We’ve been living on a Tay farm, up in the hills for a week. Rice paddies, buffaloes, open air “kitchen” with a gas burner, sink and a table.... that’s all. But our host, Tien, and her cousins have cooked some wicked meals, fried rice paddy fish, local versions of the ubiquitous noodle soups, 101 varieties of pork belly, stir fried or steamed local veg, and some amazing pickled bamboo. But, as there is nowhere to dry our clothes (I hand washed them and hung them up... with the humidity, they were still as wet 48 hours later, and starting to rot) we headed to a hotel in Ha Giang for the night to wash our clothes and ourselves.
There was a little hole-in-the-wall eatery down the street from us, and the menu was intriguing. Oh, and a little tip for interpreting Vietnamese menus; roasted does NOT mean roasted. Roasted means steamed. When you order roasted duck (vit) it will be a lot softer and flabbier than you thought. Delicious, though... topped with smoky bamboo and served with a sweet soy, chilli, garlic and saw-tooth coriander sauce... on the side, as usual, fresh herbs and cucumber. And also brined Thái eggplant, crunchy and delectable. Then there was cơm rang, the local fried rice made with incredibly tiny short grain rice, and topped with pulled re-hydrated buffalo jerky. That’s nine dollars well spent!
Quieres comenzar las comidas como un rey? Nada más adecuado que unas Ostras Gouthier. Cuentan con una carta de nueve ostras, todas de máxima calidad, deliciosas y sacadas de las gélidas aguas del Atlántico Norte.