【衝撃のコスパ】ベトナムの港街ハイフォンで絶品ローカルグルメ食べ歩きツアー！

ベトナム北部の港街「ハイフォン」。
ハノイから約100kmくらいの距離に位置する都市です。
絶品グルメが有名なこの街は、他都市のベトナム人もフードツアーに訪れます。
実際ハイフォンは安くてウマいローカルグルメが豊富で大満足でした。
ぜひ最後までご覧ください！

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#ベトナム旅行 #ベトナムグルメ #美食旅 #東洋美食旅 #ローカルグルメ #ローカルフード

Hello, welcome to Food travel. This time, we’re exploring the delicacies of Hai Phong, a port city in northern Vietnam. Hai Phong is a coastal city, somewhat akin to Yokohama in Japan. It’s located about 100km east of Vietnam’s capital, Hanoi. Hai Phong is rich in exquisite, undiscovered gourmet delights. And it’s cheaper than Hanoi!

Be sure to watch till the end! We’re heading to Hai Phong by train from Hanoi. The train has just started. The windows are dirty, so it’s hard to see outside. It seems we’ll arrive in Hai Phong in about two and a half hours.

It’s around 6 in the morning, but the streets are bustling with people. We’re passing closely by residential areas. Vietnam doesn’t yet have a developed subway system, but you can actually travel by train from Hanoi in the north to Ho Chi Minh in the south. It takes about 35 hours, which seems quite long.

And the price isn’t much different from flying, which takes only 2 hours. However, train journeys have their own unique appeal. This is the Long Bien Bridge, built during the French colonial period. A vast banana plantation stretches out beyond the bridge. There are rumors of nefarious individuals gathering here at night.

One of the pleasures of train travel is the onboard sales. Despite the shaky ride, the staff’s balance is impressive. We’ve arrived at Hai Phong station in about two and a half hours. A port city in northern Vietnam, it’s an important hub for international trade.

In Japan, it might be comparable to Yokohama or Kobe. In Chinese characters, Hai Phong is written as “海防,” meaning “sea defense,” a name originating from the 19th century for its military significance. What gourmet delights does Hai Phong offer? Everyone is eating breakfast at street stalls.

Noodle dishes and Banh Mi are breakfast staples here. Streets blocked off with tables offer a sight not seen in Japan. Vietnam is often referred to as a motorcycle society, but surprisingly, there are now many cars as well. With economic development, the number of wealthy individuals seems to be increasing. Traffic police are hiding,

And be careful, as you might be fined (or bribed) even if you haven’t violated any laws depending on police officer. First up, we’re trying this place, famous for Hai Phong’s specialty dishes. The breakfast of a coastal town, you can smell the sea.

The fried spring rolls look delicious too. Let’s order some of those as well. The noodles are red. I wonder what they taste like. Let’s dig into the famous Hai Phong specialty. This dish is called Banh Da Cua. These shrimp-like items are actually mantis shrimp. The soup is made with crab paste broth.

Here we have fried spring rolls filled with crab meat. They’re stuffed full and piping hot. The noodles are flat and dense, similar to flat rice noodles. The red color of the noodles comes from sugarcane being mixed into the dough. In Vietnamese cuisine, adding lime is always a good idea.

Lime is also added to Pho, right? The noodles have a chewy texture, very satisfying to bite into. It reminds me of the texture of Nagoya’s kishimen noodles. The soup has a subtle crab paste aroma, a gentle taste that’s easy on the body.

It strongly reminds you that this is the port city of Hai Phong. Personally, I might like this Banh Da Cua even more than Pho. The crab-filled fried spring rolls (Nem Cua Be) have a fluffy coating. The coating crumbles like mille-feuille. The coating is so thin, it barely feels like eating fried food.

Dipping them in Nuoc Cham (a fish sauce-based dip) is the proper way to eat them. High-quality oil coats the fried food. This sauce and the fried spring rolls pair incredibly well. Crispy on the outside, juicy on the inside, with the refreshing acidity of the sauce.

The coating is as thin as a silicon wafer. Despite being fried, it’s light and can be eaten refreshingly. Apparently, this is a famous spot, so it’s not exactly cheap. However, these signature dishes of Hai Phong were quite delicious. Having enjoyed the specialties, it’s time for some dessert. Let’s cleanse our palate here.

This is also a Hai Phong specialty. Dried coconut on top of coconut fruit. So much coconut, you can’t see the coffee. You’d think it was coffee, but it’s actually coconut jelly. Now I see the coffee, a state between liquid and solid.

You shake it with ice, the proper way to enjoy it while cooling. Coconut coffee, perhaps not a drink…? This is almost ‘food’… When it becomes thick like a smoothie, it’s ready to eat. This is probably coconut coffee jelly. The sweet, jiggly coffee and crunchy coconut go well together.

The sweets are exceptionally delicious as well. Hai Phong, the marvel of Vietnam, never ceases to amaze. A wedding venue on the street, it seems they hold ceremonies on the sidewalk. In Vietnam, it’s common for wedding venues to suddenly appear on sidewalks. Though makeshift, the decorations are magnificent, making for a beautiful wedding venue.

Yet another wedding venue. Weddings seem to be trending. The average age in Vietnam is about 33, quite younger compared to Japan’s 50. Walking around the city, you can’t help but notice the abundance of young people. We’ve come to enjoy Hai Phong’s treasures, the shellfish.

Even without tasting, you can tell it’s going to be delicious. The flesh of the shellfish is red, perhaps it’s a type of ark shell. A type of snail you’d expect to find on the shore, a first-time eat for me.

