Pumpkin Soup and Hoi An’s many other beauties

Time, and the way we talk about time, is funny. All my fellow travelers said to me when I told them that I was going to Hoi An was that I was going to love the ancient city. And I did love it, but it was not what I had expected. Because the word ancient was emphasized so much I had pictured a place frozen in time. I had pictured a place where I would be able to feel the history with every step and imagined I would be surrounded by secrets which I would never be able to understand. But time does not freeze. Places change and grow just like people do. Many people were there to visit the ancient city, and so the ancient city changed in order to please them. There were many shops and restaurants with big open windows to let the breeze in, but none of them seemed to be for the locals. It seemed that now everything was there for us, and it was a little hard to see the ancient behind all the souvenirs.

But despite all of that, Hoi An was incredibly beautiful. The air was warm and the sun sparkled off the water and all the people around us seemed happy. There were flowers and brightly coloured fabrics on every corner and I really enjoyed poking around and looking at all the pretty things. It was quite a change from what we had been experiencing before. One evening as we made our way to the night market, we stopped for Piña Coladas on a boat bar on the river. It certainly wasn’t an “authentically Vietnamese” activity, but it was a wonderful place to watch the sun go down. Plus, after trekking for three days it felt good to treat ourselves to some summery drinks on a wooden boat.

But don’t get me wrong, the ancient city was there, you just had to look for it. Izzi and I bought a pass so we could see a collection of the preserved ancient houses and temples. I learned a lot from all of them. Many of the temples are actually Chinese temples. In the mid 17th century the Qing dynasty took power from the Ming Dynasty and many people who were not willing to obey the new regime took refuge in Vietnam. The Nguyen Lord welcomed them and gave them Vietnamese citizenship. Although the Chinese settled in many areas, Hoi An was the most popular. This migration influenced much of Hoi An’s architecture in a Chinese style.

The temples were very beautiful, but my favourite heritage site was the Duc An Bookstore, which was also highly influenced by the Chinese. It was built at the end of the 19th century and held books by many Chinese authors and philosophers including Khang Huu Vi and Luong Khai Sieu. Many early anti-French revolutionaries came to this bookstore to meet and discuss the progressive ideas from the Chinese authors. The book store was an important site for Vietnamese independence.

Hoi An was also full of little gems that, although not necessarily ancient, were wonderful all the same. Of course, we drank a lot of coffee and visited a lot of cafes but our absolute favourite was Reaching Out—a tea house built around a philosophy of silence. The point was to be at peace, enjoying the subtleties in the taste of the tea and the beauty around us. The spot was incredibly beautiful. Izzi and I fell in love with our surroundings and both felt like we could have stayed there forever. The silence was emphasized by the fact that all the servers were deaf so we weren’t able to communicate with them vocally. Instead they provided us with little wooden signs so we could ask for what we needed.

Reaching Out’s mission is to give jobs to individuals in the community who are disabled. Vietnam is not an easy place to live, and especially not with a disability, so Reaching Out gives those who need it a good, stable place to work where their rights are protected. All the servers at the tea house were deaf, but they have jobs for all sorts of differently abled people. Not far from the tea house they also have a workshop where they make beautiful gifts. The work shop is right behind the store so you can go in and see the craftspeople making everything. It was very hard for me to choose, but eventually I bought a couple beautiful little tea cups, a tea strainer, and some fair trade tea and coffee. If we hadn’t been backpacking and I didn’t have to worry about everything breaking I would have bought an entire tea set.

The Central Market was definitely the place to go for lunch. There were a lot of tourists, of course, but we found a stand that seemed to be popular with the locals called Mrs Hien’s, and waited for a spot there. It was definitely worth a bit of a wait. Izzi got a Cao Lao (noodles, broth, and beef) and I got a Bahn Mi and a pumpkin soup. I have to say that the Bahn Mi wasn’t as good as the one I had gotten in Hanoi, but the pumpkin soup was unbelievable. It was like no other pumpkin soup I had ever eaten before and it was definitely one of the most memorable meals I had during my time in Vietnam. When we finished eating, we went out the back instead of the way we came in and that’s where we found the real market. There were vegetables everywhere and live crabs with their claws tied up with twine. I strolled happily along the water taking in all the smells and sounds and feeling like I had really found Hoi An.

One of the main things to do in the little city is to take a cooking class. There are tons of options everywhere you go, but we decided on Vy’s Market after passing by on our first night there. When we signed up they told us not to eat for three hours before the class, but they really should have told us not to eat all day. When we arrived we met our guide, Cherry, who was wonderful. I say guide because the evening really felt like a tour. The place was set up with tables in the middle and then different stations dedicated to different types of food all along the edges. We started at the noodle making station, although we weren’t allowed to actually know the recipe for the dough since, apparently, it was a family secret of the chef’s. There we tried our best to cut the dough into noodle strips, which I failed miserably at. When I tried to go anywhere close to the speed of the chef the noodles came out way too thick, but if I slowed down to get them the right size I realized it was definitely not a sustainable pace. I was much better at the dumplings. First we got the dough to the right consistency using rice flour, then shaped it before wrapping it in a banana leaf. It was sticky and wonderful and I was really excited to add the filling later on.

