Bánh mì isn’t just a sandwich in Saigon. It’s a ritual. It’s that mid-morning reward, that post-coffee craving, that late-night bite after too many beers. It’s fast, cheap, packed with flavor, and endlessly customizable. It’s also absolutely everywhere, from street corners and alleyways to tiny storefronts and fluorescent-lit kiosks with handwritten signs. Some vendors make it feel like fast food, others treat it like an art form. After spending time chasing crumbs around Saigon, I can say with full confidence that I understand the obsession.

What Is Bánh Mì?

At first glance, it might just look like a sandwich. But bánh mì is Vietnam’s way of taking something familiar, flipping it on its head, and making it unforgettable.

It starts with the bread. The baguette is French in origin but totally different in execution. It’s lighter, crispier, and shatters at the first bite. The inside is soft and airy, almost cloud-like, while the crust offers that satisfying crunch that should be illegal in some countries. Then comes the filling. There’s usually a layer of pâté or mayonnaise to start things off, then a medley of meats, often pork in some form, maybe cold cuts or grilled slices, sometimes meatballs or patties. Add pickled carrots and daikon, cucumber spears, sprigs of fresh coriander, and a few slices of chili. If you’re lucky, they’ll splash in some soy or seasoning sauce that brings everything together.

The result is a sandwich with more texture and flavor in one bite than most meals manage in an entire plate. It’s hot and cold, spicy and refreshing, crunchy and soft, sweet and savory. And just when you think you’ve figured it out, a new version surprises you all over again. No wonder it was announced as one of the best sandwiches in the world!

My Favorite Bánh Mì Spots in Saigon

Let’s talk about the places that made me stop mid-bite and mumble something like “oh wow” with a mouth full of food. Some are chaotic carts, others are more polished storefronts. But each one earned its spot on this list through honest flavor and that hard-to-explain feeling that you’ve found something special.

Banh Mi 37 Nguyen Trai

This is hands down my favorite. There’s no shop, just a small cart tucked under some trees near an alley. If you’re lucky, the smoke from the grill will lead you there before you even see the stall. What they do here is simple but magical. They grill small, juicy pork patties over real charcoal. The smoky smell fills the air, and as you wait in line (because there is always a line), you can see the sandwiches coming together one by one. Fresh baguette, hot patties, cucumber, herbs, pickled vegetables, and a fiery chili sauce, if you ask for it. I ate mine standing on the sidewalk, juice dripping down my hand, and immediately considered getting another one. There’s nothing fancy about it. It’s just honest food made with care, and it tastes like the real Saigon.

My Banh Mi Saigon

This place is a bit more polished. It’s indoors, there are seats, and everything is clean and organized. On a hot day when I didn’t feel like squatting on the curb, it was a welcome break. The sandwiches here are neat, the flavors fresh, and the menu includes options for vegetarians and people who might not be up for spicy or funky flavors. It’s a great starting point if you’re new to the city or want to ease into the bánh mì world before going full-on street food. Just be ready to pay more.

Banh Mi Tuan Map

Tuan Map is one of those places that feels both old-school and familiar. You’ll see them in several locations around town, and each time I’ve gone, the sandwiches have been consistently good. The bread is always warm, the meats taste fresh, and the layering is generous but not overwhelming. What stands out here is the chả bò, which is a peppery beef sausage that pairs really well with their pickled veggies and a light splash of sauce. This is the kind of spot where you can grab a bánh mì with one hand and a coffee with the other, and it feels like your day just improved.

Banh Mi Pha Lau Ba Sau

This one’s for the adventurous. I’ll be honest, I wasn’t sure at first. They serve their bánh mì with phá lấu, which is stewed organ meat. It’s rich, intense, and not exactly beginner-friendly. But I gave it a shot and ended up finishing the whole thing. The meat is tender, the sauce is deep and spiced, and the bread holds up surprisingly well under the weight of it all. If you’re in the mood for something bold and very local, this one is worth the risk.

