My entire trip in Vietnam was centered around food: the first thing I would do before going to a new city was doing research on what and where to get the best food. And before taking the train and bus to Hanoi I had already booked two cooking classes to learn how to make some of the refined Vietnamese dishes the cuisine is known for.
I was eager to learn, but unfortunately I was a bit disappointed. The cooking classes, not surprisingly though, target audience are tourists who are looking for a fun activity during their travelling, not necessarily people who love cooking and do it regulary. So in the “hands-on” cooking classes I barely did any cooking myself, but luckily I learned a lot of new things, like the big spoon is called a tablespoon and the small spoon is called a teaspoon..
Recipe from The Vietnam Cookery Center.
Morning glory is a kind of vegetable and it is very popular in Vietnam. If you can’t find it where you live – I know I will not be able to get it back home – you can use spinach stalks (so not the leafs).
This salad is usually also served with pork, but I learned how to make it without the meat.
100 g morning glory, only the stalks and cut into thin stripes (julienne)
100 g shrimps (already cooked)
1 tbsp lime juice
1 tbsp sugar
1 tbsp white vinegar
2 tbsp dipping fish sauce (nuoc mam cham)
1/2 tsp salt
a pinch of black pepper
a small bunch of sweet basil leafs, coarsely chopped
1/2 onion, thinly sliced
1/2 chilli, thinly sliced and without the seeds
Mix the morning glory stalks with a pinch of salt to get rid of the sap, then wash with fresh water.
To make the marinade, mix lime juice, vinegar, sugar, 1 tbsp of fish sauce, salt and black pepper and mix them until the sugar is complete dissolved.
Marinate the shrimps with 1 tbsp of marinade and 1 tbsp of fish sauce and let them absorb the flavors for at least 5 minutes.
Mix the morning glory with the basil, onion and most of the chilli and peanuts (leave a little bit for decoration), add 3 tbsp of the marinade and mix again.
Serve the salad on a plate, top with the shrimps and serve with shrimp crackers and the extra (/leftover) marinade.