What’s Cooking in Ho Chi Minh City
This item appears on page 54 of the November 2010 issue.
by Sandra Scott
I love Vietnamese food, so when John and I were in Ho Chi Minh City (Saigon) in February ’09, I searched the Internet for cooking schools and located the Vietnam Cookery Center (362/8 Ung Van Khiem St., Binh Thanh District, Ho Chi Minh City, Vietnam; phone [84-8] 35121491 or mobile +84 [0] 903 160 783, www.vietnamcookery.com). It turned out to be a good choice and an excellent value.
John and I participated in one of their morning group classes; there were only two other participants. The afternoon class includes dinner.
During the three-hour class, we learned about Vietnamese culture plus how to make several recipes, and it ended with a lunch of the food we cooked, all for $39 per person.
The class started out with Ms. Nhu, the interpreter, explaining the various ingredients, spices and fruits — such as dragon fruit and tamarind — typically used in preparing Vietnamese meals.
We learned about the Kitchen Gods, which are found in all traditional Vietnamese kitchens. It is believed that these gods observe everything that takes place during the year. At the end of the lunar year and during the Tet festival, which occurs in late January or early February, the gods depart to make their report to Ngoc Hoàng, the Jade Emperor, the supreme divinity of the Taoist Heaven. During that time, the Kitchen Gods are offered the best food and spices and are presented with gifts of money and clothing.
During the class, we prepared several recipes, including Caramel Pork in a Clay Pot, an everyday dish in the south of Vietnam, and sweet green bean soup with seaweed, which is a typical dessert and, even though it may not sound so, is wonderful!
1 tsp chopped scallions
1-inch-long red or green chili, chopped
1 cup water
1 small whole green or red chili for garnish
1 tbsp chopped scallion greens for garnish
1½ lbs pork tenderloin, cut into one-inch cubes
1 tbsp cooking oil, divided
1 tbsp fish sauce
3 tsp sugar
½ tsp powdered chicken bouillon
½ tsp ground black pepper
1 tsp chopped shallots
½ tsp salt
2 oz. dried seaweed, soaked for 30 minutes and julienned (can substitute dried wood-ear mushrooms, soaked and julienned)
2 oz. canned coconut milk
½ cup dried mung beans (can substitute soy beans, chickpeas or yellow lentils), soaked in water
1 cup water
1-2 tbsp sugar