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... I headed to the airport and flew Nanning, China to Ho Chi Minh City (Saigon), Vietnam. The meal on board the plane is here.
We landed two hours later and after the usual immigration nonsense I was met by an old friend and her husband. They had helped me book me a hotel and took me there. The couple are Chinese but live and work in HCMC. They dropped me off at the hotel, made sure I was settled in and took off to attend to some business (they work in the jewellery business, importing and exporting between China and Vietnam), but returned in the evening to take me to dinner.
We went here.
The place, Làng Nướng Nam Bộ, is huge and, on a Friday evening was packed. My friends ordered - they both speak fluent Vietnamese whereas mine is limited to the basics. I just looked around.
Each table was supplied with
Tissues and two dips. One was fish sauce and the other seemed to be shrimp paste with sesame.
A bag of crackers, some pickled gherkins or similar and a dip of salt and chilli
Steamed Chicken with Banana Hearts
Vietnamese Fried Spring Rolls - accompanied by a mixed selection of raw greens, which are served with almost everything.
Grilled Venison with Grilled Okra
Hotpot protein - squid, shrimp, clams, beef
Hotpot Vegetables - including both banana hearts and shoots.
Everything was good. Especially the venison. I hadn't expected okra, but it seems to be popular. Every market I visited had some, but I'm getting ahead of myself. More to come.
Hi everybody! I'm Jake, I'm 26 and from the United Kingdom. I've recently left a career in science teaching and I really hope to pursue my true passion, food writing by becoming either a recipe developer, a food journalist, or both! I've launched my website today so thought it was a good time to get active in some online forums and say hello! I look forward to meeting and interacting with you all ❤️
By Kerry Beal
@Alleguede and I are in the lounge at Pearson awaiting our flight to Vegas for the IBIE (International Baking Industry Exhibition).
I got the usually bomb sniffing swab done on my electronics - @Alleguede got the 3rd degree at customs. Anyone know what a carnet is? I believe I got that lecture the last time.
Made myself a little cocktail, Maker's Mark, Grand Marnier, vintage port. I've had better!
Not a lot of choices to eat since it's rather late (not that earlier would have helped) - they also have pasta salad, Italian Wedding soup, Cream of mushroom soup, corn chips and salsa. There appear to be some cookies there as well. I'm trying to low carb as much as possible so I'm avoiding most of it.
Host's note: the initial title of this thread was "Swarvin' in ???" as a teaser. Once the destination was identified as Newfoundland, the title was changed to reflect this. The initial comments were based on the ??? In the title.
And we'll soon be off.......culinary adventures to follow.
Some of you may recall that in 2016 I had a blog about our trip to Newfoundland. We are going there again tomorrow for a week, returning July 1 and I thought that since we are going to, and eating at, places different from that year, I would do another blog. When I booked our flights and accommodations (7 places in 8 nights) last February, June 23rd seemed like a long ways away. Yet here we are, about to leave. I hope some of you will follow along as we travel through the province.
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