An interesting trip through Vietnam's rivers

A captivating journey along the rivers of Vietnam. Today, I visited Bac Lieu, a province located at the southern end of Vietnam's distinctive S-shaped landmass, to savor the renowned local cuisine before heading back to the US. One of the highlights was indulging in Dong Crab Hotpot, a beloved regional dish that immediately caught my attention. This hot pot features an array of vegetables like squash sprouts, bottle gourds, field tubers, and lotus roots, culminating in a delightful and flavorsome meal enjoyed amidst the slightly cool weather and gentle breezes of a sunny afternoon. The experience of relishing this dish was truly unforgettable, with flavors so satisfying that I couldn't resist asking for seconds to savor every last bite. Following this culinary delight, I sampled another local favorite, fried chun, a crispy and flavorful delicacy abundant in the region. Subsequently, I delved into a unique dish featuring snake meat, sausage crafted from snake skin, and an assortment of herbs for a distinctly delicious flavor. Moving forward, I delighted in a special braised fish dish seasoned with pepper candy, offering a delectable gastronomic experience. Amidst these hearty dishes, I enjoyed steamed rice paper, a simple yet satisfying side dish. Before departing for Saigon to make my way back to the US, the tour group also granted me the opportunity to visit Thi Tuong Lagoon in Ca Mau for one final exploration. The tranquil beauty of the lagoon and its surrounding scenery provided a serene backdrop for bidding farewell. Immersed in the local culture, we admired the rows of lush banana trees and serene water streams, capturing the essence of life in the Southwest. The region's ecotourism initiatives reflect a harmonious blend of nature preservation and development, honoring the heritage of the area. Our journey continued to the bustling center of Ca Mau, a stark contrast to the peaceful lagoon. Settling into a spacious and attractive hotel known for its seafood offerings, we enjoyed the hotel's grand and inviting ambiance, setting the stage for a relaxing stay following our culinary escapades. With its expansive lobby and well-appointed rooms, the hotel provided a comfortable retreat for us to unwind and relish our time there. A truly worthwhile place to stay; a thrilling trip. The "exciting trip" took an unexpected turn for the better during the return journey, as the group made a stop at a garden in the countryside of Tien Giang Province, allowing tourists to savor Southwest-style porridge and chicken salad. In Vietnam, this dish manifests in various forms, creatively expressed by chefs from different regions. The dish's ingredients are simple, comprising fruits and vegetables commonly found in gardens and markets. The traditional method of preparing chicken salad in the countryside involves using fresh ingredients like mint, bananas, mushrooms, sweet potatoes, and water hyacinth buds. The chicken is boiled with onions and spices until fully cooked, while the rice is roasted until fragrant and then cooked into porridge with additions such as lotus seeds and straw mushrooms. Bananas are peeled, sliced, soaked in water, boiled, and cut into bite-sized pieces. Shredded chicken is combined with the prepared ingredients to craft a delicious and visually appealing salad. The remaining bones are utilized to enhance the flavor of the porridge. A blend of lemon juice, sugar, fish sauce, garlic, and sweet and sour chili forms the dressing for the chicken salad. For a spicier kick, salt and chili can be sprinkled on the shredded chicken and banana slices, with added coriander for flavor before mixing thoroughly to allow the flavors to meld. Indulging in a meal of porridge and chicken salad offers a simple yet delightful culinary experience. The chicken banana salad boasts its own distinct flavor, achieved by peeling black banana roots to reveal the young core inside. Depending on preference, bananas can be sliced horizontally or vertically, rubbed, soaked in lemon juice or rice water until white, drained, and then used in the salad. Mixing the salad with shredded chicken and coriander intensifies the aroma. The fresh white hues of shredded chicken and the fragrant, crispy chicken skin are prominent during consumption. Despite the unique nature of the banana tree, the salad provides a delicious experience, distinct from traditional chicken salad with laksa leaves. The combination with chicken salad yields a crunchy and flavorsome outcome. The fusion of spinach with the natural sweetness of garden chicken produces a delectable and appealing flavor that leaves you craving more. While the vegetables may carry a slightly bitter note, their pairing with chicken creates a harmonious balance. Combining sweet potatoes and water hyacinth buds into a salad, seasoned with Vietnamese coriander and chili salt, results in a hearty meal fit for the whole family. Incorporating fresh White Chopsticks cotton, blanched and mixed with chicken salad, contributes to a unique sweet aftertaste. Pairing chopsticks with fragrant chicken skin leaves a lasting impression of flavor. Rural communities relish a simple chicken salad featuring an array of vegetables such as Vietnamese coriander or white onions, crafting a wholesome meal suitable for all.

I finally returned to America after long months of traveling and relaxing, especially having an interesting trip to the Vietnamese river region. When returning to the US, I departed at Tan Son Nhat Airport. Even though I arrived early for my 9:30 a.m. flight, the airport was bustling with travelers to the US and beyond. Emotions run high as families say goodbye to loved ones leaving Vietnam. Witnessing these heartfelt goodbyes was touching. This flight will transit through Korea airport, a large and modern airport. I prepare to check my luggage and carry out pre-flight procedures, including passport control and security check... While waiting, I buy coffee to quench my thirst and Vietnamese bread is also a snack. Carrying a heavy love for the homeland in every way. Upon boarding the plane, the nostalgic view from above of Vietnam evoked mixed emotions. During my transit in Korea, I plan to have a meal of Vietnamese dishes. The dishes of my homeland, Vietnam, especially the dishes of the Southwestern river region, are always in my soul.,.