The markets of Vietnam, part I

Ten days in Southeast Asia, many markets, and not a kitchen for my use in sight!  Alas I duly suffered the temptation to purchase (almost) every exotic item I found; with a maximum exertion of self-control, I settled on photographing the items instead.  While Southeast Asian cooking is quickly becoming ubiquitous in the many cosmopolitan centres of our planet, the average Western cook has never found most of these products so plentiful, fresh and fragrant as they are in their place of origin.  Even much of the produce that one would identify in Western, in its Eastern incarnation it comes in varieties both surprising and delightful (e.g. the mini-bananas, full of flavour are far more yellow beneath the skin).  Beyond the recognisable culprits are a plethora of products that are both exotic and somewhat frightening.  As a relatively new consumer of sea dwellers, the myriad forms of dried fish and seafood presented a true conundrum - what is it, and what the hell am I supposed to do with it?  The green papayas (one of my favourites) were at one stall sold in tandem with back of crumpled desiccated shrimp (not one of my favourites), which I suppose for locals is a completely logical combo.  

Vietnamese is particularly perplexing for the Western visitor for it is written in Latin letters, but no matter how hard you try, there's no chance that you'll identify even one word.  For that reason, I am somewhat limited in my ability to differentiate between the many types of dried goods for despite their labels, I have no idea what they are.  I, and most of my readers, can easily identify the cashews and peanuts in the crowd, but what the difference is between all of the large bags labeled "muc"... don't ask me.  Some kind of dried fish.  Maybe "muc" means dried. 

Vietnam has recently surpassed Brazil as the world's largest exporter of coffee.  A great many varieties of coffee are available in Vietnam's markets, including the famed "Weasel Coffee".  This sort of coffee is incredibly expensive as it is cultivated from the droppings of Weasels that eat fresh coffee berries in the night.  Weasels are mostly carnivores and only one species of weasel naturally gravitates toward the fresh berries to produce to the authentic "Weasel Coffee".  Other species of weasel have been co-opted into producing a less authentic version of the brew and that coffee can be acquired at a far lesser price.  Despite the unique opportunity to try one of the world's rare delicacies, I forewent that particular pleasure as my mind exerted undue disgust on my stomach at the prospect.  

I took several hundred pictures at the markets in Vietnam, as such I have a decided to split the topic into two posts of which this is to be the first.  Below are a sampling of everything we saw at the markets, especially the dried goods.  Tomorrow's post will be almost entirely fresh produce.  Enjoy.

  
 

 

Comments

[Yael]

I have been in many parts of the world,but never in Asia,which I would love to visit.Your pictures are so interesting;everything in them looks really interesting,especially the fresh produce.

[Tammie]

did you taste that durian? was it gross?

[Lael Hazan @educatedpalate]

Happy Birthday Avi!
Great photos, I loved the display of the garlic and was intrigued by the unfamiliar fruits and fish. I'd love to know more about the flavors and smells. Did you try the civet coffee?