The eating routine in Phu Quoc involved seafood for breakfast, lunch and dinner.
In the mornings, ravenous after an hour swiping at tennis balls, we'd seek out the island town's banh canh purveyors. Like pho vendors in the capital, they were not hard to find. This noodle dish is exactly what one would expect of an island largely reliant on the fishing industry and it is flung in bowls up and down the streets of Dong Duong.
Fish cake slices, prawns, squid rings and tentacles not long off the boats are swimming again in a green bowl of pork broth with fresh banh canh noodles, herbs and spring onions.
And in the morning light, it's such a picture that one bowl is just not going to do!