Isn’t one of the best things about traveling exploring the food that is so uniquely of that culture?
The different flavors, vegetables used in different ways, spices I’ve never heard of, food I’ve never seen. What can I say but amazing.
Well it is for me, but I’ve always been a little bit of a gourmand, aka piggy.
What can I say. I love food. LOVE it.
It seems a little strange to be thinking about Vietnamese dishes as I sit and look out the window. It’s currently snowing and -12 degrees C (Joshua is American, so that’s 11 F for all of you South of the border). And even though it is cold, it is stunningly beautiful. The tiniest snowflakes are falling with almost no wind by the thousands every millisecond. In Vietnam, the high today is 31 C/89 F. In a country that rarely experiences cold except in the far reaches of the north western parts of the country, the majority of vietnamese food is a little spicy and almost always hot, braised, in soup form or stewed. I don’t know about you, but if I lived in a country that rarely saw temperatures under 22 C/71 F, I think I’d choose to live off salads, not eating Beef Pho (beef and noodle soup) for breakfast. But that’s just me.