VIETNAM: DESTINATION FOR THE NEW MILLENNIUM Former war zone transforms into tourist haven -1

Most people I know have difficulty in picturing Vietnam as a tourist destination. They still associate this country with the more than two decades of Vietnam War which ended in the humiliating defeat of the United States some 25 years ago.

As I prepared for my trip to Ho Chi Minh City (HCMC) in Vietnam not few friends and members of my family raised their eyebrows over my plan. But I did not blame them because media over the years have moulded their minds into thinking that a country like Vietnam levelled to the ground by American bombings has nothing to show to visitors except perhaps the remnants of that war. Even Robert Requintina, a Bulletin section editor who spent two weeks in the city two years ago told me bluntly that he didn’t like the country and swore never to return. “It was like a barrio, there was nothing to see, no tourist attractions, no nightlife, nothing.” I almost believed him.

But that was two years ago when Vietnam was just starting to develop. And besides, taking aside the amazing progress of Vietnam today, it still retains its natural charm and beauty visibly enhanced by French influence in its architecture. I have always considered myself the adventurous type who is thrilled by new sounds and sights of new landscapes, an alien culture or way of life. The ruins of the war, may it be in the Philippines or somewhere else always forced me to think about its meanings and lessons. My trip to Vietnam also provided my tastebuds a new experience that only a cuisine uniquely Vietnamese can provide.

Sharing with me the same idealization and experience were members of the Network of Independent Travel Agencies Association (NITAS) led by its president Robert Lim Joseph who organized a 4-day, 3-night familiarization trip to HCMC recently. There were 61 of us, a large group of travel agency representatives and NITAS members and only a few media.

The gateway to this Asian country started as soon as we hopped on the Vietnam Airlines flight bound for Tan Son Nhat Airport.

The plane, a Boeing 767 was obviously new, clean and had friendly and slim Vietnamese stewardesses who looked radiant in their traditional Au Dai dresses. Our two-hour travel time was so smooth and pleasant that I hardly had time for a nap. Our snack on board the plane could be mistaken for a full meal of authentic Vietnamese selections consisting of a simple skewered chicken with noodles. I was so in a hurry to eat it that I accidentally spilled chili sauce on my light-colored blouse. It was very embarrassing since I was sitting with a stranger who even pointed out some spills that reached as far as my shoulder. Well…never mind that I resembled a messy and hungry child. I can always cover it with something. What’s important is I enjoyed my meal.

Another thing I wouldn’t ever forget is the uncomparable sweetness of Vietnam’s dragon fruit. It was love at first taste when I had it for dessert at the plane. It was the next best thing, next to lansones, of course.

We arrived at the airport at 5 p.m. (an hour and 15 minutes later than Philippine time). Immediately, I noticed the modern airport with disciplined, stern and soldier-like staff who appeared quite snobbish. But I realized, they were busy checking the documents of people. Technically, there wasn’t a reason to smile about. The process of going through our immigration papers were smooth and quick. It was already dark when we stepped out to board a Transviet bus that would take us to our hotel, Omni Saigon Hotel of the Marco Polo Group.

And as we emerged from the airport, I was astonished to see the beauty of the country that was unfolding before me as we motored to our hotel in the heart of the city, only a distance of 10 minutes drive. I was really glad I came.

I didn’t need sunshine to notice that the surroundings somewhat resembled those of the Philippines, even complete with cab drivers crowding the arrival gate and wanting to bring guests to their hotels. A Jollibee restaurant was also standing proudly along with other Vietnamese and European eateries near the airport. It was also nice to see that its famous competitor, McDonalds isn’t around it (yet). We were told that people only go to Jollibee here during special ocassions.

Located on the eastern coast of the Southeast Asian Indochinese peninsula, The Socialist Republic of Vietnam covers 329, 566 square kilometers. Vietnam borders with China in the north, Laos and Kampuchea in the West, and the Pacific Ocean in the east. Its territory stretches from Lung Cu village (Ha Tuyen province) in the north to Rach Tau hamlet (Minh Hai province) in the south. An S-shaped peninsula, Vietnam has thousands of off-shore islands and archipelagoes; the biggest of which are the Hoang Sa (Parcel) and Truong Sa (Spratly) archipelagoes.

No sight-seeing activity was planned for us on our first night except for a welcome dinner prepared by our hosts, Vietnam Airlines and Omni Saigon Hotel.

Tired but in high spirits, our travel agent companions immediately changed into tropical attire and joined us in the festive tropical dinner by the pool. Wow, never mind the tropical decorations and all, what was striking was the sumptuous buffet feast of authentic Vietnamese food that we all partook with great delight. For me, everything served was delicious. I tried all but liked especially the spring rolls, grilled crab and dragon fruit.

I guarantee this, if you’re a food lover who’s not afraid to try different dishes, you will definitely have a gastronomic journey in Vietnam.

Vietnamese cuisine is especially varied — there are said to be nearly 500 traditional dishes ranging from exotic meats like bat, cobra to mouthwatering vegetarian creations which are often prepared to replicate meat and fish dishes. The staple foods, however, are plain white rice and noodles which are served with nearly all meals. Spring rolls (nema ran) and steamed rice pancakes are popular snacks. These are my favorite. Other popular dishes include the bun thang (noodles with sliced pork, eggs, shredded chicken and shrimp), shellfish steamed with ginger and sea crabs fried with salt. Common ingredients used are: shark fin, duck, pork paste, fish, spices, fruits, vegetables, crab meat, lobster and oysters. No wonder these Vietnamese are so slim and fit, they eat lots of vegetables and fruits.

Some of the fruits available here are jujube, khaki, longan, mangosteen, pomelo, three-seed cherry, water apple and the dragon fruit which comes in an odd shape which resembles that of a pineapple but differs in its purple/pinkish rind. The white flesh inside is covered with lots of sesame seeds. It tastes like kiwi but is even better. I liked this fruit so much that I bought two dozen for my family back home. I was told that dragon fruits are also available in Ongpin, Manila’s Chinatown but at an expensive price. I was also told that their coffee was truly excellent, and that along with rice and sugar are being exported to other countries including the Philippines.

While we were enjoying our dinner, Joseph introduced us to their co-organizers who have helped in the realization of the trip – Nguyen Tien Nam, general manager of Vietnam Airlines-Philippines, Omni Saigon Hotel (Marco Polo Group) and Transviet Tours, the local tour operator in Vietnam.

Undine Homena, 24-year-old Filipina regional sales manager of Marco Polo eagerly gave us a preview of several attractions that we would be seeing for the rest of our trip. She even volunteered to bring us to some of the popular shopping areas and nightspots in the city.