Country Lunch

country chicken chops

A chicken got the chop and not one bit of bird went by the wayside, bar the feathers and the odd bits that I couldn't swallow and hid from view under a crumpled tissue.

I was invited to a mate's country home for lunch the other Saturday, right after my aforementioned amble around the hat market. His sister-in-law was busying herself in the kitchen, a brick shed across the courtyard from the house. Green tea and fags got passed about among the menfolk, a custom I can only partake in by halves. Refusing a choker makes me fell less a man but they don't realise all of the other vices I have to manage...eating like Porky Pig, for one!

A generous spread got slid onto the rattan floor mats around which we all sat. The meal appeared to be sponsored by Heinneken, with little green cans situated all about us. It was before 11am and the prospect of being pissed by half eleven weighed on my mind. In addition to not smoking, my masculinity would have been in tatters had I abstained from drinking copious quantities of lager too. I vowed to drink to the death.

starfuit and stomach

It proved to be a wise decision as, for a texture fraidy-cat like me, the gynormous plate of tripe (xach bo) that confronted me would require a kind of alcohol fueled mental strength. The pretty slices of starfruit did nought to soften the appearance and likely gag activation to come. If it takes more than one chew through, I know I'm in strife. I braced myself by toasting and downing a couple of large glasses of beer.

And then I went for the chicken chunks. Procrastination is a trait of mine.

My mate's mum, a gorgeous smiling old dear completely addicted to chewing betel nut, threw back her daily glass of the local beer. I followed suit and then started picking around the edges of the spikey bits of animal internals, chopsticking the yellow stars and spring onions into my mouth. Now that's brave! I asked for the pumpkin leaves and stems (rau bi) to be passed at this point. We'd purchased these at the local market earlier and I wanted to see if the rural produce was better than that available in Hanoi's markets. A further postponement of the inevitable mouthful of chewy stuff.

Followed by more beer!

The rice cooker was unplugged and the white grain was dealt to our bowls. The meal was nearing its end and my time was nigh. The betel nut tin was out, leaves and lime paste being prepared, a fix on the way. Two opposing forces were colliding: my strong aversion to scary food textures and my mate's mum's addiction to the areca. She wrapped her nut quarter as I folded a tripe flap around some hot rice. Hands went to mouths in unison. Intoxication was in the air; hers a glazed over pair of eyes, mine a frightened mastication pushing the wrong buttons on my gag activator. Deep questions were asked for a second or two.

And then I swallowed.

Whew!

Village Market

aromatic essentials

A couple of Saturdays back I ventured marginally into the provinces. The ones surrounding the capital are extensions of the city in reality, so if one can hack the journey along the dusty thoroughfares exiting Hanoi and endure the noise and lack of driver courtesy, it actually doesn't take that long. Within an hour, I was a blonde sideshow in a Ha Tay market unused to foreigners.

The Cho Chuong (Chuong Village Market) is most noted as a centre for the production of one of Vietnam's enduring symbols - the humble, all-purpose conical hat (non). All of the paraphenalia required to whack a hat together is on sale here. The special palm leaves were drying on the side of the road above the marketplace, the thread which holds it all together was being flogged off little plots throughout and the frames around which the components are assembled are laying about in doorways in the lanes leading away from the market.

All very interesting. A touch of culture, in fact.

But it all paled into insignificance once I spotted the colour of the local produce, that which is eaten rather than worn.

The primary colour rainbow of Vietnamese kitchen essentials, hot, rich and sour.

shades of orange

The sunny gold of carrots and pumpkins on a dull grey day

pink root

A gnarled clump of pink root.

Hats. What hats?

The Pickle Stand

pickle shop

When I was a kid, the only exposure I had to pickled food was at the neighbourhood fish and chip shop. A huge jar of pickled onions used to sit on the counter. I can't actually recall anybody ordering an onion to go with their flake, potato cakes, chips and dim sims. I'm still not entirely clear on this strange marriage of deep fried fish and chips and pickled onions.

One of the great mysteries of life.

My odd life!

In Vietnam, the popularity of the pickle has never been more in evidence than on my recent trip to the southern beach resort of Nha Trang. Next to a damn fine southern pho exponent, I stumbled upon a rather extensive pickle stand. It seems there is nothing that can't be jammed in a jar with a bit of brine and vinegar. Stunning purple shallots (dua hanh), a mix of spring onions, carrots and white radish (dua mon), cucumbers and lotus roots give off a kaliedoscopic effect.

pickled pork

The bottled hunks of pig (thit ngam mam) and sliced pigs' ear are reminiscent of biology lab classes. Here, though, the formaldehyde is replaced by an equally effective preservative cocktail of fish sauce and sugar.

