The Vietnamese languor, a welcome change from our usual frenetic pace, crept into our bones the next morning. A collective yawn seemed to echo through the rooms, delaying any semblance of activity until a leisurely 8 am rise. Breakfast, a communal affair, was scheduled for 9:30 am, affording us ample time to adjust to the languid rhythm of resort life.
Stepping out of our chalet, we were greeted by the sight of a waiting buggy, a motorized chariot perfectly suited to navigating the sprawling resort grounds. Our destination: Greens, the resort's buffet restaurant, a symphony of appetizing aromas wafting through the air. The pho station, a steaming cauldron of tradition, offered a dazzling array of noodle options – from the comforting embrace of wonton to the refreshing bite of Vietnamese minty noodles. Drawn by a primal hunger, I gravitated towards the rice dumplings. Unlike their Chinese cousins, swaddled in bamboo leaves, these were mysterious parcels, cloaked in the verdant embrace of banana leaves. Inside, a savory surprise awaited – a melange of meat and egg, a far cry from the familiar salty tang of my usual dumplings experience.
Fortified by breakfast, we succumbed to the siren call of the beach. The sun, a benevolent orb hanging low in the sky, cast a golden sheen on the turquoise expanse of the ocean. The sand, soft and yielding beneath our bare feet, whispered promises of relaxation and rejuvenation. Here, at the edge of this shimmering world, our Nha Trang adventure truly began…
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