Iron Chef

After breakfast we had a tour of the local market with its plentiful supply of fresh fish, meat and produce. Loved the live chickens! We then took a short boat ride on the Thu Bon River before returning to The Dao Tien River restaurant for our cooking class with Chef Le Quoc Viet. He demonstrated and then let us cook 4 different dishes: fresh spring rolls, money bags (similar to won tons), braised eggplant in clay pot, and grilled fish in banana leaves. We spent a couple hours with him before the dishes were finished and we were able to enjoy our yummy lunch on the patio.