Banh -Mi at Ho Chi Minh
Situation arises that I had to transfer to another sister ship, and after a day at Saigon Vietnam I was offloaded at Ho Chi Minh, as it panned out that I was scheduled to fly out of Vietnam to embark at Muscat via Qutar Airlines, Little did I know what would I expect in the forth coming hour; The checking in process was taking a while and out came an higher authority to tell me that my visa to destination is yet to be approved, to add salt to the wound it was a Friday evening, so after a bit of adventure to get myself to the designated hotel for a night stay, which involved me stopping a cab driver who hardly knows any English and using Google translate at a travel agent office,which at the beginning I was kinda relieved to hear Back street boys; but after few minutes I realised it was just the music which the guy was interested rather than knowing any English , yet he to me was an angel who guided me back to my travel agent who organised the Carlton for all the unfortunate events I had to put up with.
Ho Chi Minh had more cycles and Two wheelers I had ever seen on my life in a single city, there were bikes which were are all known to me and some classics like the Bajaj M80 which was an icon in my childhood era, there were loads of restaurants and banners which carried information about american beers and finger foods like the buffalo wings at pubs around every corner, clearly to depict about history the city had witnessed.
During all these lost in wilderness adventures, I was surprisingly energetic and, I tried to rewind back my memory on a relishing appetite I picked up from a local kiosk at the aerodrome while encountering the cabbie who was all the more baffled at the sign language of his passenger, who carried a mouthwatering sandwich wrapped in aluminium foil and a snaple(peach drink).
Banh mi sandwiches may inspire heated debate, but some facts are incontestable. A culinary embodiment of French colonial rule in Vietnam, banh mi sandwiches are composed equally of French and Vietnamese parts. They all begin with a whole baguette, preferably baked in-house and dressed with an aioli spread infused with pork, garlic and fish sauce. These ingredients then hold a wide variety of fillings: barbecue pork, fried tofu and thick-sliced ham are the most common options, along with pork pâté, grilled chicken, meatballs, sauteed vegetables and, occasionally, whole sardines.
Ingredients are mixed and matched at the whim of the kitchen, but there’s a common denominator to all banh mi — a bright, crunchy vegetable slaw made with daikon radish, shredded carrot and fish sauce (nuoc cham), accompanied by sliced jalapeño pepper and fresh cilantro.
I just picked up which had a pork pâté, it was all the more refreshing than any other sandwich, the day was adventurous,cast away,Lost in Ho Chi Minh.
Ho Chi Minh had more cycles and Two wheelers I had ever seen on my life in a single city, there were bikes which were are all known to me and some classics like the Bajaj M80 which was an icon in my childhood era, there were loads of restaurants and banners which carried information about american beers and finger foods like the buffalo wings at pubs around every corner, clearly to depict about history the city had witnessed.
During all these lost in wilderness adventures, I was surprisingly energetic and, I tried to rewind back my memory on a relishing appetite I picked up from a local kiosk at the aerodrome while encountering the cabbie who was all the more baffled at the sign language of his passenger, who carried a mouthwatering sandwich wrapped in aluminium foil and a snaple(peach drink).
Banh mi sandwiches may inspire heated debate, but some facts are incontestable. A culinary embodiment of French colonial rule in Vietnam, banh mi sandwiches are composed equally of French and Vietnamese parts. They all begin with a whole baguette, preferably baked in-house and dressed with an aioli spread infused with pork, garlic and fish sauce. These ingredients then hold a wide variety of fillings: barbecue pork, fried tofu and thick-sliced ham are the most common options, along with pork pâté, grilled chicken, meatballs, sauteed vegetables and, occasionally, whole sardines.
Ingredients are mixed and matched at the whim of the kitchen, but there’s a common denominator to all banh mi — a bright, crunchy vegetable slaw made with daikon radish, shredded carrot and fish sauce (nuoc cham), accompanied by sliced jalapeño pepper and fresh cilantro.
I just picked up which had a pork pâté, it was all the more refreshing than any other sandwich, the day was adventurous,cast away,Lost in Ho Chi Minh.
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