Chris and Steph, a Canadian couple traveling the world, have built a YouTube channel with more than 260,000 followers, documenting unique culinary experiences across countries.

In Vietnam, they explored destinations including Hanoi, Ninh Binh, Da Nang and Ho Chi Minh City. Among them, Ho Chi Minh City left one of the strongest impressions, thanks to its diverse and vibrant food scene.

Beyond familiar local dishes such as pho bo, bot chien and com tam, the couple also ventured into something less conventional - frog porridge, a popular late-night street dish in the city.

They chose frog porridge for their final meal of the day, hoping to try something distinctive and memorable.

Their stop was a well-known eatery near Tan Dinh Market on Hai Ba Trung Street, Tan Dinh Ward. The shop has operated for years, serving only frog porridge at night and attracting both locals and visitors.

Upon arrival, Chris was immediately drawn to the sight of multiple clay pots bubbling vigorously over glowing charcoal stoves.

Cooks moved swiftly, adjusting seasoning and shifting the pots to ensure even cooking.

“The smell is amazing. They are cooking so many at once, and the aroma fills the whole space. It is great to watch the chefs working so busily,” Steph said.

The dish is served in two separate components - a pot of richly braised frog and a bowl of hot white porridge topped with black sesame.

Chris described the porridge as thick and hearty, with a generous portion of frog meat.

Steph noted that the frog was tender, well-seasoned and deeply infused with sauce. The flavor carried a balance of sweetness from oyster sauce, combined with chili and soy sauce for a gentle heat.

“The frog is really delicious. The sauce soaks into the meat beautifully. The porridge itself is mild, but when combined with the sauce, it becomes surprisingly flavorful,” she said.

Chris agreed, comparing the frog meat to chicken but noting it was even more enjoyable.

“It tastes like chicken, but better. Some people worry about a strong smell, but this dish does not have that at all,” he said.

He added that the texture of the frog reminded him of chicken legs, but with more meat and a richer taste. The thick, glossy sauce paired especially well with the porridge.

By the end of the meal, the couple praised both the flavor and the generous portion.

They also appreciated the use of clay pots, which kept the dish hot throughout the meal, enhancing the overall experience.