Vietnamese cooking class and market visit

Pho bo - Hanoi traditional beef noodle (soup)

The key is to boil good broth, it is easy to bat it takes time. Many ingredients are used here like star anise, cinnamon, cardamon, coriander, grilled bones, garlic, shallot, onion, sugar cane. Beef lean was marinated with ginger, garlic, pepper, fish sauce, and oyster sauce and boiled for only 30 seconds in broth.

Bun cha - Hanoi traditional grilled pork noodle (meatballs)

The minced pork belly was marinated with lemongrass, garlic, shallot, fish sauce, oyster sauce, pepper, sugar, honey, then shaped into balls and grilled.

Nem ran - Fried spring rolls

The filling of spring rolls was very interesting - shiitake mushrooms, glass noodle, carrot, bean sprout, minced pork shoulder, shallot, fish sauce, pepper.

Nom du du - Green papaya salad

I fell in love with green papaya salad already in Thailand, but everything in Thailand was way too sweet for me. The Vietnamese papaya salad was just perfect! Green papaya is raw papaya, not sweet and not so soft. You mix it with some carrot, shallot, sprouts, lemon mint, chili, and roasted peanuts. Dressing of fish sauce, rice vinegar, sugar, and lime.

Ca phe trung- Egg coffee

Egg coffee sounds very weird but the taste is very good! For me, it was more like a dessert and not so much coffee. How to do it? Whisk 3 egg yolk with 1 tsp sugar, 1 tbsp condensed milk, 2 drops of vodka or rice-wine, and a small pinch of salt for about 10 minutes until smooth. Share it between 5 or 6 small cups and serve with coffee.