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..
Last winter when I was all homesick and feeling down I bought a new cookbook to cheer myself up, even though I knew I had to wait at least half a year before having the opportunity again to be back in the kitchen.
This Heston Blumenthal cookbook has recipes that are, compared to his other recipes, quite doable to prepare at home, but almost all the recipes require various complicated steps and fairly advanced cooking skills. So to play it safe I started with the easiest recipe from the book, it’s actually so easy that I’m a bit embarrassed that from all the adventurous and challenging recipes in the book I chose this recipe that even the biggest douche could make in his sleep.
But I know why I chose this recipe to be the first one: Heston Blumenthal calls this his secret vice. And if one of the best chefs in the world, someone who can create the most amazing and complicated dishes, calls a simple prawn cocktail his secret vice, all the adventurous recipes have to wait cause this will simple salad had to be put on top of the list.