The Goldstones - Ross and Mel: We learn to cook

So our anniversary was spent mainly working and, although we went out for dinner and had a fantastic time together, Ross felt that that was just not enough. So on Monday morning (usually our 'sleep-in' day) he woke us up early and told Melanie to get up and ready for the day. Mel (who is annoyingly accurate at guessing and predicting things) asked what she should wear and tried various other sneaky tactics to squeeze out a clue as to what we were going to do. Ross dodged her attempts with what he thought was expert stealth. Alas, as we were leaving, Mel launched the killer blow in the form of a question which sunk Ross's defences: "Are we going to a cooking class?" ... Melanie 952 - Ross 0.

We rushed to the restaurant (Cyclo Resto) because we were running a little late and, like any voyage to an unchartered location in Ho Chi Minh, we got a little lost. So Ross pulled up onto the pavement and out came trusty Google Maps on his cell phone. We found the place, but it was going to take some local-style driving to get there on time, because we needed to go back the way we had come... down a one-way! So Ross turned around, kept to the safety of the sidewalk and headed back towards the restaurant. Finally, we got there. But we were late.

Part of the cooking class is going to the market and buying the actual ingredients that you will be cooking with. The rest of the group (who arrived on time) were already at the market. We were, none-the-less, offered a seat and some cold water at the restaurant before the chef called a taxi and escorted us to the market to join the rest of the group (who were waiting patiently for us).

We collectively decided what meals we were going to cook, and the lady in charge took us to the appropriate stalls to buy the ingredients. This was useful for us, to know the kinds of (new and unknown) things we can buy and what we should be paying. We had an interesting shopping list: winter melon, tomato, pancake mix, rice paper (for the spring rolls), prawns, chillies, pig's fat, lettuce, garlic, lemon grass and onions. (At this point, Ross was a little worried about what he would enjoy, looking at the shopping list and seeing tomatoes, onions and garlic.)

The Old Market - Saigon's original and oldest market.

Once the ingredients were bought, we caught a taxi back to the restaurant. There we sat down and were served some delicious, freshly made lemonade. We were then each given an apron and sat around a very low table, a chopping board and an intimidatingly large butcher's knife lay in front of us. Vu - our very cool chef and teacher - then showed us how to make lemon grass stronger and more flavoursome. We quite simply beat it senseless with the broad edge of our knives, until it became limp and flat and the air was filled with its delicious, pungent odour. We were then taught how to chop quickly and safely (the victim of our newly acquired skill being the lemongrass).

Next came the garlic and onions. And boy was there a lot of garlic! We were each given five cloves and three little onions and taught how to make them more flavoursome, just like the lemon grass (as if we didn't have enough to provide a serious garlic taste already!). The tactic this time was almost identical to the lemon grass pounding. Except, with the garlic and onion, we just did one big THWAP to squash each clove. This tactic is not really advisable for home use, especially if you are responsible for cleaning up afterwards, because splatterings of sticky garlic and onion are sent flying through the air in every direction imaginable.

Our massive knives!

Dangerous!

Once the food-bashing, chopping and other general prep work was done, we headed over to the next table. It contained a spread consisting of many bowls containing different ingredients. First up were the spring rolls. We were each handed a piece of rice paper (which resembled a mini wrap), then Vu talked us through the process of making a killer spring roll. First we put down two pieces of pork, and one piece of ham. On top of that, sat three pieces of carrot. Next came the important part - a generous blob of mayonnaise - so that they aren't too dry after we deep fry them. The last thing to go into them was a pre-cooked prawn. They are then rolled tightly and stuck together with some good old "mayonnaise glue". Later we rolled them in a batter and some bread crumbs, before chucking them in some oil until they turned a nice, golden brown.

Let's do some cooking!

Spring rolls.

Some bread crumbs for crunch... mmmm.

The next meal was the chicken and lemon grass dish to be served with rice. We were split into two groups, and sadly we were separated. Vu measured and poured the seasonings while we watched, explaining what flavour/purpose each served towards the meal. He then handed it to us to mix together and to fry up. We were told to man the woks and fry up the first mixture for our respective groups - a cook off! We did some neat flipping of the food, which Ross struggled with (and didn't do so neatly), and used long chop-sticks to mix the contents. It's safe to say that Mel won the cook off - she was way more at ease behind the stove, and handled the food expertly (I knew I married a winner!).

Vu preparing the mix.

It was time to move on to the next dish, and once again, Vu prepared the seasonings as we watched. Ross snuck onto Mel's team, swapping with the other man in the group. The third dish was a pork and prawn Vietnamese style pancake, and for this step, we were going to cook the pork and prawn mix. It was other group members' turns, so we watched and took some photos. Vu was demonstrating how to cook the mixture, and explaining that we need some flames in the wok, when all of a sudden there was a massive flame filling the cooking space. The one girl narrowly escaped some singed eyebrows, and there were some good laughs all around. Later, we were each given a wok and pancake mix and we made our own pancakes. After the initial spreading of the mixture, the heat was turned right down, and the pancakes were left to cook for about 10 minutes. Once they were done, we put the meat and some sprouts on and folded the pancake over. It was now ready.

Fire in the hole!

Pancakes.

Finished product, with decorated plates.

The fourth dish that we made was a winter melon soup (a very traditional Vietnamese dish, which every household knows well). There was a little bit of shrimp fried up with various sauces and spices. The chopped up winter melon was then added, along with a bunch of water. It was then left on the stove to do its thing.

We moved to another table, where we were taught to decorate the plates using tomato, spring onion, cucumber and chilli. First we made a rose, that was tough! And next we made swans - easier, but still a little complicated.

Watch your fingers!

Tomato rose and cucumber heart.

Mel's turn.

What could this be??

Wings?

Tail?

Birdie!

Our two birdies.

Anniversary love.

It was time to eat. The restaurant staff set the table, and we sat down to our feast. The pancake is eaten in a very interesting way, you cut off a piece (using a spoon) and then wrap it in lettuce. Then you dip it in a sauce and munch it ... very tasty. The surprise dish of the day was definitely the winter melon soup. Such a little effort went into it, and yet the flavours were incredible!