Vietnamese Market

A Taste of Vietnam

Sara Mulnix|February 14, 2013|Blog Post
Just back from our Vietnam and Cambodia expedition, office staff member, Sara Mulnix, thoroughly enjoyed her time out in the field. One of her favorite highlights from the trip was the cooking experience--here is her report:

We had several options today, among them spending a full day in Hoi An or enjoying the morning in My Son. But the real winners of the group were the ones who chose a cooking class in Hoi An; it was spectacular! We started out visiting a local market with our guide who showed us how to choose a good mango for desert today, versus a good mango for lunch tomorrow. We were able to sample some of the incredible local fruit, including green oranges – only green on the outside and perfectly sweet on the inside – dragonfruit and rambutans. Then we went to the herb stand where we smelled a variety of fresh herbs, and learned the difference between French and Vietnamese garlic. (Vietnamese is better.) We were soon off to the cooking school, taught by the lovely Lulu. We made our own spring rolls, savory rice pancakes, and even a marinade for chicken. Though she didn’t trust us to cook the chicken over charcoal ourselves, we each ate our lunch made with a vast variety of local ingredients, topped off with a mango and mint salad. The best food in Vietnam so far. Here is the recipe for the spring rolls.

Rice Paper Rolls
Serves 4 as a starter
8 sheets of rice paper
3 cups mixed herbs including basil, mint, butter lettuce, cilantro, and bean sprouts
8 ounces rice vermicelli noodles, cooked
16 slices of pork, cooked
12 prawns, cooked and sliced
in half
12 flat garlic chives, cut into 2-inch lengths
 
Quickly dip sheet of rice paper in hot water and lay on a flat surface. Place a handful of mixed herbs at the edge of the paper closest to you, then rice noodles, then 2 slices of pork, and 3 slices of prawns, pink side down. Roll over from the edge until you reach the prawns, fold in the sides, place the garlic chives on the right hand side then roll up. Serve with sweet and sour sauce.
 
Sweet and Sour Sauce
1 Tbsp lime juice
1 Tbsp white sugar
1 1⁄2 tsp fish sauce
2 tsp water
1 tsp garlic and red chilli, pounded
 
Put lime juice and sugar in a bowl, stir to dissolve. Add fish sauce, water, and garlic and chilli mix.  

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