天氣炎熱，一般我都會點冰的奶咖啡。在峴港火車站對面的 Cafe Wind，英文飲品單上寫著 Iced Milk Coffee 和 Iced Coffee with Milk 兩款，我跟Kim滿臉疑惑和好奇，各點一杯。咖啡加冰後才上桌，Iced Milk Coffee跟之前說的一樣，加煉奶加冰塊；而Iced Coffee with Milk則沒有煉奶，在齋啡上加奶泡再加刨冰。兩杯味道天淵之別，前者甜後者濃。我倆愛前者，認為有煉奶才有越南風味。記住越南名 ca phe sua da，不再點錯。
除了嘆咖啡，亦很想吃一碗正宗生牛河。知道牛肉是 bo，河粉是 pho，但點了幾次，來的都是熟牛河，唯有放棄。知道會安古鎮出名的是 mi quang 雜錦麵，據說秘密在於其井水，才做出口感一流的麵條。但會安古鎮是遊客重鎮，高價餐廳定價比香港還貴，會安街市內的食檔價錢雖然合理，但感覺還是非常商業化。
因為下雨，我們誤打誤撞在「日本橋」頭的一個街檔避雨坐下，少女店主獨沽一味只賣mi quang。我看她熟練的煮麵手法，再看看滿座的檔口，就知道自己走運了。mi quang本是街頭小食，蹲在街頭吃才最正宗不過。
Dine in a Vietnamese Way/Kimberlogic
Growing up in the USA, I didn’t quite know what to expect when traveling to Vietnam. As a student, all I heard about was the war and the jungles, nothing about the culture. So, when I found myself leaving the Da Nang airport on foot, I was in for a number of surprises. It was about a 2 hour walk from the airport to the hotel in the blazing hot sun. Although each café we passed had a few patrons, I couldn’t quite tell what they were eating or drinking, but I was excited to try for myself. Finally, when the heat and the traffic took its toll on me, we found a restaurant to have lunch before the last leg of the journey. The food wasn’t as tasty as I thought it would be. Just before coming to Vietnam, many people told me how wonderful the food was, but if this was what they called wonderful I felt I was going to struggle to eat for the next few days.
Later that evening, we jumped into a taxi to head to downtown Da Nang, and it started dumping rain. We began wandering the streets of downtown in the cold rain with empty stomachs. Finally, when we couldn’t take it any longer, we found a restaurant that was full of people. Seeing the crowd as a good sign, we were sure to get a proper, tasty meal. It turned out that we actually crashed a birthday party and our dinner was even worse than our lunch. Our spirits started to sink along with our desire to keep eating, so we went back to the hotel to get a good night’s sleep.
The next day, we were to take a train to Hue. Arriving early at the train station, we decided to try a café across the street for a proper Vietnamese coffee. The coffees were so good, our hunger to find great Vietnamese food was restored. After drinking 2 coffees each, we ordered a plate of “Banh Hoi” to share. After the first bite, we knew that we had to put yesterday in the past and continue trying everything we could. After that meal, we never had a dish that wasn’t extremely tasty and very unique.
Each meal was so fresh and bursting with flavour, the fresh vegetables and mint served with each dish probably had something to do with it. After eating our way through central Vietnam, we ended our trip with an amazing seafood dinner. We happened to pass by a local place called “Quan Be Man” that was overflowing with customers. When we walked in, a waiter told me to sit and motioned for Ming Hay to follow him. While away, Ming Hay chose fresh, live seafood; how he wanted it cooked, grilled, steamed or sautéed; and what sauces to go with each dish. We ate like royalty that night, it was an exquisite meal, but the atmosphere and the experience are what made it so memorable. And it cost only 1 million dong (HKD350).