Flavors of the Mekong

By James

Gems must be on my mind because the colorful fruits along the Mekong provide subtle reminders of the multi-colored sapphires and diamonds embedded in gold bangles back at the studio.

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In this instance, I’m admiring a woven basket holding bright red dragon fruit and yellow mango aboard our boat rounding Tân Phong island. Nina breaks open the scaly, layered folds of the dragon fruit to reveal a delicate white flesh studded with black seeds. The texture and flavor is much less dramatic than its appearance, reminiscent of a kiwi fruit. This contrasts with the meaty flavor of yesterday’s jack fruit. Meaty, really? Surprisingly, jack fruit is a hearty carnitas substitute for the vegan taco-lover.

Of course, the Mekong Delta offers much more than just tropical fruit. An early morning walk to the market at Hoà Ninh reveals the raw bounty of the region, especially the seafood or I should say riverfood. Bags of dried shrimp sit alongside buckets of live fish, eels, snakes, and frogs at the waterfront. Avoiding a catfish leaping from a bucket, I move to wander through the less animated stalls of produce, baked goods, and household items.

Heading back to our homestay, we watch a busy couple deliver blocks of ice by boat, reminding me of ca phe sua da back at the homestay. A day on the Mekong (really, any day in Vietnam) is not complete until a delicious iced coffee with milk is at hand. Vietnamese coffee is very dark, strong, and bitter so the condensed milk and ice create the perfect balance.

Packed up and back on the river, we enjoy snacks of coconut-sweetened tapioca with sticky rice wrapped in green banana leaves and jasmine green tea as we head to the homes of artisans scattered throughout the region.

In the next post, I’ll share more about how the women we meet create both practical and beautiful items with local materials like water hyacinth and nipa palm.

 

 

 

 

 

 

 

 

 

 

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