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Beyond Our Conestoga

In VIetnam

VIETNAM | Friday, 19 March 2010 | Views [350]

We crossed into Vietnam yesterday. A much anticipated border crossing that was amazingly seemless. We crossed at Ha Tien, a VERY new border crossing point. We only saw one other couple of travelers there. THey actually were the only other people we saw crossing here. We were expecting to wait a long time and have long lines, but nope. We had to wait a tad bit as the Vietnamese government made sure we were all okay and Visas good and the what not, answered a few questions, and await we went.

We rode a tuk from Kep, Cambodia to just outside the border. We then hired moto-taxis to take us to the border, across, and to the town of Ha Tien. Riding on the back of a local Vietnamese motorcycle with my bags on a bumpy dirt road, while me driver (and Eric's as well I later learn) answers and talks on his cell phone was a bit nerve racking. My helmet way to big so just trying to keep it from flying off my head while i held onto the bike was fun! It took three trys for the drivers to take us to the correct hotel we asked for. You have to be pushy and know what you want and not give in.

Now, I type a little while we wait for our transport to the ferry to the boat for Pho Douc, what I am told is a very nice island off the southern tip of Vietnam. Eric's goal is the fish sauce production there, nevermind the white beaches! We have little time for so much to see in VIetnam so we won't stay long before heading inland and north through the country. I am nervous about our time here, but I hope it goes smoothly. I hope the bacchi string tied to our wrists from a ceremony in Laos continues to bring is luck in VIetnam as has been the case so far.

Our time in Kep was enjoyable. Here is the perfect balance of Salt and Pepper. Quit literally. There are salt production fields here and pepper is grown as well. We had, quit literally, the best Crab in my life here. Fresh peppercorn Crab. What Eric calls the epidemy of the perfect dish because it brings together the best of the local ingredients. Local crab, fried up in fresh green peppercorns...delicious! Licking everylast morsel off my fingers. Eric tells me the green peppercorns can not be exported, so only here will you get them. At home, you can only find them canned. Of course, you dry them and get the peppercorns you are used to, except of course, these are really damn good.

Oh, our guest house here were nice bungalows. At night you could here things scurrying on the roof, but no worries. Until on the second morning we wake up to find Eric's sandal chewed up!

oh-time for boat...

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