Exploring the flavors of Vietnam
Until a recent trip, my only association with Saigon (now Ho Chi Minh City) was reading about the war in Vietnam and seeing "Miss Saigon" on stage. I envisioned a bustling city filled with pedicabs, bicycles, bright neon lights, open-air markets, bars and bargirls. On a cruise from Shanghai to Singapore, one of our stops was Ho Chi Minh City.
This lively, chaotic and congested city is a booming metropolis of nearly 10 million people, the largest city in Vietnam and all of Indochina. The one-time French colony still maintains elegant European-style buildings framed with wide tree-lined avenues. Crammed into these wide boulevards are more than 4 million motor scooters. You have to really pay attention when crossing the streets, stop signs are rare and the rules of the road are basically optional.
While my boyfriend, Bob, went on a tour of the city, I signed up for a Vietnamese cooking class at The Saigon Culinary Art Center. On our two-hour ride from the ship, we stopped at the largest market in the city. The whole complex seemed like all of our Chinatown put under one roof. The stalls stacked up to the ceiling were filled with clothing, handbags, shoes, trinkets and other household items. The food section went on for blocks. There was fresh fish, seafood, meat, local fruits and vegetables, all types of dried seafood, herbs and more. The sights and sounds, the wonderful food, and the mixture of the friendly people were a great introduction to the cooking school.
As soon as we arrived, we were greeted by a friendly staff, which consisted of the director, the head chef, assistant chefs and helpers. Each of us was assigned a small kitchenette containing a small gas burner, cooking utensils, and the necessary ingredients. As the chef demonstrated each dish we were able to easily follow along. We prepared Vietnamese spring rolls, tomato soup with egg, caramel pork in clay pot, steamed rice with pandan leaves and sauteed banana in coconut milk. The qualified staff and the organization made this class a delightful experience.
My favorite dishes were the caramel pork in clay pot and the tomato soup with egg. These dishes were simple to make and give you an idea of what wonderful food the Vietnamese serve at home. I look forward to telling you more about their delicious food.
TOMATO SOUP WITH EGG
(Canh ca chua trueng)
Spray cooking oil spray in a medium saucepan and stir-fry shallots for 1-2 minutes. Add tomatoes, sugar, chicken powder, chicken stock and salt. Spoon out any froth and pour in the beaten eggs, holding the bowl high up above your head, directing it into the saucepan. (The higher you pour the egg, the finer the stream, producing delicate curds on the surface of the soup.) Remove the saucepan from the heat and add onion and pepper. Serve immediately.
Serves 2.
