Journeys and Treks Life in progress

Riding passenger on a scooter through the streets of Ho Chi Minh City is daunting. Possibly it’s the buzz I’m still holding onto from the inexpensive beers at lunch or the constant clipping of my knees on other scooters as we weave through traffic at video game like speeds. This is my first day in Vietnam.

Rich in history and international influence, Vietnam’s cuisine isn’t only a fusion of Asian and French sensibilities, but a meeting of all cultures that have crossed paths with the nation. From spicy chili pastes, fermented fish oils, noodles, and spring rolls to European coffees and French pastries that rival most in Paris, the spread of culture exchange in Vietnam’s food is staggering.

The French introduced the baguette to Vietnam, and the sandwich was never the same. Often built on, but not limited to, smoky pork belly, fresh cilantro, hot peppers and pickled carrots. I’ve never had a more flavorful sandwich than the ones that still haunt me from my time in Vietnam. Add a sugar drenched, limeade soda and it’s sensory overload. Simple, but complex in flavor Ban Mi sandwiches became a staple of the people and of my own journey.

Getting to know the people of Vietnam makes the relation to food even more apparent. Coffee and cigarettes, bundles of sweet lychee fruit, meats and smoothies, everywhere you could see the influence, the importance, of tastes. Buying cheese and bread on a train platform, or over paying for a coconut as my friend buys one for 1/10th the cost; food is so much a part of Vietnam.

Sitting on the sands of China Beach, I crack open the last crab I’ll eat in Vietnam, beer adjacent as well as emperor spring rolls. The cut on my thumb from the last crab I tore open burns as I dip crabmeat into a mash of salt, pepper and lemon juice. It stings, but every second of discomfort is worth it. The food in Vietnam is one of the things I will never forget, it was present and fresh, in the moment and thinking about it brings be back every time.