Bredgy L.
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The dazzling sunlight gleaming on your skin, the salinic water washing up on your feet, and all the quintessential beach vibes that you’d expect coming to a beach city were suddenly expunged as I was dining. However, the torrential downpour and sweeping winds did little to affect my seafood experience at Cây Bàng. The smoky remnants of the charcoal grill tickle your nose with a pleasant aroma, adding depth of flavour to the juicy, tender oysters and scallops that are doused with a generous heaping of scallion oil and roasted peanuts. The braised catfish, still swimming in a sweet and savoury caramelized sauce, was cooked to a flaky, soft, and juicy delight. The strong braising liquid permeated through each bite of its flesh, which screams for a mouthful of rice for company. The prawns, done two ways, along with the grouper, were still swimming before we requested their… preparation. You definitely cannot doubt its freshness, and everything can be washed down with an addictively acidic and refreshing Vietnamese sour soup, bulked out with tons of veggies and some fish.