Vietnamese
Cooking from scratch is hard work...it seemed so easy when we took our cooking class in Vietnam. But after numerous google searches for substitutes on nearly every ingredient (cilandral or galangal root? etc), I managed to get enough food together to somewhat resemble Vietnamese.
I then quickly realised that what took ten of us to chop and prep in an hour during class, was going to take me nearly 4. So far I was thinking inviting 6 friends over for a night of Vietnamese food was a bad idea. But after working the lemongrass into a paste with a potato masher (my kitchen isnt exactly stocked with all the right tools), it was too late to change my mind.
I ended up putting on a spread of "make your own" spring rolls, pork and pumpkin parcels with tamarind paste, mango salad, and lemongrass chicken stirfry. But they all turned out amazing! Well worth all the time and effort.
I then quickly realised that what took ten of us to chop and prep in an hour during class, was going to take me nearly 4. So far I was thinking inviting 6 friends over for a night of Vietnamese food was a bad idea. But after working the lemongrass into a paste with a potato masher (my kitchen isnt exactly stocked with all the right tools), it was too late to change my mind.
I ended up putting on a spread of "make your own" spring rolls, pork and pumpkin parcels with tamarind paste, mango salad, and lemongrass chicken stirfry. But they all turned out amazing! Well worth all the time and effort.
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