Vietnamese Cooking Lessons (Hoi An)
Transcript shows a market visit and cooking class experience in Hoi An, plus tastings (steamed pig brain, duck egg embryo, assorted offal) and dessert (lemongrass ice cream). No complete, step-by-step recipe with quantities is provided.
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DB TRVL - Broshar's Adventures- •Turmeric(optional)mentioned as being inside something at the market; no recipe context
- •Black pepper(optional)served with steamed pig brain
- •Pig brain(optional)steamed tasting
- •Duck egg embryo(optional)steamed tasting (balut-style)
- •Pork nose(optional)part of assorted offal tasting
- •Heart(optional)part of assorted offal tasting
- •Liver(optional)part of assorted offal tasting
- •Stomach(optional)part of assorted offal tasting
- •Tongue(optional)part of assorted offal tasting
- •Lemongrass(optional)lemongrass ice cream dessert
- 1
Go to the local market to see ingredients for the cooking class.
- 2
Taste steamed pig brain with pepper.
- 3
Taste a steamed duck egg embryo.
- 4
Taste assorted offal (nose, heart, liver, stomach, tongue).
- 5
In the cooking room, roll something long and stick it together, continuing to roll (details not specified).
- 6
Have lemongrass ice cream for dessert.
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Takes about 2 minutes — no account needed
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