{"id":352,"date":"2017-02-18T03:04:23","date_gmt":"2017-02-18T03:04:23","guid":{"rendered":"http:\/\/passportsnothallpasses.com\/blog\/?p=352"},"modified":"2017-03-07T09:01:34","modified_gmt":"2017-03-07T09:01:34","slug":"hcmc-cooking-and-more-war-tunnels","status":"publish","type":"post","link":"http:\/\/passportsnothallpasses.com\/blog\/2017\/02\/18\/hcmc-cooking-and-more-war-tunnels\/","title":{"rendered":"HCMC – cooking and more war (tunnels)"},"content":{"rendered":"

To better understand what we were eating at some of the markets, we took a family cooking class. \u00a0We ended up taking the class with Saigon Cooking School. \u00a0One word: AMAZING. \u00a0We met our chef at the market where she walked us through various vegetables and meats that we were unfamiliar with. \u00a0Then we went back to the kitchen. \u00a0We prepared pork fried spring rolls (so much easier than I thought), a fresh lotus stem salad with prawns, and BBQ pork with fresh noodles.<\/p>\n

\"\"<\/a>\"\"<\/a>The kids weren’t crazy about the salad, but everything else was incredible. \u00a0As a bonus, we now have a good idea as to how to make the various sauces used for dipping and dressings. \u00a0For me, the biggest bonus was learning about the new vegetables and how to prepare them. \u00a0Lotus root, lotus stem, lotus leaves. \u00a0Who knew.<\/p>\n