From Hong Phuc Restaurant
- 1/2 TBSP vegetable oil
- 400 grams squid cut thin into rings (if possible)
- 3 spring onions, just the white part, cut very finely
- 1 small piece of ginger
- 3 celery stalks, just the top, including leaves, cut very finely
- 1 tsp pepper
- pinch salt
- 1 lemongrass stalk, just the white part, cut very finely
- 2 tsp brown sugar
- 2 cloves of garlic
- 1/2 tsp chili sauce
- sesame seeds
1) Heat the oil in a pan.
2) Mix the squid, spring onion, ginger, celery and salt.
3) Crush the lemongrass and garlic in a mortar.
4) Add the chili sauce, brown sugar and lemongrass mixture and cook in the oil for 1-2 minutes.
5) Add the squid mixture and cook for 3 minutes or until the squid is not translucent (it is easy to overcook squid so watch it!).
6) Sprinkle with sesame seeds.
its in the back!
Again, at Hong Phuc Restaurant.
- 400 grams snapper or other fish
- 7 banana leaves per fish
- 3 stems of lemongrass, cut very finely
- 1 knob of ginger, sliced
- a bit of spring onion, cut very finely and stir fried in 1/2 tsp of butter
- 1 tsp pepper
- 1 pinch of sugar
- juice of 1 lemon
- 1/2 tsp of salt
- 1/2 tsp sugar
- 1/2 tsp pepper
1) Slice pockets into both sides of the back spine of the fish. Basically gills to tail and then down to the bottom at the tail and halfway down near the gills. Don’t pull it off.
2) Mix the filling together.
3) Stuff inside the fish on each side. Don’t worry if it’s sticking out.
4) Place two banana leaves slightly overlapping on the table.
5) Place the fish on top, with both ends still inside the banana leaves.
6) *at this point, the directions I’ve been given fail me, and I hardly remember how to do it* use the rest of the 5 leaves to wrap it without tearing the leaves.
7) Cook for 10 minutes on each side over a barbecue (or 12 minutes each side in the oven). If you’re worried about the leaves opening, use the cage thingy that I see people use for sausages.
8) Remove leaves, skin and bones.
9) Mix the sauce ingredients together.
10) Pour the sauce over the fish.
Our bones weren’t removed in this photo, which made me scared to eat it!
After Thailand we went to Cambodia. Due to political protests, I could not take a cooking class there. Next was Vietnam. The class was in Hoi An at the Hong Phuc Restaurant.
- 1/4 liter vegetable oil for frying
- 10 pieces of rice paper softened by brushing lemon juice or egg on them
- 3 green beans finely chopped
- 1/4 onion finely chopped
- a bit of dry rice noodles
- 1/2 medium potato
- 1/4 medium carrot
- 1/2 medium choko (sweet potato, toro, brown tuber, yam)
- 3 dried Chinese mushrooms (buy dry and put in hot water for 2 minutes)
- 1 egg
- 1 tsp pepper
- 1/2 TBSP fish sauce
- the juice of 1/2 a lemon
- 1 tsp sugar
- 3 cloves of garlic, crushed
- chili to taste
- 1/2 tsp of water
1) Begin heating the oil (a wooden or bamboo chopstick or spoon should bubble when placed in).
2) Mix all of the mix ingredients together with chopsticks.
3) Place the mixture on the rice paper in a long thin line (like a cigar).
4) Roll it twice.
5) Fold in both ends.
6) Continue to roll until it looks like a piece of mail.
7) Add the rolls to the oil and turn often until light brown.
8) Lift them out one at a time and cut in half with scissors.
9) Add the rolls back into the oil.
10) Cook until the inside is brown and drain in a colander.
11) Mix all the sauce ingredients together and serve.