Letter from Hanoi: Vietnam old, new and ever

When I was a boy growing up in Canada, Hanoi was the enemy. In those days most foreign visitors to Hanoi were American pilots who had taken a wrong turn over the Bay of Tonkin. Travelling on one-way tickets, they were accommodated at the ‘Hanoi Hilton’, a notorious prison where room service consisted of a propaganda lecture and a bowl of maggoty rice. Sometimes they appeared on television, rather grim-faced, to say how much they liked the place.

Twenty years on and I was never sure if I should mention the war. It may be the great inescapable fact of the last fifty years of Vietnamese history but it seems to have sidled away with barely a trace. Doi moi, the Vietnamese perestroika, has made honored guests of the former enemy, and Vietnam has become one of Asia’s most fashionable destinations.

Peace becomes a country as beautiful as Vietnam. I came to Hanoi through a landscape of flooded paddies where buffaloes waded fetlock-deep through unimaginable greens, and young women in white silks cycled along the raised causeways in a pewter twilight.

The two old capitals — Saigon and Hanoi — are a country apart. The former is a city of the tropics, mercurial and corrupt. Few people bother with the post-war name, Ho Chi Minh City, too much of a mouthful even for the politically correct. Saigon may have lost the war but it is winning the peace. A former den of capitalists, it had something of a head start when it comes to market forces and is now busy rediscovering its old commercial hustle. Less brash, more conservative, Hanoi seems to belong to an older world. While Saigon is a city Americans would recognize, Hanoi retains strong echoes of its French colonial past.My guides in the two cities captured something of these differences. In Saigon I was escorted round the city by a young man in Nike trainers with a colloquial American drawl. In Hanoi my guide, a serious bespectacled sort, sounded like he had learned his English from a Russian correspondence course. Truc had an existentialist haircut, and the kind of clothes that might have been hand-me-downs from Jean-Paul Sartre. Over tea in the Metropole he discussed Confucianism, the poetry of Tu Duc, and girls. I liked him immediately.

War and communism have preserved Hanoi from fifty years of progress. There are moments when it seems like the lost city of Asia, the one you can never quite find, the great teeming, squalid, fascinating metropolis of Marlene Dietrich films and 1930’s novellas. The modern age has transformed Shanghai. Hong Kong and Bangkok are jammed with traffic and skyscrapers. The lanes of Old Peking have given way to boulevards wide enough for tanks. Hanoi alone has retained its street urchins, curbside gamblers, sing-song girls, street barbers, bicycle rickshaws and air of neglect.

The French quarter is a city of lakes and shaded boulevards, of colonial mansions and Beaux Arts villas set behind iron railings. Shoals of cyclists pass beneath the leafy arches of the city’s magnificent trees — teak, banyan, cassia, milkwood, and flame trees. On the shores of Hoam Kiem Lake, waiters, rude as Parisians, serve coffee at sidewalk cafes. In Nha Tho street the sound of Mass drifts out through the open doors of the Cathedral. The Metropole, where Somerset Maugham and Graham Greene used to stay, has the air of a colonial club with its reassuring doorman, its ceiling fans and its cocktail hour. Round the corner is the city’s architectural jewel, the Opera House modelled on the Paris Opera. Its program was rudely interrupted in 1945 by the Viet Minh who used its imposing balcony to declare that the revolution had begun. Now, in tune with the rapidly changing face of Vietnam, the Opera House has been renovated and Tosca is back in fashion.

The spacious character of the colonial city is the French answer to the congested lanes of the native quarter. In the medieval heart of Hanoi, an area known as 36 lanes, commercial life spills out of the shops to engulf you like a rising tide. For centuries this has been the district of serious shopping. Each lane is named after the trade in which it specialized — Hang Bang, cotton; Hang Bo, baskets, Hang Ca, fish; Hang Dieu, smoking pipes; Hang Quat, fans; Hang Khoai, sweet potatoes. In Silver Street, ancient grannies were buying earrings for tiny infants while round the corner in Undertaker Street stone masons were chiselling the names and dates of the newly dead on gravestones. Many of the lanes have retained their original identities though others have changed with the times. Lamp Oil Street is now Sunglass Alley while Drum Skin Street has moved upmarket into upholstery.

