An additional perk of visiting Sài Gòn last week was in enjoying the rich and diverse food scene there, even though, obviously, I only scratched the surface of the offer there. Among dishes, a morning rice pancake called bunh cuon,
several phos, 
sweet sea snails,
another broth called bun thang (with blood sausage), 
a morning dish from Hué with fat noodles, 
a sea-grass soup, a noodle dish with crab cakes, delicious sea and river fish, a banana flower salad, and many other delicacies whose names I could not trace. The food was always super-fresh, made on the spot and often in the street (although we also visited a place with a Michelin mention), very cheap. A bonanza if of course harder for vegetarians as most dishes involved fish or meat.
In connection with my incoming visit to Vietnam (Ho Chi Min City) for a PhD summer school, I was sent a 
