Getting to Hanoi from Guangzhou was an adventure! Initially, we traveled by train for four hours in the evening. We finished with a land route from the Chinese border at Pengxiang to Vietnam. We passed gorgeous mountain peaks reminiscent to those in Kweiin, but also traveled through many rice fields being burned. They polluted the sky and left us wondering why there weren’t alternatives for clearing the spent growth.
After three hours, we arrived in the old city. Our kamikaze driver got us to the city in half the time of a train ride. The honking horns and endless stream of motorbikes reeked chaos and anarchy. We were relieved when we arrived at the hotel safely.
Hanoi Central Park
From our rooftop breakfast room at the hotel, we spotted a small lake in the middle of Hanoi. We headed over for a look. The leisurely stroll refreshed our souls and allowed us to escape from the constant traffic noise. Girls and ladies in beautiful Vietnamese gowns posed for pictures, sketch artists entertained curious passers-by, and both tourists and locals enjoyed sharing the human experience.
Hanoi Street Life
On our first night, we ate street food along with crowds of tourists watching a local soccer match between Vietnam and Thailand on big outdoor screens. The crowd was cheerful, friendly, and intent on their home team’s win. Nearly every food stall took advantage of the opportunity to bring in business by offering seating, food, and large screens.
In the next morning’s walk, we waited for a couple of bank assistants to fill the depleted ATM machine. Metal cartridges of money were stacked beside them, but they seemed stymied at how to install them properly. They were searching the internet for instructions, using their powder pink and Hello Kitty decorated phones, while squatting in their high heels!!
The Vietnamese food has been a delightful surprise. We did not expect such glamorous presentations and freshest ingredients. Meat or seafood, vermicelli, peanuts, and matchsticks of carrot and cucumber wrapped in rice paper make yummy, albeit a bit sloppy, finger foods. Black rice and tapioca topped with ice cream was a typical dessert and great palette cleanser.
After dining at the Orchid Restaurant, we decided to take a cooking class to learn how to make the fantastic dishes. In addition to learning from his family, the chef was trained for four years in a cooking school. He worked for over ten years in French, Italian, Chinese and Vietnamese restaurants.
The four-hour class started by a trip to the market. It offered one of the most p ok ingredients that we had seen anywhere in the world.
We returned to the restaurant and donned aprons. We honed our cooking skills by learning how to filet fish, julienne vegetables, and wrap spring rolls.
If you come to Hanoi, try one of the many combo restaurant/cooking schools in the Old City. Vietnam cuisine ranks high on our list as one of the most colorful and tasty in the world.
We’re heading back to Zhongshan and Guangzhou, China via Hong Kong, so stay tuned…