You seem to be able to do anything in these lanes. Open-air supermarkets operate from the panniers of trusty Flying Pigeon bicycles. There is everything from quail’s eggs to topside of beef to a dozen roses wrapped in a banana leaf. The chicken is so fresh it’s not dead yet, and customers are obliged to hold its wings while its throat is slit.

Old ladies have set up soup kitchens on the curbside ladling out bowls of pho, watery noodles, to eager punters perched on miniature stools. You can eat escargot the size of small dogs, and dogs the size of escargot. Boys materialise out of the crowds to shine your shoes and girls arrive with lottery tickets, tea towels and bunches of spring onions. After lunch you can settle down for a hand of cards, have your palm read, your feet massaged or your hair cut by chaps with sheep shears and a scrap of mirror. Should you want to pick up something for the weekend, drop by the corner condom stall.

The narrow streets of the old quarter are lined with traditional ‘tube houses’ which evolved originally from street stalls. Keen to avoid a tax on street frontages, the houses can be as little as two yards wide. They run back from the street like long corridors, slender rooms for slender people, interspersed with courtyards to admit air and light. You peer into their depths through layers of domestic existence — a kitchen where a girl in white silk was squatting over a cooking pot, a bedroom where a man snored on a rattan mat, a courtyard where a woman was flailing the life out of the family laundry.

On the edge of the old city I passed the offices of Cuu The, practitioner of traditional Vietnamese medicine. Installed in a tiny shop front, across the road from the Hoan Kiem Lake, Cuu looked like the lost twin of Confucius. His sign announced him as a specialist in ‘Maladies du poumon’, Illnesses of the lungs. I could believe this. Cuu’s long white beard was yellowed with nicotine, and his desk was empty save for an overflowing ash tray. He looked up from the cheering headlines about increased tractor production and gazed at me through a haze of blue smoke.

‘I have a bronchial condition, doctor,’ I lied, hoping for a prescription of snake wine or dried sea horse. ‘Shortness of breath.’ I panted at him encouragingly. Cuu was phlegmatic. A lifetime of listening to people’s pulses had made him a shrewd observer. ‘Don’t walk so fast,’ he shrugged, lighting another cigarette from the stub of the last one.

In need of tea and sympathy, I stopped off for a cuppa at a neat little establishment run by two ancient grannies. Their teahouse was a hole in the wall. A shutter folded down to create a shelf where the patrons, sitting on tiny stools on the pavement, took their tea. There were a variety of blends; the most exotic cost two cents. Granny Number One prepared a water pipe to go with my cup of Halong Green Dragon. The pipe was a formidable object, a three-foot section of bamboo that could have passed for a piece of Oriental scaffolding. Five puffs and I was reeling. I don’t know what the Grannys put in their bamboo but a little of it goes a long way. Truc helped me into a passing cyclo before I collapsed, and we set off to visit Ho Chi Minh.

The pipe was formidable, a three-foot section of bamboo that could have passed for a piece of Oriental scaffolding. Five puffs and I was reeling. I don’t know what they put in their bamboo but a little of it goes a long way.

Despite being dead for thirty years, Ho still receives hundreds of visitors a month. They file into the great marble mausoleum, modelled on Lenin’s, with their hats in their hands. The great man lies embalmed in the glass coffin, dressed in white. Despite a waxy pallor, he looks younger than he ever did in life.

For keeping up appearances in the hereafter, the Vietnamese leader was fortunate in his Russian alliances. Mao Zedong was foolish enough to die at a low point in Sino-Soviet relations, and the Chinese had to prepare his mummification without the aid of the Russian experts. The Great Helmsmen apparently is not the man he was, and those who know say his ears are falling off. Uncle Ho, however, benefited from a first-class Russian service available only to the closest of allies. He enjoys a state of preservation that many living people would envy. Every year the Russian embalmer still comes to Hanoi for Ho’s annual check-up.

Such survival couldn’t have happened to a nicer guy. Demonized by the West during the height of the Vietnam War, he was always a hero to his own people, and history will record him as one of the great figures of modern Indochinese history. He was a politician with a hinterland — poet, painter, sculptor, linguist, and a very fine pastry chef. During his years as a penniless globetrotter in the 1920’s, he worked for a time as the sous-chef at the Carlton House Hotel in London where his mince pies were fondly remembered.

