“Tempoyak is made from selected durian. It starts with taking the flesh of durian and then mix it with salt. It will be kept in room temperature for three to five days.”
I forgot to ask, but is this dish at New Trieu Chau, or the one listed as “Trieu Chau”? Because looking online, I only saw the dish listed at New Trieu Chau. Thanks.
There’s few hu tieu specialist u can also consider if that’s what you’re looking for. Hu tieu Thanh xuan has the Phnom Penh (nam vang) style as well as a very regional Thanh xuan style which is a dry style with a tomato pork sauce.
I would also check out Phnom Penh Noodle Shack and Phuongs in addition to Trieu Chau and Thanh Xuan for the full experience.
Hu Tieu is such a fascinating dish it’s Chinese-Cambodian in origin but the Vietnamese-Chinese/Vietnamese in Saigon and other parts of the country really made their own with different varieties
Thanks! I just Googled the address and this Hu Tieu specialist is in the same plaza as New Duong Son BBQ, Pho Quang Trung, next door to @Ns1’s Lien Hoa BBQ, across the street from legendary Ba Le Sandwiches (Westminster) and catty-corner the other Banh Cuon specialist @Ns1 mentioned Banh Cuon Tay Ho 2!
The concentration of notable Vietnamese restaurants in a 1 block radius is kinda staggering! I’ll bookmark this place.
(And @JeetKuneBao thanks for the warning to stay away from New Trieu Chau, good to know!)
Probably dozens and dozens of variations—varies with what the local access to Proteins and vegetables. Popular enduring ones get the names. Even in Cambodia there’s variations.