Our instructor wasted no time introducing us to the ingredients for our first dish, Vietnamese Salad Rolls, and in showing us how to assemble this mini masterpiece of fresh ingredients.
We then mixed our peanut hoisin sauce , Nuoe Leo, and sat down for our first taste test. Delicious!
We then made sizzling Vietnamese Crepes - Banh Xeo - from the rice milk we'd spun out earlier in the village.
We ended with Southern - Style Beef Vermicelli and Hanoi-style Noodele Soup with Beef.
Between all that cooking and eating, and the sweltering midday heat, I was happy to forego the boat return home for a comfortable and air conditioned taxi ride, instead!
that all looks awesome!!! Hope you wrote those recipes down..I'm hungry!!
ReplyDelete- Mike
Better yet, I have four pages of typed recipe instructions.
ReplyDeleteThe challenge will be to find (or grow?) all of those fresh ingredients, but particularly the herbs.