Avocado Coffee (Da Nang, Vietnam)

It amuses me that one of the things I was most looking forward to having again in Vietnam was the coffee. I rarely drink the stuff outside of when trying to overcome jet lag, yet still have good memories of quotidian cups of cà phê (coffee, in Vietnamese) from having visited Hanoi and Ha Long Bay a few years ago.

Thus, in the world’s second-largest producer of coffee — after Brazil — it was difficult to narrow-down the first café to visit in Da Nang (or Danang), in central Vietnam. Indeed, coffee culture is very strong in this part of Southeast Asia, with numerous cafes trying to outcompete each other with comfortable chairs, small gardens, koi ponds, and plenty of outdoor seating.

In spite of the fierce competition, I went with a place called H Coffee, not far from the beach and boardwalk hugging the East Vietnam Sea.

How did I choose it? Simple … avocado coffee.

As some of you might know, I’m a big fan of avocados. Frequent travels to Mexico in the past few years might have help my case. However, I’ve never seen avocado and coffee combined in Mexico.

Owing to the French introduction of trái bơ (avocado, in Vietnamese) to Vietnam in 1940, fellow aguacate fanatics can rejoice in this recent addition to the Vietnamese drinks scene:

avocado coffee espresso vietnam
Avocado Coffee, H Coffee, Da Nang, Vietnam

Hold up, that doesn’t look like avocado coffee. I see avocado ice cream (with condensed milk inside), and an espresso. It’s more like an avocado affogato; try to say that three times fast.
For those unfamiliar with an affogato, you take the espresso and slowly pour it over the ice cream. Done! In!

Was it delicious? Of course. Should I have ordered again the next day? If it weren’t for the flooded streets, I would have!


Might you be interested in an avocado coffee mash-up?

The Gac (Gấc) Fruit of Vietnam

One of the truly wonderful aspects about traveling is introducing your taste buds to new and/or fresh flavors.  Southeast Asia is no stranger to my passport; consequently, nor is its diverse array of foods nearly unknown outside of the region.

Today’s entry is about the gấc (roughly pronounced “guhk”) melon, also known as a “baby jackfruit.” This fruit is originally from Vietnam – the second part of its Latin name, Momordica cochinchinensis, refers to Cochinchin, or what some foreign countries used to call Central/Southern Vietnam.  However, the gac has also come to be planted in tropical and sub-tropical parts of Australia and China; in Chinese, it is called 木鳖果 (mùbiēguǒ), which unusually translates as tree freshwater soft-shelled turtle fruit.

The gac is a tricky one, because it doesn’t ripen off of trees, has a toxic exterior, and only the reddish aril (the extra flesh surrounding the black seeds) is edible.  Not to mention, the orange melon is typically harvested in two months of the year, December and January, thus it’s not always the easiest to find, nor the cheapest to try.

It was in Chiang Mai, Thailand where I first heard about and tried the gac, due to a menu calling my attention to it.

Yet, in order to make the gac fruit palatable – on its own the gac has more of an avocado/cucumber taste – other fruit juices have to be added.

In spite of its nearly unsweetened flavor, the gac has a couple of things going for it.  It is extremely high in beta carotene, good for your vision and immune system, and lycopene, an antioxidant; consequently, it has been used in traditional Chinese medicine for centuries.  Additionally, it’s orange and red, red being a lucky color in its native region.  Thus, you would likely see a plate of xôi gấc, or red gac sticky rice for Tết, the Vietnamese lunar new year.

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