I’M SUCH A LEMON…

Phnom Penh dispatches: Lunch with the local workers; sticky rice with a small bowl of bitter chicken soup (US$1.50). See that round thing in the soup? It’s a Cambodian pickled lime and astringently sour. Not smart to scoff it whole – knowledge I learned after the fact. I’m damaged goods for a little while…

SO DELICATE, SO DELICIOUS…

The famous White Rose prawn dumplings of Hoi An: Compared to South Melbourne Market Dim Sims? Well, think of Snow White next to Shrek. I told the owner the “garnish” – crunchy dried, fried onion bits – made my hair re-grow, as I scoffed the lot. Tip: don’t eat the green thing in the dipping juice, it’s hothothothot…

DUCK OUT FOR A LIGHT BITE…

The words “light” and “duck” should not be in the same sentence when describing food; duck is fatty. But to borrow from incomparable TV cook Rick Stein, this duck congee (rice soup often unkindly named gruel or porridge) “is just so surprisingly refreshing”.  Not unlike myself it is way better than it looks. US$1.30 at locals’ eatery, Hoi An, Vietnam