Weekend Cooking - Saigon

Beth hosts Weekend Cooking where you can post anything food related.

February 2015 - Saigon Vietnam

I mentioned taking a cooking class in Saigon in this post.

Here are more photos.

The chef chopping blindfolded!

One of the group doing a bad job of slicing ginger!

First Andre smashed the garlic cloves, then they were put into a stainless steel bowl with a lid. John then shook them around until they were peeled.

We mixed our marinade for our chicken - fresh ginger, caramel syrup, chicken bouillon, pepper, fish sauce, sugar, spring onion, cooking oil.

Pour marinade over the chicken, remember your bowl number and return to kitchen for cooking.

Chef is grilling an onion shallot and ginger.

Basil leaves, chili peppers, lime and coriander to add to our beef soup.

We each had to make our salad rolls - the rice paper was a challenge for some of us!

Our works of art.

Thankfully, the restaurant made these delicious spring rolls.

Incredible rice presentation.

Our chicken dish after cooking.

After answering the chef's questions correctly we each received a certificate, a cook book and souvenir chopsticks.

This was the best meal during the Avalon cruise and it wasn't on the boat or prepared by their chef.