WPC: Yin Yang of Vietnamese Cooking

From our cooking class in Hoi An, Vietnam, taught by Ms. Vy herself!

“Crispy, crunchy, chewy, silky, soft, sweet, sour, hot, bitter, salty.” In rapid fire, Ms. Vy listed off the ten things that are needed to create a perfect Yin Yang balance or harmony in any Vietnamese dish.

This is what she strives for in every dish, and the result is a totally sensory experience.

• Vietnamese Salad Rolls (aka Fresh Spring Rolls)
All the fillings are laid out ready to go. From the top left clockwise: crunchy julienned carrot and parsnip; cooked vermicelli noodles (slippery); Chinese chives; cooked prawns and slices of pork (chewy); a mass of fresh herbs that include cilantro, Thai basil and mint.
Making Salad Rolls in Our Vietnamese Cooking Class • The Famous Cau Lao Noodle & Pork Dish
Slices of pork are placed on top of the (slippery) noodles, a small ladle of (salty) broth is added. The dish is topped with some crunchy deep-fried ‘pillows’, coriander leaves, a slice of red (hot) chile and slivers of spring onion.
Cau Lao Noodles in Hoi An, Vietnam • Vietnamese Pancake, a Savoury Crepe-like Treat
The crispy pancakes were served with a sweet and spicy Vietnamese dipping sauce.
Making Vietnamese Pancakes

More of the Daily Post’s Weekly Photo Challenge: Harmony.

10 responses to “WPC: Yin Yang of Vietnamese Cooking

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