Before going on a trip, I usually research locals eats in the New York Times Travel section. The Times recommended Quan An Ngon. After reading about it in our guide books as well, we set out to have lunch there. This is a must try if you're a visitor or local in Saigon. The setting is beautiful, the variety of food choices is plentiful, and the food itself is authentic and delicious.
The design and decorations of the restaurant combine both French Colonial and Vietnamese. It's tasteful and classy.
The concept of this restaurant is that all the kitcken prep and cooking is done outdoors, visible to the diners. It takes the street vendors into a classy restaurant setting. It's such a great, fun idea!
Fresh blended pomelo, with sugar and ice.
I don't think I had one iced coffee that was disappointing. I need to buy a Vietnamese coffee drip filter so I can start making some of that at home.
Green Papaya Salad with Sliced Pig Ears
Topped with Peanuts, Basil, and Chilis. This came with a fish sauce-citrus dressing. Tasty and refreshing!
Fried Vietnamese Spring Rolls
These were probably the best fried spring rolls of the trip! A thin crispy wrapper filled with a little pork, glass noodles, and vegetables. Dipped in fish sauce. Mmm!
Vietnamese Pork Satay
A tasty marinade and a delicious grilled flavor.
Che Suong Sa Hot Luu
Coconut milk, tapioca pearls, water chestnuts, jelly worms, and crushed ice. Such a fun dessert! It reminded me of a less sweet version of the Filipino Halo Halo dessert.
The batter was cooked all the way through, and the frying wasn't oily. Deliciously crispy and steaming hot!