The pickled shallots and other vegies are a great beer match whilst the porky bits can be served sliced as a snack or as part of a more substantial meal with rice.

Gourmet's Diary of a Foodie

the pour

At the end of last summer, a film crew lobbed in town to get some facts and footage about the fabulous cuisine of Vietnam. An upcoming episode of Gourmet's Diary of a Foodie (APT) will report the findings. While they were in Hanoi, they were also filming a segment for another episode on foodbloggers, in which I was invited to take part.

'Bloggers: Confessions of the Food Obsessed' screened in the US last week. Privileged to be included in the project along with the legendary Pim of Chez Pim (San Fransisco and the world), Josh of Cha Xiu Bao (Hong Kong) and David Lebovitz (Paris), I dragged the crew around town on motorbikes through crazy traffic, wet markets and spectacular summer thunderstorms to eat pho. Tom and Rob, the guys from Zero Point Zero Productions, risked life and limb - all in the pursuit of a good story. And beautifully put together it is, though I'm yet to see the full episode.

The post I was eating and writing at the time can be read here. A preview of the program can be viewed here and downloaded from iTunes at season's end.

Welcome to viewers of the program!

Home Cooking

che kho

On a visit to my mate's family home in Nha Trang during the recent lunar new year festivities, his mum started running amok with desserts.

Pity is that his sister-in-law had been filling the table aplenty with the main fare for an hour or so previously. The hospitality of Vietnamese is legendary, even more so at Tet. My plate and glass were full to overflowing, not to mention my stomach. Sensibly, nobody else took up the offer to finish off the meal with a massive serve of che kho. In the interests of research for the blog and to see if I could pop the stud on my jeans, I took up the challenge. It would have been wrong and rude not to.

Che kho is sticky rice and green bean (dau xanh) steamed normally before being mixed, while still hot, with sugar and ginger. It is then fried over a low flame to brown it ever so slightly on both sides to give it a subtle crunch on the outside.

It's simple Vietnamese home cooking at its best.

Vietnamese Weddings

wedding banner

When I realised five and a half years ago that Vietnamese weddings were occasions where the bride and groom and their families invited guests in numbers that defied belief, I wanted to find out why. In my first months in Hanoi, two invitations were issued to me by students I'd taught only a handful of times. These were not verbal 'off-the-cuff' acts of kindness but genuine best handwriting on official custom designed invitations.

I wasn't able to accept them at the time, not out of mean-spiritness but due to work commitments in a new job in a new country. As a high percentage of Hanoi's population has its origins in provinces both surrounding and far-flung, accepting a wedding invitation often involves several hours in a car or bus on highways where traffic conditions are atrocious - downright hair-raising, in fact. Time spent at the actual celebration can be as little as half an hour!

While I admit that my lack of Vietnamese wedding cred hardly qualifies me to comment or judge, the insight I've gained through the experience of others over the years has lead me, rightly or wrongly, to be deeply cynical about aspects of nuptials in this country. I'm told that the number of wedding guests - which regularly includes all of the bride's and groom's colleagues and friends, parents' friends, colleagues and business associates, siblings friends as well as relatives close and distant - multiplied by the custom of 'money in the envelope' gifts not only assists in paying the wedding expenses, helping the newlyweds get a bit of a start but - in some circumstances - is also used as a pork barrelling instrument. Keeping tabs on who gave what is important when payback time comes.

When I questioned my Vietnamese friends about why I, a distant acquaintance at best, would be invited to the wedding of a student or a friend's friend, knowing glances were exchanged. Apparently, for some families, a foreigner's attendance at a wedding adds a certain status. Teachers, in addition, are still viewed to a certain degree as pillars of the community in this country.

In my growing quest to get a handle on the situation first hand and, hopefully, to dispel some of my cynicism, I recently accepted an invitation. A friend of five years, nearing thirty years of age, was taking up one of the remaining auspicious wedding days in the year of the pig to marry his girlfriend. Both from rural provinces outside of Hanoi, they were not entertaining an additional Hanoi celebration - a trend considered by some as a grab for further cash. A wedding 120 kilometres away, involving at least six hours on the road on a bitterly cold day, ensures family and close friends only, said the groom. One female friend of the groom who was supposed to travel with us pulled out at the last minute, citing "too cold" as the excuse for not being present at her friend's wedding!

