Preparing Noodles in Ho Chi Minh City
by Mary Kerr
Morning light spills across the corrugated metal awning of a family-run eatery in District 1, illuminating a cluster of blue plastic folding stools arranged haphazardly around a low concrete table. A local vendor, sleeves rolled up, balances a large aluminum colander filled with steaming fresh noodles on one hip while using wooden tongs to portion broth into small ceramic bowls. The wet pavement reflects the soft, pale blue of the pre-dawn sky, against the vibrant green of nearby banana leaves and the rusted orange of the shop’s corrugated roof.
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