As the year draws to a close I’m sharing the very last post in my Vietnam series – a cooking class in Ho Chi Minh City.
The final cooking class on our tour was with chef Ms Nguyen Dzoan Cam Van. Ms Van is an elegant, soft-spoken and incredibly sweet lady.
The tour guide tells us that Ms Van is quite the celebrity chef in Vietnam, having cooked for over 30 years, run three successful restaurants and appeared on local television cooking shows. Instantly I can see how charming Ms Van would be on screen.
Our group split up into pairs to make two dishes – luckily for me, Ms Van is also a vegetarian and had a spot for me at the front of the class so I could be her partner. Bonus!
The teams each made a light salad and a hot clay pot (pork for the group, tofu and veg for me). I’m not usually one for adding pineapple into a hot dish but the balance of flavours worked in this quite well.
It was a sweltering day and standing over blazing stoves while the hot pots cooked was tough going. With the cooking complete we headed upstairs to enjoy our meals plus some extra dishes that had been made for us. The eggplant was the winner for me.
Ms Van also has a range of cooking products she promotes like this mushroom and seaweed stock that she kindly gave me to take home. I’m hoping it’s available here in Australia. Time for another trip to Cabramatta!
So, where to next? Stay tuned as I reveal my next food holiday adventure.