Com rang. Fried rice may not be the most adventurous option, but sometimes you just want some familiar grub done right. Baby sized chunks of meat and colorful vegetables are mixed with soy and fish sauce in a wok streetside to create a rice dish that is still moist but slightly smoky. Make it Vietnamese by supplementing with Bia Hanoi. Try one of the vendors on Tong Duy Tan (aka "Food Street"), Hoan Kiem district, Hanoi.
Bo bit tet. Vietnam’s equivalent to steak and eggs fills the void when you’re hankering for some greasy pub tucker. The thin flank steak is usually served with eggs, thick potato wedges, and Vietnamese meatballs on a sizzling cast iron plate.
Com chay. Com chay refers to two things in Vietnam: vegetarian food, or Vietnam’s homemade rice crispies that are popular with children. Vietnam’s version of a crispy comes with meat instead of marshmallows. Vietnam’s vegetarian restaurants use mock meats to create all the traditional dishes and usually do a pretty good job. Although some places include artificial creations we would rather not try.
Dau phu sot ca chua. The English translation of “tofu in tomato sauce” doesn’t really do this dish justice. The slabs of deep-fried soy are doused in a rich fresh tomato and spring onion coating, and seasoned with a speckle of fresh herbs.
These and many other dishes you can taste at the Anton!
Type of cuisine: Vietnamise cuisine