Cooking Class at Cafe 96...
The three chefs.
Chopping the veggies.
November 24, 2006

This was the restaurant where I stumbled upon a cooking class. For just $6 we cooked up several things and had a lovely lunch. Ingrid and Irene
from Amsterdam were my cooking companions and Bup was our teacher…

Grilled Fish in Banana Leaves


1 t. sugar
2 T. garlic
1 lb. white fish (mackerel, snapper, etc.)
2 T. finely chopped lemongrass (in a blender)
2 t. coriander (minced)
½ t. salt
½ t. shallots (minced)
½ t. pepper
3 T. rum
½ t. salt
½ t. pepper
½ T. lemon or lime juice
A dash of sugar
4 T. cooking oil
Banana leaves (aluminum foil or parchment paper can be substituted)


Prepare fish by gutting and sealing. Mix all remaining ingredients together (except banana leaves) and let sit for 2 minutes.

Place fish on banana leaves and cut along body of fish. Fill each cut with some of the mixture. Turn fish over and repeat. Top fish with remaining
mixture. Wrap fish in banana leaves and tie with wire or other non-flammable material.

Either put on grill for 15 minutes on each side or put in oven at 200 degrees Celsius for 20 minutes on each side. Slice the top of the banana leaf or
parchment paper open and squeeze some lemon on it.

Vegetable Spring Roll


1 c. vermicelli or rice noodles
1 c. cucumber (grated and seeds removed)
1 c. carrot (grated)
1 c. Chinese or black mushrooms (thinly sliced)
1 c. green bean (sliced)
1 c. taro or sweet potato (grated)
1 egg yolk
Salt and pepper to taste
1 packet rice paper sheets

Dipping Sauce:

2 T. fish sauce
1 t. crushed garlic
1 t. lemon juice
Sugar to taste


Mix all ingredients in bowl adding seasoning to taste.

*You can also add shrimp, pork, beef or chicken. Place the raw meat on top of the veggies before wrapping them in the rice paper. Wrap them tightly
and make sure the sides are closed so the veggies don’t come out.

For steamed rolls: place a banana leaf on the bottom of a steamer. Place the rolls next to each other but not touching. Put a banana leaf on top and
repeat process. Steam for 5-7 minutes.

For fried rolls: heat 2 cm. of peanut oil (or sunflower – just not olive oil) in a pan. Put chopsticks in the oil. When bubbles come up, the oil is hot
enough. Drop rolls in pan with the flap of the roll facing down. Make 3 indentations in each roll. Rotate roll as it is cooking and fry until golden brown.
Drain well in colander for 3-5 minutes.

Papaya Salad with Shrimp or Pork


3 c. green papaya (grated)
1 c. carrot (grated)
½ c. mint
½ c. coriander
½ t. salt
½ t. lime juice
1 t. sugar
½ t. pepper
3 T. peanuts
2 t. crushed garlic
½ - 1 lb. shrimp or pork (raw)


Mix all of the salad ingredients (papaya through the peanuts). Set aside.

Heat a bit of peanut oil in a pan. Add garlic and shrimp or pork. Cook for 2 minutes. Add to the papaya mixture.
Back to Vietnam.