#trucbach

Situated on a residential street in Truc Bach, you find a glowing door with an old bicycle hanging overhead. Once you enter, you join a world from the past. The atmosphere is incredible and there is no lack of things to look at, but the food is what lingers in your mind long after you’ve left. Every dish is part of Vietnam’s traditional cuisine and each dish brings something new to the table. 

Whether you’re crunching on some crabs in tamarind sauce or chipping away at the burnt rice (Com Chay) every meal becomes a culinary adventure. No two dishes taste alike. Everything on the menu has a unique flavor. Any choice from the menu would be a good choice. Guys, the food is just that good. Oh, and they serve some of the best fresh springrolls this side of the Red River.

When the waitress comes around to take your order, she writes it out on little ration cards styled after the ones used in war times. As an added bonus, you can bring these home after the meal. Hello, free and awesome souvenier! 

When you break open the mangosteen, the white part is what’s edible. There are seeds, but they are large, and easily avoided. Don’t eat the cardboard purple outer rind. I shouldn't have to tell you that. Really though, the question on all of your minds is: What does a mangosteen taste like? 

Here is one man’s opinion:

"This pulp melts away in your mouth after the manner of a ripe peach or strawberry; it has a taste which nobody can describe any more than he can tell how a canary sings or a violet smells, and I know of nothing more forcible than the statement of a Yankee skipper who pronounced the mangosteen the "bang-upest fruit" he had ever seen.”        

T.W.K.; The Notes of a Traveller, 1878.

T.W.K. is right, it’s taste is difficult to describe, and I can also agree that it’s the “bang-upest fruit” I’ve ever seen. While less poetic than the words of T.W.K., here are my thoughts on the mangosteen. And you better believe I’m chowing down on mangosteen as I write this. -naturally sweet -a bit tart -has a mild floral flavor, like you can find in a papaya at times -the texture is a mixture of a kiwi and a peach; quite slimy inside but not messy to eat. 

We paid 35,000 for one kilo of mangosteens at the market. 

Driving down Ngu Xa, you will get bombarded with guys hollering for you to visit their restaurant. In all honesty, there’s not much difference between the lot of them, but the most popular one is littered with tiny red stools on the corner of Ngu Xa and Nguyen Khac Hieu. They have a menu in English, albeit poorly translated, but still. We also love the pho chien trung [beef with morning glory and tomato over a deep fried egg which looks like a funnel cake] or the pho chua [sour noodles with a peanut sauce]. Nom.

What is it?  -pho noodle wrapped around beef and herbs 

Dip in the “nuoc tram”, or liquid heaven, and devour. Feel free to add some chili sauce to your nuoc if you prefer things spicier. 

33 Ngu Xa, Truc Bach, Ba Dinh

Open after lunch - 11:00 pm.