In the hope of being able to recreate some of the extraordinary food we’ve eaten in Vietnam when we’re back in Blighty (very soon! – sob!), Mark and I signed up for a cookery class in Hoi An.
The lesson at the Morning Glory Cookery School began early at the market – we were given the traditional conical hats to protect us from the fierce sun, and to help our teacher find us more easily in the hustle and bustle.
This lady wears hers with far more attitude.
Morning glory (no tittering at the back please; morning glory is a leafy green vegetable also known as water spinach, delicious stir fried with garlic and popular all over Vietnam) has hollow stems which can be split into fine strands for salads etc with this nifty tool.
It was great having a local guide to answer all my questions in the market and point out details like the many types of noodle available.
Bean sprout ladies
Vegetables & fruit
Different kinds of rice flour pancakes
It was all too much for some…
After an hour or so, before we too felt the need for a nap, it was back to the classroom to watch a master demonstration and then try our hand at some recipes. It felt a little like The Generation Game at times but we managed to keep up (modesty aside, we were star pupils…)
First, canh su (cabbage leaf parcels with shrimp mousse in broth)
Then banh xeo (crispy pancake with pork, prawns and beansprouts rolled up with rice paper, green banana and herbs)
And goi xoai (spicy green mango salad)
I hear that the UK has had a bit of a heatwave so I’ll share the recipe for this refreshing mango salad at the end of the post.
We enjoyed the food at Morning Glory so much that we returned to their restaurant that night for their famous pork “roll it” dish.
This region is known for its good food. Our teacher joked that men who want beautiful wives look in the North or South of Vietnam; those who want to marry a good cook come to central Vietnam to look in Hoi An. I know which I’d choose – looks fade but hunger persists!
Sure enough, outside of Morning Glory’s doors we continued to eat exceptionally well. Even the little shacks on the nearby An Bang beach served gourmet seafood treats like steamed lemongrass clams and tamarind crab. Cheaper than chips too!
A Hoi An speciality is cau lao, a noodle dish with slices of roast pork, croutons made from deep fried squares of noodle dough, beansprouts and herbs.
The components of the dish are assembled in little separate piles, which locals are able to mix together deftly with their chopsticks. Our attemps were a bit messier!
The distinctive cau lao noodles make the dish special: chewy and rough in texture, a bit like a chunky Japanese soba noodle. Unlike the soupy depths of broth in pho, with cau lao you get just a dribble of cooking juices to wet the noodles.
Apparently, the dish is traditionally made using water from specific Cham-era wells in Hoi An which impart a particular flavour – I doubt all of the street stalls selling it abide by that rule these days! Even so, the ancient wells around town are guarded under lock and key for only a few lucky people to access.
Hoi An lights up at night. The beautiful lanterns and fairy lights hanging from the trees next to the river give the place a dreamy, festival-like feel.
Children sell candles which you can float down the river in colourful paper boats for good luck.
As well as food, the other thing Hoi An is known for is good tailoring. I hope our expanding waistlines didn’t cause too much trouble for the tailor we chose!
Goi Xoai (Vietnamese spicy green mango salad) from Morning Glory Cookery Class
Serves 4 as a starter
200g green mango, sliced finely
1 onion, sliced finely
1.5 cups Vietnamese mint and mint
2tsp sesame seeds, roasted
1tbsp vegetable oil
2tbsp crispy fried shallots
1tbsp lime juice
1tbsp white sugar
1tsp fish sauce
1tsp red chilli and garlic, pounded
4 rice crackers, to serve
In a bowl put mango and onion slices, 1 cup of mint, 1 tsp sesame seeds, lime juice, sugar, fish sauce, chilli & garlic mix and vegetable oil.
Serve on 4 small plates and garnish with the remaining mint, sesame seeds and fried shallots. Season to taste and serve with rice crackers.