The Food Nomad must Takes on Ho Chi Minh city

Question

The vegetable filled banh mi at Bánh Mì Hồng Hoa

1. Bánh mì (banh mi)

If you’re even the slightest bit into Vietnamese food, you’ve probably eaten numerous banh mi sandwiches.
Along with pho, easily the most exported Vietnamese speciality is banh mi. Although banh mi can mean a variety of different things, and in Vietnamese it actually just means bread, sometimes the term can be used to refer to any type of the beautiful Vietnamese personal baguette sandwich.
Walking around Saigon you’ll see dozens of carts with signs selling banh mi – it’s actually hard to go more than a block without seeing one – so it’s never hard to find.
There are many different varieties of banh mi, and here’s a good resource for seeing the different types, but the basic sandwich starts with a crusty baguette that’s sliced in half (sometimes using a scissors) and stuffed with layers of pork, luncheon meats, shredded cured pork skin, pâté, mayonnaise, Vietnamese radish and carrot pickles, a handful of sliced cucumbers, sprigs of coriander (cilantro), and last but not least, an optional, yet in my opinion necessary, scoop of fresh pounded chilies.
The sum of these ingredients together is what really makes banh mi such a glorious sandwich. Coming from Bangkok, where I can’t remember the last time I ate bread or a sandwich for that matter, I was pretty happy to devour as many banh mi as I could when I was in Vietnam.
Here are the three main restaurants I ate banh mi when I was in Saigon.

The most sought after banh mi in Saigon at Bánh Mì Huỳnh Hoa
Bánh Mì Huỳnh Hoa (Banh Mi Huynh Hoa)
Mention banh mi in Saigon, and it won’t be long before someone brings up Bánh Mì Huỳnh Hoa (Banh Mi Huynh Hoa), what is easily the most famous place to eat banh mi pate in the city.
During just about all business hours, Bánh Mì Huỳnh Hoa (Banh Mi Huynh Hoa) remains busy and hectic, and if you go in the evening, you’ll actually need to be on the aggressive side to place your order and get your sandwich.
The banh mi was absolutely stuffed with multiple layers of different luncheon meats, pate, and mayonnaise, but there were less pickles, cucumber, and cilantro than on other versions I ate.  So this is really a meat lovers dream come true.
For myself, the sandwich at Bánh Mì Huỳnh Hoa (Banh Mi Huynh Hoa) was actually almost too heavy, and packed with too much fatty meat, but then again, I have to admit it was pretty tasty.
I can sure see why it’s so famous, and if you’re a banh mi lover, this is a place you don’t want to miss.
Address: 26 Lê Thị Riêng, Ben Thanh, District 1, Ho Chi Minh City, Vietnam
Open hours: About 3:30 pm – midnight daily
Price: 30,000 VND ($1.40), more expensive than others, but worth it for the amount of meat

Answer 1

Banh mi pork sliders

Banh Mi 37 Nguyen Trai
Another banh mi favorite, located right in the heart of Saigon, and pretty popular with both locals in the neighborhood and tourists, is a stall that sets up in the late afternoon, known as Banh Mi 37 Nguyen Trai.
They specialize in banh mi filled with little grilled minced pork sliders. The pork was seasoned and freshly grilled, and when I ordered, the baguette was filled with grilled pork patties and lots of cucumbers and herbs, and sauce that was almost like teriyaki.
Overall, very good, and if you’re in the area, it’s a definite must-stop to eat snack.
Address: 37 Nguyễn Trãi, Ho Chi Minh City (though the address is 37, it’s right at Hem 39)
Open hours: From around 4:30 pm – 7:30 pm each day
Price: 16,000 VND ($0.75)


Vietnamese op la – one of my favorite breakfasts

Answer 2

2. Ốp la (op la)

A beautiful alternative to the banh mi sandwich is a Vietnamese dish called op la, or eggs cooked in a littler personal pan, often supplemented by slices of meat like ham, onions, and served with those wonderful crusty Vietnamese baguettes.

Just like some other dishes on this blog, op la offers a bit of a fusion of Vietnamese and Western ingredients and cooking methods, all blended into a single meal.

Although there are many variations of op la, to me what really makes it good is if the eggs are sunny side up, so the yolk is extra runny, and what makes it even better is if it’s served topped with caramelized onions and peppers.

