Waiting out a short weather delay at the airport led me yet again to the employee canteen situated deep in the fringes of the airport. This stuffy concrete hut is the home of some pretty good choices I don’t otherwise see out in the city. I’ll take the variety and of course new items keep this food journey progressing towards the finish line.
Some of the choices coagulating in their metal serving pans looked a tad too authentic for my tastes though my morbid curiosity was telling me to just try something well beyond my comfort zone. Then I realized, wait a minute here. Let’s put the brakes on anything too creative and weird since I still have to fly four sectors. That strange fish doing its thing here on the ground just might come back to bite me 36,000 feet up in the air.
Common sense prevailed and soon a box of stir fry pork and mushrooms was on its way with me to the airplane. These are the nice mushrooms that are long, thin an almost a bit rubbery. Stir fries back in the US normally have those flavorless white mushrooms that cook down to boring little slices. These Vietnamese delights hold their flavor and combined with peppercorns and garlic tasted great.
Naturally the pork was cooked beyond recognition, but I’ve come to accept wok obliterated meats. I look at it this way. If I cook these foods back home and screw up, I can always tell my friends that authentic Vietnamese meat is supposed to turn into shoe leather. They won’t be any wiser (unless they are reading this of course!) The strips still had a nice pig flavor though chewy as all get out.
The sauce was buttery tasting and I wondered if that really was butter clogging my arteries. Whatever it was, it tasted great on the steamed rice and green beans. I passed on the soup. A takeaway plastic bag of liquid tied shut with a rubber band just doesn’t eat too well on board a plane in turbulence. It looked decent though.
Thank you airport canteen for another adventure in food.