The entrance to the Old City |
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Bun Bo Hue |
As
everywhere in Vietnam, there is the provinces specialties that can never be
missed, and this time I didn’t want to pass them by. Only a small breakfast at
the Dong Ba market of Banh Canh Cua, a tapioca noodle soup with crab and quail
eggs, followed by a 3 hour exploration of the citadel slowly pacing along I was
ready for another feed. Into the old city, out for a wander until I found
something street side, and I was not disappointed. Something good usually comes
out of wandering with only an idea of a destination. Banh Trang Nuong is what I
found. The best way to describe it would be a Vietnamese pizza. A rice paper
with pate, chili paste, herbs, fried shallots and egg poured over top as the
food glue. It was then grilled over charcoal and cut into wedges, a perfect
light snack. Later in the week I took a cooking class of Hue’s more known
dishes. Banh Beo, a rice flour steam cake. Banh Khoai, a crispy Hue style
pancake, thicker than the Banh Xeo of Hoi An.
On my final morning before hitting the road I went in search of my last Bun Bo Hue. In five days I’ve had four bowls of this and been slightly disappointed, but this bowl changed everything. As I approached, she was hunched over her cauldron dishing out the one thing she serves. I sit down, get the initial stares followed by smiles and order a bowl. Sliced beef, light dumpling like beef balls, and what every other bowl has been missing. A large cube of blood curd. I kept wondering if they were holding out on the foreigner, assuming I wouldn’t appreciate it. I just wanted some blood. All this though over a pile of ‘bun’ noodles with a plate of shredded banana flower, beansprouts and herbs on the side. Satisfied, both with my Bun Bo Hue and giving this dreary city the time it deserved, I was southbound towards the Hai Van Pass with Hue at my back.
This was
the first time I set out alone on a motorbike. The feeling of
freedom rushes in, the same feeling I had leaving Pakse onto the Bolaven
Plateau. Once the construction thinned and miles away from the city limits, my
attention couldn’t help but be drawn from the road. Growing hills on my right,
a fishing village on my left. I mainly had to watch out for buses, they don’t
stop for anything or one, and fair enough, they’re bigger. I began to rise in
the mountains, the views becoming nothing short of amazing, simply
unforgettable. Winding around the sides of mountains, climbing in the alpine
trees with the Pacific Ocean opening up on my left. A sight that was burned
into my mind on my previous trip, even when I couldn’t properly appreciate it
behind the window of a bus. I pulled over a handful of times to snack on
tamarind and gape out at the vista before me.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-XfuFxMtSunM-I00eIhEcbw2QgX0gC_1uxWi2owpo2d6j7DPdpdYT3-5_bVrC7efbmp3gSjfrNwbwIKpzopMbsTFHBdQuzovtuGwsInOJjz9pcjIo-UchjF6-HMOEmkQThN_6v5UGM3w/s320/IMG_20150119_082831.jpg)
On my final morning before hitting the road I went in search of my last Bun Bo Hue. In five days I’ve had four bowls of this and been slightly disappointed, but this bowl changed everything. As I approached, she was hunched over her cauldron dishing out the one thing she serves. I sit down, get the initial stares followed by smiles and order a bowl. Sliced beef, light dumpling like beef balls, and what every other bowl has been missing. A large cube of blood curd. I kept wondering if they were holding out on the foreigner, assuming I wouldn’t appreciate it. I just wanted some blood. All this though over a pile of ‘bun’ noodles with a plate of shredded banana flower, beansprouts and herbs on the side. Satisfied, both with my Bun Bo Hue and giving this dreary city the time it deserved, I was southbound towards the Hai Van Pass with Hue at my back.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikbROjW3V7FB8PTgZSBMd2hIfCgtifHazhVze6MsMzPCzQWdY0VuI5w45q5Zk7f43zHnlw9FqId4bY33JnoOs5X6963aiDkR6ZVeelVRzOmtD7maWSvOXGuS6QT4pqbqI4DOnhncKCzxQ/s320/IMG_20150118_163120.jpg)
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The pinnacle neared, the once was
American bunker at the top of the Hai Van Pass lay in ruins overlooking the
land. Stopping off for some rocket fuel, Vietnamese coffee, of course I had to
climb among the old walls like a child. From this point on it was downhill into
Danang, the only section of city I had to navigate through. Weaving down, I was
sent on a bit of a joy ride by some construction in the city, inevitably
getting lost. Usually detours take you back to the original road, but not the
case here. I found myself in the middle of traffic which is less intimidating
than it looks. Just flow with the mob of bikes like water down a stream. Long
after accepting I was lost, just enjoying the cruise, I thought it wise to find
my way back to highway before the sun set. Eventually locating myself after an
extensive examination of the map, I was en route to Hoi An.
The
remainder of the drive was straight through flat countryside, then almost only
blinking the dull yellow buildings of Hoi An were all around me. I’ve been
awaiting this moment for some time since my last departure. The contrast of
such a relaxed town where one can walk the river and enjoy a coffee with the
hustle of the hundreds of tailors and vendors.
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Bale Well |
I saw it
on the way in to my hostel, a restaurant on my mind since I arrived back in Vietnam.
Down a quiet side street, Bale Well sits on a corner always with the buzz of
conversation. For 110,000 ($5.50), enough to fill a table for two comes to me. A
plate of pork skewers, spring rolls, pickled vegetables, herbs and greens,
peanut sauce and chili sauce get delivered one after the other. Lastly and the
star of the table, Banh Xeo. A crispy, thin rice flour pancake with shrimp and
beansprouts. This is one of my favorite meals in Hoi An. If roaming the market
as I do, there is about a dozen stalls serving up Mi Quang and the areas well
known Cao Lau. Essentially both are noodle salads, but don’t let that deceive you,
there known for a reason. Hands down though, my number one eat in Hoi An is
from the now known as Banh Mi Queen. My absolute favorite sandwich in the world
thus far. I found her on my first visit here in a small corner just off from
the market, and later found out Anthony Bourdain also visited this spot on No
Reservations. I was stunned when I searched out the shop and found it missing.
I heard of this Banh Mi Queen but my loyalty held true… for a day. I wanted a
Banh Mi. I strolled by the location I was given and sure enough, there she was.
Been crowned queen and upgraded to a store front with tables inside. I’m unsure
of all the ingredients on this thing of beauty, I just say everything. Some
mysteries are better left unsolved.
While
here, I generally avoid the tailors as best as possible, stroll the streets,
lounge in cafes, eat lots and recharge. I’m definitely not a suit guy but I figured this time, what the hell. I’m
in the Eden of cheap tailors. I spent about seventy dollars getting a jacket
and pants made in just over a day. If you’re going to do it, this is the place.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5vlkZjZYT1RtqxYkCc1JdlFUoi5U30pVIz8P1lbGq2uLKL0EMwcAen4U0CJRm2pyOMUSTYX5Ggs4XY9VjOvPiopw6OO1O_98WLXw_6T0bmoTSS5rlDdhZVUATEY04RlCs4cPzKhNucl0/s200/IMG_20150120_173605.jpg)
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Renting a
motorcycle and traversing around have been highlights over the past year.
Whether India, Thailand, Laos and now Vietnam, the experience is priceless.
Next time I’ll be on two wheels for the length of this beautiful country, but
this is definitely the only way over the Hai Van Pass.