Posts in Tag

travel

During this particular trip to Vietnam, my family and I took a road trip to Vung Tau, a beach town not far from Saigon but is made to seem far because of traffic. You can find very affordable vacation packages through travel agents in Vietnam (or at least that’s what my family tells me). On the way to Vung Tau, we stopped at a noodle shop for some banh canh

You would think it’s easy to find an excellent bowl of pho in Ho Chi Minh City. (It’s not.) You’d think there’d be a pho shop on every corner. (There practically is.) But as many times as I’ve been to Saigon, I had yet to taste a bowl of steaming beef noodle soup that I felt was on par, if not better, than the bowls I can get on Houston’s Bellaire Boulevard. People are surprised when I tell them this. Why? They ask. Why would the national dish of Vietnam

I got sidetracked with the holiday season being in full swing and left off in the middle of my Vietnam trip. I’d written about my great experience with Back of the Bike food tour, and today, I’m sharing with you the best place in Ho Chi Minh City to get delicious gourmet artisanal chocolates. Maison Marou was founded by deux amis francois (“two French friends—and that’s the extent of my French). The amis came to create this now-thriving chocolate shop in Vietnam after working in different industries and living in

A motorbike food tour of Ho Chi Minh City with Back of the Bike Tours was one of the most memorable things I did while in Vietnam. Since traffic in Saigon is so crazy, it’s most convenient to travel by motorbike, and this tour offers English-speaking guides that will immerse you in Vietnamese culture, both by taking you through the streets via scooter and showing you what and where to eat to get a true taste of hidden gastronomic gems. Each place we visited, the hubs and I had never

My next travel adventures brings me back to Vietnam for a month. Since the hubs combined several days worth of footage into just a few YouTube vlogs, I’ll run through the highlights of our extended holiday. First meal out after landing in Saigon Com Tam Bui Saigon (Quan 1) The hubs has an obsession with in-flight amenities kits. I think it’s because he’s been spoiled with flying business class. I find it cute, though, when he gets excited to open up a kit. The stuffing of three of them into

This place gets busy so expect a wait. Fortunately, the hubs and I were willing to sit at the bar and were seated immediately. Service was courteous, drinks were delicious, and food was fantastic. The Bloody Mary was a variation of my beloved Canadian Caesar (think Bloody Mary with clam juice), and to take it over the top, my cocktail was garnished with a fresh shrimp and oyster. It was spicy and refreshing and salty like the sea all at once. The hubs and I shared the clam chowder fries

Ever since my visit to San Diego where I gave a TEDx talk at UCSD, I’ve been involved with Aira, a start-up that uses smart glasses to connect blind and low vision users to live human agents for visual and navigational assistance. The above YouTube video shows me using Aira technology for the first time last year. Like the pace of most successful technology companies, Aira has grown immensely and exponentially every year since I first met Sumon the CEO in 2015. Now, Aira has partnered with AT&T for the

My last visit to San Diego was first and foremost to meet with Aira, a start-up service enabling the blind and vision impaired to navigate the world more independently. But more on Aira later. Let’s talk about what else I did in San Diego. Day 1 in San Diego La Puerta Juniper & Ivy We arrive in San Diego and walk to a nearby restaurant, La Puerta, to catch happy hour. The hubs and I order local craft beers on draft and some tacos and guacamole to share. Then later

Blood sausage. It sounds gross, but it’s delicious. Many cultures have a version, from the English black pudding to the Cajun boudin. Koreans have their own blood sausage, too, called soondae. The Korean version is chewy thanks to the inclusion of sweet potato noodles. The first time I tried soondae at a Korean grocery store’s food court in Houston, I thought it was just okay: nothing special, a little dry. Then I had it in Dallas from a little Korean deli. I dipped it in the salt, which enhanced the

Bossam is one of my favorite Korean dishes. I don’t get to eat it often, so it’s always a special occasion when I do get it. Bossam consists of tucking pork belly and usually a thin slice of sweet pickled radish or even kim chi into a lettuce leaf or a thin sheet of rice cake, and then dipping it in either sesame oil with salt and pepper or doenjang, fermented soybean paste (my personal prefernce). One of my earliest memories having bossam was in Seoul—after a long night of

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