I’d love to live by the sea and have freshly-caught fish to hand. Or even live somewhere large enough to have a dedicated fishmongers. Instead I make do with supermarkets, and the occasional farmers market and farm shop.
This is particularly galling for a fan of raw fish. The last time I asked a supermarket fishmonger if their fish was okay to eat raw he said “Well I wouldn’t…” Since then, H found a great fishmonger in Guildford (The Chelsea Fishmonger), but it’s a bit of a trek so is only an occasional treat.
All this rambling leads to a post on Cha Ca La Vong – a wonderful Vietnamese fish creation.
I don’t like coffee. I do like eggs. But egg coffee? When I first heard those two words put together I spent some time trying to envisage what it would be.
A poached egg floating in a cup of coffee? A kind of coffee shake?
Waiting 3 months to write up a post when you haven’t taken any notes is not the greatest idea.
I’ve been lucky with Thai food as I have always had a local expert to turn to for info, especially names.
However when in Vietnam, I paid scant attention to the proper terms for dishes and have since spent some time scouring various online resources to identify food stuffs.
The first night we were in Hanoi there was the Friday night street market in the Old Quarter. This meant, among other things, a lot of food stalls.
We meandered from place to place, sampling different bits and pieces, but I was drawn to a bicycle with a box on the back where an interesting looking dessert was being created.
