There are the live animal vendors, selling very fresh meat from
their bicycles or shoulder baskets.
Mobile clothes vendors push their bulky garment racks up and down
the maze of alleys, chanting little songs about their wares.
There are always vendors hawking a variety of products.
Each has their own little sing-song spiel, which they repeat endlessly.
their bicycles or shoulder baskets.
Mobile clothes vendors push their bulky garment racks up and down
the maze of alleys, chanting little songs about their wares.
There are always vendors hawking a variety of products.
Each has their own little sing-song spiel, which they repeat endlessly.
Women from the countryside set up pretty much anywhere
on the sidewalk to sell their small baskets of produce.
on the sidewalk to sell their small baskets of produce.
Attention to hygiene is not a priority. The vegetables for sale
get plopped down on the sidewalk wherever.
get plopped down on the sidewalk wherever.
Even right next to one of the horrible smelling, hideously polluted
streams that flow through our neighborhood.
streams that flow through our neighborhood.
While you eat, the shoeshine guy comes by, takes your shoes and gives
you a pair of flip-flops while he buffs your loafers.
you a pair of flip-flops while he buffs your loafers.
We often hail a cab going in the opposite direction. They have
no compunction about making a U or even, in this case,
a Y-turn on an insanely busy street, bringing traffic to
a wildly honking halt.
And of course, they never look or signal before doing so.
P.
no compunction about making a U or even, in this case,
a Y-turn on an insanely busy street, bringing traffic to
a wildly honking halt.
And of course, they never look or signal before doing so.
3 comments:
It is amazing how much effort goes into food in Vietnam. Getting it from the countryside into the city, keeping it fresh, getting it distributed. Maybe we are so fat as a culture because so little effort goes into food. Stop by and grab a burger without breaking stride.
It's true that Vietnam is a food culture. Not just the growing and the transportation, but almost every recipe takes what most Americans would consider to be a ridiculous amount of prep work. One thing that we'll will really miss when we go home is the availability of freshly-peeled garlic. Not the yellowish, several-day-old cloves you can get at the supermarket, but lovely ivory chunks from the garlic lady who squats on the sidewalk beside her basket of garlic heads and peels the tiny cloves all day long. Also the garlic actually tastes slightly different here--mellower and nuttier, less acrid than we're used to.
P.
We are giving growing our own garlic a shot this season...looking forward to the fressness...the various lettuce is a huge success and just so different when it comes out of the ground to your plate.
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