May/June 2015
In the streets of Saigon, now Ho Chi Minh City, one can eat a nourishing meal from a cart at any time of the day or night. And often the meal on offer remains consistent despite the hour. Vietnamese food is full of garden goodies, meat or seafood, bone broth and rice in one form or another. It’s not complex, but the joy is in its simple, recognizable, and raw components. Pho, a noodle soup with unlimited add-ins, and banh mi, a tender, tasty sandwich, are the trendier trademarks, yet there is larger menu to explore among this healthy cuisine. Continue reading “Saigon”