Banh mi op la makes a favorite breakfast for many locals in Saigon, and it most definitely hits the spot before a long day exploring the city.

Street food environment can hardy get better than this!

Bánh Mì Hòa Mã

When I was in Saigon, one of the places I was really excited to eat at was Bánh Mì Hòa Mã, which a few of you recommended, saying I needed to try it.

After doing a bit more research, I found out another great blog, Eating Asia had already written about this spot.

It’s a popular breakfast place, and, although they had a few different things on their menu, their main dish is banh mi op la, fresh toasted baguettes with eggs fried in a personal pan.

Just a few moments after I ordered, my flaming hot (you can literally hear the sizzle as it’s brought down the alley to your table) personal pan of fried eggs was rushed to my table, with an aroma that made my taste buds water immediately.

Answer 3

3. Phở (pho)

No matter if you’ve been to Vietnam before or not, you’ve likely heard of pho, if not already eaten it many times before.
The noodle soup didn’t become so famous for nothing – it really is one of the most common dishes in throughout the country, and it makes the Vietnamese food menu at nearly every sit-down restaurant too.
Pho is the combination of soft rice noodles in a soup broth, normally prepared with either bo (beef) or ga (chicken) – both of which can be extremely delicious, but I’m normally more of a beef kind of guy.

The noodles are flash boiled until soft, topped with your choice of meat, and often finished with a sprinkle of chopped green onions and sometimes sweet onions as well.
But what I really love most about eating pho in Vietnam is the fresh plate of herbs, typically including sawtooth herb, mint, and Vietnamese coriander, along with house-made chili sauce, that’s on your table for self-service when you eat it.
While I did enjoy a bowl of pho from time to time when I was in Vietnam, I think pho is sort of the pad thai of Vietnamese cuisine, in that, yes it’s very good, however there are also so many other delicious dishes to try – perhaps it has a little undeserved fame, when compared to so many other delicious Vietnamese dishes?

A soothing bowl at Pho So 1 Ha Noi
Pho So 1 Ha Noi
After visiting the cathedral of Notre Dame and walking around the park for a while, I continued walking along the street, and all of a sudden I felt myself getting extremely hungry.
I looked up, and there was a pleasant looking restaurant called Pho So 1 Ha Noi.
It was a nice open air eatery, with clean metal tables, and stashed piles of herbs and condiments. I ordered pho bo (beef pho ) and Ying had the pho ga (chicken pho), both of which were simple, and flavorful.
I especially loved the all-you-can-eat herbs, pickled garlic, and chilies. The owner, was quite a friendly man as well.
Pho So 1 Ha Noi is a great simple restaurant to eat pho at if you happen to be in the area. After eating here and looking this place up, I found Jodi also loves this place.
Address: 25 Nguyễn Thị Minh Khai, Saigon, Vietnam
Open hours: All day and night – they are open 24 hours
Prices: 28,000 VND ($1.29) for a bowl
Phở Phượng 25
There are countless restaurants in Ho Chi Minh City to devour a bowl of pho, from the tiniest of street food stalls, to indoor air conditioned restaurants.
I think probably the best versions of pho (and possibly the best versions of many dishes throughout southeast Asia), come from the restaurants that are somewhere in-between – the open air, family run establishments – sometimes in shophouses, sometimes in the front of homes, and sometimes at the bottom of apartment buildings.
I was browsing through Vietnam Coracle, when I found Phở Phượng 25, and I was in the area one day, so decided to try it. I ordered the pho tai, the rare beef version of pho.
The broth was a little on the sweet side for me, but it was nicely balanced, just slightly oily, but rich and flavorful, with a subtle hint of spice. The beef, after dipping it in the roasted chili sauce, was delicious.
Address: 25 Hoàng Sa, District 1, Ho Chi Minh City, Vietnam (it’s located very close to the famous Lunch Lady of Saigon)
Open hours: 6 am – 9 pm daily – great for any meal
Prices: 40,000 VND ($1.85) for my bowl

Answer 4

Bún riêu – one of my favorite bowls of Vietnamese noodles


4. Bún riêu (bun rieu)
Vietnam is a land of noodle soups, and many enjoy at least one bowl of noodles a day, some, maybe even a few.
After trying many different types of Vietnamese noodle soups during my stay in Saigon, I “think – and I say that because I change my food mind quite often” I can say my favorite is bun rieu.




