The Travelling Lens

Sometimes I like to go places and take pictures, so now I have this blog to put it all together.

All images are created by myself unless otherwise stated.

tumblr hit counter

Night Market at the Old Quarter
Hanoi, Vietnam
December 2013

Night Market at the Old Quarter

Hanoi, Vietnam

December 2013

Street Food Diary #4: Vietnamese BBQ
I believe the term for these famous street-side tabletop BBQ is nuong, and that word in itself means grilled. Having this kind of BBQ in itself is an experience and is best done with a group of friends, because, boy will you have a laugh.
You can pretty much grill whatever you want, when I went with my friends, we had beef, pork and some octopus. We started by drenching the pan with oil and butter, and cook the marinated beefs. Within minutes, you’ll find your mouth watering because you want those damn beef in your mouth right now. What makes it great is the marinade, it’s so rich in spices and flavour. For additional carbs, you’ll be served honey bread, which you can also grill for a bit to soak up the oily buttery goodness from your BBQ.
Enjoy this with a cup of ice tea, and good company. Watch out for the splattering oil! And best to wash that shirt you’re wearing, otherwise you’ll smell like grilled meat for the next 3 days. 

Street Food Diary #4: Vietnamese BBQ

I believe the term for these famous street-side tabletop BBQ is nuong, and that word in itself means grilled. Having this kind of BBQ in itself is an experience and is best done with a group of friends, because, boy will you have a laugh.

You can pretty much grill whatever you want, when I went with my friends, we had beef, pork and some octopus. We started by drenching the pan with oil and butter, and cook the marinated beefs. Within minutes, you’ll find your mouth watering because you want those damn beef in your mouth right now. What makes it great is the marinade, it’s so rich in spices and flavour. For additional carbs, you’ll be served honey bread, which you can also grill for a bit to soak up the oily buttery goodness from your BBQ.

Enjoy this with a cup of ice tea, and good company. Watch out for the splattering oil! And best to wash that shirt you’re wearing, otherwise you’ll smell like grilled meat for the next 3 days. 

Street Food Diary #3: Bánh Tráng Trộn
I’d call this a Vietnamese salad. The term bánh tráng means rice paper in northern Vietnam, and it is used to make those famous Vietnamese spring rolls (nem). Aside from that, this dish consists of coriander leaves, spicy dried beef, dried squid, peanuts and quail eggs and some kind of lime-y dressing. The vendor would give you two cute little thin skewers to use as a makeshift chopstick, which is pretty interesting. To be honest, though, I’m not a fan of the dressing as it is too sour for my liking. However, those spicy dried beef is da bomb.

Street Food Diary #3: Bánh Tráng Trộn

I’d call this a Vietnamese salad. The term bánh tráng means rice paper in northern Vietnam, and it is used to make those famous Vietnamese spring rolls (nem). Aside from that, this dish consists of coriander leaves, spicy dried beef, dried squid, peanuts and quail eggs and some kind of lime-y dressing. The vendor would give you two cute little thin skewers to use as a makeshift chopstick, which is pretty interesting. To be honest, though, I’m not a fan of the dressing as it is too sour for my liking. However, those spicy dried beef is da bomb.

Street Food Diary #2: Tao Pho
I’d simply describe this as tofu in sugar water. It came as a surprise for me when I first tried this, because I’m not used to having tofu as a dessert before. It’s probably wrong to describe it as tofu, but that’s what it tastes like to me. And an incredibly good tofu, too! I love how the taste of soy and its velvety texture just melts in my mouth. Pretty good dessert after a nice big bowl of pho or bun cha.
I bought this off a guy who sold it on his bike in the Old Quarter for a measly 5000 dong. Totally worth it. 

Street Food Diary #2: Tao Pho

I’d simply describe this as tofu in sugar water. It came as a surprise for me when I first tried this, because I’m not used to having tofu as a dessert before. It’s probably wrong to describe it as tofu, but that’s what it tastes like to me. And an incredibly good tofu, too! I love how the taste of soy and its velvety texture just melts in my mouth. Pretty good dessert after a nice big bowl of pho or bun cha.

I bought this off a guy who sold it on his bike in the Old Quarter for a measly 5000 dong. Totally worth it.