A plethora of fresh vegetables, both strange and familiar, entice us in.
If you have a scooter, it's a drive-thru.
How much is that doggie in the window?...
...The one with the stiff, roasted tail.Well, you knew that was coming, right?
Not in the mood for mutt? How about a squad of squid?
There are also fowl, large and small.
Picking just the right crabs for tonight's crab broth.
Then we went to Big C, which is like Costco on steroids perched on top of an upscale mall, KFC and Pizza Hut.O. had to bag her purse upon entry, presumably so she wouldn't try secreting any of the giant cucumbers in it.
Or the giant snails.
Crabs in bondage. A perennial favorite.We can hardly wait to start shopping!
P.
4 comments:
We just got back from a trip over to the Eastern Sierras and are thrilled to see that you both have jobs and a place to live. Vietnam really sounds very appealing.
Steve
Did you camp?
Hope all is well. M's Mom? Do you ever post pictures online ( like Picasa)? Would love to see any that you took.
Hugs.
Did we give you the recipe for Chinese smacked cucumbers and stir fried cucumbers? You have the all ingredients there (and then some).
Pai huang gua (Chinese Smacked Cucumber)
1 cucumber (about 13 oz.) (preferably similar to the type we call English Hot House here, something where you can eat the skin)
salt
2 tsp. chopped salted chilies
2 tsp. minced garlic
3 TBSP clear rice vinegar
A couple pinches sugar
1 TSP. sesame oil
chili oil
Place cuke on chopping board and whack hard with a cleaver so it splinters and opens up with jagged edges. Then chop into bite-size pieces. Place in a bowl and sprinkle with 1/4 tsp salt and let sit for about 30 minutes. Drain off water in bowl.
Add everything but the 2 oils, blend well and let sit for a few minutes (or up to an hour) for the flavors to blend. Just before serving add the oils, toss, taste and serve.
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