Hoi An – Cooking School and Clothes
Sunday, March 11th, 2007Food was an important part of our experience in Hoi An.
Everything we ate was delicious; the cakes and sweets in the cosy french cafes, the fried spring rolls cooked freshly in front of us at a tiny stall in the old wooden quayside market, the Hoi An specialities of shrimp stuffed dumplings (called White Roses) and fried wanton soup.
Even the stall food was exceptional. As I’ve said before the culinary heart of Asia is found on the streets. In Hoi An it proved a little unorthodox. One evening Ruth and i sat on the side of a road tucking into a particularly tasty bowl of noodles, mint and sauce topped with a tender barbequed meat. I asked what the meat was – “Meat” the woman replied unhelpfully. I imitated a cow – it certainly wasn’t pork or chicken – the woman just laughed. Turns out the animal in question was dog, a fact verified to us by the cafe down the road which included on its menu, Beef, Chicken, Pork and Meat. I should add that it was one of the nicest things i have ever tasted on this gastonomic journey.
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andrewlegon