5 Refreshing Japanese Cold Dishes for Hot Days in Ho Chi Minh City

When temperatures hit 35°C in Ho Chi Minh City, these 5 refreshing Japanese cold dishes - each ready in 10-20 minutes - can bring the spirit of a Japanese summer meal right to your table.

Why Cold Japanese Food Makes Perfect Sense in Ho Chi Minh City

Ho Chi Minh City's year-round heat and humidity is essentially an extended Japanese summer. The same dishes Japanese families have eaten for generations to get through summer heat - cold soba, somen, hiyashi chuka, chilled ochazuke, hiyayakko - work beautifully here too. Most ingredients are shelf-stable (dried noodles, tofu, condiments), so you can stock up for the whole week.

1. Cold Soba (Zarusoba)

Ingredients (serves 2): 200g dried soba noodles, 200ml mentsuyu dipping sauce, shredded nori, chopped green onion, wasabi, ice.

Method: Boil soba according to package instructions. Drain and rinse thoroughly under cold running water to remove the starch - this is the most important step for smooth, springy noodles. Shock in ice water. Serve in a bowl, topped with nori and green onion, with cold mentsuyu on the side.

If you can't find mentsuyu: Combine soy sauce, sugar, and mirin, bring to a quick boil, and let cool for a close substitute.

2. Cold Somen

Ingredients (serves 2): 200g dried somen noodles, 200ml mentsuyu, grated ginger, green onion, shiso leaves (if available), ice.

Method: Boil somen for the exact stated time (1-2 minutes - watch carefully). Rinse well. Chill in ice water. Serve with condiments and cold mentsuyu on the side.

3. Hiyashi Chuka (Cold Ramen Salad)

Ingredients (serves 2): 2 portions dried ramen noodles; sauce: 3 tbsp soy sauce, 2 tbsp vinegar, 1 tbsp sugar, 1 tbsp sesame oil, 1 tsp chicken stock powder, 2 tbsp water; toppings: ham, thin omelette cut into strips, julienned cucumber, tomato, canned corn.

Method: Prepare the sauce and chill. Make the egg omelette, cool, and cut into strips. Cook noodles, rinse, chill in ice water. Arrange toppings colorfully over noodles and pour sauce over just before eating.

4. Chilled Ochazuke

Cold cooked rice topped with chilled green tea or dashi broth. Simple but genuinely refreshing on a hot day.

Tip: Rice cooked in Ho Chi Minh City is susceptible to humidity. Use within the same day if refrigerated.

5. Hiyayakko (Cold Tofu)

Simple as it gets, but the quality of the tofu makes all the difference. Silken tofu chilled well, dressed with soy sauce and toppings.

Refrigerate tofu for at least 1 hour before serving. Cut into portions, top with condiments, and drizzle soy sauce just before eating. Japanese-brand tofu is available on the Farmi App.

Sourcing Ingredients in Ho Chi Minh City

Dried noodles, mentsuyu, and seasonings are shelf-stable - stock up for the week. Tofu, eggs, and fresh herbs should be bought fresh as needed. Order from the Farmi App for delivery in 1 hour across Ho Chi Minh City.

FAQ

Q1: What if I can't find mentsuyu in Ho Chi Minh City? Combine soy sauce, sugar, and mirin, bring to a boil briefly, and let cool for a good substitute. Farmi carries various mentsuyu products.

Q2: Is Japanese silken tofu available in Ho Chi Minh City? It can be ordered through the Farmi App.

Q3: Why does my soba stick together after boiling? The noodles weren't rinsed thoroughly enough. Rinse under cold running water until the water runs clear, then shock in ice water.

Q4: Can I use a packaged sauce for hiyashi chuka? Packaged hiyashi chuka kits with sauce sachets are sometimes available as Japanese imports. Check the Farmi App.

Q5: Are these dishes suitable for children? All 5 dishes are child-friendly. Somen and hiyayakko are particularly easy to eat - simply adjust the garnishes and leave out the wasabi.