The second morning in Ho Chi Minh City, we went in search of banh mi, the traditional Vietnamese breakfast fare. We were told to get it from street vendors. But being pressed for time, and being hungry, we just walked into the first cafe we encountered.

The breakfast menu featured a couple of banh mi options. We settled down with anticipation. The banh mi op la, which i ordered, appeared simple: a fluffy Asian mushroom  and onion omelet accompanied by a baguette and an unpretentious bowl of dipping sauce (nuoc cham) garnished with slices of chili.

After the first mouthful, I realized there was nothing simple about the flavors and textures in this dish. They came in layers. The creamy texture of the omelet along with the earthy tones of mushrooms made a perfect contrast to the crustiness of the baguette. Add to that combination a tiny burst of savory nuoc cham, oozing with umami and heat from the chilies, and you have a mouthwatering morsel of perfection.

Nuoc cham is made from Vietnamese fish sauce, crushed garlic, chilies, sugar and lime juice. It’s an irresistible balance of flavors, simultaneously  salty, sweet, sour and hot. Instead of salt and pepper shakers, Vietnamese tables feature nuoc cham as the main condiment — and I have to say, it’s a very palatable substitute.

Jalal had a heartier start: A braised beef and carrot stew laced with citrus tones of lime. Coriander stalk and baby basil leaves, served separately, complemented the richness of the meat with both texture and fresh flavors. The stew is meant to be eaten by spooning it on to pieces of baguette.

We left satisfied in every way. And with our caphe sua da in hand, we were ready for the day.