I suspect I will remember my days in Saigon through an alcoholic haze. We drank when I arrived, then we drink just about every other day thereafter. One at a time, they take turns dragging me to street-corner saloons, Vietnamese equivalents of the Spanish tapas bars that serve little food dishes to accompany alcohol. We squeeze ourselves into child-sized plastic chairs and drink beer from plastic one-liter jugs and nibble on barbecued beef, steamed intestines, pan-fried frogs, and boiled peanuts. We eat goat stew and drink goat liquor, two parts rice wine mixed with one part fresh goat’s
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