While Erik slept in, I began my day with the Thuan Tinh Island Cooking program with a tour of the bustling Hoi An market.
It didn't take long for me to begin seeing, cataloging and photographing the unfamiliar, from meteor-shaped fruits and bowls of one inch dried shrimp, to this porcine head - on its way to some chef's table.
Our guide stopped every few steps to collect and explain some new, fresh ingredient that we would then add to the baskets we were carrying.
We finished our shopping, boarded a boat and headed out on a leisurely forty five minute river cruise to a fisherman's village where the river meets the sea.
There, we transferred to two small rowboats and entered a waterway of beautiful palm trees, many of which had been freshly harvested as thatching for roofs in the village.
We arrived at our village and immediately were given a demonstration of ancient but still practical techniques for separating rice from its husk and for making rice milk; an important ingredient in today's cooking.
Finally we arrived at the open air cooking studio with a beautiful garden surrounding it on three sides.
Let the learning begin!
No comments:
Post a Comment