See The World

with BILL'S EYES

Today is effectively a rest day. No on-shore excursions, which is good, as we have been busy every day of the cruise seeing the villages and communities along the way. 

An entertaining talk was organised the tour guide and it was presented by a very knowledgeable Professor of recent Cambodian history who provides more information to fill our minds. 

Later that day Lee and I attend a cooking demonstration on board the riverboat at which we learn how to make Vietnamese style spring rolls (again) made with a selection of vegetables and pork mince. We learn how to fold the rice paper, which is not that hard, but it is surprising the variation in size of each of the spring rolls the nine attendees made.

The chef then fries them in vegetable oil for about 2 minutes and once chopped in half we all get to eat the results of our efforts. 

The Fish Amok dish is next, but we are only shown what ingredients to use and when to add them to what and when.  You can gauge quickly that I am not a person who cooks, but thankfully for me, Lee is an excellent cook, and she tells me later that she has learnt some more tricks to the preparation of this popular Cambodian dish. Yum. I am going to love being the chief taster of her Cambodian dishes prepared at home.

The quiet periods of the day are devoted to the writing of this blog and eating more food at breakfast, lunch and dinner as the cruise vessel does all the work in getting us to Vietnam. I really should have kept up the Tai Chi.

Page 10 Cambodia and Vietnam