When you stroll along the streets in this city, you'll see a few small food stalls catering to the locals. In the daytime, they sell mostly rice with assorted dishes to choose from (similar to Singapore's "chap chye png") or noodles that are freshly cooked on the spot.
On one of the mornings, I ordered a bowl of thin rice noodles cooked in a clear soup with vegetables, and served with a tasty minced beef topping. The highlight for me though was the twenty types of condiments to customise it with. Ranging from basics like sugar, salt and soya sauce to the more exotic stuff such as different types of chilli pastes, fermented soya bean, fresh herbs, tiny pickled pale green chillies, preserved spicy chopped vegetables, etc. it thrilled me to bits to be able to create my own flavours. The portion of noodles was humongous too; I could barely finish half of it.