The cluster of bánh mì and xíu mại stalls on the lanes immediately south of Chợ Đà Lạt is where locals eat breakfast. Dalat's bánh mì uses a softer, rounder baguette than the Saigon version — a product of the cooler climate affecting the dough — and is stuffed with pork pâté, pickled vegetables, and a fried egg. Xíu mại are steamed pork meatballs in tomato broth, served in a clay pot and eaten with a small baguette for dipping. Both dishes cost almost nothing and taste genuinely good. The stalls run from around 6am until the bread sells out, usually by 10am.
Bánh Mì & Xíu Mại Stalls
Street stalls near the market serving Dalat's distinctive bánh mì