Seared fresh foie gras (fat duck liver)

This is for me the best way to cook foie gras to get the best result: brown outside and tender firm inside.

1. In a steam oven at 180˚C (or add a shallow tray of boiling water in a normal oven), steam still frozen sliced foie gras, around 1-1.5cm thick, until just turns soft and oil starts to come out, around 5 minutes.

2. Remove oil, sear foie gras on a super hot metal plate for 15 seconds each side.

Restaurant Morning Glory, Hoi An, Vietnam

There are a lot of restaurants in Hoi An, most serve similar local dishes, of acceptable quality at very different price ranges, depending on location and decoration. This restaurant is a step up of the rest, in terms of consistently good flavor, texture, colour of their dishes and at reasonable prices.

pomelo salad

beef with raw banana, rice noddle roll

light prawn curry in young coconut

 

coconut duck leg on noodle

Hue Imperial Citadel, Hoi An, Vietnam

The palace ground of the last ruling kingdom, built around 200 years ago. Based on the design of the Forbidden City in Beijing, but more spacious. Great to wander around and soaked in the tranquil atmosphere and classic grand design.

Marble mountain, Hoi An, Vietnam

The first stop of a long day trip to visit Hue Imperial Citadel. A small group of karst mountains with many caves, good paths up to the various peaks. It is actually an interesting environment and could spend a good half day exploring the area more leisurely.

My Son UNESCO site, Hoi An, Vietnam

An old temple site an hour away from Hoi An town, badly destroyed during the wars. With just a few buildings left, it was an disappointment for the time spent.

Tra Que Water Wheel cooking school, Hoi An, Vietnam

Another very well organized cooking school, here they teach classic local dishes, or make rice paper in the traditional way, which turned out to be an exceptional experience.

 

On a wood fired steamer equipped with a cloth, we turned rice flour batter into:

1. Soft thin sheets to make roasted rice cracker (after drying in the sun) on charcoal,

2. Fresh spring rolls - filled with mixed herbs, pickled carrot, pork floss, crispy shallot & garlic, 

3. Cut into thin strip to use as noodle.

Quang noodle

On top of eating what was made, a proper lunch was served at the end with local dishes, all delicious.

 

pork, shrimp, herb appetizer

green papaya salad

tuna steak in tomato sauce

Tra Que Organic farm, Hoi An, Vietnam

Excellent visit to this organic farming community organized by Waterwheel cooking school, one of the family living there.
Growing mainly leafy greens and various herbs, using river weeds as fertilizer, chili and pepper spray against insects. The sandy soil means no slugs or snail, but needs to water 4 times a day.

Market of Hoi An , Vietnam

Huge colorful area with all fresh and dry ingredients available, very basic yet surprisingly no smell and no fly.

An Bang beach & seafood, Hoi An

A short taxi ride from Hoi An town is this beautiful, endless stretch of sandy beach, clean, basic, with a row of restaurants serving fresh local seafood.