Every culture that has touched Vietnam is present in the cooking. We dine on traditional Vietnamese fare plus food from France, China, Japan, and Thailand. As we get closer to Saigon, we find good old American favorites like hamburgers, banana splits and pizza. Everywhere we find a large selection of fresh fruit including new and strange varieties such as jackfruit and dragon fruit. Vegetables are abundant in familiar and unknown varieties.
Meals are a smorgasbord of seafood and shellfish and beef, pork and chicken.
I learn it is not wise to press for specifics much beyond the identity of the animal it came from. A menu that includes pig uterus cures me of asking too many questions. Eel soup is a breakfast staple. The soups served with every meal are amazing, and the spring rolls are delicious. We cycle 20 to 40 miles a day and gain weight.