Postcard from Hue
These tiny bird’s eye chiles are seriously hot. Every meal in Viet Nam has included a tiny saucer holding one or two chiles cut into small pieces. And a single small piece is enough to turn a bowl of pho or serving of noodles fiery hot.
Our meals in Hue have been outstanding. Well, a lunch on a boat cruising down the Perfume Rive was mediocre, but the views were great., and the other meals have been marvelous. At a lavish lunch yesterday we were served an interesting mixture of rice paste mixed with minced shrimp, steamed in banana leaves. A similar mixture, this time steamed in small ramekins, was part of a multi-course dinner. Very delicate and delicious.
On to Hoi An tomorrow.
Tuesday, February 10th, 2009 at 8:10 amand is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
