We all had a late breakfast after visiting the floating market. Meanwhile the Princess pulled up the anchor and set sail for Ben Tre. This was going to take most of the afternoon. We got to kick back and enjoy watching the river slide past. It was thoroughly enjoyable having a lazy afternoon. I indulged with a beer at lunch, caught up with some sleep missed because of the early morning and spent a while sorting photographs out. Later on, the chef appeared to give us a demonstration of his knife skills. I was hoping this might involve some kitchen staff tied to a rotating wheel while the chef, blindfolded hurled enormous carving knifes at them. The reality was a melon carved into a flower and a slightly odd-looking bird made from two tomatoes.
We dropped anchor across the far side of the river from Lien Hoa Pagoda. This is a new temple and features a prominent 33 m tall statue of Avalokiteshvara. Next morning we were all ready to get on with it. An early breakfast and then into the sampan to visit “coconut island”. That is what Nam the man called it. We crossed the river and then turned into a narrow channel lined by bamboo and coconut trees. During the Vietnam war, many people hid out on these almost impenetrable islands. It was easy to see that they would make great hiding places. Further in we stopped at a small jetty. Just a few steps to the water really. This bought us to a footpath which we followed for 15 minutes or so.
We were walking through farmland. It was clearly cultivated although it felt very natural. There were many coconuts and also pomelo. This started me thinking about vodka again although it was a bit early in the morning. How could I smuggle a couple of large pomelos onto the Princess? Suddenly we emerged onto a narrow concrete road and there were two xe lôi (motor carts) waiting for us. This was a genuinely nice surprise. We clambered in and then were driven down the narrow road for another 15 minutes or so. Eventually we arrived at the carpet shop. This was inevitable although it was an interesting one. Here they made coconut candy. We were shown how it was produced and given a sample. It was nice, a little like a soft toffee. The main ingredient was the juice of the coconut flesh which was squeezed out and then reduced over an open fire.
Next to the fire was a still. Here they made firewater into which they put scorpions and snakes. Mostly cobra. Apparently, the alcohol neutralises the poison. I would have been game to try the liquor but not with a drowned snake in it. There was a large display of local goods. Thing made of wood, bowls, scarves and cotton shirts. Once we had bought all that was going to be bought, we were herded down the garden.
Here we got loaded, four at a time, in exceedingly small sampans which were paddled downstream through the bamboo lined channels. This was a twenty-minute trip. It was good, gentle fun. I hoped to spot a snake in the water but didn’t. We did see a lot of water coconut also known as nipa palm or mangrove palm. Unlike most the nipa palm’s trunk grows beneath the ground. Only the leaves and flower stalk grow upwards above the surface. The leaves extend up to 9 metres (30 feet) in height. The fruit is globular made of many seed segments. Each seed has a fibrous husk that allows it to float.
At the end of the boat ride came another 15-minute walk. Although there were a few houses around, this still felt deep in the jungle. Exotic plants were everywhere with dense, green foliage.
We arrived at a coffee house right on the bank of the river. Perfect. Drinks were served. Small green coconuts with straws in. Our sampan arrived almost like it had been summoned and we all got onboard for the short trip back to the Princess.
That was pretty much the end of trip. The Mekong Princess made her way to Ho Chi Minh City. The route was interesting. The boat was designed to be able to moor up close to the centre of the city unlike many of the river cruise boats which are forced to stop several hours drive away. There was another cooking demonstration but since this involved cutting up fish we chose to skip it. The rest of the day was packing bags, sorting out some photographs and getting ready to disembark in the morning.