Bun rieu being brewed
The broth is made from a crab base stock, and another key ingredient are tomatoes, which create a broth that’s slightly seafood tasting, yet has a beautiful natural sweet and tartness from the tomatoes. I think there’s also often some rice vinegar included in the recipe to give it a lovely sour and well-rounded flavor.
Along with the wonderfully flavorful broth in a bowl of bun rieu, the noodles are often similar in shape and size to spaghetti noodles, except soft rice noodles.
Topping the noodles are pieces of golden fried tofu, sometimes meatballs, hearty chunks of pork, squares of congealed pig’s blood, and finally a slab of rich crab paste.
The dish reminded me of a few similar Thai dishes like northern Thai nam ngiao, a tomato stew.
To eat bun rieu, you normally garnish it with shrimp paste or crab paste, then load it up with chili sauce, a squeeze (or I like multiple squeezes) of lime juice, and then devour it with a small mountain of herbs and shredded vegetables.

For noodle soup in Vietnam, I really think it can’t get much better than a steaming hot bowl of bun rieu cua.

Answer 5

5. Bún mắm (bun mam)

Graham Holliday, an author and expert on Vietnamese food labels bun mam, despite its pungent smell, as his wholly favorite Vietnamese noodle dish.

Bun mam is specifically a southern Vietnamese dish, and just like most other noodle soups, you’ll find it at both sit down restaurants and portable street food stalls around town – though it’s not nearly as common to spot as some other noodle dishes on this blog.

The base of any bowl of bun mam (bún mắm) is a dark colored broth prepared with fermented fish sauce (which I believe is similar to Thai pla ra).

The fermented fish sauce gives the soup broth a well rounded, balanced flavor, and it’s honestly not nearly as fishy as it might sound or smell.

Along with the broth, bun, or rice vermicelli noodles, are loaded into the bottom of the bowl, before the entire assortment of meats like squid, prawns, and pork are all scattered on top of the noodles.

Finally, a slice or two of eggplant, which soaks up all the broth, is another essential component of a bowl of southern Vietnamese bun mam.

In addition to the glorious fish flavor, the broth of a bowl of bun mam is usually sweetened with tamarind juice and sugar.

Although bun mam was honestly a little too sweet of a flavor for me (I’d go with a bowl of bun rieu most of the time), it is widely popular, and it’s a Vietnamese food you definitely need to try when you’re in the city.

 

Bún bò Huế – A hugely popular Vietnamese food

6. Bún bò Huế (bun bo Hue)

Probably one of the dishes most mentioned that many of you suggested I should eat in Vietnam was bun bo Hue (I think there’s an entire Vietnamese culture surrounding this dish, and it may be gaining some traction against pho)!

Alright, bun bo Hue is not actually from Saigon, it originates in Hue – a city on the coast of central Vietnam, which unfortunately I haven’t been able to visit yet – but I included it on this Vietnamese street food guide because it’s one of the most beloved noodle soups in Saigon as well.

Bun bo Hue is beef based, and in Vietnam it’s known for being spicy and flavorful.

The broth, which if made to specification, should be full of beef bone flavor, and fragrant with lemongrass, has a wonderful taste, like a citrusy beef soup.

The noodles are normally rice vermicelli noodles, of the sphagetti size, and a bowl of bun bo Hue is often served with slices of beef, a hunk of either ox tail or pork knuckle, cha lua (Vietnamese sausage and ham), and a handful of green and sweet onions.

Again just like every other noodle dish, the extra herbs, flash boiled vegetables, and chilies, give bun bo Hue an added dimension of deliciousness.

i am a food blog calls bun bo Hue, a dish “you never knew you loved,” and that was true for myself, having never had it before going to Vietnam, but I loved it (by the way, check out her amazing recipe for the dish).

For myself, after bun rieu, bun bo Hue is probably my next favorite Vietnamese soup, and I haven’t even been to Hue yet.

Answer 6

7. Bún mọc (bun moc)

On one of my final days in Saigon, I was walking around a local neighborhood market and decided to try yet another Vietnamese noodle soup dish – this time, a dish called bun moc.

The noodles, bun, are the thin soft rice vermicelli noodles, which are so easy to eat and go down so easily as well.

