Emirates, Business Class
Spoilt with Business Class lounges and lights in Emirates, thanks to accumulated miles on UN missions.
Salmon gravlax, cheese and a stir fried steak with seasonal veggies the easy choices. Scallop tartare. Bresaola with Parmesan and more smoked salmon the in-transit options in the revamped terminal B lounge.
A very good Hermitage red wine irresistible.
High 5.0 mmol/L (2 hours after meal target, less than 7.8 mmol/L)
Low 4.7 mmol/L (Fasting target 4 – 6mmol/L)
Can Tho City – Mekong Delta
An organised tour, with nothing in our control, other than being ultra cautious.
Elephant ear fish, presented whole, on a rack, with all the pride of a prize catch. The flesh is peeled from the fish and wrapped in rice paper with greens and more noodles than anything else. Served with a chilli sauce, it didn’t taste like much. Ginger chicken bits, spring rolls and a plate of green beans and carrot. The dressing the worry.
Particularly after a morning of being shown through the other delicacies of the Mekong Delta. Coconut candy made from caramelised coconut juice, sugared ginger, rice popcorn, sticky rice cakes with honey and peanuts, jasmine tea with honey and kumquat, rice flower and sesame seed cake. Fortunately they were happy with small, polite samples.
A modest supper of green mango salad and pork spring rolls.
High 7.3 mmol/L (2 hours after meal target, less than 7.8 mmol/L)
Low 5.6 mmol/L (Fasting target 4 – 6mmol/L)
Terry has figured out that Pho, without noodles, is on the menu as ‘Chen them’ and when ordered with ‘Tai’, it comes with small pieces of beef. The only problem being that they serve it in a ramekin type dish, which means that I’m not only perched on a tiny chair at a low table, but trying to eat soup from what feels like a thimble! Etiquette being that you do not lift the Pho dish from the table. It gets messy.
Our default salad of bamboo stalk with sea food has been removed from the menu. Shredded chicken with cabbage the next best option. Or rather it would be if they didn’t drown it in a dressing loaded with sugar.
Back to cashew nuts.
High 10.7 mmol/L
Low 4.5 mmol/L
Vietnamese Hot Pot, found on most menu’s as winter comes around. A unique Vietnamese cooking style transferred from China a thousand years ago or so. It’s basically, a pot of simmering hot broth in the middle of the table (over a burner) and prepped ingredient dishes on the side. The broth can be made from chicken, beef, pork bones or from sea food. We tried both the chicken and a prawn option, with banana flower and some kind of green stuff.
Chopstick contortions to manage the chunks of chicken, which still had bits of bone in them. I slaughtered my couple of prawns in trying to remove the shell, before Terry took over for the last one. The broth spicy, and sweet.
Not being able to eat the broth or the noodles, meant I didn’t do any sort of justice to the meal.
High 6.8 mmol/L
Low 4.5 mmol/L
Who would have thought that eating, or selecting something to eat, could be such a stressful activity?!
Ms Vy’s, with an extensive interactive menu on a tablet to emphasize the pictures and descriptions of each item. Morning glory, ginger with mung bean drink sounded fascinating, however, it’s loaded with sugar. Water the frustrating option.
Similarly, eliminating anything that had a sugar based sauce, and then dishes that were carb heavy, left a handful of dishes. The banana flower salad with duck breast and caramalised onion was delicious. Too much raw onion and ginger for me, and the sweetness in the dressing, a tad concerning.
I didn’t eat the prawns on sugar cane that looked amazing, if a tad disappointing. Not sure the rat running across the floor helped!
High 5.9 mmol/L
Low 4.4 mmol/L
Highway 4 – Hanoi
One of those frustrating travel days when I pushed and prodded the food to find anything that wasn’t smeared with three table spoons of sugar, or wasn’t bread, rice, noodles (the awful instant packet type). The Pho, a distant cousin of the excellent pho we had been spoilt with in Hanoi. Low blood sugar grumpiness?
Back in Hanoi, ‘Highway 4’ recommended for Vietnamese Cuisine, with a speciality in foods from the North.
Excellent food in a relaxed atmosphere, with a great music playlist from what are now vintage Bose speakers, and eager, if ditsy service.
Duck and bamboo salad. ‘Rau Thom’ (fragrant leaves). Ngo (cilantro), hung que (anise basil), xa (lemon grass) chili, made for a delicious dish. The licorice of the basil a tad strong for my taste and we had to remove the more obvious chili slices. The sauce, while delicious was loaded with sugar and had to be ignored.
Black Vietnamese pork ribs, cooked in the speciality Son Tinh liqueur, had a strong gamey flavour. Tender and tasty. The sauce meant that I could only sample the ribs and settled for the stir fried crispy pork belly. In typical Vietnamese style, the rau thom on the side of the pork belly meant I could add as much, or as little, as I wanted, for me to flavour the food to my palette.
High 7.4 mmol/L
Low 4.7 mmol/L
Feeling a tad jumpy and out-of-sorts. Sugars, normal. Jet-lag and the morning rocket-fuel coffee?
Totally intimidated by the guys sitting at the next table with their gazillion dishes of different stuff, and bowls of assorted sauces. Was feeling chuffed at my stir fry cabbage, spring onions and tomatoes, with pork strips! Even if I added noodles or rice, I wouldn’t get near to their spread.
A lunch of northern Vietnamese cuisine. Chef Y, of the Hanoi Cooking Centre, had an excellent approach to preparing a diabetic meal. Making the food diabetic ‘sensitive’. Without added sugar, no dressings and soya as a dipping sauce.
Banana flower salad, with pork, prawn, garlic and ginger. The soya (rather than sweet chilly) sauce a tad strong for delicate rice paper spring rolls, which had prawns and a touch of pineapple. Ginger chicken, served with rice. The sauce unbelievable. Coconut cream, with sweet corn and sticky rice desert didn’t work without the sugar that is usually included. Glass of Italian wine an excellent foil for the subtle food flavours.
High 6.9 mmol/L
Low 4.7 mmol/L