Thursday, October 15, 2015

Saigon Cooking Class by Hua Tuc

As I sometimes post recipes about my experimental dishes, I love being in the kitchen! Every time I travel, I would always like to try the local dish. If it's something exotic or bizarre, I try to find an alternative like made of vegetables or seafood instead of something else. And when I get back home, I would recreate the dish with the help of online recipes or simply the cookbook I purchased during that trip.

If you are travelling to destinations with palatable cuisine, I suggest you enroll yourself even just for a day culinary class. It's also fun to shop for some spices that are difficult to find in your local supermarket. 

Two weeks ago, I signed- up for one day cooking class with a three-course menu for only 35 USD at Saigon Cooking Class by Hua Tuc. Aside from the fun experience and making new friends, I learned to create authentic Vietnamese dishes. 

Alone but excited to go in and learn!

Saigon Cooking Class is situated on the second floor of a historical building at an old Opium Refinery in Ho Chi Minh City. The place is very cozy and very full of history.

First Dish: The appetizer ingredients!

Whoa la! Very yummy Fresh Vietnamese Spring Rolls! :) After we made this dish, we all sat down and enjoyed our creation! lol

The Second Dish: Asian Salad with Grilled Chicken.

The secret to this jagged and creative cutting is in the knife! ;)

Time for me to mix the salad with some Asian sauce! A little different but impressive taste.

Here it is, Salad with Grilled Chicken.

The Last and Final Dish: Fried Rice. I have shared here on my blog on how to make fried rice but this one is different. And as I have said on my post before, Fried Rice is very easy to make. Just mix everything and fry!

I love how they presented our work place, clean and precise.

Here is the tricky part of this special Vietnamese Lotus Fried Rice. Have to wrap it on Lotus Leaf then cut the middle to have like a flower presentation. Very, very creative!

Our master chef teaching us how to cut the Leaf. Looks easy but it's very difficult. You must wrap it tight enough for the rice to stick and not to fall apart. 

My creation! I love how it is presented. Really learned something new here.

After savouring our creation, we were given this dessert (Sorbet) made from exotic Passion fruit.

After the cooking class, everybody will receive this cook book/recipes of the dishes you made.

If you love Vietnamese cuisine, I will share to you the recipe of one of my favorite Vietnamese appetizer- Fresh Vietnamese Spring Rolls. 

Hope you enjoy!

Fresh Vietnamese Spring Rolls

Ingredients- Serves 12 rolls.
400 g prawns (about 20 prawns)
240 g rice noodle
12 thick rice papers or more in case if you break some
12 green ettuce leaves cut into "Julienne"
40 g fresh Basil
40 g fresh Mint
100 g Bean Sprouts (remove the yellow part)
1 bunch Chive cut into lengths
Peanut Sauce for dipping

Prepare The Prawns
In a saucepan bring water to a boil with a pinch of salt.
Add prawns and simmer for 1 to 2 minutes until orange.
Remove from pan and let it cool.
Peel and cut in 2 parts.
Set Aside

Wrap and Roll
1) To make the fresh rolls briefly dip a rice paper in a bowl of water until soft or just wet a little bit the rice paper with your fingers.
2) Remove and place on a dry surface and smoothing it with your fingers.
3) Place the lettuce Julienne onto the rice paper with a bit of rice noodles and top with some basil, mint and bean sprouts.
4) Add 2 to 3 pieces of prawns then fold 2 sides parallel and roll up tightly, press to seal with a little bit of water.

Serve Spring rolls with peanut sauce. :)

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