Banh Mi Huynh Hoa

This is probably the most famous bánh mì in Saigon. And yes, it lives up to the hype. When I first saw it, I thought there must have been a mistake. The thing was massive, stuffed with what looked like half the deli counter. Layers and layers of cold cuts, thick mayo, pâté, and pickled vegetables, all wedged into a huge baguette. It’s heavy, messy, and absolutely over-the-top, and somehow it works. It’s not something I’d eat every day, but it’s the kind of sandwich you try once and remember for a long time.

Banh Mi Hong Hoa

Hong Hoa feels like the more balanced cousin of Huynh Hoa. The portions are generous but manageable. The bread is fresh and warm, and the fillings are flavorful without tipping into overkill. I liked the way they built their sandwiches. There’s intention in every layer, and it all comes together in a really satisfying way. This is a bánh mì you could eat every day and never get tired of.

Banh Mi Kep Cha

This one was a happy accident. I stumbled upon it while walking back from a coffee run. It’s simple, focused, and all about the meat. Just slices of chả (Vietnamese sausage), a few pickled veggies, herbs, and maybe some chili if you ask for it. There’s something about the minimalism here that really appealed to me. Sometimes less is more, and this sandwich proved it.

Final Thoughts

If I could only eat one bánh mì in Saigon again, it would have to be the one from Banh Mi 37 Nguyen Trai. There’s something about the smoky pork patties, the heat of the chili, the freshness of the bread, and everything just clicks. It captures the essence of the street food scene here. It’s not trying too hard. It’s just really, really good.

But honestly, part of the fun is wandering the streets and letting your nose decide where to eat. Every neighborhood has its own take on bánh mì. Some are bold and spicy, some are comforting and familiar. Some are gone in three bites, others are a meal in themselves. Try them all if you can. It’s the best way to taste Saigon, one bite at a time.

Let the crumbs fall where they may.

The post Best Bánh Mì in Saigon appeared first on Wild 'n' Free Diary.

All our food photos here were taken in the restaurants, where we had limitations when taking photos. Nevertheless, that’s not a reason we can’t take mouthwatering food photography. In case you need a food photographer, contact us, and let’s see what can be done. Please, enjoy our Food Photography Vol.7 Gallery.

It’s Sunday my friends, lets roast!

The size and techique are irelevant

It’s about joy

Different culture, different taste

Sunday Brunch is not about exclusiveness

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<

It is about comfort!

And exploration

Just don’t forget about sweet. It is Sunday!

This is the end of our Food Photography Vol.7 Gallery. Thank you for your attention. If you need any food photography please contact us and let’s see what we can do.

The post Food Photography Vol.7: Sunday Brunch appeared first on Wild 'n' Free Diary.

All our food photos here were taken in the restaurants, where we had limitations when taking photos. Nevertheless, that’s not a reason we can’t take mouthwatering food photography. Please, enjoy our Food Photography Vol.6 Gallery. In case you need a food photographer, contact us and let’s see what can be done.

Focus on the center

Or maybe not…

You might loose your count anyway

Fresh

In the preparation

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Or finished

It’s just that stacking magic…

Lucky number three

This is the end of our Food Photography Vol.6 Gallery. Thank you for your attention. If you need any food photography please contact us and let’s see what we can do.

The post Food Photography Vol.6: Stack Up appeared first on Wild 'n' Free Diary.

However, all our food photos here were taken in the restaurants, where we had limitations when taking photos. Nevertheless, that’s not a reason we can’t take mouthwatering food photography. Please, enjoy our Food Photography Vol.5 Gallery. In case you need a food photographer, contact us and let’s see what can be done.

It can start as a “simple” cookie and cream

Size here truly doesn’t matter.

Especialy when they come in masses.

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A pair is always good sign, but we don’t mind…

Triplets!!!

Some desserts are iconic

Some are legends!

