Sapa: The Matra – Taphin Death March, But at Least There’s Lunch!

When I left off, I mentioned sitting down with the Tour Director of the Mountain View Hotel, and putting in our requests for various tours. The Missus had given me a list of items, and I went through each, and ensured that all our requests were clarified. The Missus had wanted to do something called the Matra-Taphin "trek", which I didn’t really know anything abMatrataphin02out, and frankly didn’t pay much attention to….I just went ahead and paid for it. 15 minutes later, we met our guide, Mai, a friendly young lady of the Black H’mong group. Black H’mong women are easily recognized by their indigo dyed, hemp clothing. As we were walking to the Van that would be dropping us off, I was reminded that the hike would be about 15 kilometers or so. 15 kilometers! Yes, just what my sleep deprived mind and body needed, a "little" 15 kilometer hike……

We were dropped off about 8 miles outside of Sapa, walked down a short dirt road, and started on our way.

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And I must say, the rice terraces lulled you into a kind of pastoral peacefulness.

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I took my time, and snapped photos while the Missus’s grilled Mai, with all kinds of questions…"why do you where leggings?" "What happens if a Black H’mong marries a Red Dzao?" And on and on….Mai took it all in stride.

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Growing rice in Sapa is not an easy task; there is only one crop a year, and a short window for planting. And this year’s window was extremely short. The winter had been cold, long, and dry, and many Water Buffalo, key partners in the tilling process had died, and so much of the planting was taking place without them.

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The beautiful landscape belied the fine tightrope that the people who worked the land walked.

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The harmony between man and beast was quite apparent, as the free roaming livestock paid us no heed.

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And spring had brought on the birth of offspring of those that survived the winter.

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Well, most of the livestock paid us no attention. This Water Buffalo seems to be a bit irritated at having his photo taken; as if to say "whatta you lookin’ at?"

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As we approached the Black H’mong village of Matra, we saw more and more children. This kid was pretty talented.

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He was bawling his head off, and tightrope walking on the dike at the same time!

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These are the plants that yield the Indigo Dye that the Black H’mong use to color their clothing.

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Matrataphin14 Hemp is the textile most used by the Black H’mong, many other types of cloth will not "hold" the indigo dye. The indigo plant is processed and made into a powder. It is then made into a liquid that will "hold" to the hemp, often using urine and rice wine, among other additives. The whole soaking process can take up to 2 months. A nice post can be found here.

As we approached the village of Matra, we started seeing many more children. The first thing I noticed, was in spite of the very rural conditions, many of the homes had satellite dishes……after all, you gotta have television, don’t you?

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We were really enjoying our walk; learning a lot about life in these villages from Mai, when it happened…..The Attack of the Red Dzao.

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Now, we’re not adverse to people trying to make a living, and frankly it comes along as part of the package anytime you travel, whether it’s Peru, Cambodia, Vietnam, you name it. But I don’t think I’ve ever felt more like I was being held hostage(well, perhaps other than having to attend a time-share presentation years ago), than I did on this stretch of trail on the way to Taphin. This gal would not take no for an answer, and even got a bit nasty at the end. "I walk all this way, with baby….you have to buy something! Have to!" And the tough thing was, she invited three of her other close friends.

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At least after this experience, we knew what the standard script was. In order, this is how it went every time:

"What your name?"
"Good name, good name!"
"Where you from?"
"How long you in Sapa?"
"You buy from me ok?", followed by "Why you no want buy from me?","If you buy, you only buy from me. ""You have to buy from me." And so forth.

It seems like only the Young Dzao Women are this persistent; the Older Women are funny, on our way back to Sapa we picked up a group of them who looked like they needed a ride. They where having a heck of a time in the van. And though they tried to sell us stuff, they weren’t nearly as aggressive as the younger Red Dzao women. When I returned from vacation, I was reading one of Vietnam guides, which mentioned how "shy" Red Dzao women are…. Hmmm. Luckily, Red Dzao women are pretty easy to pick out by their bright red head-dress and their shaved eye brows. The also shave the front potion of their scalp.

This put Mai in a very tenable position, she could see that we were being aggressively accosted, andMatrataphin23  we’d been stuck to for over 2 kilometers, with no sign of a let-up. The village of Taphin is also a Red Dzao village, and there was the potential of picking up even more folks trying to sell us stuff. On the other hand; though Mai told us that this isn’t a very popular hike, she does bring tourists this way, and needs to keep up a good relationship with everyone. Her solution soon became apparent, she took us off the regular trail, and we ended up skirting the valley. And we were thankful, not only for the chance to enjoy some peace, but for the views this afforded.

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The area around the building you see in the background was where we were headed; Taphin.

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Eventually, we came across a concrete "road" where we saw a few tourists on motorbikes, and entered into the village of Taphin. Don’t let the more modern looking path fool you; life here is still quite hard.

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Matrataphin28 One of the concrete paths ended at this cave. The Missus read the sign in Chinese next to it, and told me it was the "Dragon Cave". According to Mai this large cave is where many of the villagers hid during the war. After a short rest to soak up the cool air, we decided to head on over to the lunch spot.

As we turned back and headed down another path, where we came across 2 girls trying to chase down some runaway goats. Their giggling was infectious. And if you enlarge the photo(click on it), you can get a peek at a man sitting on a water buffalo watching on in amusement.

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We stopped at the end of the path for lunch. you could tell that this was the place by the motorbikes. And if that didn’t tell you that this was the place to stop, the Water Buffalo parking sure did.

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Matrataphin32 At this point we sat, and Mai disappeared. Only to reappear about 10 minutes later with plates of veggies, fruits, and Banh Mi.

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And some really nicely fried eggs(and don’t forget the laughing cow cheese)…when it dawned on us; Mai had carried this stuff in her back pack, than prepped and cooked everything for us.

