Ms. Thuy Linh, the chef and owner of the Ech Xanh
(Green Frog) Restaurant in Ho Chi Minh City has been surprised, of late, by the
increasing number of patrons ordering her restaurant’s namesake specialty.
At Linh’s District 1 restaurant, the little croakers are served fried with
salted egg, stir-fried with vegetables and curry or sliced into pomelo salad.
Most patrons order the traditional frog porridge which runs between
In Singapore, the dish is prepared using only the best rice and freshly killed
frogs. The fresher the meat, the better the dish will absorb the rich flavors of
the stew base - garlic, shallot, dark soy sauce, chili, sugar, pepper and
ginger. The ingredients are combined with the frog meat and stewed until a rich
stew is produced.
In a separate pot, the chef slow-cooks a light porridge of fragrant glutinous
rice and tops it off with chopped green onions.
The sheer variety of frog on offer at Linh’s place stands as a testament to the
versatile nature of the tiny nation’s cuisine.
“Singapore is a multi-ethnic and multi-cultural society,” Linh told Thanh Nien
Weekly. Indeed, the country’s native Malay traditions have been informed by
Chinese, Indian, Indonesian and English influences.
When dining out in HCMC, keep your eyes open for Singaporean chilli crab,
Hainanese chicken rice, Rojak (fruit salad), fried carrot cake (steamed rice
flour and white radish, fried with egg and garnished with spring onions), Roti
Prata (a type of Indian pancake), Hokkien Mee (stir-fried noodles), Char Kway
Teow (noodles with soy sauce, bean sprouts, sausages, fish cakes and cockles),
Mee Siam (rice noodles in spicy, sweet and sour light gravy) and Bak Kut Teh
(pork ribs simmered in herbs).
For Linh’s part however, you haven’t had Singaporean cuisine until you’ve
sampled frog porridge.
Where to eat it
People can enjoy numerous delicacies from “the fine country” right here in
Seafood lovers should head straight to the Red House which belongs to the owners
of the famous Long Beach seafood restaurant on the East Coast Parkway.
Their repertoire includes fried crab with chilli sauce, Canadian elephant trunk
snail, and steamed Scottish fingernail snails sautéed in garlic.
Customers can enjoy Singaporean delicacies at the following restaurants in
79 Ngo Thoi Nhiem Street, District 3
Tel: (08) 3 933 3399
Ech Xanh (Green Frog) Restaurant
245/19 Nguyen Trai Street, District 1
Tel: (08) 6 652 9350
Fragrance - Singapore Barbecued Meat Store
144 Nguyen Trai Street, District 1
Tel: (08) 3 925 9656
141 Nguyen Duc Canh Street, District 7
Tel: (08) 5 412 3331, (08) 2 210 1097
Source: Reported by Nguyet