Since everyone enjoyed my Singapore foods post so much, I thought I’d give you another update on the tasty things I’ve been eating in Southeast Asia. I still have another week in Vietnam, but I’ve already eaten so many delicious foods that they deserve their own post. I’ve copied the names from Wikipedia when I can (to get the accents right–there are a lot of accents in written Vietnamese), and if I can’t remember the name or find it online, I just describe it. Grab a napkin to catch your drool, and enjoy!
I’m getting slightly better at chopsticks, and it’s worth it to try, when there are foods like pho to shovel in my mouth.
Delicious and creamy.
Pork and veggies in an egg pancake.
We ate one of these sweet snacks, went to a pho place for dinner, and then on the walk back to the hotel, my friend had another.
This was a refreshing cold dish for lunch. Cold noodles, lots of fresh veggies and herbs underneath, and warm fried spring rolls on top.
We ate the candy warm from the machine and freshly cut, as part of our tour of a small village in the Mekong Delta.
I met up with a friend of a friend in Ho Chi Minh City (Saigon) who wanted to introduce me to the foods of Mon Hue Restaurant, which focuses on the regional specialties of Hue (which is in the middle of the country). She ordered way too much food, which we thoroughly enjoyed.
A substantial dessert drink.
A tasty breakfast that my friend found on his walks around the alleyways near our hostel.
A small amount of shrimp in a dumpling, topped with fried onions. The woman who served me said she could give me pork white rose because shrimp generally makes me ill. I’m not convinced what I ate was pork, but I didn’t get sick, so it doesn’t matter.
I celebrated my birthday with friends from the Elephant Nature Park. We went to Morning Glory Street Food Restaurant, which is fancier than its name implies. This pork belly was rubbed in five spices and lighly layered in a caramel sauce. The sticky rice was mixed with shredded coconut. I’m even learning to appreciate cabbage over here, since it often arrives mixed up with carrot but not turned into coleslaw.
Apparently the noodles (which you can barely see in this picture, sorry) are only made by one family in Hoi An, so you can only get authentic cao lau here. The noodles are thick and chewy, and you mix it up with greens and pork.