô (dry beef salad).
They tasted this dish at a renowned family-owned eatery on Ho Hoan Kiem Street, the shortest street in Hanoi at just 52 meters, connecting Cau Go Street to Dinh Tien Hoang Street.
Sam (left) and Rhea (right) had a culinary experience in Hanoi at the beginning of 2024.
The eatery’s simple setup, with plastic chairs and tables, delighted the British tourists.
Rhea, despite his tall stature, enjoyed sitting on the low plastic chairs, describing it as a quintessential Vietnamese street dining experience.
Sam added, “The small roadside eateries are where you find the best street food.”
The guide ordered two servings of nộm bò khô and carefully introduced its ingredients and preparation to the tourists.
The dish includes shredded green papaya, thinly sliced dried beef, char siu pork, roasted peanuts, perilla leaves, and a tangy-sweet dressing.
Rhea and Sam were fascinated by the meticulous preparation and the unique combination of ingredients.
After tasting it, they expressed their delight and even honed their chopstick skills during the meal.
“This was the best meal we’ve had so far,” they both agreed.
Sam noted, “The dry beef salad was incredibly fresh. The char siu pork, green papaya, and herbs combined perfectly. We’ll definitely eat this again!”
The dried beef salad that the two foreign guests enjoyed on Ho Hoan Kiem Street.
The eatery, owned by Ms. Dinh Thi Hanh’s family, is a well-known spot in Hanoi for its exceptional nộm bò khô.
Van Anh, a staff member with over 15 years of experience at the eatery, shared the secrets behind the dish.
Green papaya must be carefully selected - not too ripe or unripe. After shredding, it is soaked in water to retain its crunch and sweetness. The beef is meticulously cleaned and marinated using a family recipe, while the char siu pork is made from lean yet tender cuts.
The dressing, considered the “soul” of the dish, is a blend of soy sauce, chili, lime, and sugar, crafted according to a proprietary formula. Interestingly, fish sauce is not used.
The couple was surprised by the ingredients in the dish. The British couple praised the dried beef salad.The dried beef salad shop on Ho Hoan Kiem Street, owned by Ms. Dinh Thi Hanh's family, is a popular dining spot in the capital.
Dried beef salad is appealing from presentation to flavor. Photo credit: Rhea & Sam
Vietnamnet.vn
Podcast
.svg){kind=icon}
