For those born in the 1980s and 1990s in the Mekong Delta, the sweet taste of grilled bananas combined with the rich, fragrant savoriness of scallion oil is surely unforgettable. Saigon may have everything, yet it somehow lacks that subtle salty note found in grilled bananas with scallion oil.
Grilled xiêm bananas brushed with scallion oil are a unique snack of the Mekong Delta, often enjoyed by familiar customers—schoolchildren on their way home from class. Chatting together while sharing fragrant grilled bananas, anyone who has lived through these childhood moments will surely never forget them.

Saigon has all kinds of food, yet sometimes there are things that are hard to find. When it comes to rustic countryside treats, those living far from home can suddenly feel a wave of longing in their hearts.

At first glance, this dish seems very simple—just grilled bananas and scallion oil—but it’s not that easy. Choose xiêm bananas that are just ripe. To achieve beautifully colored, straight bananas when grilling, the bananas must be peeled and sun-dried for about 30 minutes. They are then grilled over moderate charcoal heat, avoiding flames that are too strong, and turned evenly. This allows the bananas to cook slowly from the inside and become wonderfully soft and chewy.

Make a slit along the banana to gently open it in half, then brush on a little scallion oil seasoned with a pinch of salt and sugar, creating a balance of savory and lightly sweet flavors, combined with the rich aroma of oil for a truly distinctive taste.

The naturally sweet grilled banana, drizzled with a bit of scallion oil that carries the saltiness of salt, the sweetness of sugar, and a touch of richness from the oil, is simply irresistible. Enjoyed hot right when the banana is done, there is nothing more delicious.

If you’ve wandered around Saigon and still haven’t found this dish, try heading into the kitchen and making it yourself.

Compiled by Bang Tam