Took a 8-day journey through North Vietnam during the June holidays with my significant other and two Leica Ms... so here's the journey and the photos to share. Cheers. 
Equipment: Leica M7, M6TTL, 28mm Elmarit ASPH, 50mm Summilux ASPH, Voigtlander 35mm Nokton F/1.4 SC.
Film: Kodak Ektar 100 (mostly) & Portra 400VC
***

lady boss of bún chả restaurant. by dawn till dusk., on Flickr
SHE WAS SEATED at the table next to us, occasionally taking glances at us amongst the patter with her subordinate.
Finally, the lady boss of the bún chả restaurant of the corner of phố Cầu Gỗ broke her conversation, grabbed L's bowl, chopsticks, and the ubiquitous metal spoon, and hurriedly demonstrated the order in which one should prepare their mini grilled pork buffet for consumption. Rice vermicelli first, some raw mint leaves, then the grilled pork, and the fried spring roll, and then comes the delicious (but probably laden with monosodium glutamate) and somewhat oily broth boiled in green papaya to be poured over the entire consortium of food.
We smiled and thanked her in English, that moment of silence uncharacteristic of a typical Vietnamese interaction.
I looked at L and smirked. I thought you did prior research and knew how to eat this?
Apparently not enough.
"Eat, they will charge us twice the price - foreigners pay double."
I looked at the spread in front of me, and forced myself to gobble down what had just been the first meal in Vietnam since we last visited in 2007.
***

Equipment: Leica M7, M6TTL, 28mm Elmarit ASPH, 50mm Summilux ASPH, Voigtlander 35mm Nokton F/1.4 SC.
Film: Kodak Ektar 100 (mostly) & Portra 400VC
***

lady boss of bún chả restaurant. by dawn till dusk., on Flickr
SHE WAS SEATED at the table next to us, occasionally taking glances at us amongst the patter with her subordinate.
Finally, the lady boss of the bún chả restaurant of the corner of phố Cầu Gỗ broke her conversation, grabbed L's bowl, chopsticks, and the ubiquitous metal spoon, and hurriedly demonstrated the order in which one should prepare their mini grilled pork buffet for consumption. Rice vermicelli first, some raw mint leaves, then the grilled pork, and the fried spring roll, and then comes the delicious (but probably laden with monosodium glutamate) and somewhat oily broth boiled in green papaya to be poured over the entire consortium of food.
We smiled and thanked her in English, that moment of silence uncharacteristic of a typical Vietnamese interaction.
I looked at L and smirked. I thought you did prior research and knew how to eat this?
Apparently not enough.
"Eat, they will charge us twice the price - foreigners pay double."
I looked at the spread in front of me, and forced myself to gobble down what had just been the first meal in Vietnam since we last visited in 2007.
***
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