I’ve booked a flight SGN -> SIN -> AKL on September 20th.
It arrives in Auckland Sept. 21 at 0815. The suspense of it all was taking a toll, so I’ve bitten the bullet and stumped up $1100+ USD, on what I hope is good advice that the flight will more than likely get off the ground.
So that leaves 32 days, or so, to finish exploring Vietnam. And, of course, the food adventures continue. Above is the result of this morning’s haul.
I have other plans, as well, for the last days in this here tropical paradise;
Get this damned leg plaster removed, I’m hoping by the end of August latest. I suspect and hope that I might have recovered a little faster than doctor’s expectations. The ankle is starting to feel stronger, and is giving me less gyp day-by-day.
Once that’s off, get back in the briny. The sea, and riding a bike, are two things I love about Nha Trang.
Maybe take a 3 – 5 day trip to DaLat, the inland high altitude city which I always planned to at least visit. But that depends on this-and-that, including organising Visa.
It’s a huge relief having bought the ticket. Anything could happen in the meantime, of course, but I’m betting that the flight will get off the ground.
Above is the local market on Lạc Long Quân St, Nha Trang. It’s 5 minutes walk from my apartment on Van Kiep. As you look at the map below, follow Lac Long Quan down, and to the right, and Van Kiep is the second street.
The hobble, on crutches, has become a daily morning ritual, before the blessed caffeine injection.
I finally got it together to pull some old tricks in the New Place.
The dodgy looking … matter in the bowl is my first successful Vietnam attempt at almond bread / cake. Ingredients are pretty simple – baking powder ( mixed myself from baking soda and cream of tartar ), a duck egg, and almond flour, or ground almonds.
It soaks up anything – I could use it to mop the bench – and is healthy and satisfying.
In today’s case, it’s on the menu with the crockpot dish above. That’s Basa fish, red peppers, pak choi, and carrots. Here’s the directions – throw the veges in with some water, bring to the boil, let cool, add fish. Maybe some salt. Simmer. Forget until hungry.
At chow-down time, I’ll usually add coconut cream, and maybe turmeric, but today, I’ll be sampling it with said almond bread.
She’s a hard road finding the perfect cocoa, but I think I’ve got as near as possible.
Thanks to the continuing generosity of ‘Henry’, my private student turned good friend, I’ve laid my chops on some dark-brown gold.
Henry grew up in the countryside, and his family farm produces real food, in its natural state. He tells me, during our regular morning coffee sessions, that this stuff is produced by first grinding the cocoa beans, and then achieving a solid state using centripetal force ( spinning it very fast ).
I got my first taste yesterday, and I find it difficult to avoid raving about it. It has that beautiful bitter taste of real cocoa, but it is also sweeter than any natural cocoa I’ve tasted.
At first I made hot drinks from small chunks. Then I decided to cut out the middle man, and just melt the stuff in my mouth.
The result is best described below.
It’s like eating chocolate, without the sugar – so good, it should be illegal.
I originally met Henry through sheer dumb luck. I posted a job-seeking ad ona Facebook forum, back when I first arrived in Nha Trang.
Henry replied. We started to meet for study at his favourite cafes, and it slowly became obvious that not only is among the finest of fellows, he’s a top-drawer foodie. Even more, he’s curious and very bright, which means he’s very easy to teach.
Moral of the story – when dumb luck comes your way, don’t question the whys and wherefores, just grab it with both hands.