I was interviewed recently by Adam Atkinson at North Country Now. He wrote a beautiful article. Click on the link to read about one of the most remote and serene places I’ve ever spent time in.
We’re enchanted with bodies of water. Yes, the Amazon River is definitely on our wish list…. We love them all, from the impossibly old cultures and antiquities found along the banks of the Nile River in Egypt to the remote beauty and haunting calls of loons on the back trails of lakes and ponds in the Adirondacks, to the ever changing scenery along the Mekong.
The Mekong River defines Laos in many ways. Laos is a landlocked country, but visitors forget this fact because the river runs the length of the land. When it reaches the southernmost border to Cambodia, the Mekong River divides up into a landscape of fast-running parallel streams.
It’s a quiet region, frequented mostly by nature lovers and stoners (see the first half of this post for some details on that aspect of travel).
Locals still go fishing in what looked like awkward and probably highly dangerous but effective fashion.
The Mekong River is wide and sleepy in places up north. Here, though, the river definitely rolls and tumbles. This method of fishing is surely the smartest way to work with the force of the waters and guarantee a good catch.
Here are some reasons why you should visit Southern Laos: the sweetness of a part of the world that isn’t in a hurry and has spectacular scenery.
The chance to get into areas that are still relatively untouched by mass tourism.
The natural world: biologists and botanists continue to discover new species. And the flora and fauna that Laos contains are beautiful.
Plus you never know when you’ll sail into the middle of a local festival. We literally did just that as we headed down river from Pakse to reach 4,000 Islands. A long boat race was going on, and Uwe and I didn’t need to be asked twice if we wanted to stay for a while and watch.
We booked our trip with a gentle young guide and a variety of boats. The infrastructure is simple compared to Germany or Hong Kong, but with cell phones and patience it all went smoothly. When you’re in a place as lovely as Laos is, it’s all good.
NOTES: ©Jadi Campbell 2018. All photos © Uwe Hartmann. To see more of Uwe’s photos and pics from our trips go to viewpics.de. For more about Laos’s waterfalls in the north, go to my earlier post The Waterfalls of Laos: North.
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Although I can’t imagine that scenario.
My childhood was filled with family camping trips where brook trout, large and small mouth bass, sunfish, perch and blue gills filled the menu. This is one of the only times I was glad I don’t have brothers, because my sisters and I got to fish with Bobbo. Now I’m not saying a son would have been his sole fishing companion, but in all likelihood that would’ve been one of their bonds. As it was, one girl rowed the boat while Bobbo and the others cast lines off the back. If we all hiked in to a back pond in the Adirondacks, one of us floated on the second, mini inflatable raft and did her own fishing.
When everyone moved away and established adult lives, visits to see Mom and Bobbo always included a meal of fish. I remain unspeakably moved that my father began to freeze the fish he caught, making sure there’d be enough when everyone came home for the holidays. Every family has its own food traditions. For the Campbells, one of the best is fish for breakfast. The simplest and best of recipes, whether prepared over a campfire or on the stove in your fancy kitchen is: Fry some bacon until crisp. Dredge trout in seasoned corn meal. Fry the fish in the bacon drippings. Serve with the bacon, scrambled eggs, Sandy’s coffee cake or toast with jam (preferably homemade by somebody you know and love), mugs of hot coffee and glasses of juice.
Trust me. I expect to eat this meal in Heaven.
Flash forward to my recent trip to visit my sister Pam in China’s New Territories.The town of Sai Kung receives lots of weekend day trippers from Hong Kong who come for the green scenery and the quieter pace. And to eat, because Sai Kung’s waterfront is lined with restaurants.
Customers bring their own catch and pay a fee to have it prepared based on weight, or you can select the seafood of your choice. The restaurant will prepare it steamed with ginger, cooked with soy sauce and scallions, or deep fried and served with a sweet and sour sauce.
Pam and I sat down at an outdoor table to order. The waitress had us follow her over to the live tanks and we chose snapper.
Choosing our meal was more intimidating than it sounds. Some of the fish were ridiculously huge. How much would our fish cost? She eyeballed it and announced, 450$HK, plus the fee to prepare it. Not cheap.
A short time later a man brought out our fried snapper. He gave us a few seconds to appreciate its sizzling and then upended a plate of sweet and sour sauce. The sauce contained bright, chewy, sweet strips that we finally identified as preserved citrus peel. True daughters of a fisherman, we stripped that fish carcass clean.
It was good…. but.
Pam and I agreed. Our father’s fish were better.
NOTES: Photos Copyright © 2015 Jadi Campbell. All photographs can be enlarged by simply clicking on the images. Uwe’s photos of our earlier trips to Hong Kong and mainland China and his photography may be viewed at viewpics.de.