A fleet of bikes were waiting for us when the Sanctuary Anada docked on the northern bank of the river Irrawady. Before leaving the vessel to visit the village of Myin Mu we were each given a piece of paper with an ingredient to buy for the cooking demonstration with Executive Chef Sumet that afternoon… written in Thai. When we parked our bikes at the curb and entered the market I was in culinary heaven! It was hard to stay focused on trying to find the item {ours ended up being rice} with all of the exotic colors, textures, smells and smiles that we incurred…
In addition to the beautiful fresh eggs this vendor offered, in the small green basket you can see salted duck eggs, which are very common in these market, the eggs are soaked in a brine and then packed in damp, salted charcoal so they are pickled and preserved and ready to eat.
Tobacco leaves…
Jasmine blossoms… 
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