The broth in bun moc is normally pork based, a simple and soothing soup, that’s not spicy at all, but just comforting. It’s the type of noodle soup you might want to eat relaxing rainy day.

Along with the rice vermicelli noodles and pork broth, a bowl of bun moc also typically includes some chunks of pork meat, maybe even a bone, meatballs, and Vietnamese sausage.

Although bun moc is said to have originated in the north of Vietnam, it’s extremely popular throughout Saigon as well.

Bun moc street food stalls

Since I had so many other Vietnamese foods to try, I actually only managed to eat bun muc once, at a small tiny little street food stall in the middle of an alley near Chợ Bàn Cờ market (I put the little food stall on the map, but this place is not worth going out of your way just to eat, because you’ll find the same thing all over the city).

The lady serving the bun moc was extremely friendly and generous, and I ordered up just her normal bowl of bun moc.

The noodles were slippery and silky, and my bowl included a nice hunk of pork, some slices of Vietnamese sausage, and what really made it for me, a handful of crispy deep fried shallots thrown on top.

I seasoned my bowl of bun moc with lime juice, plenty of black pepper, herbs, and crushed chilies, and it was a wonderful Vietnamese street food breakfast.

Price: 30,000 VND ($1.38)

 

Hủ tiếu Nam Vang – Vietnamese cuisine

8. Hủ tiếu Nam Vang (Hu tieu Nam Vang)

Yet another dish, that has a huge following of Vietnamese cuisine lovers, is Hu tieu Nam Vang.

Nam Vang, as I understand, is the Vietnamese word for Phnom Penh in Cambodia, and Hủ Tieu has connections to Teochew in China.

So what does that have to do with this Vietnamese favorite food?

As I’ve read, Hủ Tieu Nam Vang is a Cambodian and Chinese pork based noodle soup, that contains slices of all sorts of organs, and a shrimp or few, plus an assortment of other additions.

Hủ Tieu Nam Vang was a little on the plain side for my personal taste buds, but I did like it when spiced up with some chili paste, loaded with chilies, and combined with that huge fresh plate of herbs and vegetables that it’s always served with.

I often saw local Vietnamese season their Hủ Tieu Nam Vang with the transparent looking chili sauce and dark soy sauce as well.

 

Wonderful bowl of food at Hủ tiếu Nam Vang Nhân Quán

 

 

Answer 7

Bún chả – A famous Vietnamese dish from Hanoi


9. Bún chả (bun cha)
Just like bun bo Hue, another dish on this list that’s not from Saigon, but this time rather from Hanoi, is bun cha.
The reason I included it on this Saigon food article is because I simply love it – if there’s ever a restaurant with a country wide Vietnamese food menu, I would probably jump at bun cha.
When I visited Hanoi, years ago back in 2010 or so, I had bun cha at one of the most well known spots, and it blew my mind with how good it was.
For years I dreamed about another bowl of bun cha, until finally I returned to Vietnam this time-round, and I needed to satisfy my craving.
Bun cha is a dish that uses bun, fresh rice vermicelli noodles, the same noodles used in bun thit nuong, which are soft and easy to chew.
The next component of bun cha, are little seasoned pork patties (kind of like pork sliders), that are grilled over charcoal.
A plate of bun is served alongside a bowl of grilled pork patties, which after being grilled, are served in a smokey sour soup, and finally a plate of herbs and green vegetables are served to accompany everything.
The main way I saw most Vietnamese eating bun cha, was to add a bit of rice vermicelli to the pork patty soup, garnish with garlic, chilies, and herbs, and then repeat.
Bun cha is an absolute sensational dish, and if you don’t visit Hanoi, even though that’s definitely where the best is, you can still try it in Saigon.


10. Bánh canh cua (banh canh cua)
Banh canh, according to Wikipedia, actually means soup cake in Vietnamese, that’s the literal translation.
That’s likely because the noodles are so hearty and so thick.
Banh canh is quite similar to Japanese udon noodles, except I thought the noodles, which are typically made with a combination of rice and tapioca starch, were more sticky and a little chewier than udon, which are typically made with wheat flour.
Although there are a few different versions of banh canh, the one I ate, and fully enjoyed was banh canh cua, the thick starchy noodles with crab.
Instead of being a typical noodle soup with a thin stock, banh canh cua is more like a hearty stew, the broth is thickened like gravy, almost like Thai cuisine style radna.
The gravy normally has quite a mellow crab flavor, but what’s really impressive are the nuggets of crab meat that come in a bowl, and the toppings, including chilies and limes.
If you’re a crab lover like I am, this is a Vietnamese dish for you.

