bun dau and che tap cam

not too many fans of the xoi xeo post, judging from the emails i've gotten in response. fair enough, i say. even knox, without whom i'd probably never have learned to appreciate beef or butter (get him to give you his "how to make the perfect burger" lecture - he really knows his stuff!), has informed me that he has no desire to try chinese sausage! who knew? i fear i've given xoi xeo a bad rep, and for this i am sorry. it really is pretty good - minus the sausage, of course - just not for breakfast.

regardless, i'd never choose it over today's lunch, which was bun dau, fried tofu and noodles served up with mint, cucumber, and fish sauce (which, despite its odor, is AWESOME. seriously. and the junk they sell in vina markets in the u.s. is the dregs. i'd pack a bottle in my suitcase if that plan didn't have "big, stinking disaster" written all over it). to be honest, this lady overcooks her tofu just a hair, but the setting is too perfect to pass up. it's under a gigantic banyan tree in the old quarter, which i just realized i haven't got a picture of yet. i'll get one up soon. anyway, lunch for two cost me $1.40, which left a few extra dong for...

che tap cam: che of ten flavors
THIS is what afternoons in ha noi are all about!

it may look simple and sound a little strange, but i'm telling you, this is sweet, gloopy magic in a glass. nothing takes the edge off a frustrating day in vietnamese class (and oh there are many!) like a glass of che. this might be a little controversial, but i have to say it: french pastries have nothing on the genius of vietnamese che! this version features coconut slivers, gelatinous thingies, tapioca in many shapes, colors, and sizes, red beans (don't knock 'em till you've tried 'em), coconut milk, and ice. you can also get it with dried lychees, longans filled with lotus seeds, grapefruit, sweet corn... the options are endless!

but that's not all...


this is kem xoi, or ice cream with sticky rice. those are dried coconut shavings on the top. i really don't want to go all caps on you here, but seriously, THIS IS TOTAL DELICIOUSITY! we have to start working on bringing che and kem xoi to the people of america! it's not enough to have a few flavors floating around orange county - i mean it, it will put baskin robbins out of business!

of course, i haven't the faintest idea how export gloop or gelatin, and i'm relatively sure it would involve math... so failing the che revolution in america (not of the argentine variety, naturally, though i bet old che would have really been into che!) (what? ignore me. i've had too much sugar today)... the point is that you must come here and try it.

may i recommend "che thai lan" at the northwest corner hai ba trung street and phan chu trinh. i am not a particularly spiritual person, but i think it might change your life.