Eating somewhere and cooking there leave you with different things. This half-day follows the ingredients.
The market first. The chef picks up a bunch of herbs, has you smell it, and explains why this leaf belongs in bánh xèo and that one in a noodle bowl. You pass the stall pulling fresh rice noodles and the one sorting this morning's prawns, and the basket fills up.
Then the coconut palms of Cam Thanh. You climb into a round basket boat (thúng chai) and slide down the narrow waterways. A fisherman throws a cast net, and hands it over if you want a go — this is the stretch that fills camera rolls.
At the village kitchen you put on an apron. Roll the spring rolls, pour the bánh xèo, build the noodle bowl, toss the greens, finish with dessert — six dishes. Then it all goes on the table and you eat what you made. Take the recipe cards; you will use them once at home.