Chris and Steph are a traveling duo from Canada. They explore the world together. Currently, they share their unique food experiences with over 260,000 YouTube subscribers.
Their journey through Vietnam led them to many iconic spots. They visited Hanoi, Ninh Binh, Da Nang, and Ho Chi Minh City. The southern metropolis left the deepest impression on them due to its vibrant food scene.
They enjoyed classic local dishes like beef pho and broken rice. However, the couple also hunted down a unique late-night favorite: frog porridge.
Frog porridge originally comes from Singapore. It stands as a proud culinary icon there. The dish offers a striking contrast of two separate parts: pure white porridge and rich, spicy frog meat simmering in a clay pot.
In recent years, this dish migrated into Vietnam. It quickly became a highly popular street food for late-night crowds.
“We wanted a unique and memorable final meal for the day,” Chris said. “So we chose frog porridge.”
They stopped at a famous stall near the historic Tan Dinh Market. It sits right on Hai Ba Trung Street.
The eatery has operated for many years. It opens exclusively at night and serves only frog porridge. Neighborhood regulars and travelers frequent this legendary spot.
The frog meat simmers inside clay pots directly over glowing coals, earning the nickname “the fiery dish.”
Chris was immediately transfixed by the cooking station. Rows of clay pots bubbled furiously over an open charcoal fire.
Chefs moved with intense rhythm. They constantly stirred the pots and shifted them across the flames. This process ensured the meat cooked perfectly.
“The aroma is incredible,” Steph shared. “The rich scent fills the entire air. It feels amazing to watch the busy chefs work.”
The two tourists ordered a portion of the frog porridge for 75,000 VND.
When the meal arrived, Chris immediately praised its presentation. The dish featured a traditional clay pot of beautifully glazed frog meat alongside a steaming bowl of porridge dusted with black sesame seeds.
“The porridge is very thick and hearty,” he noted. “And there is plenty of meat.”
Steph observed that the frog was masterfully prepared. The meat was incredibly tender and deeply infused with flavor. She tasted a sweet blend of oyster sauce and savory soy sauce. A sharp kick of fresh chilies balanced the flavors beautifully.
“The braised frog is wonderful, and the sauce thoroughly coats the meat,” she said. “The plain porridge has a very mild flavor on its own. However, it balances out the rich, savory sauce perfectly. It is a surprisingly addictive combination.”
The Canadian duo eagerly dug in, noting that it tasted like chicken—only better.
Chris praised the lean meat, finding it far more flavorful than standard poultry. He admitted that while many Westerners worry about a strange, gamey smell, this dish carried absolutely no odor.
“The flavor profile has a wonderful sweetness to it,” he shared. “The meat itself tastes completely clean. Eating the legs and torso reminds me of chicken wings, but this is much meatier and better.”
This Mekong Delta specialty actually thrives the more it is harvested. It can be eaten raw or cooked, though it remains difficult to transport over long distances. Both locals and tourists love this clean, natural delicacy for its rich flavor and versatility.
“I also absolutely love how the thick sauce blends with the porridge,” Chris added.
By the end of their meal, the travelers declared it a total triumph, thanks to its bold flavors and generous portions.
They also highly appreciated the traditional clay pots. The heavy vessels locked in the heat perfectly, keeping the food piping hot until the very last bite.
Photo: Hungry Two Travel
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