This is a rare time for the "hammer" to spend all her time exploring Vietnamese life and cuisine in a familiar, everyday way.
In this journey, balut is the dish that Song Ji Hyo remembers most. She admitted that she was once "shocked" and a bit hesitant when seeing this typical dish in real life, but after overcoming her initial feelings, the actress discovered that it was an unforgettable experience.
Song Ji Hyo believes that balut is not as scary as people think, even bringing a delicious and energetic feeling.
She advised both Vietnamese audiences and Korean tourists not to rush to judge balut based on appearance but to dare to try it at least once. According to the "muse", behind every street food is a story about the habits of life, work and memories of the people, so being eaten on the spot, in the space of everyday life in Ho Chi Minh City brings the feeling of "testering part of history".
Besides balut eggs, sidewalk sugarcane juice is also something that Song Ji Hyo is excited about. She commented that Vietnamese sugarcane juice is naturally sweet, not harsh, and is cool and pleasant to drink in hot weather. For the actress, stopping next to a sugarcane juice truck, chatting with a salesman and continuing the filming schedule is a very different experience compared to previous business trips.
During the filming period in Ho Chi Minh City, Song Ji Hyo was surprised many times when she was continuously recognized by Vietnamese audiences at filming locations. From the market, the restaurant to the small alleys, she was greeted, asked to take photos, asked to sign. The actress shared that she was both moved and a little shy because she did not expect to be so loved.
Song Ji Hyo said she always tries to spend as much time interacting as possible, considering it a small way to respond to the affection of fans. She expressed her hope to soon have the opportunity to return to Vietnam, not only to film the program but also to visit the familiar locations and restaurants she passed through during this filming trip.
