In central Vietnam, this dish of cold vermicelli with grilled pork, papaya pickle, cucumber, greens and roasted peanut includes a special sauce made of pork liver and peanuts. But in other regions, local people use sweet and sour fish sauce instead. Opened for decades, this small eatery is always crowded with visitors hungry for its pork wrapped in betel leaves and grilled on hot charcoal. The mild smoke from the charcoal adds a plus point to the dish. It’s definitely some of the best Bò lá lốt in Vietnam. 

 

Danang Cuisine

Contributor