I've only recently appreciated Vietnamese cuisine but mainly through a popular Vietnamese restaurant as I have not been to Vietnam. It was the Clairvoyant who introduced me to Vietnamese food, which at first I thought had some similarities to Thai food (which we like) but then learned had a distinct taste as well as ingredients and preparations for it to be called authentic.
The Clairvoyant went to Hanoi recently with some of her friends where they attended a short cooking session. In the half-day class, they were able to learn a lot including the preparation of our favorite fresh spring rolls. And so coming back to Manila, they decided to organize dinner where they would be demonstrating their proficiency for their newly gained knowledge of Vietnamese cooking. Following is a first set of photos of what would be a journal of sorts for the adventure culminating in a late dinner one Saturday night.
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| Cutting up the onions |
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| Rose petals out of tomato skin |
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| Green papaya salad for vegetarian fare |
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| Tomato roses |
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| Hard labor? The preparation of Vietnamese food |
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| All fresh and natural ingredients |
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| Green papaya shavings for the salad |
Next: Part 2
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