Banh Canh Cua

Answer 8

Bun thit nuong – A wonderful mixture of flavors

11. Bún thịt nướng (bun thit nuong)

Vietnamese cuisine is brilliant for combining a contrast of flavors and textures into a single dish, and I think bun thit nuong, or better yet bun thit nuong cha gio, is a great example of this.

The dish normally begins with a handful of chopped up herbs and lettuce at the bottom of a bowl, then in goes fresh rice vermicelli noodles (similar to Thai khanom jeen noodles), then a few skewers of grilled pork are layered on that, and finally a sweet and salty fish sauce, and a scoop of oily chives and green onions, and pickles are all added on top.

If you get the bun thit nuong cha gio, in addition to everything already mentioned, you’ll also get a fried spring or two chopped up on top, which bumps the delicious-meter up another notch.

The noodles are soft and silky, the pork is tender, salty, and sweet, and the egg rolls (cha gio) add a beautiful crunch to everything.

When I was in Vietnam, I enjoyed dousing my bowl of bun thit nuong with a few scoops of freshly ground chili (which should usually be on your table) to balance out the sweetness and make it fiery.

Bun thit nuong is a dish you should for sure not miss when you’re eating in Saigon.

 

Banh tam bi – Noodles in coconut milk sauce

12. Bánh tằm bì (banh tam bi)

Bánh tằm bì is a food that’s only available in the south of Vietnam, and if you love the flavor of coconut milk, you’re going to fully enjoy banh tam bi.

Just like banh canh cua (food featured above), banh tam bi is a dish that uses a similar thick noodle – yet the flavor and the toppings are much different.

A plate of banh tam bi often begins with a handful of roughly cut herbs, including lots of sweet basil and Vietnamese coriander on the bottom, topped by a pile of thick sticky rice noodles, a scoop of both finely shaved pig skin and pork meat, a garnish of green onions, and finally a ladle of thick coconut cream sauce.

The noodles are sticky and soft, the herbs add a nice fresh touch, and the gravy is typically sweet and buttery from the coconut milk.

While I did think banh tam bi was pretty good, it’s not a dish I really loved because it was on the sweet side for me, and lacking a strong or spicy flavor.

Nevertheless, it was very enjoyable and I did like it, but it would be more of an occasional dish on my Vietnamese menu repertoire. But again, if you love coconut milk, you should by all means try banh tam bi.

 

13. Bánh cuốn (banh cuon)

I’m a huge fan of Vietnamese bánh cuốn, and though originally comes from the northern part of the country, it’s extremely popular throughout Saigon.

Banh cuon, which directly translates to rice cakes, are sort of like noodle wrapped, non-deep fried spring rolls, packed full of savory ingredients.

To prepare the recipe for banh cuon, a thin layer of rice and tapioca flour batter is steamed into a noodle like crepe. It’s then filled, often with a combination of lightly seasoned minced pork, small dried shrimp, and wood-ear mushrooms, and served with finely shaved lettuce and blanched bean sprouts on the side.

Finally, you can’t eat banh cuon without dipping it into sweet fish sauce, known as nuoc cham, the stuff many people say is the lifestream of Vietnamese cuisine, and I personally can’t live without chilies.

What I love about banh cuon are the soft fresh noodle wrappers, and since I’m not a huge desserts or sweets lover, I like the salty mix of pork and shrimp on the inside.

When I was walking though local fresh wet markets in Saigon, I noticed banh cuon being made all over the place, especially in small tightly packed alleys. So keep an eye out for banh cuon all over the place.

Answer 9

Banh xeo, a Vietnamese crepe

14. Bánh xèo (banh xeo)

Sort of like a crepe, and sort of like a Thai oyster omelet, a Vietnamese banh xeo is a crispy savory snack that’s a favorite for many.

Just like banh mi sandwiches, banh xeo is a bit of a French inspired Vietnamese culture creation.

A thin layer of batter is fried in a lot of oil, then combined with your choice of ingredients, often including slices of pork belly, shrimp, and onions, then folded over with a handful of lightly cooked bean sprouts in the middle.

