Most tourists know Pho, and a few even know how to pronounce it. Here's some other typical Vietnamese foods (fresh and homemade): wok fried super thick bacon with pork skin (extremely yummy), a very tasty boneless pork chop, string beans with pig knuckles, and baby bok choy, with the water for boiling vegetables as a broth, all served with rice. Pork is the main food here, but today we had an equally tasty wok fried chicken. The condiment is fish sauce, which is made from fermented fish--not the tame stuff you get in restaurants at home, which is hardly stinky.
Leftovers from lunch are covered over and served again for Dinner. It's a strange but practical tradition, though the bacon got quite ferocious in just a few hours.
This is Jackfruit, growing off the trunk. It's a large, almost watermelon sized fruit with neat yellow capsules inside. You can get them in bags pre-shelled and pitted. I can't compare the taste to any other fruit, but when ripe it is quite sweet and tasty. On the right is the common and beautiful Dragon Fruit which comes from a type of cactus. The flesh is white and delicate with tiny black seeds. If you've tried it in Chinatown you may know it as bland and slightly sour, but here it is subtly sweet and refreshing. Mangoes are large, flat, greenish yellow when ripe with a bright yellow flesh with hardly any fiber. I've had many different mangos, but here they are definitely the best. Custard apples, or cherimoyas as we call it, are also far superior to the crap we import from the South of the Border.
No comments:
Post a Comment