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We felt kinda bad….and we mentioned this to Mai, who told us, "oh no, sometimes I have to carry and make lunch for 10 people, that is heavy." The lunch was deceivingly filling and refreshing at the same time. During lunch we got to know a bit better, She has been a guide for 1 1/2 years, and is only 19 years old! And here’s the kicker, Mai has been working her whole life, whether helping in the fields, or caring for one of her 8 siblings and was never able to go to school, and thus is not able to read or write in her own, or any language. Mai’s English was excellent, so we were wondering how she learned English. Mai told us that she picked up English from tourists. Talk about being resilient…

After lunch, we made our way to our ride, and back to Sapa. In addition to being bushed, I was in need of a shower. We had learned much from our hike, and much of it was due to Mai. If you’re ever in Sapa, maybe you’ll consider getting a local guide, we think you’ll be glad you did. Thanks Mai!

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That evening, still strangely full from lunch, we had some street food(that is another post all together) and dodged raindrops back to the hotel. We sat on the balcony watching the lightning, and staring in amazement as we watched the wall of fog move up the valley envelop us. All while sipping on the wonderful Snake Wine from Le Mat. Life was good!

Sapa: Banh Cuon and Bun Cha from Cho Sapa(Sapa Market)

Sapa lies to the Northwest of Hanoi, close to the Chinese border, in Lao Cai Province. Much of Lao Cai Province is dominated by  the Hoang Lien Son Mountain range and Mount Fanispan(the highest peak in Vietnam). It is a region dubbed the Tonkinese Alps by the French, who first settled and started to develop Sapa in the 1920's. And though both Jesuit Missionaries(in 1918) and the French(in 1909) claim to have "discovered" or "settled in" Sapa; the area has long been populated by the "Hill Tribes", called the Montagnards("mountain people", "from the mountains") by the French. In and around Sapa, the 2 main ethnic groups are the H'mong(most notably Black Hmong) and the Dzao("Zao", mostly Red Dzao). Sapa is also known for the mild weather; I was told it hardly ever gets warmer than 30 degrees Celsius(about 85 F), and it does get down to as low as 4 C(about 40 F), this year had been especially cold, and there had been some snow! Some of these facts might have gone through my head(my mind has been called a "cesspool" of useless information), had I not been so tired and hungry. We had been dropped off right at the bottom of a street called Cau May. We decided to shop around and see what prices and rooms were like, and many places will let you check out the rooms before making a decision. We eventually chose the Mountain View Hotel, not because of the price(rooms $10-$15/ night), nor the rooms, which were run down, shabby, and had an "outhouse-ish" smell to them. But because of the view.

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And the Missus had some "plans" in mind, where we'd really only stay here for one night.

You can see why they call it the Tonkinese Alps…….

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Sapabanhcuon01 By now, I really didn't care what fiendish plan was simmering in the Missus's head(to my chagrin…..more later). I was just plain hungry. Now in every city, town, or community there seems to be a "central market", you can call it "Mercado Central", A Farmer's Market, or whatever; it is, in most basic terms, a gathering place for the community to shop and socialize. And these markets usually includes a few places serving food. In the case of Sapa, it was simply named "Cho Sa Pa", Sapa Market.

And in the middle of the bustling market, were the food stalls. Heck, call it a food court if you will.

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One section served soups, one section fried items, in this section, some major heat was on display.

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And the Husband and Wife team specializing in two dishes. The Husband manned the grill(it's universal, isn't it?), cooking the ubiquitous "meat on a stick". You could smell the Bun Cha from quite a distance.

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His Wife, slaved over the large pot of boiling water, covered with a metal frame with linen, making Banh Cuon, those wonderful thin sheets of rice floor noodle/crepe.

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A scoop of batter was poured and spread over the base.

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Covered, than folded with minced pork and cloud ear fungus.

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Sapabanhcuon09  So naturally we had to have one of each. All of the classic garnishes and accompaniments were provided; pickled papaya, a warm fish sauce based dipping sauce, the runny-sweet-mildly spicy hot sauce that I've come to miss, and of course herbs and greens.

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Tons of fresh mint, and the Missus, for some reason, really liked the lettuce(?).

The Banh Cuon(15,000 VND – just under $1/US) arrived first, steaming hot.

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The Bahn Cuon was topped with fried shallots, and Pork Sung, what we call "Rousong"…..basically dried shredded pork. Not my favorite thing in the world, but in this case I wasn't bothered too much by it.  This Banh Cuon was much more delicate than the version I had in Hanoi, and it had a nice bit of stretch to it. Not as much filling as that version, but I enjoyed it more.

The Bun Cha(3 skewers – also 15,ooo VND) arrived soon after.

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Sapabanhcuon13  While the Husband was setting the plate of pork down, his wife ran over to one of the booths just outside of the eating area, and came back with a plate of Bun. This was the best Bun(Rice Vermicelli) we had on the entire trip, just the perfect combination of slightly sticky, and very mildly chewy. The dipping sauce was like almost every other we had, basically a fish sauce "broth". The Bun Cha was "jerky-ish" but tasted very good. Lemon Grass and Fish Sauce were the prevailing flavors, with just a hint of citrus, onion(I'm thinking shallot), and sweetness. We enjoyed ourselves so much, we returned the next morning!

The couple who ran this stall was very nice; the Husband was the more outgoing and social of the two. Somehow, on our second visit, through gestures, we figured out that his Mother ran the stall next door. Looks like the family business is going strong! And though his wife, the quieter of the two, was in constant motion, whether cleaning, or doing some other task, sometimes with their infant on her back. On our first visit, she noticed the Missus's interest in the Banh Cuon contraption. Yep, you guessed it, a Buon Cuon lesson was in order. First she demonstrated.

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Now it was the Missus's turn. Can you tell that she's a bit concerned, perhaps about the Missus burning Herself, or maybe seeing their profits being wasted?

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Actually, with a bit of help, the Missus did Herself, and me proud. Not a bad job overall.

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Yes, Banh Cuon so good, the Hmong eat there…..

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After the meal I was ready for a nap, but that was not to be. The Missus had other plans in mind. We returned to see the Black Hmong getting ready for a busy day of "selling".

