August 3, 2021
Today is National Watermelon Day, and in honor of one of our favorite summer foods we're featuring five amazing ways to use this summer staple.…Read This Post
Vietnamese cuisine is known throughout the world for its complex mix of flavors (spicy and sour, sweet and salty), and for its emphasis on fresh vegetables and herbs. During our 8-night cooking vacation in Vietnam and Cambodia you have the chance to cook in a variety of different settings while learning more about this amazing cuisine. This recipe for Vietnamese eggplant in a clay pot is just one of the delectable dishes you prepare at the Red Bridge Cooking School in Hoi An. Try it at home and let us know what you think!
Prep time: 10 minutes
Cook time: 15 minutes
Cook method: simmer
1. Put medium sized clay pot on heat, add 2 teaspoons of oil and stir in garlic till fragrant. Add tomato and chopped lemongrass to the pot (not lemongrass stalk).
2. Add 2 tablespoons of water and stir. Allow mixture to simmer for approximately 2 minutes.
3. Next add 1 1/2 Tbsp fish sauce and 1/2 tsp sugar – mix well.
5. Add another 1/2 teaspoon of fish sauce and 1/2 tsp sugar – mix well, then add the turmeric, pepper, and lemongrass stalk. (Remove the lemongrass stalk before serving.)
6. Allow mixture to simmer for approximately 7 minutes (until the eggplant is tender).
7. Garnish with basil, coriander, spring onion, and chili, and serve hot with steamed rice. (Don’t have a clay pot? You can also make this recipe in skillet.)
Interested in learning other Vietnamese dishes? Check out our Cooking and Culture in Southeast Asia culinary vacation! You can also learn delicious dishes on our Taste of Thailand Tour, or by checking our more of our recipes:
By Peg Kern