Cafe 96 - Vietnamese food & cooking classes
For only $5US we learned how to cook 3 simple Vietnamese dishes: Fresh & Steamed Spring Rolls with chilli & garlic dipping sauce, Green Papaya Salad with Baby Shrimp & Grilled Mackerel in Banana leaf. The class at Cafe 96 was easy to arrange & it was quick & fun - we enjoyed it. Check out the free recipes!
Grilled Mackerel in Banana Leaf
Marinade: 3 tbs blended lemongrass, 1 tbs garlic, 1/2 tsp sea salt, 1 tsp pepper, 1 tsp sugar, 1 tbs coriander, 3 tbs sunflower oil, 2 tbs rum, 1 tbs diced shallots.
Fillet the mackerel & stuff with marinade, wrap in 4 large banana leaves (or aluminium foil) & grill over a charcoal fire for 15 mins on each side (or 20 mins each side in an oven that's 200C) Chef Bup believes: "fish is more fun with a little bit of rum!"
Green Papaya Salad with Shrimp
Ingredients: 1 peeled carrot, 1 peeled
green papaya, 1 tbs peanut oil,
4 divined shrimps, 2 cloves crushed garlic, 1 lime, 1 tsp sugar, 1 chopped
chilli, 1/2 cup peanuts, palm-full of fresh chopped mint, 1 tbs fish sauce, salt & pepper.
Cooking Instructions: Shred & set aside long thin strands of carrot & papaya. Add shrimps, crushed garlic & peanut oil to lightly heated wok, cook for 1 min & remove. Mix dressing: fresh chilli, sugar, lime juice & fish sauce in a bowl. Add cilantro & mint and toss in the carrot & papaya. Season with salt & pepper. Chuck on some peanuts & sesame seeds.
Summer Rolls - Steamed & Fried
Ingredients:
1/2 cup grated Taro/Sweet potato, 1/2 cup chopped green beans, 2/3 cup
vermicelli (soak in cold water 10mins), 1/2 cup shaved carrot, 1/4 diced
shallots, 2/3 cup thinly sliced elephant ear/china black mushroom (soak in
hot water 10mins), 1/2 cup shaved choko or cucumber, 2 egg yokes, 1/2 tsp
pepper, pinch salt, thin rice paper (soften with lemon & water), peanut
oil.
Cooking Instructions: Put all the sliced vegetables & vermicelli in a large bowl & mix together well. Add two egg yokes, pepper & salt - mix well.
Time
to roll: Soften the rice paper using a slightly moistened towel
with lemon water. Place an extra half of rice paper underneath the
column of filing. Fold the reinforced side over the filing, fold the
two sides in to seal the ends then keep rolling! Frying method:
Peanut or canola oil in wok, hot enough so bamboo chop sticks turn
brown & make bubbles when put in the oil. Fry until the outside of the
rice paper turns brown, then set on the ends to drain the oil before
serving. Steaming method: Place banana leaf at base of
steamer, stack the rolls on layers of banana leaves up to the top of
the pot, allowing space for each roll to lie flat. Steam for 20 mins.
Cafe 96 on the riverfront in Hoi An might seem rustic at first, but the hospitality, location & $5 price make up for it. This 2 hour Vietnamese cooking class is perfect for backpackers or budget travellers.