Oodles of Noodles
There is a recurring theme for every Indochina trip we plan: food. Produce is literally farm to table, whether you’re eating at a roadside stall or the best digs in town. A typical day can consist of mind-blowing noodles on a tiny roadside plastic stool, and then hours later find yourself dining in a beautifully restored colonial mansion, complete with the three-piece orchestra. Now that’s variety. Cooking classes, market tours, unplanned dinners in local homes and 14-cent glasses of beer are all in your future if you head to this corner of the globe.
When I go to Indochina, my first stop is whatever noodle spot I can find around the corner. I sit down on my tiny chair (no small feat for a man of my stature) and muddle my way through ordering using a combination of pointing and smiles. That steaming hot bowl is set down in front of me, the aroma of the fresh herbs hitting my nose. It’s that point where I realize, I’ve arrived. Yum.
Just for the record, a few of my favourite dishes are (in no particular order): Bahn mi, pho, bun thit nuong, bahn xeo, lok lak, som tam, laap and so so much more. Ask me, I’ll tell you all about them.