First priority on the journey was actually finding the way. Rule of thumb for drivers in Vietnam is head in the general direction of the destination and consider the details later. A convoluted roadtrip, firstly to the bride's family home, involved not only half a dozen stops to ask fruit vendors and motorbike taxi drivers the way but also at least 10 phone calls to the groom himself to explain the "second banana tree on the left" intracacies. Maps of these rural areas are yet to be devised.

Now this is all quite normal and not a reason for alarm, even when all of the proceedings were being held up to allow our presence!

barren ricefields

As we pulled up, the local kids both telegraphed our arrival and escorted us along the remaining few metres of village path. An archway of tinsel, the blaring karaoke machine across the barren winter ricefields and a whole village assembled before us made it clear we were in the right place.

The proud groom attired in a smart dark suit greeted us before the collective gaze of the congregation, clad mostly in beanies and coats. A band of teenage boys were providing a form of entertainment by dancing in a circle, one screeching at a karaoke mike. Unfortunately, they became shy once we arrived and - in a sense - became the entertainment.

the assembled village

Thankfully, not for long though.

Within twenty minutes, we were on the road to round two. A couple were getting married, which does tend to get lost - at least from a western perspective - amongst all the cultural variation, an example of which was the groom's mother travelling in the bridal car!!!

Later at the groom's, a destination reached through the use of the same navigation system as before, we did get a chance to fully ogle the bride, which I guess is a universal custom. With spray-on sparkle and orchids adorning her hair, she was in western white - no traditional ao dai, even in the provinces. Speeches were in progress as we were ushered to seats in a tarpaulined alley that leads to the groom's family home. Little plates of watermelon seeds (much hassle for little reward getting those bastards open!), candy that even the kids weren't eating and tiny cups of green tea sustained us while an MC with a reverberating microphone, which was rocking the inside of my head, spoke forth appropraite platitudes and introduced a number of speakers. Grandma spoke, thanking friends and family who'd come from far and wide.

After the words, the bride and groom provided a guard of honour for guests departing early, offering single Vinatabas as parting gifts.

Then we ate.

boiled chicken

I suppose the culinary experience is what the focus of this post should have been given that this is a food blog and I do apologise for the fact that it's mutated into social commentary. I'm off my topic!

Relocated to the living room, the wedding reception took place. My friend the groom, who interestingly was not on the speech roster, made visits to all four tables and was congratulated, toasted and gifted. In a brief but enlightening conversation with him, he quietly stated his preference for a small but meaningful celebration.

Plateloads of steamed chicken, sizzling beef, boiled greens, steamed freshwater prawns, crab mince encased in their shell, steamed squid, sticky rice and bamboo and duck broth got stacked on the tiny rented tables. Bia Hanoi, Fanta and ricewine was poured into retro-glassware. A mad quiz show was on the television. Many of the guests were watching it.

steamed prawns

Within the hour, back in the car, we were dodging oncoming vehicles on our return to Hanoi. It was all over, red rover. Done. They were hitched. I hope it was meaningful for them.

So...I went to a wedding, in Thai Binh, on a lucky wedding day in January and I'm still trying to process much of it, including the experience of slotting the meat from the dish photographed below into my eating orifice!

more exotic meat

Meow!

Eat Meat?

meat comes from animals

The butcher's aisle at Coles or Safeway is all styrofoam and clingwrap, tidy cuts of pink and red product, with nothing resembling an animal in sight.

The butcher's aisle at the main market in Luang Prabang, by contrast, affirms the fact that meat indeed emanates from living beasts with teeth and flesh which bleed and die. Perhaps my grandmother, who grew up in times when we westerners were not so fussy about which animal bits we consumed, could identify the head above and suggest what could be done with it in a kitchen. I can't.

blood cake

These gelatinous blood cakes shine with an odd allure. They, too, look manufactured and far removed from their origins. Of course, the colour gives them away. I know what can happen here. They are divided into smaller clumps and added to soups in the region or diced and stir-fried with vegetables. Strangely dull and inoffensive, I have to report.

A Bun Cha Experience

old favourite

The luck of the new year is definitely in when a new haunt for an old favourite is discovered. For the uninitiated, bun cha is arguably Hanoi's signature lunch dish, consisting of pork grilled over coal embers served in a subtle sweet, warm soup alongside oodles of fresh white rice noodles and salad greens. It's been featured in these pages before, described in more detail.

This particular incarnation of bbq soup is a very fine one, in familiar stomping ground, in the same market street as these noodles and this pho. At street level, it's a tiny grimey rectangular cave with a pulled back vertical shutter upon which hangs the most rudimentary signage. In this box, no-one eats and I think this is why I had baulked at this place in the past. It seemed that the smoky meaty fumes were emanating from a bun cha shop which was take-away only.

