We arrived at the canal at about 3.30 p.m. We weren’t really expecting to see much as we had heard that the market wouldn’t start until late afternoon. However, as we walked towards the canal, we could see that a number of vendors had already set up their foodstalls along the Soi and more were wheeling their carts into position. There weren’t that many tourists yet so we decided to wander up the canal in a northerly direction. (This is beyond the pedestrian bridge you can see in the above photograph.) Although many of the houses lining the canal in this area were doubling as shops and restaurants it wasn’t long before we started walking by private residences. The front was open for most of these houses, and we could see people inside lying down watching tv or sleeping. A bit voyeuristic so we tried not to stare. We carried on walking for a while until we reached another pedestrian bridge where we crossed and started walking back.
It was actually quite quiet and peaceful. I was starting to think we should have come earlier. Though of course it would have been much hotter. We then came across a couple of houses that were advertising homestay. This sounded like a great idea. We made a mental note to come back here again to do that. It would certainly be interesting to explore the area more while there were no tourists around. I had earlier seen pictures of monks rowing up and down this canal collecting food during their alms round. To see this you would have to be here early in the morning.
A bit further up we spotted a lady in a small boat paddling along the canal. Judging by the ingredients laid out in front of her it looked like she could cook pad thai for us. I was feeling a bit hungry so I called out to her and she came paddling over. I was right. We sat on the side of the canal bank while she cooked us some very delicious pad thai. In the picture above, the bank is much further up, so the people cooking in the boats had a pully system hooked up. They put the meal in a basket and you then pulled it up! Very ingenious.
By: Richard Barrow
No comments:
Post a Comment