*in front of some peking duck (northern Vietnam is influenced by the Chinese)
We began with tea and Vietnamese desserts - even though everything is somewhat psychidelic looking, there is no food colouring involved.
*Chris eating fresh tamarind (tastes like dates)
We began with a food lesson which covered desserts, learning to make dipping sauce, fresh herbs and pantry essentials. Emma: just as Cassia is an important ingredient in your home, it also is a staple in Vietnamese pantries. Cassia, aka Powdered Bark, comes from the cinnamon tree. I was fascinated to learn that my niece can be used in some marinades for roasted chicken, roasted duck or beef braises.
we were taken around Cabramatta and told where to source the best, freshest and cheapest ingredients.
* We were also given plenty of samples to try -this is the best pork bun I have ever tasted in my life - influenced by the French (it has a pate on it)
* Mmmmm pies...
Our guide - Peter. He was showing us the different herbs and explaining how to prepare them.
For those who don't know, Cabramatta is also where people go to buy material. Who needs to spend $5000 on a wedding dress when you can buy one for $20!? I'll remember this tip for my next marriage.
Here's a pic of the family all trying to get the yummy custard balls out of the container. As an aside - Yum in Vietnamese means 'horny'.
* Chris mooching through the streets of Cabramatta. We're not in Kansas anymore Toto...
* Dad very much enjoying his smoothie which had half an avocado in it - but tasted like passionfruit sorbet. Delicious. Really it was!
We finished the day with lunch at a recommended Vietnamese place - fresh rice paper rolls, BBQ beef salad and lotus flower salad. Yum! (pardon me).
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