Recently having tried our hands at cooking a Khmer meal in Battambang, Cambodia we were thrilled to have an opportunity to try out a Vietnamese cooking class demonstration lesson at a local restaurant in Hoi An, Vietnam where we learned how to make Pho, Cao Lau, Spring Rolls and Country pancakes. Audrey and I both chuckle over the fact we spend more time cooking together when taking cooking classes than we do while traveling together. I suppose not having a kitchen in many of the places we stay at is a factor; however, we both would be the first to admit we’re not that skilled in the kitchen nor do we like to give up the comfort of having our meal prepared for us by someone else.
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Unlike the four hour lesson we recently completed in Battambang, Cambodia this was just a brief overview/demonstration in the back of the kitchen; it was more of a demonstration than anything else.
For the most part we just watched as our host demonstrated how to make each dish. It was fascinating watching the speed, efficiency and confidence of this Vietnamese lady whipping up numerous dishes all at once. I really have respect for those talent at preparing food; it truly is an art form that certain people are masters at doing.
Our hands on moments included when we rolled the fresh spring rolls and added some sauce to our noodle based dishes. Although these were merely simple tasks, I’d like to think they contributed to the meal somewhat 😉
Overall, it was a lovely experience; however, given it was already an exceptionally hot day, having to spend time in the kitchen was somewhat torturous and we were both relieved our slower pace of preparation was not relied upon too often.
I was literally sweating buckets nearly the entire time in the kitchen. It felt like I was in a sauna. If we could do it over again, we would have chosen a rainy or overcast day when the temperature was several degrees cooler.
To make all of these Vietnamese dishes we just paid a few extra dollars than what was listed on the menu prices; overall, we felt it was phenomenal value for the time and expertise of an accomplished whiz behind the kitchen.
For those interested in doing the same thing, head over to Green Moss Restaurant and pick the dishes you’d like to learn; it’s just as simple as that:
Gần đây đã cố gắng bàn tay của chúng tôi nấu một bữa ăn Khmer ở Battambang, Campuchia, chúng tôi đã vui mừng có cơ hội để thử ra một bài học nấu ăn trình diễn đẳng cấp Việt Nam tại một nhà hàng địa phương ở Hội An, Việt Nam mà chúng ta học được cách để làm cho Phố, Cao Lầu, Rolls mùa xuân và bánh Quốc gia.
Audrey và tôi đều cười khúc khích trên thực tế chúng ta dành nhiều thời gian nấu ăn với nhau khi tham gia lớp học nấu ăn nhiều hơn chúng ta trong khi đi du lịch cùng nhau. Tôi cho rằng không có một nhà bếp ở nhiều nơi chúng tôi ở tại là một yếu tố, tuy nhiên, cả hai chúng tôi sẽ là người đầu tiên thừa nhận rằng chúng tôi không có kỹ năng trong nhà bếp chúng tôi cũng không muốn từ bỏ sự thoải mái của việc có bữa ăn của chúng tôi chuẩn bị cho chúng tôi bởi người khác.
Không giống như các bài học bốn giờ chúng tôi mới được hoàn thành tại Battambang, Campuchia đây chỉ là một tổng quan ngắn gọn / cuộc biểu tình ở phía sau nhà bếp, nó đã được nhiều hơn một cuộc biểu tình hơn bất cứ điều gì khác.
Đối với hầu hết các phần, chúng tôi chỉ xem như máy chủ của chúng tôi đã chứng minh làm thế nào để từng món ăn. Điều thú vị xem tốc độ, hiệu quả và sự tự tin của người phụ nữ này Việt whipping ra nhiều món ăn cùng một lúc. Tôi thực sự tôn trọng những tài năng tại chuẩn bị thức ăn, nó thực sự là một hình thức nghệ thuật mà một số người là bậc thầy
This is part of our Travel in Vietnam series. We’re making a series of videos showcasing Vietnamese culture, Vietnamese arts, Vietnamese foods, Vietnamese religion and Vietnamese people.
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All photos and video taken by Samuel Jeffery (Nomadic Samuel) and Audrey Bergner (That Backpacker).
This video features the song ”Kool Kats – Kevin Macleod” available under a Creative Commons Attribution-Commercial license.
Today we are having lunch at the Green Moss
in Hoi An and this happens to be a cooking school but it has more of a casual feel. Basically, you choose two dishes from the
menu and then you pay an additional two dollars and you get to go into the kitchen and cook
it yourself. That is what we'll be doing. Believe me when I say this "If I can do it. Anyone can." We are entering into the kitchen and we're
making a cooking video. Audrey is up first. First like this? You roll one time. So you cover it up? So then we get the sides tucked in? And then we finish as tight as possible. There you go. Not so bad. It is great. It is like we're an exclusive peak into the
kitchen. This is how we're making Pho. Can I try? Two tablespoons. Here are the first few dishes we've prepared. We have the Pho and the fresh spring rolls. Let's go eat it. Take them to the table and devour them. Here is the spring roll that Audrey personally
rolled herself. No, I didn't. You rolled it. Do you remember? Let's see how it turned out. This is one of my favorite dishes at this
restaurant. It is just such a nice fat spring roll. How is that Pho? Delicious, and prior to learning how to make
this I didn't realize how many different ingredients went into this dish. You can really taste the flavors. Next up we will be making a vegetable Cao
Lau. So the Cao Lau noodles are made from the water
used an ancient well and apparently it is quite secret. Not only in Hoi An. Unique noodles to Hoi An. It is harder. It's a crispy noodle. Now we're making our very last dish the vegetable
pancake and it happens to be my favorite one. We've got a lot of multitasking going on. We've got the tofu simmering, we've got the
noodles being steamed over here and we've got the pancake mixture ready to be spread
on the frying pan. So that is when we know it is done? Okay. Take fermented soy bean sauce. Here is the finished product and this is round
two of our feast. It was a fascinating experience getting to
see how all of this food was made in the kitchen. We're going to show you how to roll the country
pancake in a rice paper, so that it is easy for dipping into the sauce. And a big bite. Oh, yeah. The pancake is nice and crispy and the sauce
is kind of sweet. It has a bit of a tomato ketchup base I believe
but it is also spicy because we added all of the chilies. It is a nice combination of flavors. How is the Cao Lau? I love it. What really stands out with the Cao lau is
the taste of the noodles. They are just really unique to this area and
I love them. So the texture of the noodles are a little
bit crispy and it almost tastes a little bit like they are under-cooked but that is what
makes them quite unique. We just finished our cooking class at Green
Moss and it was a little bit different from previous cooking classes we've taken. This one was a little bit less hands on and
more watch and learn, which is great because we got to watch a professional make it and
the dishes turned out great. Everything was tasty. That is the first kind of cooking class where
it has been more of a just a demonstration only that I've taken before. And I really enjoyed it partly because I'm
really slow at preparing food but the other reason was it was so hot in that kitchen. I don't think I've ever sweated that much,
so I could barely handle being in there as long as I was. Had I been preparing the food I may have passed
out on the ground.