Street sweetcorn is a faved nibble of mine. I’ve gnawed the steamed version, known as bap my previously, and I’ve heard yarns about grilled corn, or bap nuong, for over four years. However, much like Lord Lucan, business class air travel and a job on The New Yorker, it’s eluded me, until tonight. I finally score a couple of live bap nuong at the roundabout intersection of Cach Mang Thang Tham street and Ly Chinh Thang street. The chap in the snap above has pre-grilled corn on top of a glass cabinet. He re-grills the corn for a minute or so on hot coals as soon as you place your order.
Each stick gets a scrub down in Hanh, which is the melted butter and chopped green end of a spring onion combo you can see in the picture above. He then sticks a couple of spoonfulls in a plastic bag, along with your corn and off you go. Bap nuong is charred and slightly crunchier than bap my and the spring onion gives the warm buttery hanh a weighty pair of bollocks. However, I must admit I came away a bit "lost a fiver and found a ten pence piece" Maybe it’s me. Maybe I was demanding too much. It’s just a simple stick of corn after all.
A fully greased down bap nuong will cost you 2,000VD and have your fingers and chin dripping lard in no time. On current form Bap my gets my vote in this streetcorn war. More cornporn.