Tastin and Cookin

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When I was doing research for Hoi An going to a cooking class was something a lot of people and sites suggested. I decided on Morning Glory Advance Masterclass. The class started at 8:30 am and you get to go through the local market then to the school where you cook three different dishes for $39; sold. This was one of the things I was most excited about. I was the cheer leader for the cooking class and to say Phil was skeptical was definitely an understatement. It could have something to do with the fact that I dragged him/or group on the Sound of Music tour in Salzburg, which I still say is amazing and a must do, but Phil would say differently. I scheduled the class for Friday morning. I didn’t realize that would be a problem, but it was. When the alarm went off at 7:30 am the day after our Thanksgiving cruise/party evening it was the worst sound ever. I pressed snooze and wished that nine minutes would feel like three more hours. When the alarm went off again I yelled to Becky that we need to get up and both of us mumbled about how we couldn’t. Me the cheerleader then turned off the alarm and went back to be. Fail. I was so disappointed when I woke up later. I immediately emailed the school and asked if we could come in the next day and lucky enough for us they had room!!! Thank goodness because it was amazing. Even Phil will vouch for this outing. We had a cooking school student lead us around the market; showing us the different vegetables, tools they use, meats, fish, etc.

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Then they took us to the school and took us around to the different stations such as fried treats, rice meals, daily workers food, sweet treats, and the one that caught most people’s eye weird and wonderful. At the weird and wonderful station I tried silk worm salad, baby clams, spicy snails, duck egg embryo, spicy frog legs, jelly fish salad, and steamed pig brain. It was intense, the worm was chalky and grainy, the duck embryo tasted basically like a hard boiled egg but with more of a dense texture and the pig brain I actually can’t really remember so it must have been good? We made the rounds. I even tried making cao lau noodle which is a local staple from Hoi An. The recipe is only known by a few and almost impossible to get. The noodles are distinguishable by their thickness. Another item from Hoi An is the white rose dumpling, which are dumplings with a rose like shape (see picture below) and filled with either shrimp or pork. I also helped in making rice noodles patties and I was pretty good at it. That could be a potential carrier move.

Cau lao noodles

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Next we moved on to the hands on section. Becky and I were teammates and shared a work station. First we made cabbage leaf parcels with shrimp mousse in broth, bang xeo (Vietnamese pancake), and finally barbecue chicken and mango salad. We used an Vietnamese knife to cut the papya and as a parting gift we got one to take home with us! You can see it below; it is an interesting shape and unique tool. It made slicing mango very easy.

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In the end we had a private tour of the market, a full meal, hour of trying food, and a knife to take home all for $39. You can’t beat that. Also it worked out well that we didn’t go the day we were hungover; I would not suggest trying pig brain or walking through a raw meat market hungover, but who am I to stop you. Follow me @Pilots_Daughter.

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