Vietnamese butcher. Hanoi, Vietnam. 2007

This is a photo of one of the cleanest and nicest butchers I’ve ever seen in a developing country. When I saw the big piece of pork loin in the front, it looked so fantastic to me at the time that I remember wishing to myself that I had my Webber barbeque with me.

The meat looks better than the mat from the supermarket near home

Usually butchers in third or second world countries can be disgusting and very bad smelling, but in Hanoi they looked pretty good and didn’t have the usual sickening pong I’ve come to expect in tropical countries. As a matter of fact I felt pretty confident eating anywhere that served freshly cooked food where there were lots of locals eating when I was in Vietnam.

After seeing this post, my mother sent me this recipe:

How I make a good “German Schnitzel” ( and fooled a lot of people!)

Slice the pork loin up, into 1/4 inch slices. I pack the unused portions in zip-lock plastic bags and freeze them ….then we have schnitzels whenever we want for a fraction of the cost of a Vienna schnitzel (which of course is veal) which I find a little too bland for my taste.

One slice is enough for a man sized meal, by the time you’ve pressed the crumbs into it.

(I use seasoned bread crumbs and an egg with a little water or milk in it)

First score the pork, criss-cross, on both sides, dip it into the egg mixture, and then cover it with the breadcrumbs, and push them in hard, with you finger-tips. The meat will press out to double the size. Turn them over a couple of times, to maximize the covering of breadcrumbs

Heat about 3 tablespoons of light oil, to right temp for frying. Re -dip the schnitzel in the egg mixture again, and drop into pan carefully.

That last re dipping is the secret, it STOPS the absorption of a lot of oil and also stops the whole thing from sticking to the pan, they only need a few minutes on either side. I usually just cut into one to make sure it’s cooked to pink juicy,(not bloody) so it still is cooking when you are ‘plating up’

Its not greasy and it’s crispier outside, If you leave it too long before you eat it, yes it will go softer, and overcook itself……Try it you’ll like it!

5 thoughts on “Vietnamese butcher. Hanoi, Vietnam. 2007”

  1. I feel quite proud of myself. I recognized that as a pork loin!! I just cooked one in my lovely yellow Dutch Oven with pears. That’s the good news.
    The bad news: I didn’t really execute the recipe correctly. A persistent problem at chez singleforareason. But, there’s always next time, right? Could you combine your love of food, music, and travel in one post? The mission if you choose to accept, Mr. Bond.

  2. Pat

    What went wrong with your recipe? Perhaps you could E-mail it to me and I could try it out on my dinner guests on Friday. The thought occured to me that I might not be able to get pears at this time of year. Or perhaps I might make a Thai green curry for them as per your mission, M

  3. I don’t think I’ve ever bought something from a butcher on the street or in a market anywhere: I usually end up in restaurants when I travel.
    It does look very tasty though!

  4. Ifeelunusual.

    Most of the Vietnamese that I met were lovely.


    I have to agree with you most of the time but in the case of Vietnam (at least in the few places I went to) the produce looked good and I wouldn’t have hesitated to buy from them. Then again the restaurant food was generaly very good AND cheap, so you’d be made to try and gook your own food there.

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