The Lang Co Lagoon, a stop on the drive between Hue and Hoi An deserves its own entry.  A body of brackish water that is, according to our guide, the best environment for farming edible oysters.  A young man took us out on a boat through the wooden stakes that line the bay marking each farmer’s territory.  He pulled up some oysters ready for farming, cleaned and shucked a couple, squeezed on a bit of lime juice, and they were the freshest oysters we have ever tasted and were quite mild and delicious.

He then showed us how fishing in the lagoon works — the work involves sinking a large net under water in the evening and then pulling it up the next day to see if anything was in there.  Hoisting the net to the surface involves climbing into a contraption rigged with a pulley operated by a wheel.  Ira gave it a shot but the net was pretty empty — a couple of crabs and a small fish which would need to be turned back.

Finally, lunch at a small home/restaurant in the middle of the lagoon that belonged to the oysterman’s parents.  We climbed into what is essentially a platform on stilts, sat cross-legged on the floor and had a terrific meal that included fried spring rolls, soup with a large hunk of fish in it, prawns in chile sauce, and two or three other dishes.  Fresh and tasty.