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"Cooking, in effect, took part of the work of chewing and digestion and performed it for us outside of the body, using outside sources of energy. Also, since cooking detoxifies many potential sources of food, the new technology cracked open a treasure trove of calories unavailable to other animals. Freed from the necessity of spending our days gathering large quantities of raw food and then chewing (and chewing) it, humans could now devote their time, and their metabolic resources, to other purposes, like creating a culture."

Michael Pollan

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Saturday
Apr012017

A flying trip through Cambodia

Unfortunately, I didn’t get to try as many Khmer dishes as I would have liked in Cambodia, as I had an upset stomach most of the time that I was there.

I did try the famous fish amok once at Coconut Lyly in Battambang, which is often said to be Cambodia’s national dish. The fish was baked in a yellow curry sauce with vegetables and served in banana leaf. The curry sauce was coconut-based and flavoured with turmeric and lime leaves. My friend thought it was too hot, but I found it light and gentle – perfectly complementing the soft and silky fish.

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Monday
Mar272017

Vy's Market Tour and Cooking Class, Hoi An

I was that girl at the cooking class in Hoi An. No, not the know it all who answers all the questions and shows everyone how it’s done. I do my best to keep that under wraps, though fair play for jumping to that conclusion.

I mean the one with two cameras (iPhone and DSLR) and several lenses taking photos of anything and everything – the market stalls, the vendors, the teacher, the demos, the ingredients, each stage of preparation and the finished dishes. The girl sitting next to me looked like someone who might have bothered to talk to me in another environment, but I could see what she was thinking: ‘you crazy tourist, why don’t you just put your cameras down and enjoy the class?’

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Friday
Mar242017

Weird and 'wonderful' food in Hoi An

I'm fairly open-minded with food and will try most things once, but there are a few things I just know I never, ever want to put in my mouth. Or so I thought. Today I ate something that I never thought would pass my lips. But let’s build up to that, like I had to. 

As part of a market tour and cooking class I did in Hoi An, we were given the opportunity to sample a number of dishes at Vy’s Market Restaurant, which is basically a posh version of a street food market geared towards westerners. That doesn’t mean they dumb down the food; if anything, in an effort to educate foreigners they go to great lengths to provide all manner of dishes from around the country.

They let us in gently with some lovely tasters, such as these gorgeous bahn cuon, which are like a mini-version of bahn xeo (rice-flour pancake). Slightly thicker, they were crispy on the outside, soft and juicy in the centre and studded with little pieces of pork, chives and a crispy prawn.

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Wednesday
Mar222017

Best things I've eaten in Vietnam (so far)

Since internet cafes seem to be few and far between here, I've decided to just hit you with the highlights, rather than the city by city summary I was intending. Here's the best of the things I have eaten in Vietnam so far.

Squid stuffed with pork mince on Cat Ba Island

Sounds weird, but utterly delumptious. The squid was fresh as they come, fished out of the bay across the road that morning. It was also grilled perfectly - soft and tender, with slightly crispy tentacles.

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Monday
Mar132017

A Taste of Hanoi

If I were to write a food diary, I just might be able to shed a few pounds. It was quite horrifying when I started drafting this post to realise quite how much I put in my stomach on an average day.

On my first day in Hanoi I ate:

  • Beef pho for breakfast at 7am

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