Fried corn (bắp xào) is one of the most popular snacks sold at rolling carts on Saigon streets. It is an easy-to-make yet absolutely flavourful dish. In the original version, tiny dried shrimp and butter are used to add the umami and richness to the sweet corn. In our recipe, mushroom and curry leaves are added to do the job.
The green mango and anchovies salad is the best pair with caramelized pork belly. So if you collect one of sauce jars at the Vietnamese Sunday Brunch, make the tenderly caramelized pork belly and serve with it.