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Still in a bit of a stupor; I sat down with Mr. Phuc, and went through what we wanted to do in detail. I really didn't pay attention to what I requested for this morning………

Hanoi: Bun Cha Dac Kim, and We’re Off to Sapa

Leaving Hanoi without trying some Bun Cha would have been criminal, we just could not do it. The mere thought of Bun Cha is enough to send me into full blown salivation mode. We decided to go with the highly recommended(by at least a half dozen people) Bun Cha Dac Kim(aka #1 Hang Manh). By watching the constant stream of motorbikes parking and leaving, and the foot traffic, you knew that this was the "right" place.

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An SRO(Standing room only) crowd of customers, wedged elbow to elbow, on 4 floors no less, speak to the popularity of the place.

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All this activity going on in one small space. Check out the cooking/prep area. Somehow, when I read about restaurant designers discussing "Open Kitchens" I don’t think they have this in mind. Check out the heavy duty wristband on the gal manning the "fry station".

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You’d better bring your "A" game, when ravenous customers are practically looking over your shoulder!

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As good as this Young Lady was, she had nothin’ on the gal assembling the Bun Cha.

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Twisting, turning, moving, at a high rate of speed within tight quarters, she had more moves than Richard Simmon’s stunt double!

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After waiting for a short while, we were guided up the narrow stairwell that reminded me of the time I toured a submarine, and ended up on the third floor. They managed to squeeze us in at the end of one of the tables, and I sat; "half cheek" style. We placed our orders, well, this place serves Bun Cha and Nem Cua Bể(Fried Crab and Pork Spring Rolls) so there’s not much "ordering" to be done. There was one Woman who ran the floor, with 3 "runners".

And blam-blam-blam, everything arrived in a flash. Fresh herbs and lettuce.

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What seemed to be the standard Bun(Rice vermicelli) in Hanoi, mushy and sticky.

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A mild fish sauce with pickled papaya.

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And the star of our show, the meat! All to complete the ubiquitous Bun Cha, classic street food gone good….

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As the grilled ground pork meatballs and thin slices of grilled marinated pork covered in broth arrived, it hit me. Here I was, having what I consider to be one of the 2 or 3 "classic" Northern Vietnamese dishes, what I’ve often times ordered as "Bun Cha Hanoi" on various menus….in Hanoi! Reality was a bit different. The meat was a total polar opposite of what I’d thought it would be. Going against character, the meatballs were very, very soft, like Mom’s best meatloaf, . The slices of pork were much more tender than anticipated as well. The broth and Nuoc Mam Cham(fish sauce based dipping sauce) were very mild, almost borderline bland.

The Nem Cua Bể were nothing like any Cha Gio I’ve ever had.

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The very thin rice paper was light and crisp, and without any hint of oiliness. The filling was light, like an airy crab mousse. The Missus dumped all Her meat into my bowl, and went to work on the Nem Cua Bể……

1hangmanh14 While eating we noticed something that we saw repeatedly in Vietnam and Cambodia; greens and vegetables were eschewed. More than half the people left all the fresh herbs and lettuce untouched. This was explained to us later; "we are a poor country, most times our standard meal is vegetables and rice. When we go out, we want meat." Duh(smack to my forehead)….I shoulda been able to figure that out myself.

Total for the meal 80,000 VND(approx $5 US). This was the most stuffed I felt in Hanoi.

Off to Sapa we go…..

After a full day visiting the  Museum of Ethnology and Hoa Lo Prison(aka "The Hanoi Hilton"), we had to head off to catch our train to Sapa. Banh My in hand(that’s a whole ‘nother post) we were dropped off at the train station. As we walked toward the station, the Missus heard me humming:

"What are you humming?"
"He’s leaving, on the midnight train to Sapaaaaaa…"
"Ugh"
"How about…. When my Baby, When my Baby smiles at me I go to Sapa…"
"Just stop it, Okay!"

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And this is where our next "adventure" began. We entered the train station, and could find no indication of trains headed to Sapa.

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I had remembered reading that there was a separate station for destinations North of Hanoi, so I went outside to look around.

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And to the right of the main building stood the "Hall of Passengers Before Entering Into Railway Station for Northern Lines"(what a mouthful). So we walked into the waiting area. We had been told that we needed to "exchange" ourRoadtosapa04  tickets for "real" tickets, but couldn’t figure out where. Finally, we saw a group of tourists enter, and their Guide (Danny from Saigon) explained the process to us. Before the train leaves, the Ticket Agent will man the "counter" and exchange our tickets for boarding passes, and he told us he’d give us the "high sign" when the time was right. Just as always, after some confusion, everything worked out. (Thanks Danny…) About a half hour before boarding time, we got the sign….but no one was at the counter! Danny pointed at the stairs:

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And there She was, motorbike helmet and all, our Ticket Agent, sitting on the stairs handing out boarding passes. Now here’s where Beach had really helped us out again; even thoRoadtosapa06ugh reservations were tight, he had arranged for us to have an entire 4  berth cabin (all the 2 berth cabins were sold out) to ourselves. Thank God! It seems that all Vietnamese Males like to chain smoke, drink, and talk really loud. And for some reason, our cabin kind of reminded me of something I saw earlier in the day.

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Happily, our cabin did lock from the inside, and I wouldn’t have to be worried about getting "shivved" in the night, nor anyone getting "too familiar" with me….. In fact, water was provided, and the bedding smelled like bleach, which in this case, we were happy about. Just be glad none of the photos of the "WC"(No, not that "WC") came out……

Due to the noise factor we didn’t get much sleep, so we were ready to go when we arrived and people were being roused at The Gulag Lao Cai at 5am.

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As we had experienced before, the arrival was controlled chaos. It was pitch dark at the Lao Cai train station, and we were herded onto mini-vans for the hour-and-a-half drive to Sapa.(30,000 VND, just under $2/ US)

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We had not made plans for Sapa, other than what Beach had done for us. And we could see nothing in the darkness as we drove. We would just be dropped off at a destination of our choosing in Sapa. Would things work-out for us?

Would it be worth the effort?

Well, here’s the view from our $15/night (versus the $10/night – no view) room in Sapa:

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What’s the verdict???

