Foodle

i love food but more important than that, i love meeting people who love it just as deeply and care about what and how they create 👩🏼‍🍳

a long awaited visit (in the best company!) to Stiegl-Gut Wildshut - a place i already mentioned in my previous post - we finally made it and got to experience @stefansigl_ cooking!

@stieglgutwildshut is built around the idea to work with nature, not against it and it’s genuinely inspiring to watch Stefan talk about seasonal ingredients, regional producers and the connection between agriculture and the plate - a gentle reminder that every dish starts long before the kitchen. the philosophy is rooted in healthy soils, regenerative farming and respect for natural cycles. it begins with people growing the produce (a privilege we often take for granted here in austria!) and giving nature all the time it needs 🌾

it’s hard to pick a favorite, but if i had to, it would be the raw marinated lake trout with yellow pepper, elderflower and a touch of harissa chilli mayonnaise (in the 5th pic) - so fresh and vibrant, i think it perfectly reflects the philosophy. also, the desserts?! the strawberries with rose juice and whipped crème fraîche celebrated berry season in the simplest and most beautiful way

one of these moments that make me appreciate working in hospitality (even more) and make me really excited to contribute to what this industry can become 🙂‍↕️

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They say cao lau can only be made in Hoi An. By tradition the noodles need water from one old well in town and ash from hardwood on the islands offshore. Thick and chewy, closer to udon than pho, with char siu pork and crunchy croutons. Hoi An was once Faifo, a port full of Chinese and Japanese traders, and you can taste all of them here.
📍 Cau Lau Thanh. Less

In Hue, the old imperial capital, the most beloved dish is one the poor created. Cơm hến: cold rice, tiny clams from the river, herbs, crackers, fermented shrimp paste, chili.

The story goes it dates back around 200 years, born from a family who couldn’t afford fish. Nothing fancy, nothing wasted, and somehow perfect.

📍 Com Hen Hoa Dong, Hue.

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Hội An is the town I’d tell a friend to just eat their way through.

It’s small, and most of what you’ll want costs a couple of dollars and comes from someone who’s cooked that one dish for years.

Six plates I’d send anyone to, and where to find them:

- Cao lầu — the noodle Hội An is known for, thick and chewy, with two cuts of pork and crackly croutons. Cao Lầu Thanh.
- White rose — translucent shrimp and pork dumplings under a pile of fried shallots. White Rose Restaurant.
- Mì Quảng — turmeric noodles, pork and shrimp, a sesame cracker to snap on top. Ông Hải.
- Fried wontons — crisp, loaded with a bright tomato and shrimp topping.Miss Ly.
- Cơm gà — the local turmeric chicken rice. Cơm Gà Hiền.
- Bánh ướt thịt nướng — grilled pork and soft rice sheets you wrap yourself. Cô Thu BBQ.

Save it for when you go. Which one are you starting with?

Next stop: Huế.

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Banh bot loc: tapioca dumplings that turn completely clear when steamed, so you can see the shrimp through the wrapper. Shrimp, pork, fried shallots, fish sauce.

They come from Hue, the old imperial capital, where the story goes even the small snacks were made for the royal court. Tiny, see-through, unforgettable.

📍 Banh Loc Me Cai, Hue.

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Bun Cha Ca Ba Phiem - Da Nang (Vietnam)

Da Nang is a fishing city. This is what that tastes like.

Bún chả cá: fish cake noodle soup. Every corner has one. Locals argue about who is right.

The fish cakes are made in-house , the broth leans slightly sweet from vegetables.

Breakfast food here. I’d take it over most dinners.

Following Da Nang’s street food this week. Stick around.

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Bánh Mì Heo Nướng Lu (Ông Phú Đạt) - Da Nang (Vietnam)

This pork was roasted inside a clay jar.

In Da Nang they call it heo nướng lu. The jar traps the heat, the fat drips down, the skin does the rest.

Into a bánh mì: crackling, herbs, and whatever that sauce is. I didn’t ask. I should have.

Ông Phú Đạt, Da Nang. Bánh mì is a different animal in this city.

Save this for Da Nang.

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