Bayside, New York
June 29, 2005
The menu arrives, and again, it’s encyclopedic in volume--the imperial dishes of this ancient city are proudly displayed, making choices very difficult. For your eyes, here are some ideas:
· #61. My (pronounced me) y Sot Bo Bam : Sauteed spaghetti with
· #62. My y Sot Hai San : Sauteed spaghetti with seafood
· #63. Vu De Neong : Grilled teats of goat (this one triggered a half hour conversation)
· #64. Tho Hon Banh My : Stewed rabbit with break ( I think they meant bread here)
· #65. Tho Nuong : Grilled rabbit
· # 66. Ca Com Chien Bo : Deep-fried small fish with butter
Do you see what I mean about the popularity of spaghetti in Vietnam? It’s positively everywhere!
The romantic mood was broken by two boys who must have been men, portraying little boys, if you get the gist. Since they could not shine my shoes, they pounced on Chuck. His were not the kind that needed shining, but he allowed them to have their way, if only to get a breather. Amazingly, the one who had the shoe shine was using black on a brown pair of shoes, and the second, younger one, had an empty can of polish, but he was huffing and puffing with his brush strokes. They are not only quick-witted but also very fast with the hands. Watch as extra cash and perhaps a camera or two disappear.
A lovely girl in pink traditional ao dai came to serve us. It was difficult to see where the dishes were coming from, as servers emanated from behind us. We hailed a cab back to our hotel, completely mesmerized at how much we had done in only 24 hours in Hue.
From journal Hue to Go!