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Good Morning, Vietnam

Banh kep vendors setup shop on nearly every street, selling a pastry made from rice flour, water, coconut milk, vanilla, sugar, oil, and egg. Similar to Italian pizzelli or cannoli shells, one form of banh kep is thin and crisp. The second is a lighter and fluffier version, triangular shaped and donut-like. Both variations are cooked in small cast iron skillets over charcoal. The edges are especially crispy from batter that oozes out during cooking. Smoke from the charcoal gives them a slightly smoky flavor that contrasts the sweet. Catch one fresh from the skillet and it'll have a soft chew before it's completely set. Vendors carry bags of banh kep they made earlier in the day, a bag of either kind is between $1 and $1.50.

We took our banh kep to the first cafe we saw and enjoyed them with ca phe sua da. Bingo.

We came across a fruit stand after leaving the cafe. Mango, pineapple, and guava were all being sold. It wasn't until we had walked passed the cart that the strong fragrance from fresh cut guava left us no choice but to turn around and indulge.

The guava is peeled, quartered, stuck with sticks for easy eating, and, in our case, thoroughly enjoyed.

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