I stopped by to visit his former home, an elegant two-roomed house perched on stilts above a fish pond, which he preferred to the grand chateau that had been the residence of the French governor. Visitors can peer in at his few possessions — his helmet, his telephone, some books, his typewriter — preserved like the great man himself in glass cases. Next door was the underground shelter where he took refuge when the American bombers arrived.

One of Truc’s earliest memories was of the 11-day Christmas bombing campaign in 1972. I commiserated. He shrugged. He was five, and thought it was all very exciting. He remembered the underground shelter with a child’s innocence as having the atmosphere of picnic outing. It was only later that he told me his father had died in one of the battles for Hue.

Vietnam was a war for so long, it was easy to forget it was a country as well. Its peace now seems so complete that it is just as easy to forget the wounds lingering in people’s hearts.

Stanley Stewart has written three award-winning travel books – Old Serpent Nile, Frontiers of Heaven, and In the Empire of Genghis Khan. He is also the recipient of numerous awards for his magazine and newspaper articles. He was born in Ireland, grew up in Canada, and now divides his time between Rome and Dorset.

[Photos: Flickr | Rosino; Rosino; Jorge Lascar; chacrebleu]

Tea-leaf picking: Summer fun in North Korea

If you can get into North Korea … and if you can manage to set your own itinerary … visit the Kangryong Unjong Tea Plantation of the DPRK (i.e., Democratic People’s Republic of Korea). It’s tea-leaf picking season, and now’s the time to get in on the action, in theory, at least. In fact, notes the Korea Central News Agency, “The tea leaves picking is at its height in the plantation.” Great news!

I’m not sure how this activity works, but I’m guessing it bears at least some resemblance to apple-picking in New England, though with a hell of a lot more repression oversight.

Act now, because you won’t be the only person picking tea leaves. The KCNA reports: “The workers there are harvesting tea leaves every day much more than their daily plan while drying them in good time by operating the drying facilities in full capacity.” Hurry up, before all the leaves are gone!

[photo by giladr via Flickr]

GadlingTV’s Travel Talk 005: Khmer Rouge Tourism, Scottish banknote woes, China on dog meat, and fun in the Californian sun


GadlingTV’s Travel Talk, episode 5 – Click above to watch video after the jump

Spring is here! The sun is out! GadlingTV’s Travel Talk heads to Santa Cruz, California for an action-packed episode.

This week we discuss Cambodia’s efforts to turn the Khmer Rouge legacy into tourist attractions, why traveling the UK with Scottish banknotes could be problematic, China’s unrelated plans for a new London-Beijing connection and a ban on the sale of cat & dog meat.

We’ll show you how to brew a special tea from Argentina; Sheila recounts tales from England and dating around the world, Melanie from Germany shows Aaron how to cook bratwurst and we go on a massive beach adventure.

If you have any questions or comments about Travel Talk, you can email us at talk AT gadling DOT com.

Subscribe via iTunes:
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Links:
Yerba Mate – buy Maté and learn more!

Your money’s no good here, Scotland – the Everywhereist.
Llanfairpwllgwyngyll – try saying this five times fast.
Hosts: Stephen Greenwood, Aaron Murphy-Crews, Drew Mylrea
Special guests: Sheila & Melanie from Germany.
Produced, Edited, and Directed by: Stephen Greenwood, Aaron Murphy-Crews, Drew Mylrea
Special thanks: Todo Mate, Capitola.
Music by:

“High Life No. 2”

“Sweeny’s Polka”
.Caledonix
http://caledonix.de
“Evolution”
the Pacific
http://myspace.com/thebixbyknolls

Poll of the Week!

%Poll-43056%

Last week’s results:
Should a pilot that flew illegally for 13 years be given a chance to get licensed?

