I hate eating raw vegetables. Maybe it’s because I’ve grown up in a Chinese household where salads are not common.
I dislike the taste of raw leafy greens, eating it makes me feel like a goat. (Others would inject here: At least say a rabbit, not goat!)
It wasn’t until I was in Vietnam where they consumed pails of vegetable that I learned how to eat raw greens (half raw, would be the better term).
At a pho restaurant, a metal pail of fresh greens await you. When you bowl of piping hot beef noodle soup comes, you pluck the leaves off and dunk it into your soup.
I gingerly sniffed the darker greens. It smelled alright. A bit of the unnamed vegetable and I was hooked. Their veg has a slightly herby taste that goes so well with beef soup.
The next time I ate another pho, I eagerly drowned my vegetable in the hot soup and slurped it along with my noodles. Yummy.
But the spell broke once I ended my trip. Back home, all greens uncooked taste yucks.
This post is part of BootssAll’s 30 Days of Indie Travel project. Day 8: Love Learning.
The rest of my posts for the project can be found here.
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