Rona & Aaron’s Excellent Adventure, Part 12

Previously…

Yes, folks, we are back for our next adventure, but first let’s carry on with this one and then I will tell you about the next one.

We drove through the Hai Van Pass, a very impressive ride when the weather is clear. Unfortunately, the weather was rainy and foggy, so all we saw was the condensation on our windows and the fog in front of the bus which made us gasp from time to time.

By the time we got to Hue, it was already time for me to go to the restaurant to supervise dinner. My husband went on with the group to the Perfume River and the Thien Mu Pagoda, both of them very lovely.

The kitchen staff was wonderful, anxious to please. Of course, having no common language offered a bit of a challenge, but how could I become frustrated when they took me to the special room they had set up for us with Israeli flags on the tables?

So, I watched carefully and as usual, checked every item that was used in the preparation of the food. One man sat for over an hour sculpting carrots and this was the result:

Artistry in food

Artistry in food

When served at the table, it looked like this:

Pineapple, carrot, and garlic creation

Pineapple, carrot, and garlic creation

The next morning, the light rain continued and we took a walk through the wet and slippery, but very beautiful Forbidden City in Hue, dated from 1804. The city is reminiscent of the Ming Dynasty Forbidden City in Beijing, China, but the architecture is more delicate and understated. Here is one of the gates:

A gate in the Forbidden City, Hue

A gate in the Forbidden City, Hue

We walked through gardens and saw beautiful buildings.

The Forbidden City, Hue

The Forbidden City, Hue

The Forbidden City, Hue

The Forbidden City, Hue

And then before we knew it, we were on our way to the big, bustling city of Saigon, officially known as Ho Chi Minh City.

Next stop: The Mekong Delta as you never imagined it.

Continuing…





Comments

  1. frank grady says:

    I just read through all of these episodes o f Rona and Aaron’s excellent adventure. Donna and I went to Viet Nam and Thailand last Thanksgiving, but I never realized the extra effort and hardship of having to prepare all your meals to keep them Kosher.
    We ate the local food, and I remember one small working class restaurant, where Donna pointed to a Chicken Breast and ate it. Next to it was something I didn’t recognize and I asked what it was, and the lady said “inside chicken”. I decided to try it…what it was was a fried mass of chicken liver,heart and gizzard. It was actually very good, but again I appreciate the extra hardship encountered by “travelKosher”

    God Bless you.

    Frank

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