Yes – he’s adequately proven that he can fly! (54.4%)

No – he’s a criminal and should be put in jail. (35.1%)
Only if we can monitor his conversations in the cockpit! (1.8%)
Only if he has the looks and charm of Leonardo DiCaprio. (8.8%)

Galley Gossip: Vegas Baby! (It’s not the same)

Due to short layovers, long work hours, multiple cities flown in a day, and the number of passengers aboard the aircraft, flight attendants can become very forgetful, particularly when it comes to you and something as simple as your drink order, even the one you just ordered.

“I’m sorry did you say orange juice?” I asked the man who had probably said just that, as half the cabin had already ordered exactly that. Orange juice.

Curtly the passenger nodded. I filled a plastic glass with ice, and that’s when I realized he may not even want ice, so I asked, “Ice or no ice?” even though I was fairly certain the answer would be no ice. Half the cabin had already requested no ice.

The passenger said something, his lips were moving, but I could not make out what it was he said, so I held up the gray plastic ice scoop and pretended to put ice into his clear plastic cup, and asked, “Ice? Ice?” just as I had done for several passengers before him.

Again the lips moved, yet I still could not figure out what he wanted, so I made a judgment call. I filled up the glass with orange juice. Just juice. No ice. Then I smiled and placed the glass on his tray table. He nodded, took a sip, and on to the next row I went.

Orange juice no ice. Tea. Tea with milk. Tea with milk and sugar. Strangely enough, these were the popular drink choices on my last flight. No, this was not a morning trip to Seattle. This was actually a flight, an evening flight, on a Saturday night of all nights, to Las Vegas, Nevada.

Flight attendants can usually guess what you’re drinking based on where you’re going. For example, Californians can’t get enough bottled water, sparkling water, and club soda, while Texans drink us out of Dr. Pepper, and our Senior Citizens enjoy tomato juice, so imagine my surprise when I constantly found myself running out of hot tea and OJ while serving a rather subdued crowd to Vegas last night. Not normal. Not at all. This was Vegas remember!

“You’re going to have so much fun!” said my hairdresser yesterday morning after I told her where I was flying later that evening.

“It’s a fun crowd, but a tough one. They keep you busy,” I laughed, and then I told her our layover was short, as in ten hours short, which is not enough time to have fun. The days of fun are long gone. I really miss those days. My how things have changed.

“I’m so jealous! I want to go with you!” said a woman with foils in her hair sitting beside me.

“Oh no you don’t. Our layover is really short,” I said again, and then I told her about the demanding Las Vegas crowd, the one that keeps you busy the entire flight.

Now I hadn’t flown to Vegas in over six months, but the last time I found myself behind the drink cart I couldn’t get out of the aisle. Nor could I keep the liquor drawer stocked. Yet strangely enough on my flight last night the beverage service not only went fairly smooth, it also went somewhat quick, which is a flight attendant dream. I think I may have sold one alcoholic beverage on the flight. That’s it. Not that there’s anything was wrong with that – just the opposite actually. But it was strange, very strange, running out of tea bags, not liquor, on a drama free flight.

Or is it strange, considering how weak the dollar is these days, I thought to myself, as I handed an 81 year-old Argentinian woman traveling with a group of eleven a stir stick.

Of course it was strange, at first, when all those well dressed passengers boarded the aircraft. “Hello. (Nice shoes.) How are you? (love the glasses.) Welcome aboard. (Beautiful blouse.)”

Can you say so long to the American traveling attire – tank tops, flip flops, and shorts, and hello …I like the way you’re dressed. Let me tell you, it is so nice when passengers actually wear clothes, nice clothes, on the airplane, especially when there aren’t any blankets on board anymore.

After filling up yet another pot of hot tea and serving a row of Germans, Jaime, my coworker on the other side of the cart, asked, “Is this what it’s like to fly international?

International passengers they were, an international service it was not. That’s what I thought to myself as I asked the Iranian gentleman near the front of the aircraft traveling with seven others, whose around the world trip was taking them from New York to Vegas to Los Angeles to Hawaii, “Would you care to purchase a snack?”

“Not free?” he asked, inspecting the turkey and cheese croissant sandwich wrapped in plastic.

Nor did it feel like an international flight, though they, the passengers, were international travelers from all corners of the globe, when I had to explain to the British man seated near the rear of the aircraft that yes, we really had run out of sandwiches on a five hour flight. “All we have left is a very large, but very good, chocolate chip cookie.”