The kind of shell you might have used for a school project in elementary school. Here’s another “school project” shell, soaking in corn soup. It’s recommended to take the shells home as souvenirs after your meal. Let’s start with this ark shell. We’ll use something like a SIM ejector pin to open it.

It’s easier to open by targeting the small gaps with the pin’s corner. It’s called “red shell” because the flesh is as red as blood. Juicy and rich in flavor, it’s very delicious. It’s soaking in a soup similar to kimchi soup. Perhaps because it’s a coastal city, it feels very fresh.

The soup is spicy with a hint of lemongrass flavor. This is the “school project” shell, small but deliciously crunchy. Indeed, seafood tastes different when eaten in a coastal city. And when in Vietnam, you can’t forget about the baguette. Dipping it in the sauce makes it a delicacy.

The combination of shellfish and bread might seem as odd as cocoa with pickled squid, but once you start eating, you can’t stop. A new discovery in world cuisine. We’ve come to try “Che,” Vietnam’s number one dessert. This quality and size for just 150 yen, too cheap…

This is durian Che, with a bit of durian in it. And this is mung bean Che, colorful and looks delicious. Ice is added and shaken, a classic style. These days, many places use commercial ice, so it’s relatively safe to eat. Che is somewhat akin to Japanese “zenzai,” but I wonder if they’re similar?

The creamy durian is delicious, pairs well with coconut milk. This is jackfruit, a fruit with an incredibly large husk. Ah, even with a full stomach, it’s too delicious to resist eating. Youngsters with smoke flares are racing around, perhaps Vietnam’s version of a biker gang? Actually, they are leading the wedding car.

This is the wedding car, with smoke flares for a flashy touch. In Vietnam, cars honk to clear the way as they drive. Today, between the street weddings and all, we’ve seen many ceremonies. The young people hyping up the event don’t seem to wear helmets. The homes of Vietnam’s wealthy scream affluence.

We’ve arrived at the market, in search of cheap and delicious finds. This is the Che we ate earlier. I’d love to dive in, but I must resist for now. They seem to be selling toothpicks or something similar. When eating outside, vendors will offer you lottery tickets, toothpicks, tissues, and more.

Discovered a tantalizing food stall, let’s take a seat. What’s this?… It looks a bit intimidating. Everyone around is eating it, so it must be delicious! Once served on a plate, it starts looking appetizing. Inside the thin shell, there’s something resembling pickled mustard greens. I love pickled mustard greens, so this should be tasty.

The texture is crunchy and chewy, almost like a vegetable. Tastes like something you’d have with alcohol, delicious. Cooked with spices like cilantro and turmeric. This dish is called “Gia Be,” a type of thin-shelled bivalve. A speciality from the seas around the port city of Hai Phong. Slide the shell and extract the flesh.

The sweetness of the clam and the spiciness of the spices make for a gourmet delight. Gia Be must be a staple in the bars of Hai Phong, no doubt. Next up is this, a soup called “Ga Tan.” It has a healthy, body-nourishing aroma. There’s a unique scent, akin to herbal medicine.

The green color of the soup comes from the various herbs used. Originally, it was consumed by those feeling under the weather, for recovery purposes. Luckily, I’m in perfect health but I’ll eat it anyway. The chicken is eaten with a seasoning similar to salt.

The sweet chicken and slightly bitter herbs are a perfect match. A complex taste in the best way, with delicate seasoning. In Japan, it would be akin to a medicinal soup, nutritious and warming. This “Ga Tan” dish is actually a specialty of Hanoi… So it’s readily available outside of Hai Phong as well.

But it’s delicious, so that’s okay. The chicken is tender enough to eat without teeth. Came here to buy souvenirs from Hai Phong. This is “Banh Mi Que,” a type of the famous Vietnamese Banh Mi. It uses a longer, thinner bread compared to regular Banh Mi.

It’s the Italian Greyhound of bread, if you will. Sold in packs of ten, they make for great souvenirs. Watching them being made in front of the shop brings a nostalgic feeling. The filling is a pate made from pork liver I wonder how many they make in a day.

They bake it until it’s crispy. Simple is best. Even with the weak yen, it’s only 18 yen per piece, astonishingly cheap. The bread is crispy and delicious on its own. The pate is creamy and slightly spicy. The crispy bread and smooth pate are a perfect match.

At 18 yen each, you could buy 1000 for just 18,000 yen. Next up is this shop, drawing crowds of people. Oh, what’s that? Looks like a clump of agar jelly. They add toppings like finely chopped vegetables. There are even shrimp-like items, a curious dish.

Since it’s a street stall, we eat with our knees as tables. This square thing looks like radish, but it’s actually papaya. It includes fried shrimp and pork, quite a hearty dish. The dish is rich in sour, sweet, and spicy flavors. The white parts are soft and mild, very easy to eat.

Maybe it’s seasoned with lime, fish sauce, and soy sauce? They complement each other well. Such a voluminous and delicious dish for just 70 yen is too cheap…!! The gourmet journey in Hai Phong was fantastic. It feels like the cost of living is lower than in Hanoi. Of course, Hanoi also has delicious food,

But Hai Phong seems to offer even more local food experiences. People from Hanoi also often go on gourmet tours to Hai Phong. And compared to Hanoi, the roads are less congested and the sidewalks cleaner. Given the difference in population, it’s naturally easier to tour.

For those tired of touring Hanoi, Hai Phong is highly recommended. Well, that wraps up our Hai Phong gourmet journey. Look forward to the next gourmet journey! Thank you for watching. Please don’t forget to subscribe to the channel.