The New York Times‘ Travel section outdid itself on iinteresting food coverage in this weekend’s Asia Pacific issue.
Writer David Farley meets up with insanely prolific restaurateur Michael Huynh for a manic eating tour of Ho Chi Minh City (formerly Siagon). Huynh grew up in the city, and knows some of the best down-home spots for chao, the porridge with congealed pigs’ blood, crisp disks of rice cooked in a clay pot; and barbecued goat breast. Interestingly, Huynh makes it clear that he prefers the traditional street carts and hole-in-the-walls to the new, trendy restaurants, which made us wonder what he thinks of his own eateries.
The section also features a review of Prakash, a traditional Maharashtrian restaurant in the Dadar neighborhood of Mumbai. Maharashtrian food isn’t well known in the United States, but it is delicious, lighter than the Punjabi food that dominates American Indian restaurants, and wonderfully spiced. Prakash’s specialty is sabudana vada, a round fritter made from sago pearls (similar to tapioca), with potatoes, green chiles, and peanuts.