However, sweetness is the key

The post Food Photography Vol.5: Sweet appeared first on Wild 'n' Free Diary.

About the Kristang Culinary Journey

The founder of the Kristang cooking class is super-grandma, Chef Melba Nunis. She is doing her best to save the Kristang cuisine from oblivion. The cooking class is a tribute to her grandmother’s cooking while following her grandfather’s footsteps. Before Chef Melba left for her new adventure, she thought the staff everything they needed to know on the Kristang topic. 

Trip to Local Market

In the past, a visit to the market before cooking was inevitable, now we have options, but a market is still the best place. Unlike Mrs. Melba’s grandfather Vincent, who went to the market for a fresh catch, we went to check the offer.

We loved the opportunity to get familiar with some of the unknown items. Another bonus was also the sheer size of the Pasar Besar Market. It must be the biggest market in Melaka, with an abundant and, at times, alarming offer.

After Market Chill

The second part of our Kristang journey was outright invigorating. It began with our return to the Majestic Malacca hotel, where we cooled down with a refreshing dessert. The sweet treat consisted of the tapioca pearls with Gula Melaka and chilled coconut milk.

Tell the truth, this is Mrs. Melba’s go-to sweet treat on a hot day, and we sincerely appreciated it as well. Next to the cooling bowl, we got a piece of coconut cake, that was magnificent on its own and mixed with the coconut milk.

Kristang Cooking Class

Beautiful weather allowed us to cook on a portable table, outside the Majestic Malacca hotel. Before we went into action, Chef Khay Tamano walked us through the recipes and kindly explained every step. Cooking with such a skillful Chef was terrific, and we felt there was nothing we couldn’t do under his guidance. 

Soy Limang Terung

The first dish we prepared was fried aubergine in soy sauce, a simple yet delicious side dish. Even though it might be easy to make, it has an ace up its sleeve, the combination of light and dark soy sauce in the gravy. For us, a little goes a long way, but Kristang people love soy sauce. Therefore, gravy gets only a few other additions before it is done. 

Recipe for soy sauce gravy from the Kristang Family Cookbook: 

100g of sliced onion

2 sliced red chilies 

4 Tbsp water

1 ½ Tbsp dark soy sauce

Light soy sauce to taste

Ground white pepper

1 Tbsp sugar

1 Tbsp lime juice

The first step is frying the onions and chilies for two minutes before adding water, soy sauce, sugar, lime juice, and pepper. Bring the sauce to boil before you pour the sauce over the fried aubergines. 

Pongteh

The second dish we prepared was a Kristang variety of a famous Peranakan stew, known under the name Pongteh. 

Pongteh Recipe from the Kristang Family Cookbook

Paste: 

80g peeled shallots 

80g peeled garlic

2 Tbsp fermented soybean paste (tau cheo)

To make a paste, place the ingredients in the food processor and blend until you get the fine paste.

Main:

1kg chicken or pork ribs

1 liter water

3 Tbsp sugar

3 Tbsp light soy sauce

3 peeled potatoes, cut into cubes

½ tsp dark soy sauce

Heat a little oil on a medium heated pan, before adding the paste to it. Once the paste gets fragrant, add the meat and coat it with the fried paste while stirring it. Then add the water, sugar and light soy sauce to the pan and let it simmer over medium heat for 15 minutes. Add the potatoes and dark soy sauce to the pot and cook covered for another 10 minutes, or until potatoes are done. The Pongteh is traditionally eaten by hand with rice and sambal.

Kristang Lunch after the Cooking Course

The final destination of our Kristang culinary journey was the dining room. There we tried our classics and got rewarded with two additional Kristang dishes. We chose the extras before the cooking and enjoyed all freshly cooked from two separate kitchens. 

Additional dishes were the potato fritters and the Peranakan inspired fish curry. We savored the crunchy fritters with the tender, well-seasoned middle and crisp crust. It is comfort food that ticks all the boxes even before the dip into the sambal. On the other hand, the coconut curry with fragrant kaffir lime leaves, tamarind juice, and plenty of chilies got us almost addicted.

