We have spent a lot of time developing in our Vietnamese food vocabulary. Nearly every day Adam comes home with a new word or phrase to use in the food ordering process. Despite this, we still lack the vocabulary to order a meal of our choosing. Thank goodness most restaurants in our part of town support the "point and pantomime" method of ordering. Where we dine, many dishes are already prepared in the "Com Binh" style which means dishes are already cooked and sitting in warming trays behind glass (literal translation means food for the working man, not the business man). Upon ordering, the food is dished onto piping hot rice which warms the food back up prior to being served to the satisfied customer. We have become so efficient in the "point to order" method that now, many of our favorite places point to the food for us before we do. That's what we call service!
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| So many options, only one opportunity to point. |
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| A typical lunch plate which includes rice, tofu, eggplant and pepper stuffed with fish, and rau mung, for a total of 75 cents US. |
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| The vat of piping hot rice. |
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| Heidi's favorite -- Tofu stuffed with minced pork, covered in a tomato sauce. Ironic, yet delightful! |
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