Cooking by Hoan Kiem Lake

So we finally went on our trip to Hanoi last week. The trip was full of surprises - good ones as well as not so good ones. I was a little disappointed with the things I expected to be good - the art, food and shopping, in some respects, they turned out to be quite average. The good surprises were the fantastic historical architecture, the old and wonderful trees growing in the streets, and the interesting people we met there, both foreign and local. The trip has given one much food for thought indeed, which I hope to have time to write down in the other blog. But for now, let's talk just about the food.

I mentioned that the food scene was a little disappointing. I should really qualify that to mean the local food scene. We had a sampling of the French cuisine there, thanks to friends living there, which was just absolutely fabulous. It was really the local dining that was less than spectacular. Even though we all like the simplicity and freshness of the herbs and meat there, there was way too much MSG being used. Also, they didn't seem to be too creative with their use of ingredients and culinary ideas.

Still, we went for a cooking class organized by a restaurant there called Highway4 Restaurant, which was right by Hoan Kiem Lake. It was a pleasant enough experience, and we had fun donning chefs' costumes while a light spring rain drizzled outside over the lake. I cannot say all the dishes we learnt were too memorable though. The seafood fried rice dish was totally forgettable - my mom certainly makes a meaner fried rice dish at home.

The most fun part of the trip was visiting the wet market before the class - we each sat in a cyclo which transported us from the restaurant to the market. It was a most exciting experience being cyclo-ed around by a bike, dodging all the crazy scooters coming in all directions!! :)

I will only post one recipe here for now. We were told that this is served at every business and political function in Hanoi....

Ingredients

Catfish fillet 180g
Rice Paper
Fresh Dill
Oyster Sauce
Mayonnaise
Wasabi
Salt
Chilli Powder
Wheat Flour
Tapioca Starch

Cut the catfish into rectangular shaped strips 2-3 cm wide, around 8 cm long. Squeeze out water to prevent splattering in the oil later. Chop dill finely. Place together in a bowl with flour and spices and mix well by hand. Make cylindrical catfish patties by rolling the fillet between the palm of your hands.

Heat up an inch deep cooking oil in a frying pan. Fry catfish until golden brown. Remove from heat and dip into a little mayonnaise before rolling onto rice paper with a sprig of unchopped dill.

Dip: Mix wasabi with oyster sauce and lemon and sugar to taste.

I think the wasabi makes the world of difference. Ok, it's confirmed I am a Japanese food nut.