Only open for dinner, this restaurant on the narrow, cobblestoned streets of the Quadrilatero Romano boasts a menu of traditional Piedmontese dishes made with quality, locally-sourced ingredients. In summer, be sure to ask to dine in the restaurant’s adjacent outdoor dining room and savor a serving of the city’s best version of the typical Piedmontese appetizer tonno del coniglio (tuna-style rabbit marinated in olive oil, garlic and sage). Other menu highlights include their sformatino di Castelmagno (Castelmagno cheese flan), stracotto di manzo (beef stew) and cosce di coniglio all'Arneis (rabbit legs braised in Arneis wine). A local favorite, it is best to book in advance.
This buzzing, knickknack decorated café on Piazza IV Marzo is modeled on the Piedmontese taverns or pioles of the past that served wine and simple foods. It is another local favorite, in great part because it offers simple, regional dishes at very reasonable prices. The bottom line after eating an appetizer, entree, main and dessert: around 25 euros a head. For an introduction to the vast array of antipasti (appetizers) the Piedmontese are renowned for, order the antipasto misto (a mixed appetizer dish consisting of fresh rounds of tomini cheese, pickled vegetables and anchovies, an adopted mainstay of local cuisine). Be sure to arrive a few minutes before the doors open (12:30 p.m. for lunch and 7:30 p.m. for dinner) as it is one of the few Torinese eateries that does not accept bookings.
On a quiet, unassuming street in the San Paolo area of Turin, this historic osteria has kept its original décor dating from its founding well over 80 years ago. Famous for its handwritten recycled paper menus, the selection of dishes changes regularly according to the season. In one of its three wood-panelled dining rooms, diners can enjoy stand-out, year-round dishes including appetizers like frittata d'erba, pasta entrees like agnolotti al plin and mains such as stinco di maiale al forno. In summer, al fresco dining is available on its adjoining internal courtyard. The no-frills, fiercely traditional Piedmontese fare and friendly, hospitable staff make for a cozy, home-like atmosphere. A favorite with locals, it is best to book in advance. Open for dinner only.
In a port city known as the birthplace of the traditional Provençal fish stew, this beachside Michelin-starred brasserie near the Pharo gardens is considered the last word in bouillabaisse. Open since 1946, the elegant brasserie serves a clientele of power-brokers, special-occasion diners and romantic couples who watch as the wait staff dressed in white jackets and gold epaulettes parade the fresh rockfish by the table, ceremoniously fillet the fish, and serve it with the classic accompaniments: a bouillon flavored with onion, garlic, tomato, bay, thyme, fennel and saffron; a spicy rouille and buttery croutons. Oysters, whole grilled fish and garlic-infused bourride are other popular choices — along with a good selection of great local wines. Pro tip: The bouillabaisse is well worth the splurge, but be sure to reserve well in advance.
Bánh rán is a deep-fried glutinous rice ball from Northern Vietnamese cuisine. In Vietnam, bánh is a category of food including cakes, pies and pastries, while rán means fried. Its outer shell is made from glutinous rice flour, and coated with white sesame seeds. The filling is made with sweetened bean paste and scented with jasmine flower. Traditionally, the filling should be separated from the shell so when the bánh rán is shaken, you can feel the filling rattle inside. There are two types of fried cakes: sweet and salty. The sweet cake is made from green beans, coconut and sugar. The salty cake is made with minced meat, mushrooms and onions. The cakes are coated with glutinous flour and fried until golden brown. The sweet cakes are usually rounded, while the salt cakes are shaped like an egg. Both are deep fried until crunchy.
Four pieces costs just a dollar.
In Vietnam, fish soup comes in many varieties depending on where you are. The fish is either sliced or made into fishcakes, and fried so it's slightly crispy on the outside. Bun noodles are rice noodles with a medium thickness. The broth is usually light with hints of dill. In the north, it tends to be a bit tangier with tomatoes and sometimes a chunk of pineapple floating in it. With so many varieties of fish in Vietnam, this dish could surprise you every time you eat it.
The price of a bowl varies between $1.50 to $2.50.
Bún chả is a Vietnamese dish of grilled pork and noodle, which is thought to have originated in Hanoi, Vietnam. Bun cha is served with grilled fatty pork (chả) over a plate of white rice noodles (bún) and herbs with a side dish of dipping sauce. Bún chả remains very popular in Hanoi. Outside of Hanoi, across all regions of Vietnam, a similar dish of rice vermicelli and grilled meat called bún thịt nướng is alternately served.
The price varies from $1.20 to $2.20 a dish.
Van than noodle includes wontons and noodles in a clear, thin broth. The dish is accompanied with sủi cảo wontons – a traditional Chinese dumpling similar to ravioli or dim sum. In Chinese, wonton literally means “tasting the cloud” for its shape resembles a cloud. It is made by wrapping the wonton dough over the filling, normally minced meat, sometimes minced shrimp. The key to a successful bowl of mỳ vằn thắn is the broth. The thin, clear, aromatic broth blends the flavors of the meat, juicy shrimp, soft noodles and the spiced sủi cảo. Before eating, squeeze a drop or two of lemon into the bowl for a refreshing taste.
The price varies from $1.50 to $2 a bowl.
A glass of Lotus Seeds Sweet Soup with Water Chestnuts (Chè Hạt Sen và Củ Năng) is a refreshing dish when the weather turns hot during the summer in Ho Chi Minh City. Add more ice to this sweet dessert recipe for an amazing taste sensation
Hanoi chicken vermicelli soup (bún thang) originated in North Vietnam, but has found a new home in many places in South Vietnam, especially in Ho Chi Minh City. The traditional Vietnamese dish is colorful with red shrimp floss, yellow egg shreds, pink pork strips, green Vietnamese mint and ivory chicken floss. A clear chicken broth forms the base. Rice vermicelli is mixed with shreds of fried egg, pork ham strips, chicken floss, Vietnamese mint, some slices of red chili and finally the soup. Squeeze in some lemon juice and a spoon of shrimp paste, which makes this dish even tastier.