Max McFarlin (USA) is the owner of a culinary youtube channel with more than 700,000 followers. Not only does he love delicious Asian street food, but he also has a great passion for Vietnamese cuisine.
One of the traditional Vietnamese dishes, congee, was also sought out and enjoyed by Max. Mrs. Ut's congee shop was where this American vlogger went.
From a street vendor selling congee all over Cau Muoi market, the shop has now been passed down through 4 generations of descendants to sell and open a shop on Co Giang street, District 1. The congee stall has been known to many people since Cau Muoi market became the largest wholesale market in Saigon - Cho Lon before 1975.
As soon as he arrived at the restaurant, he was surprised by the way it was arranged, with a pot of congee continuously cooking hot on a charcoal stove. Just arriving at the restaurant, he complimented: "Everything is prepared in advance with a pot of hot congee, it looks thick and delicious, doesn't it?"
In addition to the taste of the congee, Max also likes the way the owner makes use of the ingredients to cook the congee. The pork organ congee is made from rice and parts that people usually don't eat such as blood, liver, intestines, etc. However, according to him, as long as you have heart and care, you can still cook delicious dishes. The pork organ congee has an unattractive brown color, but it proves that you shouldn't judge a book by its cover because this congee is very delicious and rich, very tasty, very nutritious, providing energy for the whole day.
The bowl of congee served to customers will have enough intestines, liver, blood... with bean sprouts, crispy fried breadsticks, and dipping sauce. Ba Ut's restaurant is currently open all day from 6am to 7pm.
The congee melts in your mouth because it has been cooked very well, soft and crumbly but still thick and delicious. At first you will feel the warmth, then the rich flavor of the congee.
Max loves fried dough sticks so much that he ordered another serving of crispy fried dough sticks and said, "I can eat congee and fried dough sticks all day long."
"I have to admit that the best part is dipping the fried dough sticks into the congee. The crispy fried dough sticks soak up the perfect flavor. The pig's blood is soft and delicious. The congee and dipping sauce have a sweet, salty, and spicy taste," he said.
The American guy not only praised the pork organ congee, he also drank almost all the congee because he didn't want to waste the cook's effort and each ingredient.
