The moment I had longed for finally came, I could take out my tiny summer dresses, get rid of my terminally ill looking pale skin and switch from hot coffee with condensed milk to the iced version (short-term cooling off, long-term stomach problems: ice isn’t necessarily made from clean water).
My three days in Hoi An were total bliss: lots of good eating (seriously, that banh mi was the best), sizzling in the sun, morning bike ride to the beach (aka getting sunburned at 9 am), more bike rides (I’m too Dutch to function – riding a bike feels like home to me), visiting the My Son sanctuary and getting some cheap tailor-made shoes and dresses (whoops, this was not included in the budget).
Cao Lầu – chewy noodles with pork meat, bean sprouts, herbs, casave chips and soy sauce.
I’ve booked my ticket back to Beijing, which means I’m going back in a little over a month. Mixed feelings (as usual) about me moving back, but I’m mostly feeling excited. This upcoming month I’ll be very busy studying for a big Chinese test, hanging out with friends and visiting family, teaching little kids Chinese (culture) as my internship, but mostly I’ll be cooking up a storm and posting it either on this blog, or on my youtube channel.
Let’s talk about this salad. Actually, there’s not a lot to tell, accept that it’s a recipe from Ottolenghi’s Jerusalem, and knowing this should be enough reason to try it out. Ottolenghi is a genius when it comes to comparing exciting textures, pungent flavors and gorgeous colors. I haven’t heard anyone reviewing his latest book in a negative way, and I will definitely not be the first.