Photo: Courtesy of Michaela Trimble
Hội
An lures travelers to Vietnam’s central coast with its idyllic shores and blue
waters. But even with a stunning stretch of oceanfront, Hội An has an appeal
that goes beyond its beaches. In fact, it’s the downtown area that keeps
travelers returning to the humble alcove, located less than an hour south of
bustling Da Nang.
Listed
as a UNESCO World Heritage Site, Hội An’s historic Old Town is positioned along
the South China Sea. The Thu Bồn River runs through it, providing a channel
system that fisherman use to transport their fresh catches to the maze of
markets. Each morning, as purveyors haul in fish and produce, Hội An’s Central
Market fills with new delights. Here’s how to navigate the market like a pro.
Skip Breakfast
Be
the first to visit the Central Market, known for its emphatic pace, first thing
in the morning. It’s not uncommon to have savory dishes for breakfast, and
dishes like gỏi cuốn (spring rolls) and cao lầu (a heart mix of noodles,
veggies and pork) are crowd favorites.
Talk to People
You’re
likely to hit a stall and have no idea what it’s serving. That’s OK. Regardless
of how well you know Vietnamese cuisine, the best way to learn it is by befriending
locals. Wandering through the market with a seasoned regular is a surefire way
to get a good handle where, and how, to eat.
Move Toward the Water
If
you’re a seafood fan, make your way to the area of the market fronting Thu Bồn
River, where you’ll discover a variety of fresh fish, shrimp and seaweed, all
available to purchase. Just be sure to take a tote bag.
Nab Fresh Produce
In
the center of the market, you’ll find a gorgeous array of produce proudly
displayed in wooden baskets. Nab a made-to-ordeer juice featuring Vietnamese
fruits like mangosteen, dragon fruit, pomelo, mango and lychee.
Explore
Old Town by Night
After
sunset, Hội An’s downtown presents an entirely new way to explore the city.
Street vendors appear in formation, serving up hearty, sauce-slathered meats
and local delicacies like sweet fish jerky.
By Michaela
Trimble/ Tasting Table