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Pho, the famous noodle soup of Vietnam. Photo courtesy of Istock
Touring table to table
Food-focused travel provides a fascinating Asian journey
I
t’s one thing to tour a country, see the sights and eat at places the guidebooks deem
“tourist friendly.” It’s another thing entirely to sit down with locals, eat what
they eat and plug in to the culture. Sharing a meal is a basic human tradition, and
venturing on a food-focused tour allows travelers to experience a new and different
way of life. This winter, explore the Asian continent in these food-focused destinations.
HO CHI MINH CITY
Vietnamese cuisine has found its way into the U.S.
mainstream, with pho available on many non-Asian menus
and bahn mi-type sandwiches everywhere. Vietnamese
people moving to America brought their recipes with them
and gave the nation an insatiable appetite for their fragrant,
star-anise-laced broths and pickled veggies. To experience
these flavors at their birthplace, head to Ho Chi Minh City.
Back when the city was called Saigon, French colonialism
(and its borrowed recipe for beef stew) gave life to pho, a
slow-cooked noodle soup made distinctly Asian with native
spices and delicate rice noodles. In Ho Chi Minh, experience
A D V E RT I S I N G S U P P L EM E NT
Asia Dining
MACAU
Macau’s distinctive cuisine is also influenced by colonialism
— in this case, Portuguese. With its Southern Chinese
locale and port city status, the cuisine is seafood-focused
with fascinating Iberian highlights. Bacalhau, a Portuguese
salt-dried cod, is hugely popular, and no two recipes are the
same. Like fusion? Pig’s ear and papaya salad can be paired
with traditional tapas dishes in a single meal.
Macau is known for its opulent atmosphere and huge
casinos, but to eat local, try Taipa Village. Don’t leave without
grabbing the famed pork chop bun. The crisp-outside-soft-
inside bun gives way to a fried pork chop in the middle. No
other ingredients are needed to make this snack delicious.
TAIWAN
Away from the bustling cities is a different kind of Taiwan,
offering a slower pace. South of Taipei lies Hsinchu County, a
tea-growing region known for artisinal varieties. In the island’s
mountainous center lie hot springs that have been enjoyed
by visitors for hundreds of years. The rural roads are home to
family-operated food stands. These one-off restaurants, akin
to a no-tech food truck, feature barbecued wild boar over rice
— a simple and satisfying meal prepared in the tradition of
the aboriginal Taiwanese people.
—ALAN LA GUARDIA
Custom Publishing Writer
MORE ASIA DINING
See Taiwan’s
beauty via bicycle
The annual Taiwan Cycling Festival this fall
season offers a wide range of events from
leisure biking at Sun Moon Lake, a round-
the-island marathon, or an epic challenge
where competitive cyclists climb from
sea level to 10,742 feet in Taroko Gorge.
Discover the majestic scenery of Taiwan
while cycling along glistening blue waters,
the best pho in town via scooter tour. After being whisked picturesque gorges and mountains, and
through hectic city streets on the back on a vintage Vespa, cultural landmarks across the island. Travel
relax and dine with locals at humble folding tables that belie green and tour Taiwan on two wheels!
the effort and care of the soup’s preparation — broths can
simmer for days to achieve their distinct taste. A bahn mi
sandwich, based on the staple French baguette (bahn mi
literally translates to “bread”), combines pickled Vietnamese
ingredients like daikon with French-inspired fillings such as
pate for a delicious lunch mash-up. You can’t miss the bahn This supplement was produced by LA Times Custom Publishing.
It did not involve the editorial or reporting staffs of the Los Angeles Times.
mi stands in Ho Chi Minh City — just follow your nose to the
Contact us with comments or questions at brandpublishing@latimes.com. For advertising
freshly baked baguettes. The sandwiches are affordable, inquiries, contact Eric Ma at 213.237.7210 or email him at eric.ma@latimes.com.
available late and always delicious.