January 20
This morning our tour guide took some of us to a tailor to look at some custom tailored clothing. This particular tailor is one of the biggest and oldest in HoiAn. We both picked out a couple of items, picked fabric and were measured. They make the clothes today, we go back tomorrow for a fitting, if the clothes need alterations they do them and then deliver them to the hotel. I can’t say I have ever been measured and had anything custom made for me before, so am excited to see how things turn out. The fabric choices were immense, cotton, silk, linen and all colors and patterns. We will post pictures after. 
Back to the hotel for a quick lunch and then a walking tour of HoiAn. Following the tour, we stopped by a business that employs disabled individuals and they create local handicrafts and pottery. Here we did a lantern making class guided by Ni “Knee”. We learned all about their organization And it was a fun activity. Not sure if our lanterns will make it home or not. Afterwards we were treated to coffee or tea and Vietnamese cookies made in house. 
Back to the hotel, for a quick change and then we were transported to a local restaurant for supper. I have noticed some differences in the food here, in how it is prepared and served. Still all very tasty and healthy.
January 21
After breakfast today we embarked on a cooking class - small group today, only 5 of us. We were met at the hotel by a local guide that walked us to the meeting place, where we were served a welcome cup of tea. Here we were met by the chef of the Red Bridge Cooking School, who then took us on a tour of the local market. He shared with us his knowledge of the herbs and vegetables being sold and then took us inside to where the beef and pork are sold. This was overwhelming in that it was very busy and tight quarters. There was no smell and no flies, it all was very fresh. The chef explained that everything for sale must be sold by 1:00 when the market closes and cannot be sold the next day. So leftover meat or pork gets used up by the vendors. Inside the market were several vendors selling cookware, spices, coffee etc. He took us to one stall and showed us some of the wares and spices. Next we were off to the fish market, which is alongside the river, but just across the street from the market. I find fish markets fascinating, being a girl from a landlocked province. So many interesting things to see and some I would not eat for sure. 
After our tour of the markets, he loaded us onto a boat on the river and from here we took a short 20 min ride downstream to where the Red Bridge Cooking School is located. Once we disembarked we were welcomed with a cup of ginger-lemongrass sweet tea. Once we had our welcome drink we had a tour of their herb garden, where they grow everything from cilantro to turmeric, all of which they use in preparing the food. After the herb tour we were taken to the outdoor demonstration/cooking area. The chef demonstrated on a large table at the front, and then we dispersed around the cooking area to a spot where we prepared and cooked the same thing. Each of us had a work space and a small gas / propane burner on which to cook. There were several assistants that continually came around to help or make sure we weren’t lighting ourselves on fire. They also continually cleaned up the work space. Most of the food we needed for each recipe was portioned out, we just had to chop or dice and then cook. A very efficient operation. Our first course was a Vietnamese pancake, rice batter, vegetables and shrimp. Once it was cooked we rolled it in a rice paper wrapper and added fresh herbs, mango and cucumber. We got to eat the pancake right away and then we were onto the next course. 
The next course was a fresh spring roll, but we made the rice wrapper. The batter is for the rice wrapper is made from soaking rice overnight and the draining off the excess water and blending it into a thin batter. This batter was spooned over a pot of boiling water that had cotton stretched across the top. Once the batter was spooned on and spread out, a lid was placed overtop and it steams for about a minute. Then using a long, flat chopstick tool you carefully lift off the rice wrapper. We made a second one, that we then cut into noodles for a a soup for later, the noodles were kept aside rolled in a banana leaf. Once the wrapper was made, we added cooked shrimp, freshly herbs and vegetables and rolled it up. It was delicious. We ate the spring roll right away and then we were onto the next the course. 
Following the spring rolls we made a chicken soup, into which we added our noodles. The soup was kept hot while we prepared the next course. 
Lastly we made a salad using a variety of fresh herbs and leaves from the market and their garden. It was topped with shrimp and squid that had been sautéed with shallots. Once we prepared the salad we took the soup and salad to the dining room, where we enjoyed them. 
This was a lot of food, but we were not done yet, they brought out Wagu beef, that had been grilled and we ate it rolled in a lettuce leaf with more fresh herbs. This was all topped off with some fresh fruit. I think we all left very full and ready for a nap.
Upon returning to the hotel, we had to head back downtown to the tailor for a fitting of our garments. My clothing needed further alterations, and could we come back in an hour? So Bill and I wandered around looking in shops, had a coffee and wandered some more. I went back for my final fitting and they will complete the garments and deliver them to our hotel at 10:30 tonight. This shop was absolutely brimming with people ordering clothing and or doing fitting for clothing already made. A goldmine I think.
Back to the hotel for a break and blog writing and then we will wander back down to the riverside for supper and maybe a beverage?
We leave early tomorrow morning, so no blog for a day or two.
This featured blog entry was written by Basebrown from the blog Planes, Trains and Automobiles.
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