Cooking class was one of the things I was most looking forward to given how everyone seems to rave about them after coming home from a Vietnam trip.
Our teacher was fabulous, I can't believe I didn't get a photo of her! Very talented, I was impressed not only by her kitchen time management skills (so efficient!) but also by her almost encyclopedic knowledge of english song lyrics, she did indeed make cooking very fun.
I love these rice paper rolls, so pretty, though admittedly quite difficult to fold!
The secret to a crunchy roll is to squeeze the liquid out of the grated vegetables using cheesecloth, you can use the leftover liquid in your soup :)
Some of our group minding the frying process. Only put the rolls in oil once it begins to bubble around your chopsticks.
Our rolls were a bit gnarly to say the least, improvement could definitely be made! After frying, stand them on one end to let excess oil drain.
I love how fresh Vietnamese cooking can be. So many yummy herbs, it smells so good...
Heating the banana leaves makes them easier to fold.
The fish we used was mackerel, covered in lemongrass, spring onions, plenty of garlic and a bit of spice.
Grill 5 minutes each side and enjoy.
Deep frying the eggplant felt so naughty! However, we learnt a great trick, to get rid of the excess oil afterward, put them back in the frying pan with boiling water and stir gently for 10 seconds, then drain.
We went home happy and very full, it always tastes better when you've done it yourself. I would definitely recommend a class if ever you're in Hoi An, this woman needs her own TV show she is so entertaining!
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