The first item on the agenda was to have a late lunch. Since we were pressed for time, we opted to look for a nearby place, and Hoa Tuc was the immediate suggestion. The restaurant is located right at the very building where Indian opium used to be refined by the French colonial government.
I particularly liked the wok-fried beef strips atop a bed of watercress. The meat was tender and the aroma was startling. I don't know what spices the chef had used, but the dish was quite outstanding.
The sea bass was topped with mango and came with sweet potatoes and cassava. Not bad. The barbecued chicken though was ordinary, and the only indication that we were in Saigon was that it was served with bean sprouts and coriander on the side.
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