Bun Cha

THIS is the meal that’s temporarily turned me vegetarian.

That and a book called Fast Food Nation which has given me a horrific insight into what’s in the meat we eat as well as lots of interesting information on the state of feedlots, slaughterhouses and other goings on in the fast food industry.

I had just finished the book that morning and for some reason, which I immediately regretted, I suggested we try Bun Cha for lunch at a street eatery in Hanoi that is always teeming with locals.

Just as soon as we’d negotiated the price and sat down, out came two enormous plates piled high with cold sticky vermicelli noodles - so big we sent one back - a forest of greens, fat crispy spring rolls and - drumroll - two soup bowls overflowing with barbecued meat.

Overflowing. With lukewarm almost cold meat. The perfect temperature for bacteria growth. A veritable stew of miscellaneous meaty bits. Grisly mincemeat balls with scary knuckly nubs and stretchy fatty pork strips.

Captured: my moment of distress

Everyone around me was digging in. They were slurping with joy from their soup bowls, throwing me side looks to check on my progress.

I tried very hard. Honest, I did.

It didn't work.

Bun Cha: one for the carnivores, not for one who has just finished reading Fast Food Nation.