The whole concept of fusion cuisine smacks of douche bags, food trucks and bad restaurants.
But when Robert Nussbaum (the Muslim convert who built a tortilla factory in Go Vap District) told me about his duck taco discovery, I agreed to drive into the far end of District 2 during rush hour to try them.
We ended up at a tin shack where a family from Lang Son province makes its living charcoal roasting ducks stuffed with a secret blend dominated by the mango-scented móc mật leaves.
Nussbaum broke two vacuum stacks out his thick, chewy corn tortillas, a tub of pico de gallo and a liter of beautiful red salsa. Smacked together with fistfuls of fresh Vietnamese herbs and the house hoisin sauce, the duck became an utterly divine thing.
I myself put away 15 generous tacos before I bowed out, utterly satisfied that globalization might have something in store for us other than a dystopia where we all drink our own urine and live in yurts cobbled out of autographed, unread Thomas Friedman hard covers.
In the end, it will be the tacos that save us…