The Food

We have been experiencing authentic and freshly produced Vietnamese food. For lunch our group had river fish, presumably by the lack of fishy flavor a Red Groupa steamed and served with soya sauce and some and a small amount of Vietnamese fish sauce which is very commonly used within traditional Vietnamese cooking. The main course was a soup that contained a river-fish that i was told was related to sharks and had a relatively tough texture. However the fish had been precooked before being put into the soup and left to boil and absorb the flavors of the contents of the soup, namely the cut chillies and the and the assorted fresh vegetables that were put. For dinner we had a multitude of dishes to select from. From simple garlic-fried rice to to more complex and equally tasty local treats like barbequed fish. The fish was came in two types with two separate sauces. Much to my chagrin i'm only able to truly recall one of the dishes which was a fish, presumably a river fish for its lack of overall fishy flavor, barbequed with a sauce made from chili, honey, fish sauce and some other spices. -Ken