Hanoi: Finally, Bun Rieu, and more of Hoan Kiem Lake

Our time in Hanoi was running out, with all of the activities, and sight seeing, it seemed that our last day in Hanoi just snuck up on us. And still no Bun Rieu. It’s not like we hadn’t tried, it seemed that we were always too late, or too early,  as in the case of the food stalls at Dong Xuan Market and Bun Rieu Nam Bo. We even attempted to find the stall at 23 Bat Dan recommended by on of our guides, and the staff at Hanoi Elegance, but to no avail. After walking around aimlessly, we settled for Bun Rieu Cua from the stall down an alleyway, right off of Hang Bac, just a block and a half from our hotel.

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This alleyway was usually fairly crowded, but at this time of the morning, it was nice to actually see some pavement.

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And it did look rather delicious…..

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Bunrieucua02 This lady was really nice….we managed to order using, the point method, and either the "no" nod, or the "thumbs up". After trying to keep up with the process which was completed in a flash, with minimum wasted motion, you could tell she was a pro.

From the rinsing of the bowl, to the heating of the noodles, it was difficult to follow.

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But the result was one mighty fine looking bowl of Bun Rieu.

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Bunrieucua06 On the positive side; this was one super hot bowl of soup. We’ve had many a bowl of lukewarm Bun Rieu. Also, the crab cake had a nice pungent-briny flavor, and nothing we’ve had approaches the flavor. We found the broth to be very mild, and lacking any real tangy-sour-salty-savory flavor, even the addition of garlic and fried shallots really didn’t help much, and the bun was way too soft.  The mix of greens provided was very fresh, and the chili paste was potent.

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Being unable to hit any of the recommended Bun Rieu stalls was probably our biggest regret of our stay in Hanoi, but perhaps on one of our future trips. Still who’s going to really complain about a 15,000 VND(just under $1 US) bowl of Bun Rieu.

The Missus was intent on visiting the Museum of Ethnology, but it was still much too early. We decided to take a walk around Hoan Kiem Lake. As documented in Wandering Chopstick’s post, it seems like all of Hanoi turns the area around the lake into a giant gym in the morning. In the aprk across the street from the lake, there’s gigantic exercise class going on.

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As Peaches and Herb would say: "Shake your groove thing, shake your groove thing, yeah, yeah
Show ’em how we do it now"

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Well, maybe not, but they sure had the moves down.

There are several sections that have Badminton going on. From just friendly games (here’s the Missus getting smoked by Grandma).

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To some really, very competitive games. We stayed to watch the game for a while, and boy, Mom sure had a nasty forehand!

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Of course there’s Tai Chi.

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And what was a sidewalk became a place to "pump you up!" I don’t think I’ve seen cement weights in a very long time……

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And there were those that gave new meaning to the phrase "no pain, no gain", my neck hurt just watching this guy.

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By this time, I, ummm, was getting a bit thirsty. We crossed the still only mildly busy street, and headed over to Highlands Coffee. Not much to say about the place, other than the coffee is pretty expensive by Hanoi standards, and was not nearly as good as we’ve tried in other places.

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The best thing about Highlands Coffee, which is situated on the third floor of a building right across the street from Hoan Kiem Lake, is the view. Which even on a hazy morning is quite nice.

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Meanwhile, the Missus was preoccupied watching people crossing the street. Her photos don’t convey the abject terror struck in our hearts watching first a dog:

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Then a Blind Man crossed the street.

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We were a bit late with photos and missed the part where about a dozen motorbikes were zooming around the guy. Amazing stuff.

It seems that Hoan Kiem Lake is the venue for weddings, or at least wedding photos in Hanoi.

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Vacationf2008_378 We saw at least a half dozen wedding parties while walking around the lake. It made for a pretty surreal scene, the Bride and Groom, surrounded by dozens of tourists. So if you’re the couple in this photo we apologize, but the Missus and I think you were a beautiful couple. We send you both our best wishes for a long and happy marriage!

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Hanoi: Cha Ca Thang Long

During the planning stages of our trip, I started making my list of dishes, and a few places that I wanted to check out. Of course, being a fan of Cha Ca Thang Long(tumeric fish with dill), I had the famous Cha Ca La Vong, made popular by Patricia Schultz’s 1,000 Places to See Before You Die, and seen in every single travel show on Hanoi, on my list. But after asking around a bit, and reading a post or two, we thought that’d maybe we would try elsewhere, and on Beach’s and a NY Time’s article, the lower-keyed Cha Ca Thang Long Restaurant seemed to fit the bill.

So upon our return to Hanoi from Halong Bay, we dodged the endless procession of motorbikes and walked on over to Cha Ca Thang Long.

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At first glance it seemed that the restaurant hadn’t taken down the Christmas decorations! But the interior of the restaurant was very clean, and I guess red is the color of choice.

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Every table comes equipped with a brazier loaded with heating gel.

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And a rather large bowl of scallions and dill.

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Vn200801_493 And in an instant, all of the ingredients of Cha Ca arrive; the wonderfully spicy, but sweet orange chilies, shredded scallions, skinned peanuts(a very important detail…..a gentleman told me the peanuts have to be skinned), a bowl of wonderful fresh herbs…

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A plate piled high with Bun….

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Both the Missus and I each had an entire set of ingredients……it was turning out to be quite a collection of plates and bowls. Meanwhile, one of Young Ladies, started toward us with 2 little bowls, as she approached our table she spoke to us in Vietnamese. As soon as we replied in English she stopped dead in her tracks and beat a hasty retreat to the kitchen, and came back with two different bowls. These had Nuoc Mam(Fish Sauce) in them.

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Laughing, I told them, "no-no, mam tom, mam tom, shrimp paste….please!" "You want shrimp sauce?" "Yes, yes, please……"

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And while the fish sauce was quite nice….pungent and biting like a stiff drink of whiskey, the Mam Tom was a revelation. Rich and savory, pungent as expected, but it had been whipped until foamy, making it very light. and there was an unmistakable sweetness, with a mild sour flavor. The Missus went through 3 bowls of this stuff, and 2 little bowls of the chilies during the meal.

The brazier was lit, and our pan of fish arrived. I went to start cooking, and with a smile, the Young Lady, waved me off, and started cooking the Cha Ca for us.

