Due to a crazy schedule, unforeseen illnesses, impromptu doctor visits, new classes and additional working hours, Gavin and I have hardly had a second to rest our feet, let alone write a blog. Here are some pictures to ease your mind and tempt your palette.
We had a wonderful lunch of noodle soup followed by a "bitter gourd" stuffed with ground pork.
Finished off with a Mango Smoothie.
A trip to the pool in Van Thanh Park to escape the heat and get a little rest and relaxation on our day off.
Gavin showed off his tricks for the camera!
Soft-shell turtle (Ba Ba) on a menu. Poor little guy!
A dinner with friends including Patrick, posing here with one of the wait staff.
Dinner included large river clams with a fresh peanut and mint sauce and a slow cooked tamarind and pork dish.
Teachers Day came on the 20th of November. Good teachers were rewarded with roses, money and gifts. I received several long-stemmed red roses, a new wallet, cards and 100,000 VND. Gavin was given nothing.
A late night meet up with our friend St. Paul Joe and his Vietnamese friend Vien at the Railroad Shellfish Restaurant included a smattering of dishes. Pictured: whole crabs slathered in tamarind sauce and deep fried shrimp. The fried leaves on the second plate are said to cure the flu and other tropical maladies. Unpictured: fried chicken feet and calamari rings.
A trip to the store to buy new, hideous, sheets for our bed. Notice that a set of sheets here includes only a bottom fitted sheet, two pillow cases and a long round pillow case. Gavin and I have gone native: we haven't used a top sheet for nearly two months!
When you get sick in a foreign country all you want is a little taste of home. I cooked up a package of Barilla spaghetti and sauteed fresh garlic in a little olive oil. I added some cabbage and steamed broccoli along with a jar of tomato sauce. Sprinkled some faux-parmesan cheese on top and we almost felt like we were at Luciano's!
Gavin posing with his students.
Mixed Seafood and Beef Pho.
Gavin finally tries a flattened squid from one of the street vendors.
First you pick your squid, Gavin chose a medium sized one.
Then the squid is heated and flattened again. Finally it is shredded and served with the sauce of your choice.