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
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)