Dustin Cheverier, originally from Southern California, USA, has chosen to live in Vietnam. At just over 20 years old, this handsome young man embarked on a cycling trip from Vietnam to Thailand and Laos. Impressed by the beauty of the S-shaped country, he decided to volunteer and has been living here since 2014.
Over time, Dustin has built himself up as a food and travel blogger, with a significant following on his personal channel. His videos focus on Vietnamese culinary experiences and travel from the South to the North, with some garnering close to a million views.
Describing Vietnam as an attractive destination for tourists due to its diverse offerings in food, culture, and natural landscapes, Dustin aims to promote the image of the country through his videos.
In May, he invited his parents from the US to visit Vietnam for nearly 3 weeks. During this time, Dustin took his parents on cultural and culinary experiences across various provinces in Vietnam, enjoying local delicacies from different regions.
During their exploration of Ho Chi Minh City’s cuisine, Dustin took his parents to a banh xeo stall located in a small alley in District 1. The stall is well-known among foreign tourists and locals alike for its proximity to Tan Dinh Church and delicious banh xeo.
Dustin shared his fondness for the dish, which his parents had never tried before. Excited to taste something new, they eagerly delved into the meal.
At the stall entrance, guests could witness skilled workers meticulously and professionally making banh xeo. The constant fire in the kitchen ensured a steady flow of fresh, crispy banh xeo.
The stall offered 3 types of banh xeo, with prices ranging from 90,000 to 180,000 VND. While waiting for their orders, Dustin treated his parents to drinks like lemonade, salty lemonade, and fresh lemon juice. His parents, particularly his father, found the salty lemonade quite unique and flavorful, unlike anything they had tasted in the US.
With the special banh xeo, Dustin noticed the generous filling, including larger shrimp and eggs. He carefully instructed his parents on how to eat it in the traditional Vietnamese way.
The large wrapped leaves were placed outside, and guests were encouraged to add herbs and wrap the small banh xeo inside before dipping it in a savory sauce. The combination of crispy, flavorful banh xeo with the fresh herbs and tangy sauce created a harmonious dining experience.
With everyone thoroughly enjoying the meal, the family expressed satisfaction and praised the special variant for its additional ingredients like eggs and large shrimp.
Apart from banh xeo, guests could choose from a variety of other Vietnamese dishes like crispy spring rolls, rolled pork skin, spring rolls, various chicken dishes, grilled beef and noodles, beef, grilled fish, shrimp, crab, squid, and more.
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