We therefore booked for a cookery class :)
Found them via the local tourist guide. Looks clean and tidy from outside so we went for it :)
You could pay extra to visit the wet market together. We wouldn't mind on a normal sunny day but no thanks on a rainy day :p
The chef spoke good English and it was very easy to follow.
Food was delicious of course. Will definitely try and make it at home.
Green papaya salad
1 medium, green papaya
1 small carrot
1 red chili (optional)
Fresh Thai Basil
Fresh mint leaves
Crispy deep fried shallots
Peel, then grate the papaya and carrot into long strips using a medium sized vegetable grater.
Prepare the dipping sauce and drizzle generously; adding the fresh mint, Thai basil and chili. Stir well and garnish with a sprinkling of roasted peanuts and crispy fried shallots.
For a deeper flavour marinade the papaya, carrot and herbs in the fridge for an hour before garnishing.
Classic dipping sauce
Traditional additions :
Chopped garlic, chili, basil and crispy shallots.
Using equal measures of fish sauce and rice vinegar, put all the ingredients in a bowl. Add a third measure of sugar and gently stir until it has completely dissolved.
Then put whatever flavours you like in. For example: chopped garlic, chili, Thai basil, crispy shallots… to make your desired dipping sauce.
Leave for at least an hour for the flavours to infuse
20 leaves of rice paper.
200g Minced pork.
30g Softened Glass noodles chopped into 1cm pieces.
4 Wood ear mushrooms.
1 small carrot.
1 Small onion.
30g Spring onion.
5 Garlic cloves.
Salt, pepper, mushroom stock powder: to taste.
Firmly mix all the ingredients together in a mixing bowl.
Place the rice paper onto a main plate, add a thumb sized serving of mixture and place at one end of the rice paper sheet. Tightly roll the rice paper around ingredients, folding the edges to create a neat, square end to form a spring roll.
Heat the vegeatble oil in a deep frying pan and wait until the oil reaches a medium, high heat.
Put spring rolls in and deep fry for about 2.5 min . Take out and serve with dipping sauce.
Note: You also substitute the pork for minced chicken and/or prawns if you wish.
And for those struggling to get hold of mushroom stock - cheat
Grill seabass in banana leaf
Fragrant and burting with aromatic flavour. Substitute tuna with another 'in season' fish, but make sure it's fresh and filletted. Snapper works incredibly well as does smoking over a hot charcoal barbeque!
Ingredients (one serving):
200g Fresh tuna, cubed.
2 Wood ear mushrooms.
5 g of each (finely sliced) - fresh ginger, lemongrass, garlic, red chili and turmeric.
10ml Turmeric oil.
Salt and pepper.
Fish sauce, soy and oyster sauce.
2 Banana leaves ( or two 25cm squares of foil).
Mixing and wrapping:
Put all above ingredients into a mixing bowl and gently mix them together. Wrap in green banana leaf (two layers to prevent the mixture from burning). Marinate in the fridge for a minimum of 20 minutes then take out to grill on gridle or charcoal BBQ for about 4 minutes each side. This dish is commonly served with steamed rice.
Note: To make your own infused turmeric oil lightly crush a 5cm piece of fresh turmeric and place in a 100ml bottle of light cooking oil.
(or go here for instructions)
This simple vegetarian dish is popular throughout Central Vietnam. Often presented in a claypot, it can be served as a side dish or a delicious main course with rice to mop up the aromatic sauce.
Ingredients (per person):
1 tblsp Soy sauce.
2 Cloves chopped garlic.
1 tsp Soy oil.
1 Pinch of brown sugar.
10ml Filter water.
10g Spring onion (finely chopped).
1 Pinch of black pepper.
Grill the aubergine on a gridle or in a charcoal oven untill charred (about 15 minutes). Peel skin and cut into cubes and set aside.
For the sauce; heat the oil and flash fry the garlic for about 1 minute. Add the spring onion, sugar, pepper, soy sauce and water. Fry for a further 1-2 minutes on a medium heat.
Place aubergine on a plate and add the sauce. This dish is commonly served with steamed rice.
Pork mince: 180 grams
Spring onions:1 tblsp
Fresh shallots: 2/3 of a tablespoon
Fish sauce: 1 teaspoon
Mushroom stock powder: ½ teaspoon
Caramelised sugar mix: On a slow heat mix 200g brown cane sugar, 1 cinnamon stick and 5 star anise, slowly add 180 ml of water in a sauce pan until the mixture turns brown and thickens. A versitile mixture that’s perfect for anyone with a sweet-tooth, be sure to keep this mixture in the fridge and use sparingly.
In a mixing bowl add pork mince, 1 pinch of pepper, fresh shallots, spring onion, fish sauce, mushroom stock powder and garlic. Add half a teaspoon of caramilised sugar and mix well. Be sure to get as much air from the mix as possible by hitting the mixture against the inside of the bowl, this helps the mix stick togther and infuses the flavours nicely.
Roll the mixture into small balls and flatten out to make small patties about one centimeter high and 3centimetres wide. Grill on a griddle or charcoal BBQ for seven minutes turing to cook evenly. Serve on a bed of fresh white rice noodles and enjoy