Tuesday, January 23, 2007

The Charms of Vietnam's Halong Bay




What images do your mind conjure up with the word 'Vietnam'? Mine was totally unimaginative with visions of bustling streets and ubiquitous rice fields with the lone buffalo toiling away ...





So it was with much surprise when I heard of the so-called Vietnam's answer to China's Guilin, supposedly a picturesque artwork of hills and H20....

I've not found my way to Guilin yet, so I can't comment on whether Halong is in Guilin's league. But I think beauty need not be a zero-sum game, and it doesn't take any particular expert eye to discern that Halong is truly pretty with lolling stalagmites born out of their roots from the green sea; each unique specimen serving as monuments to the nifty actwork of our omniscient Mother Nature

Friday, January 19, 2007

Historical Places of Interest in Vietnam

Find that Life nowadays can't go on without thinking about the good times in Vietnam, especially the surprises thrown in my path.... I guess we all have stereotypical impressions of different countries, pigeon-holing them into neat categories that conform with what the world already knows... but sometimes this lazy approach gives us a load more pleasant surprises when we really experience the place, like what we did in Vietnam through north down the edge of its latitude....

One surprise was how much Vietnam's history is intertwined with the Chinese (though not reciprocal). The Chinese certainly left their imprint as conquerors for a thousand years...

The most splendid palace in Hue, Thai Hoa Palace (which we visited on 19/12/06) reeks of Chinese influence from top to bottom. Built in 1805, renovated in 1833 and 1923, it is a hall where bi-monthly grand audiences of Nguyen Court were held. In a scene straight from the Chinese period dramas, officials would be lined up according to rank, designated by the stelae on both sides of the courtyard. It is said to 'exemplify the traditional ‘adjoining hips’ roof’ architecture – combine front and rear buildings linked by a gutter truss in between with 90 gilded columns and roof dragons.'

Can Chanh Palace

Constructed in 1804, CCP was the Emperor’s office and hall where regular meetings were held on 5, 10, 20th of lunar month. A most splendid building in the Forbidden Purple City but alas, the beauty was cremated to pieces by war in 1947. Maybe that was why we could see a snake, yellow head, olive with red neck, brown body but too elusive to catch on cam....

Forbidden Purple City

Constructed in 1804, the FPC was the exclusive living quarters of the royal family, concubines at one time the area contained many splendid buildings including palace pavilions, a theatre, a library, a reading pavilion, gardens and lakes. Most of these buildings were destroyed by war in 1947. It's the Vietnamese' version of China's Purple Forbidden City (notice the difference?)


The Tombs

Took a boat trip down Perfumed River. Lunch on board with springrolls + noodles + fish with food supplies bought at Dong Ba market.

Boat trip followed by a short but panoramic motorbike to Tu Duc Tomb. Emperor TD was the 4th ruler of the Nguyen Dynasty, reigning from 1848 to 1883. Tomb constructed in 3 years (1864 – 67) with some 50 monuments rich in national cultural identity. History is always learnt more easily when you've been to the place, touched the very monuments that bears testimony to the events you can only force your aimless mind to memorise. So I left the history portion in The Lonely Planet Vietnam undisturbed til I came back....and found that, sorry for any offence caused to him, his rule was quite unremarkable but that he had something like 104 wives (or concubines? was it a typo?).... maybe that explains the size of the palace compounds, for himself, the wives, his mother the Dowager and the kitchens and maid chambers..Hoa Khiem, Le Khiem and Phap Khiem Temple were originally TD’s office. After death, worship drove the dedication of the buildings him and later Empress Le Thien Anh. A must-visit. As with the other tombs down the Perfumed River, it costs 55000 per entry. If you're on a budget, just skip the rest, like Meng Manh, where an interesting part on a mound was locked up and we can't even find the tomb! Its only redeeming points were a big, beautiful lake (that looks even lovelier in the misty rain) and the numerous species of unseen birds which nonetheless made their presence felt with their incessant chirps.

So, in conclusion, save your money on Tu Duc

Monday, January 01, 2007

Food, glorious food of Vietnam

Yup, I'm back.... quite reluctantly. If not for the traffic (especially life-threatening at Ho Chi Minh City), I would have migrated to Vietnam...

Instead of going gaga over the much-touted pho, I was more enchanted by the numerous others which deserved to be feted here.

But first, the pho (pronounced as 'fur' and beef noodles, or pho bo, sounds a less appetising 'fur ball'), which is not the national dish for no reason, and so deserves a mention. Available everywhere, it has some variations along the length of the long strip that is Vietnam, and Hue has a special variety of its own.... bun bo hue which I saw almost everywhere but miraculously didn't try it until I came back to Singapore, wondering about the authenticity in VavaVoom's version (and rueing over the Singapore price tag of $5.80 when I could have paid only $1 in Vietnam).

Being a foodie, Vietnam has titillated my tastebuds with its own rendition of familiar favourites no doubt enriched by the influences of its conquerors like the French & Chinese...

Pancake (Banh Xeo):

Pleasantly delightful in the freezing cold climate of mountainous Sapa. Super crispy-thin. The one at HCMC by contrast is like a super thick omelette, served with chocolate (yummy!). Try the fruit variety! Fresh mango, which stands out on its own, or better still with Pineapple & honey (Thom Mat) .....


Banh (Baguettes)Baguettes





The one that makes me feel like migrating to Vietnam. If this is introduced to Singapore, I think the pork floss buns at Breadtalk will remain on the shelves.... I ate this from North (Hanoi) to South (HCMC). Didn't eat this only in Sapa. Everyone I ate was different. The fillings are infinitely interesting, ranging from ham to roast pork to beef paste to 'pork leg jelly' (translated literally) to pig's ear (which sadly, I missed....), enhanced with fish sauce and others (up to 3 types) and cucumber/tomato/parsley. Do NOT ask for eggs as it's overwhelming and distracts your tastebuds from the main

Price range: 3000 to 10000 dongs (30cents to $1)

Every meal is worth looking forward to ... because every corner of the street throws up a new combination for the interested intrepid to sample and savour :)


Cua Tam Bot


At XQ village, Mdm Soh gamely tried the Vietnamese version of the soft shell crab...not much difference from the Japanese one, save for the chilli sauce that goes with it.



Other types of seafood are in abundance since Vietnam is all of that Indochinese stretch from the China border to the ocean... the strip long enough to support a great fishing industry....

















Fruits and Veggie

Chayote is the most exotic of them all - the place where the mountain veggie is only available in Vietnam is Sapa. (Later discovered that Giant supermart in S'pore is selling it at 17cents per 100g .... Singapore is truly a shopping cum eating paradise...). Boiled to a succulent texture, we lapped it up quickly with the rather salty but interesting dip of ground peanut.


Fruits are also prominent in their daily lives, with the ubiquitous mobile stalls that Vietnamese women will carry about soliciting from street to street, sometimes following you when you gave as much as a cursory glance which is interpreted as interest. Mandarin oranges are guaranteed sweet, and is inversely proportional to size. Soursop, dragonfruit, longan, pineapples and custard apples are everywhere too. Of course, there was no escaping the touristy fruit selling business on the floating docks/boats of Halong bay:



Desserts:

A dessert with coconut milk and dollops of yam, sweet potato, etc - bo bo cha cha to Singaporeans - didn't get the Vietnamese name since we just point at it from the attractive rows of colourful desserts sitting prettily at the roadside shop in Hue, where the owners were so stunned at us being there that they hid for a while.

Banh dau xanh - green bean cube that melts in your mouth the moment it touches your tongue. Recommended by Mdm Soh who discovered this Vietnamese product in China. Better than the Shanghainese version I tried.