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Her own version of quality control I guess. She mixed in half of the dill and scallions, gently mixed everything together, and served us.

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Vn200801_501  Our observations on the meal? Strangely, the dill had almost no flavor, which threw off the overall flavor. The fish was very moist, tender, and without any hint of the dreaded "muddy flavor", but was on the bland side. I had been expecting this to be a tad oily, but that was not the case at all. The Bun was very mushy and sticky. Kind of a mixed bag for a meal. Though the fish was very moist, compared to the version a good friend’s Mom made for us, the flavor came up a bit short.

Vn200801_489 The service was probably the best we had in Vietnam, amazingly efficient, and generous. As soon as we were out of something, they would bring out replacements until we told them to stop! The price was also quite good 160,000 VND for 2. About 5 bucks each. The based on the what we heard and observed, the clientele was completely Vietnamese.

Cha Ca Thang Long
21-31 Duong Thanh
Hoan Kiem District, Hanoi

Gastronomy eats at Cha Ca Thang Long here.

A Market Comparison – Hang Be Market(Hanoi) and 99 Ranch Market

"Market….." Nice word. What comes to mind, when you hear the word "market"….or "Asian Market"? If you live in San Diego, it might be this:

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But if you happened upon Hang Be Market located on Pho Gia Nhu starting on the corner of Hang Be in Hanoi, instead of fluorescent lights, and tiled isles, you’d see this.

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Though it’s more likely you’d get run over by a motorbike than get your shins rapped by a Little ol’ Lady pushing a shopping cart at Hang Be! I thought I’d do a little comparison of sorts, there are a few similarities, and maybe a few differences…….

I know 99 Ranch Market is pretty well known for the variety of veggies and fruits.

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Actually, I think the fruits at 99 Ranch Market are not a strong point…many of the offerings are often over-ripe, bruised, or of low quality. Still, there’s always a nice variety. When it comes to "greens" 99 Ranch Market always has a nice selection.

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At Hang Be Market, you won’t find the huge stacks of oranges perilously stacked, but you will find a good variety of different items.

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Hangbe04 You gotta love the Dragon Fruit in Southeast Asia, it is leaps and bounds better than what I’ve had in the States; it is much sweeter, and the Missus ate the stuff by the kilo. And lest you think this is all locally grown; the oranges are from China(quite good), Dragon Fruit and Durian from Thailand.

A note about prices:

You’ll notice quickly that most places won’t post prices, so you’ll have to bargain. The Missus had a very original way of bargaining…..She was especially frustrating for one lady. She would bargain hard…..the lady always wanted something like 25,000VND per kilo, the Missus would start at 15,000 VND….and so forth. Finally they’d settle on 18,000 VND. By then, the Missus was so tired, She would just hand the wad of money to the lady who’d just pull out what she wanted! Why bother bargaining? I guess the "bargaining fatigue" was just too much. Regardless, the Missus bought 2-4 kilos of Dragon Fruit almost everyday.

It was fun seeing uncommon(for us here in the US) items for sale, like Betel nuts.

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Buddha’s Hand anyone?

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99 Ranch Market has a pretty large meat department.

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04192008_003 And though the signs are sometimes unintentionally humorous; looks like the "prok for stew" has been selling pretty well today. There is a nice variety of items from the butcher counter and prepacked trays of meat.

No white coats and hats, or the "singing of the saws" at Hang Be.

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Just fresh meat on metal tables, meat is ground to order.

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And some items screaming "I dare you to eat me"!

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It is all fresh….

Ah yes, the Seafood Department at 99 Ranch Market.

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04192008_005 For many people I know, 99 Ranch Market is the place to go for fresh and live seafood in San Diego. There’s always a good variety, and the prices are reasonable.

At Hang Be Market, the variety might not be quite as large, but as with the beef, everything is fresh.

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And most of it is caught locally.

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And if it’s not still alive…..

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It’s still "breathing". These were bought up in an instant.

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Someone requested a photo of Rice Paddy Crabs.

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Here’s one of my favorite photos from Hang Be Market.

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Even more stuff. Teas and spices from 99 Ranch Market.

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Teas and spices from Hang Be Market:

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A pretty large variety…..Hangbe18

And of course there is that staple; rice. We found the rice in Vietnam to be of very low quality….full of grit, lots of "brown bits", and unpolished.

But why have rice when you can have……..Bun!

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Hangbe21 Fresh Bun looks wonderful; pure and white as the new fallen snow, it is brought to the market in baskets lined with banana leaves.

One of our Guides told us how Bun was made; rice is first fermented, then ground and sifted. Water is then added to form a dough that is kneaded. The dough is then pressed through an aluminum sieve with tiny holes into boiling water. The Missus’s verdict? "Too much trouble, why don’t you just eat rice?"

And then there are those things that catch your eye:

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So what’s going on here? This gentleman is burning the hair off a pig’s feet.

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And those items that would be pretty hard to find in the states.

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Hangbe25 One constant we found in every market, was a barber!

We visited Hang Be Market 3 times, once during each period of the day, during the morning, afternoon, and evening. Each visit offered something different. And on one of the visits, I started comparing the market set-up of Hang Be Market with 99 Ranch Market. Strange, I know……

Miss Oishii Eats visit to Hang Be Market can be found here.

Someone tell the Ham Missus not to quit Her day job….

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Hanoi: Banh Cuon, Bia Hoi, and what to do in Hanoi at 430am……

We were still pretty full after our wall to wall multi-course snake meal, and pretty wiped out as well. We had been running on adrenaline since arriving in Hanoi, and it was starting to catch up, we were tired, and needed to slow things up a bit. Luckily, making a decision for dinner wasn’t very hard, on the previous evening we had seen a lady making Banh Cuon right around the corner on Hang Bac….and it looked pretty darn good. So we walked on over and had a seat on the little plastic stools, and decided to share an order of Banh Cuon. It was fun watching our sheets of rice flour being turned into, nice elastic noodles.

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Speed and economy of motion were in full display…..