Final Thought

Kristang cooking class is a delightful journey that will show you a glimpse of history and a tasty legacy anyone would be proud of. It is a silent testimony of constant change that made Melaka such a cultural melting pot as it is today. At the same time, we must express gratitude to the Majestic Malacca Hotel in their efforts to save the Kristang legacy. Indeed we are more than happy to partake such a memorable experience. For this reason, we warmly recommend you embrace it if you have a chance. 

The post Kristang Cooking Class + 2 Kristang Recipes appeared first on Wild 'n' Free Diary.

Origins of Kristang Cuisine

What is known as the Kristang cuisine now, has started with the Portuguese invasion of Malacca, in 1511. Portuguese conquered the already successful trade settlement and ruled it for over 100 years. Before Portuguese arrival, Melaka belonged to its founder, the Sultan Parameswara, last prince of Singapura.

Soon after the arrival, Portuguese immigrants developed a liking for the Chinese, Indian, and Malay cuisine and women. With intermarriages happening, cuisine took some unique turns. Ongoing supply of fresh seasonings and an introduction of pork also played a vital part in the development of the Kristang cuisine.

Important to realize is that Portuguese descendants had to live under the Dutch rule for over 150 years. In that time, Kristang people adopted some of the Dutch customs before Britain came into the picture. In a century British presented their traditions and food items that Kristang people incorporated into their cuisine.

Forces that shaped the Kristang Cuisine

Kristang cuisine follows Christian traditions and is deeply intertwined with Melaka’s multicultural community. Kristang cuisine was in the making for roughly half of a century and includes signature dishes that were always part of holidays and significant events like weddings.

Popular activities with an abundance of food include game nights, where hostess proudly prepared her specialties, Christmas feasts, desserts, stuffed sweet pickles, and everything in between. The majority of the dishes are inspired by Melaka’s favorite Chinese, Malay, and Indian dishes. Of course, Portuguese roots are very well alive and evident in generous protein portions. Kristang people enjoy the chili heat, curries, different kinds of soy sauce and proudly use local ingredients with their flavor-packed twist.

Where can You Taste the Kristang Cuisine?

There are a few places in Melaka, Singapore, and lately, Kuala Lumpur, where you can try some Kristang food. Naturally, you should give the first chance to Melaka, where the offer is most authentic and abundant. Having said that, we must admit that if it weren’t for Majestic Malacca, we wouldn’t know about Kristang heritage at all, let alone about Chefs Melba Nuni’s efforts for saving the Kristang heritage. 

Who is Melba Nunis?

Melba Nunis is a successful Chef who is doing her best to preserve Kristang cuisine and culture. She grew up in a Portuguese Settlement in Melaka, where her family of Portuguese descendants shared a house with a tropical garden. This garden provided a tasty bounty that her mother, Mercy, found very useful. From the early years, Melba Nunis showed her interest in cooking and carefully observed her mother and grandmother working in the kitchen. Later on, she started saving her mother’s recipes and followed them after she had her own kitchen and family. Her career as a Chef is relatively new, but she is a Kristang cook for all her life. That is why we grabbed a chance of authentic food and tried some dishes of Melba Nunis at the Majestic Malacca Hotel.

Kristang Food Examples

A house restaurant at the Majestic Malacca Mansion is Melba’s brainchild. She prepared the Kristang menu, taught the staff how to cook it, and shared the secrets of Kristang home-cooking with them. Now Majestic Malacca offers a Kristang cooking course where you can also get Kristang family cookbook. We will post about class, accompanied by Kristang’s recipe, next time.

 Chicken Soup

Traditionally this dish is served first at the bride’s home and has European fundamentals. Basically, this is a beautiful chicken soup with gentle flavors. While carrots, potatoes, and croutons are from the West, deep-fried onion is not.

