Flexible cooking options don't stop there.

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In the mid-2000s, the Thai Health Promotion Foundation launched a campaign called "Food Safety: Edible Flowers" to push restaurants to start cooking with flowers and persuade farmers to stop using pesticides.

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The final stop, in Ho Chi Minh City (formerly Saigon), includes chef-led cooking classes and a street-food tour -- and boundless opportunities for trying snacks such as banh mi (sandwiches), pho (spicy noodle soup), goi du du (green papaya salad) and banh xeo (rice pancakes with pork and shrimp).

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It was a somewhat rectangular loop that took us through deserts, mountains, forests, adobe villages, big cities, college towns, and nowhere truck stop areas where every bordering rusted RV seemed a home base for would-be Walters and Jesses cooking up their next batch of Blue Sky.

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