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While the noodle was cooking, a full complement of side dishes and garnishes were set out,Banhcuon03  including some fresh herbs, a hot soupy nuoc mam based dipping broth with Chả Quế(cinnamon pork sausage), limes, and sliced orange chilies, which, in addition to being mildly spicy, had a nice sweet flavor.

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Several times during the process, the Missus made a play for the Banh Cuon.

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But the Woman would shake her head and make the international sign to stop……I guess no Banh Cuon was to be eaten until it’s time!

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These noodles(almost like Cheong Fun – but more delicate), though not the best we had on the trip, had a generous amount of minced pork and cloud ear filling, and the fried shallot topping was quite tasty.  It is also deceivingly filling……total cost 20,000VND(about $1.25 US – I’m pretty sure we were charged "tourist price" on this, but that’s fine).

Bia (A)Hoi……..

Sufficiently satiated, we decided that we just needed to try Bia Hoi, aka fresh beer, brewed daily without preservatives, and low in alcohol content, we thought this would make a nice little night cap. We stopped at a little stand, full of plastic kiddie seat and tables, and had a seat, knees tucked almost to our chins, on a little corner of Hang Buom.

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Biahoi02 This light, highly carbonated beverage is a microbrew in name only…..the fragrance is that of beer, but the taste is very close to that of non-alcoholic beer. It is very cold and refreshing, and best of all, a glass costs about 20 cents US! In spite of what we read, all of the Bia Hoi places we passed were full of tourists. We chose this one because, even though it was full, it didn’t look as packed as others….and there were a few locals having a brew. We sat next to a table fo 4 Asians, 3 guys and a woman, and wouldn’t you know…they start talking in Chinese! Turns out they’re from Guangzhou….. The Missus was having a nice conversation with them, when the young man to our right starts talking in Chinese as well. He’s from Taiwan……what are the odds????

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As the Missus’s conversation passed from one topic to another….I managed to sneak in 3 more glasses of Bia Hoi, and finished off the remainder of Hers. 5 glasses of Bia Hoi – 15,000VND(less than a buck!). You know….maybe I can get really used to this……

What to do in Hanoi at 430 AM…….

Yes, jet lag was rearing its ugly head….it was 330am and the Missus and I were wide awake. So what to do? Well, Hanoi seemed a very safe city…we decided to take a walk at 430 in the morning…there’s no way I’d do this in most places, even at home in San Diego, but there were people out and about…many of them Women. The great thing was how few motorbikes there were on the road. But what the heck was going on at 430 in the morning? Well, after walking all the way up past Dong Xuan Market, we noticed some activity on one of the streets just East of the market….taking a left on Pho Nguyen Thien Thuat we stumbled onto a street live with activity….

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So you’ve heard of all those early morning wholesale markets, that sell to the various restaurants….. Welcome to Hanoi’s much smaller version of Tsukiji Market. Except instead of fish….

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It was full on, wall to wall beef…..

The street was full of hacking, haggling, and hurrying, as beef and pork was divided up, bought, and driven off on the backs of motorbikes. Bones were cracked and chopped right on the asphalt.

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And purchased for what could possibly be todays or tomorrows Pho.

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And since we need to give pork equal time. This little piggy went to market….

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And never made it back home…..I saw one of the ladies divide this guy up in less than 5 minutes! I wouldn’t want to get on Her "bad side".

Around the corner is the produce section.

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4amhanoi09 All headed for a food stall, and possibly a small plastic table near you……

It was quite a sight, the chilies were beautiful, and the veggies fresh. What else would you expect from a wholesale food market anywhere? All while the rest of Hanoi slept…..

I hope you’ll excuse the photos….we took all of them without the use of the flash……

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Fish sauce or hot sauce anyone?

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We felt so lucky to have stumbled onto this lively impromptu market…a few hours later, you’d never have known this place even existed.

As we walked back toward our spot for Banh Gio we noticed these ladies hard at work dividing up, and bagging charcoal.

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Talk about hard, dirty work!

We were on our way……to breakfast, and later to Halong Bay…..but the memory of the women bagging charcoal somehow remained on my mind for a while.

Hanoi: 9 Courses of snake at Le Mat (snake village) Part 2 and Bat Trang

Vn200801_121 After "meeting the snakes", and a couple of shots of snake wine and tea, we were dropped off via motorbike back at the restaurant. The Missus and I decided to go ahead and have our "9 courses of snake". Even though it seemed somewhat touristy, you only live once, right?

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We had also invited Hung, our Driver, and Huong(who couldn't make it)…we had noticed that most times Drivers and Guides and their customers would part ways during meal times…the Tourists usually having a hearty meals, and the Guides would just wait, hang out with other guides, or run errands…..we wanted to reverse that notion, and made it a point to eat with our drivers and guides as much as possible, what better way to learn about the place you're visiting!

Soon enough various garnishes, were brought out including the salt-chili-lime dip, some really pungent, but delicious nuoc mam(fish sauce), herbs so fresh and full of life…they almost shone in the sun.

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Some rice crackers….

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And pickled figs, a nice palate refresher……

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Lemat32 More snake wine of course(not as good as what we had just had), rice wine with black bee(strange medicinal-honey flavor), and one bottle that looked like chop suey lizard, snake, and other "stuff"…..pretty nasty stuff. Of course this was the one I was told would "make you strong", usually a good sign of something that would want to make you scrub your tongue with a brillo pad after consuming it……

And of course, you could not proceed without….

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A glass of blood, which tasted of rice wine, but left a weird coating on my tongue, and bile which was a bit astringent, but tasted mostly of alcohol. Eat, Drink, & Be Merry has a nice post on "snake shots" in Taiwan.

There was one last piece of business….

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When they brought the Cobra Heart out, it was still bouncing around a bit….the Missus decided that She wanted it, and I had no problem with that. She chugged it down with a shot two shots of snake wine.

First course – A Hot and Sour Soup.

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There are several different types of sour……this was an example of what I can only call "dead fish sour". It was terrible; I started having doubts……

When the next course arrived, snake meat roasted in betel leaf.

