Written by Pille Mitt

Vietnamese cooking class and market visit

Pho bo - Hanoi traditional beef noodle (soup)

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

Bun cha - Hanoi traditional grilled pork noodle (meat balls)

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, been sprout, minced pork shoulder, shallot, fish sauce, pepper.

Nom du du - Green papaya salad

I felt in love with green papaya salad already in Thailand, but everything in Thailand was way too sweet for me. Vietnamese papaya salad wes just perferct! 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 sound very weird but 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 condenced milk, 2 drops of vodka or ricewine and a small pinch of salt about 10 minute until smooth. Share it between 5 or 6 small cups and serve with coffe.

Article written by Pille Mitt
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