I stayed in Da Nang, Vietnam. The markets were well-stocked, and I could find almost any kind of meat, fish, vegetables, and fruits. Although I often eat tropical fruits in Japan, but there were many fruits I had never tried before. When it comes to Vietnamese food, Banh Mi is famous. The small baguette has a crispy outer layer and a soft inside making it more enjoyable and delicious than the typical French baguette. Overall, the flavors were mild and refreshing. Impressed by the deliciousness of Vietnamese cuisine, I decided to take a cooking class. In Vietnam, where rice is abundant, many dishes use rice flour. The cooking class started with making rice flour from scratch. I prepared various dishes like Banh Xeo, Ca Lau, fried spring rolls, and salads—more than I could eat. I highly recommend joining cooking classes to learn about the culture, ingredients, and seasonings. After all, our bodies are made from what we eat, and a healthy diet directly contributes to a healthy life.
Miki Honda: A traveler and author from near Tokyo Japan, holds certifications as a Natural Food Coordinator and as an Organic Consultant. Easy cooking with what you get locally while traveling.
“Cooking is not only for your body but also your heart” – Miki Honda, Organic Consultant
The cooking class was almost full with tourists from all over the world. There was a wide variety of participants, including a middle-aged man who was unfamiliar with how to hold a knife, and a young man from Europe who loves Asian cuisine and has attended cooking classes many times. We made several dishes within the time limit, and they were all delicious.