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A classic "La Lot" (rolled in betel leaf dish), much like what you'd order in most places with Beef. The snake meat was very mild (tastes like chicken anyone?), which amplified the sweetness of the betel leaf. Very nice.

Stir fried(Xao Lan) snake:

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The snake was tough as heck in this dish…uninspired.

Snake egg rolls:

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Yes, another classic preparation….these were fried perfectly, and in this case the slight chewiness of the snake meat was a plus. Other than that, not much flavor…..but hey it's fried!

Snake rice.

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Another bland, "tastes like chicken" dish.

Deep Fried Snake Skin:

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Topped with some dill, and dipped into nuoc mam….chicharron ain't got nothin' on this dish!

Roasted snake meat:

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Not bad….texture like chewy, grilled eel…in fact the fish sauce in this dish made it even taste like a mild eel-chicken in flavor.

Minced snake bone:

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This was excellent…went through 2 servings of Rice Crackers! Crunchy texture like roasted rice…..nicely flavored!

Chinese-style medicinal snake soup:

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Tastes exactly like it's description………..medicinal soup….

Dessert, which I was so full and never tried……

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All in all, a really nice experience, even though much of it does "taste like chicken"…..the visit to Quoc Phuong Ecological Farm, and Mr Huong's hospitality made it worthwhile.

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Vn200801_269 And at $10/US a person, I'd say it was, at least to us, a fun experience. After lunch we wanted to make sure and thank Mr Huong; so we walked back to the farm, and made sure to thank him in person. As we were leaving he gave us a signal to wait….grabbed on old vodka bottle, which he rinsed out, and proceeded to fill from his stash of snake wine. Never underestimate the power of "Thank You!"

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The last stop on our little day trip was the ceramic village of Bat Trang.

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Though Le Mat and Bat Trang are but a few kilometers out of Hanoi, it's amazing how different they are from Hanoi….so peaceful, relaxed, and quiet.

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But the relaxed vibe disguises the really hard, tough work that goes on in Bat Trang.

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Working the kiln of Bat Trang is heavy, hot, and hard work.

There are a number of shops along the road….

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Selling all types of ceramic products

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Some ultra mass produced, others looking a bit higher in quality….

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Battrang06 As with the other handicraft villages, you kind of wander around, and if you find something that catches your eye, you wander over, and suddenly you're right in the middle of a production line.

We walked down an alley, and right into a workshop.

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Right up close and personal…

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Battrang11 I'll never look at that mass produced tea pot the same…..so much of what we use without a thought is someone's handwork.

Meanwhile, the Missus had found something that had caught Her attention. This woman, who we'll call "smiling eyes" (when we entered the workshop, you could tell she gave us the biggest smile, even though she had a mask on), was working at her station….she could crank out her pieces at an amazing rate.

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Seeing that the Missus was interested, she gave Her a quick lesson…

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Then it was the Missus's turn….amazing…from the audience to the production line in minutes! Only in Vietnam!

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Everytime the Missus would do something that would potentially mean a few missing digits, Smiling Eyes would come quickly to the rescue while emitting a high pitch "oh-oh-oh"…..

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Using the "3 strikes rule", after the Missus ruined 3 pieces, She decided to leave this work to the pros!

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Plus we were dog tired….

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On the way back to our Hotel, Mr Hung stopped at Cafe Hao, and bought us some coffee. Nothing like Vietnamese coffee culture….a cup can last several minutes, or several hours depending on your mood.

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His way of thanking us for lunch. This version was the best I had on our trip. It seems we had come full circle, the day started with a cup, and ended with a cup! Now I'd say that's a productive day!

Hanoi: Van Phuc and Le Mat Part 1

*** This post has a minimum of food, and some drink, but I thought you'd be interested. If not, we'll have the food portion of this post tomorrow….thanks for being so patient!

On the way back to our hotel to meet our Guide and Driver, the Missus decided that She "needed" some Vietnamese Iced Coffee. Luckily, right on Hang Bac, just around the corner, was Cafe Nang:

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This tiny hole in the wall is quite popular, and was always busy in the mornings and evenings. Just like the US, the clientele of these type of coffee shops is mostly male…

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We managed to snag a table in the back of the restaurant, with 2 kiddie stools….better to watch the Little Old Lady "do Her stuff" in this cramped little space that serves 2 floors.

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It was pretty amazing to see what can be done in this tiny space, and with only 1 burner.

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Cafenang05 Interesting thing; in Northern Vietnam, Iced Coffee with Condensed Milk is called Cafe Nau Da, not Cafe Sua Da…with a few exceptions. The Missus enjoyed this version, (8,000 VND, approx 50 cents US) though to Her taste buds, it tasted milder than versions She's had at "home".

Upon our arrival at our hotel, I had met with the travel desk and went over our itinerary. On the flight over, the Missus went through Her guides to Hanoi, and decided that She wanted to do a tour of some of the Handicraft Villages. So we managed to snag a Guide and Driver for the day.  Our guide, a friendly young man named Hung, was glad to have the work, He usually does the City Tour, and for him this was nice change of pace.

The first village we "hit" was Van Phuc, the Silk Village, located just outside Hanoi.

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If you want silk, or silk products around Hanoi, I guess this is where you'd…or at least the bus loads of tourists, get the stuff. The was one really interesting thing about touring these villages…..

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Vanphuc03 You can go just about anywhere…..step into a shop, and start walking around…get caught in some massive rollers…..no OSHA, no liability issues here. It was interesting watching and hearing endless rows of spools, the clacking of gears…the sounds of machinery echoed down the street.

Vanphuc04 For me, watching the Jacquard Loom, which uses punch cards to determine the sequence of patterns was almost mesmerizing. Stay here long enough and you'd need ear plugs, though! After walking about the various shops and factories for about 45 minutes, we'd just about had our fill, and it was time to move on….

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Lemat01 Our next stop was the village of Le Mat, which I had seen on several shows on television. Le Mat is known as the "Snake Village", where snakes are raised for consumption……pick your poison(no pun intended), hungry, thirsty, or perhaps feeling a bit "under the weather"?

