Hoi An Cooking Classes

In an effort to both take in the local culture as well as learn how to replicate some of the phenomenal cuisine that we’ve been eating since arriving in Vietnam, Ben and I took a cooking class at our favorite Hoi An eatery, Cafe 43.

We were taught by the lovely Hien, who was as patient a teacher as we could as for. After 3 hours, (and some very stained hands from dicing Indian saffron) we produced 4 dishes with a pretty high level of success.

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I know great picture of me right?

I know great picture of me right?

The cost for this gourmet lesson. $5.

It is good to be in Vietnam.

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Below are the recipes for the things we made.

Grilled Seafish in Banana Leaf

Ingredients:
6 Banana Leaves
Whole Seafish- preboiled for 5 minutes
20 Grams Fresh Ginger
50 Grams Indian Saffron
4 Lemon Leaves
5 Stalks Lemongrass
8 Shallots
2 tsp smashed garlic
1 tsp black pepper
1 tsp salt
2 tbsp vegetable oil

Directions:
Finely chop lemongrass
Dice ginger
Dice saffron
Thinly slice shallots
Roll lemon leaves and slice
-Mash above ingredients in mortar until paste

Add garlic, pepper, salt and vegetable oil. Mix with paste

Place 3 banana leaves on each side of aluminum foil for a pouch
Place ⅓ of paste as a base on banana leaves
Place ⅓ of paste inside fish
Place remaining paste over top of fish
Fold uptight and clamp aluminum foil pouch over low heat for 30 minutes, turning once

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Dipping Sauce for Seafish
½ tsp peper
1 tsp salt
4 tsp lime juice with seeds

Chicken Spring Rolls
100 grams minced chicken
Soft rice paper
200 grams of boiled chickpeas diced
½ tsp 5 Spice
30 grams carrot
30 gram sweet potato (boiled until soft)
1 taro (50 Grams) (boiled until soft)
Bunch of spring onions
½ tsp black pepper
¼ tsp salt
½ tsp sugar
½ tsp 5 spice

Grate carrot
Mash chickpeas, carrot, sweet potato, and taro

Heat 10 inch skillet over low heat with 1.5 Tbsp of vegetable oil
Add 1 tsp garlic wait 1 minute and add spring onion, cook one more minute
Add skillet contents to mash
Add salt, pepper, sugar and 5 spice
Hand mix throroughly with paste

Spoon about a tbsp onto rice paper
Roll tightly, folding in ends once wrapped around once

Cook in ½ pan of vegetable oil to deep fry over low heat
5-7 minutes until golden brown
Roll spring rolls 1x to get both sides
Do not overcook

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Sauteed Spinach and Garlic
1 Tbsp vegetable oil
½ tsp pepper
¼ tsp salt
¼ tsp vegetarian seasoning
1 tbsp dried garlic

Cooking:
Saute all ingredients covered over low heat for 5 minutes

Squid and Sour Fish Sauce
1 small red chile chopped diagonally with scissors
½ tsp garlic
½ tsp sugar
2 tbsp lemon juice
2 tsp fish sauce
Mix together until sugar dissolves

Stuffed Squid
1 8 inch squid tube of medium diameter
100 grams minced pork
1 tsp mashed garlic
½ tsp black pepper
¼ tsp salt
1 tsp sugar
½ white onion
25 grams carrot
Bunch of spring onion

Mix all ingredients besides squid, and leave for 3 minutes.

Dice onion, carrot.
Chop spring onion and leave separate

Place 2 tbsp vegetable oil in 10 in skilled, throw in pork mix.
After 1 minute add carrot
After 1 minute add onion
Saute until carrot is soft

Remove mix from heat, stuff inside squid tube, packing hard.
Affix toothpick across top of squid

Place 2 more tbsp vegetable oil into pan over low heat
turn squid on all 4 sides until golden brown
Use scissors to cut ⅔ down the squid tube after removing from heat
Remove toothpick
Eat with tomato and pepper sauce

Dipping Sauce for Seafish
½ tsp peper
1 tsp salt
4 tsp lime juice with seeds

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