Cooking Class

This time is Harvey who doesn’t feel good… and it is really too bad, because guys, we cooked, oh yes… we cooked some delicious food.
We met at Highway4 at 8am in the morning. The cooking class, in fact includes a tour to the market where our guide/translator, Huan, explains us a little a about the most important Vietnamese Food and insight not just into the scents and flavors of Vietnamese herbs and spices, but also market culture.

We start with some eggs and what it is called half egg (which means half hatched egg…) and it is called Hot Vit lon (pronounced “hoht veet lone”). It is a delicacy in Vietnam!

Then we move towards the meat and chickens, ducks, porks, beef… everything is there and looks delicious and fresh. 

Same for the fish. A lot of the fish in this Market comes from the West Lake: it is slapping fresh and local, who can ask for anything more? But you can also find fresh squids, shrimp, mussels… and frogs. They are still alive in this clip (and in the back, the lady is chopping some frog legs).

don’t let the crab run away!

And here are the veggies: the queen of vietnamese veggies is Morning Glory. A water spinach, great fried with garlic or steamed.

Fish Simmered before