We also made spring rolls, which were awesome, but my favourite thing to make was the Vietnamese pancakes. This was the most fun because I felt like I was actually doing everything myself and it turned out really well! I hadn’t tried that dish yet so it was cool trying something traditional that I had made myself.

And then there was the”Weird and Wonderful” station where we didn’t cook anything but had the chance to try some of Vietnam’s strangest and least tourist-friendly dishes. I liked the beef tongue best and the frogs were also great, but I just could not handle the duck fetus. I am a really adventurous eater and it takes a lot to pass my limit, but a duck that has been allowed to develop about half way inside its egg and then boiled and eaten… that was too much for me. At the end of the evening, when Izzi and I were both so full that we almost couldn’t eat the dumplings we had prepared at the beginning of the night, Cherry gave us a booklet of all the recipes we had tried out. I’m hoping to put some of them up here soon!

The cooking class was a Hoi An must-do, but we also couldn’t visit and not get some clothes made. Hoi An has been a tailor city for thousands of years. The ancient emperors used to have all of their clothes made by tailors from there and the tradition has lived on. Bing, our host at Cloudy Homestay, told us not to go to a place in the ancient city because they would surely overcharge us. Instead she sent us to Bao Diep tailer. I promise I really meant to just get one thing. All I wanted was a silk dressing gown, but they were too good. Kim, the lady helping me, knew exactly what she was doing. As soon as I sat down with her she handed me an iPad which already had the Pinterest app open. She told me to just look through everything for a while. “I can make anything you find on here,” she told me. After I picked the designs I wanted, we picked out the fabrics (I fell in love with linen that day) and then Kim took my measurements. I’ve never felt more like royalty. We went back the next day to try on the clothes and then after they made a few alterations they all ended up perfect. Needless to say, I got more than a dressing gown. I also got a dress, a skirt/shirt combo, a blazer, a white linen shirt, and some silk slippers. I’ve never had clothes that fit me so well, made specifically for my body’s individual shape. I spent much more than I had planned, but there is no way I would have ever been able to do that at home and the experience was amazing.

I felt very pampered by Hoi An. The way we treated ourselves there was definitely not how I’m accustomed to traveling, but it was definitely the best way to experience the city. Plus, some luxury was needed after our days in Sapa and before we made the trip to Saigon.

Springtime Quiche with Sesame Crust

Quiche has come to remind me of various family holidays — of sitting around my Aunt Lyndi’s table with the whole family for Christmas or Easter brunch. It’s definitely not the most traditional, I doubt many New England families were eating Quiche on Easter in the 1930s, and it doesn’t have that old-timey feel. I have to admit that a part of me does miss our old doughty cakes Christmas tradition (who wouldn’t fantasize about fried dough for breakfast?) but I’m all for celebrating with delicious fresh veggies instead of sugar and oil.

Once I started making quiche myself, I realized another reason it’s turned into a Morse holiday tradition — it’s extremely kind to the cook. It’s the type of dish that you can easily make ahead of time and almost forget about while you’re busy tossing salads or mixing drinks. I’ve gotten in the habit of making it when I’m not sure what time friends will be over or in the summer when dinner time never seems to be fixed. It’s easily transportable, making it a great potluck contribution but, most importantly, it never fails to hit the spot.

This quiche is a springtime recipe and a combination of some of my favourite spring veggies, but any of them could easily be exchanged for a vegetable that better fits the season… or your personal taste.

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Vietnamese Yogurt Coffee

When I was traveling in Vietnam, I spent a significant portion of my time drinking coffee. Vietnam is famous for its coffee and they serve it many different ways whether it be coconut milk coffee, egg coffee, or yogurt coffee. Although I wasn’t a huge fan of the egg concoction, by the end of my trip I had acquired a deep appreciation for yogurt coffee. When I first tried it I found it very strange. It’s definitely not a flavour I had ever tasted before. But it grew on me and grew on me until I was craving it every morning. It’s the absolute perfect way to start your day because its breakfast and coffee all at once. Once I got back to Montreal I absolutely had to figure out how to make it for myself. Now, there are more complex and perhaps authentic recipes out there that involve making your own yogurt, but I want something I will realistically make for myself in the morning so I use store bought yogurt. If you want to try to make the yogurt yourself — good on you!


2 Tbsp of quality espresso

1 cup of plain yogurt

3 tsp of sugar

5 ice cubes


1     Make the espresso. If you have an espresso machine at home feel free to use that, but since I do not I used a small macchinetta. If you don’t have either this could also work with drip coffee, but a shot of espresso is preferable because you want a small amount of strong coffee. If you do use a drip machine, make only half a cup.

2     Once the espresso is done, stir in the sugar. I suppose you don’t need to use 3 teaspoons if you’re trying to cut down on your sugar intake, but it didn’t taste quite right until I got up to 3.

3     Put the espresso in the fridge for about 15 minutes to cool. It doesn’t have to be ice cold, but if you pour the hot espresso onto the yogurt it will curdle.

4     Once the espresso is cool, put the ice cubes then the yogurt in a large glass. A mason jar is the perfect size.

5     Pour the cooled espresso over the yogurt then stir until all the contents are well combined.