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Christian Weizenegger, in his early 30s, left his logistics and e-commerce management job in Germany to live in HCMC since March this year. Passionate about Vietnamese cuisine, he started a TikTok channel focused on local food, quickly gaining over 30,000 followers in just two months.

His videos showcase him enjoying street food near the city center, often trying dishes less familiar to foreigners such as fried rice flour cakes offered chiensteamed banh mi, or fermented fish noodle soup good mam.

Weizenegger often drives around the city, stopping at spots recommended by friends who know hidden gems only locals frequent. He admires the diversity of Vietnamese cuisine, not just in ingredients and flavors but also in cooking methods. He was amazed by the variety of banh mi, discovering versions like banh mi will not (sizzling beef on a hot pan), banh mi Bo warehouse (beef stew), and steamed banh mi.

“The steamed banh mi with ground pork, scallion oil, fried shallots, and sweet-sour fish sauce is delicious and unique,” he said, noting that Vietnam offers many dishes beyond the original banh mi. He liked banh mi with stewed beef so much that he even learned to cook it at home.

His palate led him to try foods considered challenging by foreigners, such as durian and dishes with fermented fish sauce. Initially shocked by eating duck eggs with embryos inside, he grew to enjoy its rich taste. One time, he mistakenly ate dog meat thinking it was beef.

“The meat dipped in fermented shrimp paste has a strong, unforgettable flavor, but I won’t eat it again and will ask carefully about the meat next time,”, he said.

Vietnamese netizens are impressed by his ability to eat Vietnamese food like a local. They admire how skillfully he uses chopsticks, his willingness to eat whole chili peppers, how he adds lime and herbs to noodle soup, and how he mixes dipping sauces, like combining fish sauce with chili or shrimp paste with sugar and kumquat before eating.

His followers often joke that he has a “German appearance but Vietnamese operating system.”

Most of the eateries Weizenegger visits have been around for over a decade, popular with locals but hard to find unless you live nearby. These include steamed banh mi at 195 Co Giang Street in District 1, Bay Hien steamed rice rolls at 767 Ly Thuong Kiet Street in Tan Binh District, offered chien fried rice cakes at 187 Nguyen Kim Street in District 10, or grilled pork noodles at 339 To Hien Thanh Street in District 10.

Thuy, owner of a steamed banh mi shop, praised Weizenegger as a “true foodie” who always thanks the staff before leaving.

“Chris knows how to wrap the banh mi neatly, placing greens at the bottom, then the bread and meat in the middle before rolling it up,” Thuy said. She also praised him for using fish sauce “carefully and thoughtfully”, without spilling it everywhere like many others do.

German guests “eat Saigon” as indigenous people

Weizenegger said: “Having loved a Vietnamese woman for eight years, I’ve learned so much about food culture that I feel like I belong to this land.”

The German traveler also orders braised pork and egg rice for lunch through the GrabFood app.

“Braised pork belly with egg, simmered in a thick sauce with a sweet and salty flavor,” Chris said, recommending that foreign visitors try this dish to experience local culinary culture. This meal combines various ingredients and spices, reflecting the warmth of Vietnamese family life.

He believes Vietnamese cuisine’s appeal goes beyond famous dishes like pho or spicy beef noodle soup. The charm lies in tucked-away eateries in alleys, night markets, and street vendors.

“The deeper you explore, sitting on plastic stools and hearing motorbikes zoom by, the more you realize each dish tells a story about the people, land, and local culture,” Chris said. He calls Vietnam a “food paradise” and his favorite culinary destination.