Stir-Fried Vegetables

Kristang’s version of originally Peranakan dish kept the lightness but added some depth to the flavor profile. Numerous ingredients include different vegetables, fungi, tofu, fish balls, and al dente cooked glass noodles. The use of fermented soybean paste adds some zing to the already very flavourful mix.

Eggplant in Soy Sauce

This has to be the easiest Kristang recipe, with an always satisfying outcome. Once the eggplants are deep-fried, they marinate in the dark, sweet & sour sauce. This way, the soft eggplants soak up the juices like a sponge and compliment any main dish. 

Rice with Fermented Krill

Fermented krill is proudly standing its ground in the background of every bite. Its funky taste is pleasant and goes wonderfully with pineapple, chicken, and seafood in the rice. This is a flavor-packed one-course meal we haven’t come across through our South East Asia travel.

Fiery Fish Curry

The Peranakan inspired coconut curry is seasoned with fragrant kaffir lime leaves, tamarind juice, and chilies. Munching on tomatoes and fish cuts through the heat, but will not leave you coldhearted.

Semur Beef Stew

A mix of different soy sauces takes over the first lead with intense saltiness. At first, it was a little too much, but we quickly diluted it with potatoes to find the umami bomb. After that, we could savor the tender, slow-cooked beef with a touch of vinegar and onions. Now we can see why Melba’s grandmother prepared this dish for their British friends when they came over for drinks.

Kristang Dessert

We indulged in the bowl of tapioca pearls with smokey Gula Melaka palm sugar in the peak of the afternoon heat. It was fantastic to cool down with chilled coconut milk and bouncy tapioca pearls.

Coconut sponge cake is another sweet Kristang treat we had a pleasure to taste. This soft and juicy sponge cake includes the freshly grated coconut meat that adds taste and texture to the aromatic dough.

Last Kristang cake we had at Majestic Malacca hotel is traditionally eaten at the wedding and Christmas. Although it was an ordinary day, the Sugee cake with almonds and rose fragrance, felt special with royal icing on the top.

Final Thought on Everything Kristang

Kristang food is reflecting 500 years of constant adaptions and time-honored traditions. Keeping the traditions alive must have helped early Portuguese settlers overcome the longing for home while it helped the young to found a place in the community. Once the Dutch and British come into the picture, the European customs might even help make some new friendships. Undoubtedly that encouraged the creation of new dishes and accepted the multicultural environment. 

The post Kristang Cuisine and Kristang Legacy appeared first on Wild 'n' Free Diary.

The Biggest Difficulties When Shooting Food

Is taking food photography harder, than other types of photography? I would say it is much easier than many other types of photography and this can be the biggest challenge. Why? Mostly because you take everything for granted and creativity stays off the guard. You know your plate will be there for a while and therefore you relax too much.

Finding a Creative Scene

Alright, if you are shooting in your “home-studio” this isn’t a problem. Having a nice plate, a lot of props and great lighting are the main keys to great food photography. The problem comes, when you are the guest in the restaurant for the duration of your meal.

You can’t just jump everywhere and take 1000 shots from 5 different angles. Sometimes luck will be on your side and the table has everything you need, but mostly you will rely on your creativity.

Lights

Light is a crucial factor when taking any kind of photography and food is no exception. Without the right lighting, your food photos will look flat and colors far from what they were in reality. Here again, home studios and shooting food on demand doesn’t have this problem.

However, when shooting for blogs or food reviews this can be a big problem. A lot of restaurants like intimate ambiance, which works great for having a meal and not so great for taking a photo.

Compositions

…let’s take this nice plate and put it right here. Great, but I think I need a little bit more of a scene here. Let’s go back, focus and… oh no, too much of that empty space, lame composition, is that my wife on a photo? You all know what I am talking about. Some plates are truly hard to fit into great compositions, and that makes food photography wicked.