“You mean to tell me this is the only food service you provide and you’ve already run out of food?” he asked.

I gulped. “Yes. I’m sorry,” I said, and that’s all I said, before moving on to the next row. I mean what else could I say?

Although sometimes it doesn’t look like it at first glance, this is a domestic flight within the US. Not a long haul international flight where most of your wants and needs are still being met after purchasing a higher priced fair.

After we had finished our service, Kim, the first class flight attendant, made her way to our cabin and said, “You are not going to believe what he said.” I don’t know why I automatically assumed Kim spoke of the popular actor from the 80’s wearing the SARS mask throughout the entire flight, but I was right to assume so. He rang his call light and wanted to discuss our security procedures on-board the airplane during flight. “He doesn’t approve of what we do. He thinks we should have something more advanced in place, especially in this day and age.”

“Like what?” I asked. Really, I wanted to know, what else could we do in this day and age of air travel?

There’s a saying, it takes money to make money. Therefore it takes money to put in place all those security measures you feel that are inadequate, and the amenities you still expect on-board the domestic flights, along with that extra flight attendant that is often needed to provide you with the service you’ve come to expect. Believe it or not, one extra flight attendant can make a huge difference in the type of service you receive, particularly when there are 166 passengers and only 2 flight attendants working the aisle in coach on a 757. Things have changed in the world of travel, that much is true, and it continues to change, whether we like it or not, for passengers and crew alike.

Big in Japan: A taster’s guide to green tea

Yesterday, I wrote about Japan’s national beverage, namely the humble yet refined glass of green tea.

However, just as no two glasses of wine are created equal, green tea is just as varied as the finest fruit of the vine.

Indeed, there are a multitude of specialty green teas, each varying in taste, texture and complexity.

While a true vinophile would never consistently drink glass upon glass of red wine, green tea connoisseurs take great pride in sampling the full spectrum of brews.

But how do you tell the difference between sencha and matcha?
Aren’t all green teas simply dried leaves seeped in hot water?

Ah, my young grasshopper!

You have much to learn, but fear not as today, I’m going to present you with a handy taster’s guide to green teas that will hopefully get started on the long road to green tea devotion.

To get started, click on the link below to take a tour through the wide and wonderful world of green tea, one of nature’s most perfect beverages.

With millennia of history dating back to ancient China, green tea has undergone some incredible transformations over the generations.

Of course, all aspiring aficionados of green tea should start with ryokucha, or quite literally true tea (緑茶).

Green tea in its simplest form is so common in Japan that it’s known as just ‘tea’ (お茶; ocha) or even ‘Japanese tea’ (日本茶; nihoncha).

Nine times out of ten, true tea takes the form of sencha (煎茶, broiled tea), which is distinguished as being the first and/or second flush of tea leaves that have been dried in the sun.

Of course, the Japanese are also extremely partial to matcha (抹茶, rubbed tea), a finely ground tea that is the centerpiece of the tea ceremony.

Somewhat reminiscent of green flour, matcha can also be used to flavor a variety of confectionaries including ice cream, rice flour cakes and sweets.

Another excellent brew is genmaicha (玄米茶, brown-rice tea), which is usually a hearty a healthy blend of sencha, matcha and roasted genmai (玄米) or brown rice.

Genmaicha in particularly has a unique history since it was first brought to Japan by Myōan Eisai, a Japanese Buddhist priest who also introduced the Rinzai school of Zen Buddhism.

Are you with me so far? If so, also be on the lookout for the following:

Shincha (新茶, new tea) Freshly picked and dried tea leaves that tend to make an appearance in the markets a few times a year.

Bancha (番茶, common tea) This blue-collar brew is made from the trimmed unnecessary twigs of the tea plant.

Hojicha (焙じ茶, pan fried tea) Sencha takes on an entirely different taste after it has been gently roasted in a frying pan.

Gyokuro (玉露, jade dew): The highest grade of Japanese green tea that is famous for its pale green color and extremely high caffeine content.

See – this just goes to show you that with a little time and practice, anyone can become an aficionado!

** All images were courtesy of the WikiCommons Media Project ***