Minus the all too typical rubber chicken (standard feature in Vietnam), this plastic container of goodness is probably one of the better airport foods I have tasted. What a nice surprise to arrive in Dalat and have something other than fried rice or noodles for a change. We serve our customers a meal at the gate rather than on board, and the ground staff haul a nice selection out to the plane for crews to partake in the bounty as well.
When our purser mentioned a lunch of curry, naturally I was somewhat skeptical. What do people in the central highlands of Vietnam know about yellow curry? Well, turns out they know enough to make a nice lunch that hit the spot thirty minutes later at 30,000 feet.
We’ve all tried to ingest that way too spicy mouth nuking curry that leaves us wondering how long before a terrible bout of Delhi belly brings us to our knees. Much to my relief this one was not too spicy at all and tasted mostly of benign coconut milk rather than flaming spice. Who doesn’t love coconut milk? OK, I am sure someone out there can’t stomach that creamy nectar, but I sure do love it. Yeah, it’s a dietary nightmare all right, but still, I can’t get enough of it.
The chicken I barely touched of course was hacked right out of the bird so why don’t we just leave it at that? Actually, leaving the chicken behind is what I did since I just can’t eat skin, fat and bones. Soft carrots, sweet potatoes and regular potatoes went down so nicely with the sweet broth. Soft and doughy French bread mopped up that sweet liquid so nicely. The bread tasted somewhat like a doughnut, and I justified eating four large pieces by telling myself it surely was better than shoving four actual doughnuts down the hatch. I love how we can rationalize anything in life.
I hope to have this one again before my time is up in Vietnam.