New definitions of Fast Food

Rory eating Pho Bo in a bag

This post is dedicated to my observations of food transportation. It's amazing to see how clever people are when it comes to wrapping an article of food to sell or just simply keeping it clean. Such as wrapping rice goo of different sorts into a banana leaf (just like a tamale). The leaf is also used regularly on top of a plate with the food on top of it, it's nice visually but I think its more for cleanliness. Considering everyone washes their dishes on the street in the gutter with what type of water? Definitely not hot and soapy water, in this case it seems safer to me. I noticed in Ethiopia they commonly serve a slice of lime with your silverware for the same reason, for you to sanitize your fork with.
I love watching how the merchants master the art of bagging your produce or take out lunch or better yet your drink. Rubberbands bound around little bags with small amounts of soy sauce or honey for dipping, Drinks ballooned in a baggie also rubberbanded around the straw. Sometime you just hold the bag handles in your fingers drinking from the straw, we saw this a lot in Thailand on the train.
It's also common to see thin bamboo strips (like string) used to bind herbs in bunches or flowers or even bowed on top of the banana leaf tamale things. Every possible thing is transported on motor bikes and the same methods of  binding is used to strap everything onto the back of the bike, it's amazing to see what people are daring enough to carry. We live near a flower market and I'm constantly passed on the road by mountains of fresh flowers or herbs windburned and covered in exhaust on the back of a bike. I'm reminded of how important it is to bleach everything first before consuming. Just this week me Rory and City sadly witnessed roasted dog in the marketplace riding past on my bike.

Flavors full of Yin and Yang

You've heard about the amazing flavors of Vietnamese cuisine and I can attest they are all true, oh how I love the street food here. Honestly I am more cautious than I remember being in other countries but even still, these are the yummy dishes I've tried so far.
First: my favorite Bun bo Nam bo somewhat like pad thai. Rice noodles flash soaked in broth then topped with sprouts, peanuts, jerky stuff, a few crunchy things (probably crushed fried bugs or something), chili, vinegar, sugar, fish oil etc. Yum!
Second: Bun cha (Rich's fave) BBQed pork with a bowl of fish sauce broth to dip in served with a pile of fresh herbs that we don't even recognize.
Third: Hot Pots. We ate this on a boat on our lake, served piping hot with a few ingredients and a bunch more ingredients (raw chicken etc.) on the side for you to add as you like, also with a pile of fresh yummy herbs on the side.
Fourth: Pho a national favorite, served breakfast lunch and dinner. Broth with rice noodles and meat with fresh herbs on top, eaten with chopsticks. Rich just thinks its glorified ramen noodles. I love it!
Fifth: Spring rolls usually served as piles of ingredients such as prawns, slivers of cucumber, pineapple, green mango, bamboo shoots, peppers, herbs, and of course noodles. After rolled in thin rice paper you dip into fish sauce. The idea here is to capture every possible flavor sensation in every bite, making you the master of taste.
Sixth: BBQ everywhere, we went to a place where you do it yourself. A bit challenging with the babies, but super yummy and of course burning hot off the grill. (pictured above)

Really all of these dishes combine rich combinations of salt/sweet crunchy/soft  sour/spicy hot/cold etc. I suppose it's the yin and yang right? Well I'm convinced that my family would love this aspect of Vietnam because I often reflect back on my childhood. I hear my dad's voice telling me to butter every little edge of the toast, or to take the perfect sip of milk just after putting the salty side down buttered saltine cracker in my mouth. Going out to the buffet wasn't about eating until we stuffed ourselves but about enjoying a wide range of textures and flavors.  Well Grampa McClellan you pegged me, I'm realizing I really am a texture person and even a picky eater. :o)