A Vietnamese Eco Cooking Adventure
Whilst travelling in Vietnam in February, we immersed ourselves in Vietnamese cuisine and took the plunge doing an eco-cooking class.
IONA WILLIAMS
The day began at 06:00 in the local markets shopping for ingredients. We then moved to the coconut groves, where we boarded a coconut boat and rowed to our cooking school, set on stilts above the water, the class was truly authentic and a testament to Vietnamese culture!
The day began at 06:00 in the local markets shopping for ingredients. We then moved to the coconut groves, where we boarded a coconut boat and rowed to our cooking school, set on stilts above the water, the class was truly authentic and a testament to Vietnamese culture!
From Goi Cuon (salad rolls) to Bun Bo Nam Bo (beef vermicelli noodles), we sizzled up a storm, using local techniques to mill the rice husks and grind fresh spices with a stone mortar. The fresh flavours— lemongrass, chilli, garlic, and fish sauce were washed down with a cold Hanoi beer. My personal favourite was Bánh xèo, a savoury Vietnamese crepe, that is made from Turmeric and rice flour and filled with fresh veggies and fried pork.
From Goi Cuon (salad rolls) to Bun Bo Nam Bo (beef vermicelli noodles), we sizzled up a storm, using local techniques to mill the rice husks and grind fresh spices with a stone mortar. The fresh flavours— lemongrass, chilli, garlic, and fish sauce were washed down with a cold Hanoi beer. My personal favourite was Bánh xèo, a savoury Vietnamese crepe, that is made from Turmeric and rice flour and filled with fresh veggies and fried pork.