It pays to go with somebody who knows. My mate, Khai, lives in the vicinity and when his sister-in-law needs a day out of the kitchen before she cracks the heads of the lazy males in the family, they all scoot over to this, their local bun cha outlet.

caging up porky

He knows the drill. I follow him into a crack in the wall two doors up from where the meat is being grilled. I step between two curbside butchers, beef being dealt to the right, pork to the left. A labyrinth of domestic clutter, the belongings of several families confront me as I follow Khai's shadow to the depths of a rabbit warren I may never exit from. Squalid bitty rooms with makeshift lofts and mezzanines are crammed with beds, wardrobes and altars honouring departed family members. An obstacle course of shoes, baskets of washing and bicycles is negotiated in the narrow thoroughfares and perilous staircases up which we ascend to the second or is it the third floor.

Here, an oasis of open space appears. It's a family living room, the smudged glass of the wall unit housing a decade of trinkets, gifts and souvenirs alongside the TV, the stereo equipment and the home karoake system. On the wall hangs a huge poster sized photograph of a proud moment in the family history - a young lad receiving a hairdresser's award, surrounded by friends and family.

And it is here, in the private world of a family I don't know and will never know, that I tuck into my Saturday lunchtime bun cha.

Family Donation

Two serves of bun cha, two nem ran (fried spring rolls) - 36,000VND (USD$2.25, AUD$2.52)

Bun Cha
3 Hoe Nhai
Hanoi

Orange Pho 24 Imposter

decor

The Spot: Not far from the main railway station, just off Le Duan at the western end of Nguyen Du (108), this modern pho establishment is a fine example of a trend I blogged about a little while ago. Dubbed 'Pho Quen' (not Queen), it's directly next door to a probable Polo Ralph Lauren imposter outlet, with the other main businesses in this street dealing in fire extinguishers and safety helmets.

Space and Atmosphere: Go upstairs to a mezzanine level or around behind the shiny new cash register (cash register, in a Hanoi pho house??...what happened to the old tea tin, or grubby cash-laden hanky tucked into ma's knickers???) and drinks bar to half a dozen or so tables on the ground floor. Be careful to dodge the fancily attired staff who are tripping over each other to be of assistance in that cheesy 'franchisy' way. I justed wanted to slap them.

Shopfront Style: A direct rip-off of Pho 24, except orange, right down to the flashing neon arrow pointing customers inside.

Sticks, Condiments and Crockery: Clear, logo-stamped perspex boxes house the black plastic sticks and silver spoons, which have clearly been organized by someone with OCD. Symmetrical and spotless, they augment more clear vessels containing red sauce, chili-infused oil and garlic vinegar. A rather poor imitation of Pho 24's side plate of herbs, bean shoots, lime wedges and fresh chili arrives along with the paper placemats espousing this joint's flowery-worded philosophy. If I translated it, you'd vomit!

more classy crockery

Serving Station: A glass walled booth left of the entrance, with a serving window where the noodles are dispensed to the waiting staff. Marble benchtops, plastic gloves and tupperware containers abound, the chefs look the part in starched white and there is no evidence of animal carcass or organ visible to the eye. This is doctor's clinic pho, portioned with precision, lacking feel.

Meat Generosity: The scales ensure that all customers receive one of their daily recommended meat allotments - no more, no less!

Service to Delivery Gap: With staff out-numbering customers, there was no problem in this regard.

Stock Factor: Slightly murky but tasty enough.

Cost: I'm paying for the salubrious (and orange!) surroundings here. Well over the industry average, in the 20,000s.

Rank: I'm loath to continue the ranking system, other than to say this bowl of noodles is nothing special.

Belated Seasons Greetings! I've been in Oz, pouring loads of wine down my throat and over-indulging in foods not freely available in the Hanoi streets! Hope the coming year is kind.

More Mo Market Magic

unidentifiable edible 2

Under the temporary canopies inside the Mo market, where the light is dim on a sunny day, a specialist vendor squatted over her single short season product. Rather than peddling a range of common garden vegetables, this type of vendor chooses produce less fundamental to the cuisine, much less visible on a day to day basis. It might a tiny fruit ball with a two day season or a mutated lime. One thing is common - these vendors are going for top dong, playing the rarity ("you won't see these again till next year") card to entice the consumer.

This trick doesn't work on me this particular day. Again, they looked like Chrissy decorations. I did want to know the name though.

"Atiso," she said.

"Artichoke," I guessed, was the translation. But they don't look like the arties I know.

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