I love trying out new recipes and am always looking for innovative dishes to add to my repertoire. Living in Vietnam, I have been particularly excited about becoming more comfortable with the unique flavor profiles and ingredients this part of the world offers. Where better to learn how to cook good Vietnamese food than Ho Chi Minh City! Renowned Vietnamese-Australian chef Luke Nguyen co-founded GRAIN Cooking Studio in the heart of Saigon's District 1, where I joined a good friend in a half-day cooking class.
We prepared {and then quickly devoured} three courses:
Pumpkin flower stuffed with prawns and dill
Chicken salad with cabbage and jellyfish
Steamed sea bass with galangal, tumeric, lemongrass, and banana leaf
