We stayed at The Nam Hai on the beach in Hoi An, beautiful!
Things to do:
– Farmer’s Market for amazing photos and to pick out fresh fish, fruit, veggies and spices for a Vietnamese cooking class (photos and recipes here: * you have this content). The Vietnamese cuisine is very delicate and exotic with lots of French influences. Delicious and healthy!
“I loved the Chom Chom or Rambutan, this Indonesian fruit literally means ‘hairy’, similar ot lychees, teh center is creamy and sweet
– Shopping in the Old Town of Hoi An go to Kimmy’s for custom tailored clothing (photo of my outfit on IG!) and go to Yaly’s for custom leather boots and heels
– Bike ride through the rice paddies and watch the sunset over the water!
Tamerine Sauce paired with Fresh Seafood – Crab or Shrimp
- Garlic – 2 cloves minces
- Lemon grass – 4 sticks chopped
- Ginger – 4 tbsp
- White Onion 1/4 of whole chopped
- Red Chili – 2 chili’s chopped
- Spring Onion – 1 cup chopped
- Tamarine sauce – 2 cups
- Vegetable oil – 2-4 tbsp
- Oyster Sauce
- Dash of sugar
- Black Pepper to taste
- Heat pan and add 2-4 tbsp vegetable oil.
- once pan is hot begin to saute the lemon grass, ginger, white onion, red chili, spring onion and minced garlic.
- when you start to see the contents browning removed from heat and set sauce to the side. Season to taste with sugar, oyster sauce, and black pepper.
- Prep / clean crab or shrimp
- Deep fry in a separate pan until they are browned
- Once 80% complete remove from pan and add to the Tamarind sauce.
- Garnish with a sprig of spring onion or lemon grass and serve.