Top 6 Western drinks you must try on September 2nd holiday

1. Hu Tieu Nam Vang – The essence in a bowl of clear broth

The first time I ate Hu Tieu Nam Vang was at a small restaurant near Cai Rang floating market, just before dawn. The bowl of Hu Tieu was served piping hot, the broth was clear but fragrant with the smell of dried shrimp, grilled squid and stewed pork bones.

This is a very popular Western dish, originating from Cambodia but has been adapted by Westerners to suit Vietnamese tastes. A full bowl has thinly sliced pork, liver, shrimp, quail eggs, stir-fried minced meat, fried onions and fragrant fried garlic.

You can choose to eat it dry or in soup, but I recommend trying the soup version first. Take a spoonful of the sweet broth and you will understand why this dish is always present in every list of the most worth-trying Western cuisines.

>> See tour Mekong Delta – My Tho – Thoi Son Islet – Ben Tre – Can Tho – Cai Rang Floating Market – My Khanh (Free dinner on Can Tho cruise) (2 days 1 night)

2. Bun Mam – Strong smell but addictive

When talking about Western dishes on the occasion of September 2nd, we cannot forget to mention Bun Mam. I used to be a bit hesitant because I heard that this dish has "very strong fish sauce", but after eating it once, I understood why Westerners are always proud when mentioning it.

The broth is made from linh fish sauce or sac fish sauce, has a cloudy color and a distinctive smell, but when eaten, it is extremely rich and attractive. The bowl of noodles comes with shrimp, squid, fish, stewed eggplant, fish cakes and crispy roasted pork belly.

The biggest plus is the accompanying plate of raw vegetables: bitter vegetables, water mimosa, water mimosa, banana blossom, chives... All mixed with rich fish sauce create a very unique flavor that cannot be found anywhere else.

3. My Tho noodles – Go Cat rice noodles make the brand

Among the top specialty soups, My Tho noodle soup impresses me with its small, chewy noodles made from the famous Go Cat rice variety of Dong Thap (former Tien Giang province). The noodles here are not mushy or sticky but retain a unique firmness.

The broth is simmered from chicken, pork and beef bones, has a slightly sweet but refreshing taste, not too greasy. The toppings are too "luxurious": meat, pork liver, quail eggs, fresh shrimp and golden fried garlic.
This is a Western dish on the occasion of September 2nd, very suitable for a light breakfast but full of energy. The seller also gave me a tip: add a little lemon juice and black bean sauce to make the dish more "Western-style".

>> See tour My Tho - Thoi Son - Con Phung - Ben Tre (1 day)

4. Kien Giang fish noodle soup – The taste of the sea meets the plain

If you love fish, you cannot miss Kien Giang fish noodle soup (now An Giang province). I enjoyed this dish at Ha Tien night market - considered the night food paradise of Kien Giang .

A hot bowl of noodles with snakehead fish or basa fish, served with shrimp, pork bone broth, and turmeric added to create a beautiful yellow color. When eating, add a few drops of pure Phu Quoc fish sauce, then add some Vietnamese coriander, Vietnamese mint and fresh lemon slices with a sweet, sour, spicy and salty taste that blends together really wonderfully.

This is one of the Western dishes that clearly shows the combination of sea and plain, worth trying when traveling to An Giang during the September 2nd holiday.

5. Long Xuyen fish noodle soup – Golden turmeric flavor, typical of An Giang

The last time I visited Long Xuyen, the locals invited me to eat Long Xuyen fish noodle soup, and from then on I "fell in love" with this simple dish.

The broth is made from simmered fish bones, with added turmeric and lemongrass, giving it a fragrant aroma. The snakehead fish is filleted, boiled, then stir-fried with turmeric, served with fresh vermicelli, banana blossom, sesbania flowers and a bit of fatty crab fat. The fish sauce is mixed in the Western style, slightly sweet and spicy, making the dish even more appealing.

Western cuisine is sometimes not sophisticated, but full of emotion and meticulousness like the way they cook this dish.

>> See the Western tour: Chau Doc - Cam Mountain - Tra Su Melaleuca Forest - Ha Tien - Rach Gia - Can Tho - Experience the Newest Expressway of the West (4N3D)

6. Coconut milk mussel noodle soup – Sweet, fatty, rich taste of the West

This is a special dish that I have tried in Vinh Long . The bowl of mussel noodle soup is served with a fragrant coconut water smell. The broth is not only made of mussel water but also mixed with coconut milk, which is fatty but not greasy, very well-rounded. A dish with a "country" flavor, but easily makes urban people miss it forever.

The mussels are stir-fried with onions and garlic until fragrant, then sprinkled on top of the bowl with soft and chewy rice noodles. I took the first bite and took the first sip of soup and understood why this dish appeared on the list of Western dishes for the September 2nd holiday mentioned by TasteAtlas.

This September 2nd, if you want a gentle yet experiential trip, try a "Western food tour " - where Western dishes are imbued with the culture, history and sincerity of the people here.

For me, Western cuisine is not only delicious, but also “permeable”. Permeable from the flavor to the feelings that the cook puts into each bowl of vermicelli and rice noodles. And Western dishes on the occasion of September 2nd like this are the bridge that makes each time I return to the West, I feel more love.
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