Day one in Saigon, and there was no easing in.

We were picked up first thing by our friends Happy and Helen, on mopeds of course, and within minutes we were back in the middle of it all. Saigon moves differently. Thousands of motorbikes, streets full of noise, colour and movement, and food everywhere you look.

It reminded us straight away how much food is part of daily life here. Not tucked away. Not saved for special occasions. Just there, on every corner, being cooked fresh and served fast.

That feeling has always been part of HOP. Fresh food, made quickly, full of energy.

We spent the morning moving through back alleys, small kitchens and street-side stalls. Everywhere had its own rhythm. Someone grilling. Someone chopping herbs. Someone handing over food before you had even finished deciding what you wanted.

Then came the bánh mì.

It is one of the clearest examples of Vietnam taking an outside influence and making it entirely its own. A baguette, yes, but filled with Vietnamese flavour, herbs, texture and balance.

I said at the time that Saigon might have the best bánh mì. I may have changed my mind later on the trip, but in that moment it was hard to argue.

Day one was a reminder of why we came back.

The freshness. The speed. The generosity of flavour. The way even the simplest dish has layers of history and care behind it.

It was only the first day, but already the ideas were coming thick and fast.

Watch Day 1 of The Vietnam Diaries.

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