Hoi An

Hoi An is such a beautiful place, its very quiet and there are very few cars around. We hired bikes (3 for $2), had lots of clothes and shoes make and ate heaps. All of the food we ate was good. I recommend Cargo Club and Morning Glory for really good quality nice food and at a very reasonable price. Everywhere was so cheap in Vietnam, I generally ordered at least 3 dishes per meal. Here is all the really good stuff I ate…

Green Papaya Salad at Cargo Club

White Rose Dumplings at Cargo Club

Raspberry, Lemongrass and Mango Sorbets from Cargo Club

Miss Vy’s School of Cooking

Fresh Prawn Spring Roll

Green Papaya Salad & Prawn Dumpling Soup

Fried Eggplant

Pork Stuffed Squid

Rice Pancakes at Morning Glory

Sugarcane Prawns at Morning Glory


Green Papaya Salad from Miss Vy’s School of Cooking

1 tablespoon vegetable oil

1 tablespoon red onion, finely chopped

3 tablespoons lime juice

1 tablespoon brown sugar

1 tablespoon salt

1 tablespoon black pepper

1 tablespoon chilli, finely chopped

1 tablespoon fish sauce

1 tablespoon garlic, finely chopped

1 cup roasted peanuts, crushed

200g green papaya

1/2 cup mint leaves

1/2 cup basil leaves 


Heat vegetable oil in a skillet until hot

Add red onion and saute until golden brown and set aside

Combine lime juice, brown sugar, salt, black pepper, chilli, fish sauce, garlic and half of the roasted peanuts in a bowl.

Mix half of the mint and half of the basil into the golden brown red onion. Make sure the onion has cooled to a warm temperature before adding the herbs.

Place salad on a plate. Top with the red onion and herb mixture first, then with the remaining peanuts and herbs.


Fried Eggplant from Miss Vy’s School of Cooking

1 small white eggplant

2 tablespoons vegetable oil

2 teaspoon light soy sauce

1 teaspoon brown sugar

1 tablespoon spring onion, chopped into 1cm rounds

12 teaspoons fish sauce

1 teaspoon garlic, finely chopped 

1 teaspoon chilli, finely chopped 

Bowl of cold water

Pot of boiling water


Slice thinly the eggplant half way down. Flip it over and turn 90 degrees, slice thinly half way down.

Soak the eggplant in cold salted water for 30 minutes.

Place the eggplant in boiling water for 7 minutes. Ensure it is completely covered with water by placing a plate on top of it to weigh it down.

Remove the eggplant from the water and place it between the bottom of two plates and squeeze, draining excess water from inside the eggplant.

Heat 1 tablespoon of vegetable oil in a saute pan until hot. Place the eggplant in the pan. Cook for 2 to 3 minutes on each side. It should be golden brown and crispy on the outside.

Mix the soy sauce and brown sugar together.

Heat 1 tablespoon of vegetable oil in a saute pan until hot. Add spring onions and fry for 2 to 3 minutes adding the fish sauce at the end of cooking time.

Place the eggplant on a plate and top with fried spring onions and drizzle with soy sauce.

Mix garlic and chilli and place in the center and serve.

Nico – The Fairest Of The Seasons (zSHARE)

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