We are back from 2 weeks in Vietnam and Cambodia.
Where to start?
The Vietnamese Reunification Day holiday with fireworks? cooking class on an organic farm? market shopping and hecklers? a harrowing mountain bike ride to a pub in the middle of the nowhere where you pick out your own live chicken to slaughter? the moment when I thought our driver was taking us to a Vietnamese jail because we got stopped by scary-looking police and told to turn around? a 2 day trek though the jungle and rivers to the world’s third largest cave in 100+ degree weather? a biking tour through Angkor’s lesser know areas and temples ? visiting a village in Phong Na Kebang National Park and drinking green tea in the Chief’s hut? eating BUGS?
I didn’t get tired of any of it. I would do it all again. I LOVE ASIA!
Today I am sharing one of the 4 dishes we made with Chef Than on his organic farm outside Ho Chi Minh city, the pork lettuce cups know as San Choi Bao in Vietnamese cooking.
Vietnamese and Khmer food are healthy and fresh, thanks to being so close to the equator and an abundance of fresh fruits and vegetables . Lemongrass, ginger, papaya, fresh mint and basil, coconut milk, and fish sauce can be found in many dishes. Freshly squeezed fruit juices are readily available everywhere, which I miss terribly already…
I am sharing a few photos of our favorite places and links below if you are ever planning a trip yourself.
The Pub with Cold Beer(yes, you can pick out your live chicken here and yes, it is a harrowing long bike ride to get here but totally worth it!)
Riding around Siem Reap, Kingdom of Cambodia in tuk-tuks.
BUGS CAFE-mixed bug platter