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My boyfriend and I learned this recipe as part of preparing a Chuseok family-feast to share with a few good friends while enjoying a K-drama marathon (our favorite is Netflix’s Crash Landing on You). * Prepare the beef and mushroom marinade by combining garlic (3 cloves, crushed), sugar (1tsp), sesame oil (½ tsp) and soy sauce (1tbsp). Traditionally, each vegetable is cooked separately and then added to a single large bowl with the finished noodles and tossed like salad to incorporate the unique flavour and texture of each element. Add the sliced vegetables one-by-one into a lightly oiled pan, add a dash of salt, and once they are tender, add each into the same large mixing bowl with the spinach before wiping the pan and adding the next vegetable.

Pho is a beef noodle soup consisting of aromatic beef bone broth, rice noodles, herbs and meat, typically beef (Pho Bo) but sometimes substituted by chicken (Pho Ga), prawns (Pho Tom) or other proteins. * Grill beef bones to reduce fat for about 4 minutes and add to stock *Tip: after grilling the bones, add them to a separate pot with boiling water and leave them there for a few minutes to reduce the biggest chunks of fat. * Place the noodles, bean shoots ans spring onions in a soup bowl with a few slices of raw beef.

Goi Hoa Chuoi Ga Nuong is an absolutely delicious and delicate salad dish which roughly translates to Grilled Chicken and Banana Blossom Salad. It has a base of banana flowers and grilled chicken and, as most Vietnamese recipes, a game of flavours and textures with fresh vegetables and herbs, roasted sesame seeds, fried shallots, crispy sesame rice paper and an acid-salty dressing. I learned how to cook this dish in the Vietnamese city of Hoi An, in a Vietnamese cooking class organized by Red Bridge Cooking School. If you want to have a look at my overall experience in this cooking school, have a look at my full review of Red Bridge.

I learned how to cook this dish in the Vietnamese city of Hoi An, in a Vietnamese cooking class organized by Red Bridge Cooking School. If you want to have a look at my overall experience in this cooking school, have a look at my full review of Red Bridge. * Add the fish cutlets to the pot and cook on a very low simmer for 10 minutes, mixing gently often. If you want to know more about Red Bridge Cooking Class or other recipes of Vietnamese cuisine, have a look at this posts:

Vietnamese Cooking Class in Hoi An with Red Bridge Cooking School I always try to learn how to cook a few dishes of new destinations I visit, but Vietnamese food is one of my favourites in the world so there was NO WAY I would leave without a Vietnamese cooking class. After some research, I decided to take the cooking class during my stay in Hoi An, which I think is a foodie paradise in central Vietnam (have a look at some of the food and restaurants you can visit in the city!). I decided to take the Vietnamese cooking class in Hoi An with Red Bridge Cooking School, one of the schools in the city with the best reputation.

Tom Nuong La Chuoi is a Vietnamese lemongrass shrimp recipe and a really fun to prepare dish, especially with children. It is very simple, made with lemongrass marinated shrimps (that you can substitute with beef, pork, chicken, mushrooms, etc.), wrapped in banana leaves and grilled, served with a peppery dip. I learned how to cook this dish in the Vietnamese city of Hoi An, in a Vietnamese cooking class organized by Red Bridge Cooking School. * Place a big square of banana leave in the bottom and two more thin banana leaves forming a cross.

but you don’t want to compromise on the location, your best option is Anantara Hoi An Resort, a 5-star riverside resort hotel located a few meters from the ancient UNESCO Heritage Old Town. This wonderful family-run hotel is a 5-minute walk from the Old Town main attractions, has a nice swimming pool that is very welcome after a day under the Vietnamese sun, a tiny little jungle-like garden and comfortable rooms (starting at 18€ for a double room, but includes a delicious breakfast for 22€) and it includes the bike! For luxury turn to Hotel Royal Hoy An – McGallery, an old school riverside 5-start hotel with colonial architecture, great views, amazing rooms and a swimming pool with a beautiful mosaic. If you really want to splurge, your best choice is Palm Garden Beach Resort & Spa, a 5-star resort hotel with a beautiful beachfront garden, gorgeous wooden rooms, swimming pool and just in front of Cua Dai Beach.

It is very simple, made with lemongrass marinated shrimps (that you can substitute with beef, pork, chicken, mushrooms, etc.), wrapped in banana leaves and grilled, served with a peppery dip. I learned how to cook this dish in the Vietnamese city of Hoi An, in a vietnamese cooking class organized by Red Bridge Cooking School. If you want to have a look at my overall experience in this cooking school, have a look at my full review of Red Bridge. If you want to know more about Red Bridge Cooking Class or other recipes of Vietnamese cuisine, have a look at this posts:

Pho is a beef noodle soup consisting of aromatic beef bone broth, rice noodles, herbs and meat, typically beef (Pho Bo) but sometimes substituted by chicken (Pho Ga), prawns (Pho Tom) or other proteins. I learned how to cook this dish in the Vietnamese city of Hoi An, in a vietnamese cooking class organized by Red Bridge Cooking School. * Grill beef bones to reduce fat for about 4 minutes and add to stock *Tip: after grilling the bones, add them to a separate pot with boiling water and leave them there for a few minutes to reduce the biggest chunks of fat.

The most typical ingredients for Banh Mi in Vietnam are liver paté, cold cuts, pickled vegetables and fresh herbs and are usually accompanied by a sauce. It consists of locally sourced rice noodles with char siu pork, asorted fresh herbs and sprouts, rice crackers and deep-fried pork skins. (Bánh Bao Bánh Vac) are a type of dumplings invented by a local restaurants consisting of a translucent rice dough filled with minced shrimp, mushrooms, bean sprouts and spring onions, and topped with crunchy fried shallots, served with a dipping sauce. The dish consists of shredded chicken with herbs (especially Vietnamese coriander), onions and a lime juice dressing, and it is served on top of turmeric rice cooked in the chicken stock.