Because Hung had to ask for directions once we arrived, I gathered that he hadn't been here too many times. Nevertheless, we ended up at a huge restaurant, named Quoc Trieu.

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There were several large glass enclosures with snakes in them, and large containers with what I assumed was snake wine.

After a short discussion, we were walking down a short road, took a left, and started walking down a dike…

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And soon enough came to a large, fenced off area….we found out later named Quoc Phuong Ecological Farm.

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Just as with our previous stop….you just wander up, open the fence and walk in…..

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It wasn't until after we entered, that I thought, "wait a minute…..they raise snakes here, and we just kinda walked up here and are making ourselves at home?" Of course, I kept glancing around at my feet…….

In reality, the place is pretty peaceful.

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We walked past huge concrete pens…..

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When you walked up the stairs, you saw this:

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As we walked up the trail, the Snake Wrangler/Manager, a very mellow Dude named "Huong" met us, and walked us up to an enclosure.

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Lemat11 The entire floor of the shed is lined with cages with hinged doors. You could actually hear hissing coming from a few the cages. Mr. Huong(about this time I started calling him "mister") waved me over to one of the cages, unshouldered the flashlight, and proceed to shine it in one of the cages.

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Okay, yep, that's a King Cobra alright……nice…time to go and visit our next village!

One problem, Mr Huong didn't speak any English. And so he started opening cages and bringing the snakes out……

One snake….

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Two snakes……

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Three snakes……

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More!!!

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Lemat16 Huong actually asked us (translation courtesy of Mr Hung – see, I'm taking no chances…I'm calling them all "mister" by this time) if we'd like to pet the baby cobras. We were told that none of His customers had been bitten, yet…. Turns out behind that quite and mellow demeanor, Huong had a sense of humor.

I did manage to take one of my favorite photos of the trip……

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That was a few miles closer than I'd rather be, when it comes to cobras….

As we left the area, I noticed these enclosures:

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I was told that snakes are placed here for tours, to do a kind of "show", but there weren't any tours scheduled today, so we got to see the snakes in the pens…which I kinda enjoyed a bit more than a staged "cobra and pony show".

We were shown a few other animals being raised…..

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The most interesting were found in these pens:

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Guess what????

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Yep, porcupines….we were told that it was for eating…..

A few minutes later, we were seated in the patio area, and the fine stemware was broken out.

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A barrel was uncorked….

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And we had some tea, with snake wine chaser.

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Lemat27 This snake rice wine was the best stuff we drank on the entire trip….we kept drinking, and Huong kept pouring…must've done five or six shots. This hootch was pretty smooth, a mildly sweet start, with a floral finish. I didn't think it was very strong, but Hung started getting a buzz on. Huong was nice enough to answer a bunch of questions, which I'm sure he's been asked a zillion times; like "how long does it take to raise a cobra to be ready for consumption?"(answer, about 3 years) And, "what happens if you get bit?"(answer, once you suck the poison out, there are some herbs and plants that help healing.) Soon enough the pangs of hunger set in, and Huong shuttled us back to the restaurant on his motorbike. We had decided to go ahead and have lunch at the restaurant…

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How was it??

Stay tuned for part 2!

Hanoi: Banh Gio – It’s what’s for breakfast, and a first taste of Northern Pho Bo

In Hanoi, street food stalls, or more appropriately stools are everywhere. You can find Banh My, Banh Cuon, Chao, and all sorts of food on literally every street corner….it is easy to get overwhelmed.

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On our first morning, while walking down Hang Tre, on the corner of Pho Lo Su we came across a woman selling Banh Gio:

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One look, and a single sniff of the steamed banana leaf wrapped, rice flour cake, stuffed with minced pork and cloud ear fungus, and the Missus was sold.

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The Lady serving this hot and hearty food was very warm and friendly…always smiling, and a pretty good business woman, on subsequent trips, she remembered how we liked our Banh Gio….upon unwrapping our Banh Gio, she’d provide a splash of chili sauce, Maggi, and a few strips of julienned ginger.

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We ended up having the Banh Gio(5,000 VND – a shade over 30 cents US) here for the 3 mornings we were in Hanoi.

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Vacationf2008_163 This woman was obviously very social…..the second and third times we visited we sat on the little children’s stools, no one manning the table, and about a minute later the lady would come jogging up, she had been visiting with other people down the street…..always with the biggest smile you could imagine.

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Vietnamese God has a post on Banh Gio found here.

An article on various "Banh" can be found here.

Pho Bo at Pho Thin.

Vacationf2008_040 I had been warned off the Pho Bo in Hanoi by several people; everyone from Beach to the Dry Cleaning Lady had told me not to bother. But since I’d never had "Northern Pho", I decided that I needed to try it. And after passing these pots on the way back to the hotel, and seeing the name of the place; Pho Thin, I decided to grab a bowl after having the Banh Gio. I had read and been told that the preferred location of Pho Thin Bo Ho(per the article in Vietnam Cultural Window, the name means Mr Thin’s Pho Restaurant) is on Lo Duc Street, but since we were here on Hang Tre…..

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I just kinda sauntered up to the place, and the kindly older gentleman smiled, I pointed, he nodded, and off to work they went….

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I’m not sure if they are of any relation to the original Chef Thin……

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My Pho Tai Chin(15,000 VND – just under a buck US):

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Vn200801_090 The bowl arrived super hot(a common theme in VN & Cambodia – I think it’s really great for health reasons). As I normally do for any bowl of soup, I tasted the broth first….other than a mild hint of scallion and black pepper, it was fairly bland. There was just a scant shaving of well cooked beef and rare beef cooked in the broth. This broth, flavored with the "breath of a cow" needed fish sauce and the provided lime. I added some of the orange colored chilies, which we really enjoyed…..in addition to the heat, there was a nice bit of sweetness to them. The noodles were on the mushy side. As I had been told, this was served with just a few slices of lime and the chilies. Different, very different from the Southern style Pho that is the norm in the states.

I didn’t have much time for "Pho" contemplation, we needed to get back to the hotel for a quick shower….and had to meet our Guide and Driver for a tour of Van Phuc, Le Mat, and Bat Trang…..