Vietnam

Hoi An – Day 2

Fairly early wake up, quick Banh Mi for breakfast before meeting Thanh, our guide/chef. After introductions we jump into a car, headed to the farming village. We learn about how they grow their crops organically – avoiding the use of pesticides – to use in their restaurant. During this time we get introduced to some new plants, varieties and techniques through which can finally put a “name to the taste”, so to speak, having consumed about 10-15 different traditional dishes already.

After the farm, equipped with new knowledge, we make our way to the central market for some fresh produce. We only buy fruit and vegetables as fish and meat are at their best early in the morning, around 5-6am. (Thanh kindly picked up some fish and pork for us to use earlier).

Walking around the market following Thanh really makes me feel like we are in a food travel show. We see a new fruit and get a quick explanation plus a couple of ripe pieces to to try later.

With our bag full of fresh produce we jump back into the car and set off for the restaurant where a table is already prepared for us with chopping boards, burners, ingredients. Mise en place.

Just as it goes on a TV program; we get the demonstration first, then we do it ourselves. First, we make Banh Xeo – a rice batter pancake – filled with shrimp and bean sprouts.

We cook, assemble, garnish, eat, repeat. Delicious 😋 – if I do say so myself. Next up: fried spring rolls with ground pork and vegetables, followed by grilled fish marinated in a lemongrass/turmeric/garlic inside a banana leaf. Last but not least: aubergine in tomato and onion suace, cooked in a clay pot.

For dessert we had a plate of fruit and a big glass of iced vietnamese coffee.

After all the food we managed to walk 100 metres to the nearby beach for a much needed afternoon nap and some cold beers. 🏖️ 🍻

Oh, I also had a bag of coconut and bean juice.