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Across Vietnam with a bite to eat along the way Geographical differences explain culinary
differences. Let this Vietnamese girl show you how.
www.evivatour.com
Phuong is a young girl who has adopted traveling and photography as her hobbies. Her latest journey lasted 34 days, starting south and ending north, with scores of dishes captured to bring home.
Stopping in Hoi An, an ancient coastal town in central Vietnam, Phuong had a chance to live the cheap life of a backpacker paying VND5,000 (US$0.25) for red rice porridge.
Fish sauce rice is another rice-based dish, only drier. The dish is a hidden dragon which leaves even a seasoned traveler in awe. Also priced at US$0.25, the dish is available on a street named Thai Phien in Hoi An.
Passing Hue and other central provinces, she arrived in Lai Chau Province where she treated herself to grilled duck, apple wine, roast pork and bamboo shoot soup.
Moving on to Y Ty, Lao Cai Province at 1,000 meters above sea level, she opted for pho with horse meat, a meat more popular at this altitude and said to be better than beef with fewer calories.
In Sa Pa, the grilled food reigns. At night, the whole city reeks of grilled meat, giving life to the emptiness of the cold mountainous town.
Phuong even had a chance to taste grilled chicken at 2,100 meters above sea level in the best way possible: at a local’s home.
After the horse meat pho, Phuong once again had another twist of pho, this time with poultry. Roast duck served with local sauce will change all your conceptions of the pho that earned its name in the Oxford English Dictionary.
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