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Overcome This and Take Licking Fingers Food Photos

If you wanna make great food photography you should consider all these difficulties in advance. If you know what your problems are, the solution has already presented itself halfway.

Prepare in Advance

Check your shooting place and if you have a chance to change your table for the one which has more light and space. We always ask for a table with more light, when we are making a reservation. Sometimes we get lucky but sometimes we are there with one “candle” and tears in our eyes. Does it stop us? Never, we just try to be more creative.

Be Creative

Some people are lucky and puking creativity all over the place. Other people might struggle, but it shouldn’t end there. Check Pinterest, Instagram, Food Blogs, anything with nice food photography. More ideas you will have in your memory, more you will act creatively. Take a chance with that special shoot if you think it might work.

Respect The Rules

Rule of thirds, guiding lines, golden ratios and other wisdom are here because our brains work similarly. You should take these rules as your gold standard and your food photography will get better.

Break The Rules

I mean it. Sure, rules are there for guidance, but sometimes trusting your guts might be a better solution. Ignore guides and just take that shot. After all, we are living in the digital photography era. Consider this and shoot like texas cowboy. However, in the end, there is one superior rule – give up!

Give Up

If you find yourself stuck in one composition, you have tried every angle and lens you have, it’s time to give up. Turn your composition on the head and start over. Maybe we should call this one “unplug for 10 seconds and reboot again”.

Food Photography Photo Editing

Every photo needs some editing and food photography is no different. Usually, it’s just color correction and cropping, although be prepared also to hide some faults. However, with color editing, we give a different meaning and tell a different story. I am giving you one example.

Play

No matters what, enjoy your food photo session and have fun. In this crazy world, we are forgetting about the fun and look where it got us. Relax, enjoy, learn and rise through a play. You don’t need to have a client for food photography. You can simply make some great dishes and take outstanding photos, at home. On the other hand, you can make a reservation in the restaurant and take a few shots. Take it easy, the portfolio shouldn’t be made in a day!

Don’t Be Hungry

This is probably one of the most important tips :). Capturing food is very hard when your stomach is empty and your mouth full of saliva. When hungry, your nerves are cranked up and this can be a bad combo.

Last Words

Alright, the end of another food photography tips article. As you can see, we are covering psychological aspects before technicals. Why? Because I think a lot of food photographers don’t lack technical knowledge, but rather some visualization. To master that one, you should know about psychological background.

The post How to Make Better Food Photography appeared first on Wild 'n' Free Diary.

However, all our food photos here were taken in the restaurants, where we had limitations when taking photos. Nevertheless, that’s not a reason we can’t take mouthwatering food photography. Please, enjoy our Food Photography Vol.4 Gallery. In case you need a food photographer, contact us and let’s see what can be done.

All our food depends on our hands .

Hands prepare, serve and help to consume our food.

They reveal tasty surprises.

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Just a little bit

Precise

May I?

Voila

The post Food Photography Vol.4: Let Me Help appeared first on Wild 'n' Free Diary.

Cooking is one of the most exciting things on earth.

With all that delicious ingredients…

Just for our taste buds.

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Would you like to have a drink before dessert?

Biggest memories come from small bites.

Pick your favorite…

There is always a place for a cookie.

The post Food Photography Vol.3: Black and White appeared first on Wild 'n' Free Diary.

Just a quick description. Food photography in this gallery is mostly taken in restaurants without any arranges in advance. The editing of photos varies as well. Sometimes I am aiming towards contrast, then into a more rustic style with a moody feeling and from time to time more artish approach. Anyway, if you are interested where we took the photo, just check the caption under the photo. There is a direct link to our review. Enough talking, enjoy our Food Photography Vol.2 gallery.

Your food is from the land

Brought by the people

Have you ever wonder how many hands had your food?

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It can be prepeared on the street

Or in the most eminent places

All that matters is…

Passion

The post Food Photography Vol.2: People Provide Food appeared first on Wild 'n' Free Diary.