By far the best part of eating banh xeo for myself is getting to dress and garnish each bite with a bounty of herbs and toppings (are you seeing the pattern with herbs and vegetables in Vietnamese cuisine!?).

You can really eat banh xeo however you want, but the common method is to take a few leaves of lettuce or mustard leaves, load in a piece of the golden crispy crepe, top it with some more herbs like sweet basil and perilla leaves, add some chili (or a lot of it), roll it up like a green spring roll, and then dip the entire treat into the sweet Vietnamese fish sauce dressing.

From what I understand, banh xeo in the south of Vietnam are usually larger in size, almost approaching south Indian dosa status, while in other parts of Vietnam they are usually smaller.

 

Vietnamese mini pancakes – banh khot

15. Bánh khọt (banh khot)

While banh xeo is the crepe of Vietnamese cuisine, banh khot are the little pancake sliders.

I have to say that for myself personally, I enjoy eating banh khot probably better overall than banh xeo – banh khot makes a delicious little light meal or snack.

The batter of banh khot is made from rice flour, sometimes even leftover rice like in Helen’s recipe, coconut milk, and a hint of turmeric powder to give it that slightly yellow color.

The batter is then fried in a hot griddle, the same pan used to make Thai khanom krok (little coconut griddle cakes).

As the batter is sizzling away in plenty of oil, a shrimp is placed in the center of the griddle pancake along with a sprinkle of green onions, which cooks into the top of the batter. The banh khot is finished when the batter is cooked, and the outside is golden and crispy.

Banh khot, just like banh xeo, is served with a healthy assortment of lettuce and mustard leaves, and herbs and green leafy vegetables.

Finally, banh khot wouldn’t be complete without the sweet fish sauce dressing.

Answer 10

Vietnamese rice cakes – bột chiên


16. Bột chiên (bot chien)
In Singapore and Malaysia it’s known as a carrot cake, in Thailand it’s kkanom pak gat, and in Vietnam it’s known as bot chien. But all versions have Chinese Teochew chai tao kway to thank.
Bot chien is basically fried rice cakes. The rice cakes are made from rice flour and tapioca starch, and although Chinese and some other southeast Asian versions include daikon radish in the cakes, I think they are normally just rice in Vietnam.
The cakes are sliced into bite sized pieces, then fried, normally on a hot skillet in lots of lard, along with some light seasonings, until crispy and golden brown on the edges. Once cooked, the rice cakes are topped with an egg and a handful of green onions before being served.
The result of bot chien are little bite sized nuggets of crispy sticky rice flour, enriched with egg, and with a nice smoky flavor.

It’s not the healthiest Vietnamese delicacy, that’s for sure, but it sure is tasty once in a while.



Gỏi cuốn – some of the best known Vietnamese food, summer rolls
17. Gỏi cuốn & chả giò
While pho might be the first dish that many people think of when they think about Vietnamese cuisine, for myself, it was and always has been goi cuon, the fresh, non-deep-fried summer rolls (though I often call them fresh spring rolls) that are ubiquitous is Vietnam.
Goi cuon are made with rice paper, known as banh trang, that’s slightly moistened, then filled with, typically a mixture of rice vermicelli noodles, pieces of pork, shrimp, and then stuffed with leaves and herbs like basil and lettuce before being wrapped.
Finally, Vietnamese summer rolls are often served with a nutty hoisin dipping sauce and accompanied by freshly ground chili.
I could probably eat goi cuon all day long and with every meal, so I was pretty happy to see them available nearly everywhere I looked in Saigon. From street food stalls to fancy restaurants, you’ll never be far from goi cuon.
Cha gio, are completely different taste-wise than their goi cuon counterparts, and they share few characteristics other than their egg roll shape and the fact that they’re often sold side by side at many restaurants and street food stalls.
Cha gio are Vietnamese deep fried spring rolls, and though I’ve tried spring rolls (or egg rolls) in many places around the world, Vietnam makes some of the best I’ve ever had.
The egg rolls are often a combination of mung bean noodles, minced pork, and sometimes crab if you can find them, mixed with a subtle blend of salty spices, wrapped in rice paper, and then deep fried to a crisp.
What I love most about cha gio is the wrapper, which is typically prepared with rice paper, that when deep fried, almost has the crunch and thinness of baklava.