Here's Cooking with You, Kid

Hoi An, Vietnam. With my Divemaster certification complete, I felt the sun begin to set on my time in Nha Trang. Basic training was over, the DMZ was looming on the horizon. Though I was going to miss my new friends, my wonderful English class and the slow, systematic liquidation of my liver, the open road was calling. It was time to head Up Country.

Hoi An was such a striking change from Nha Trang that at first I had a bit of trouble adapting. A UNESCO World Heritage Site, the French-influenced architecture of Hoi An, although maddeningly uniform at times, is simply stunning in its homogeny. Endless rows of crumbling, mustard-colored colonials line the narrow, crowded lanes, each housing another cheeky cloth merchant, aspiring artist, illegal DVD vendor or assertive restauranteur. Hidden in the nooks and crannies of this orgiastic market are a handful of buildings of pure historical interest or provincial importance, including, I shit you not, the Hoi An Department of Managing and Gathering Swallow's Nests. This may sound like pork-belly politics at first blush but lets see if you still think so after you've collected two tons of feathery, spit encrusted swallow's nests.

Hoi An is also home to a staggering 500 or so tailors (no exaggeration), all of whom were vying to measure every inch of my anatomy. Sure I was flattered, maybe even a little curious, but not one of them even so much as bought me a drink first. I don't know about you but I need a little alcohol in my system before I'll let a strange women pull out a ruler and start putting notes in her diary. I'll admit, it was tough to resist the allure of an inexpensive, handmade, double-breasted wool suit for relaxing in the 95 degree heat. And with the humidity pegged at 100 percent I could have easily steamed some rice in my pocket for an on-the-go lunch.

But the best part of Hoi An was the cooking class that I took. Along with a dozen older women, I sailed down Hoi An's lazy river to the Red Bridge Restaurant and Cooking School, easily identified by, you guessed it, a red pier. I have no idea where the bridge comes in. Regardless, the cooking school was fantastic. I learned how to make fresh rice noodles, rice paper, rice pancakes, rice spring rolls and an eggplant claypot, deliciously accompanied by rice. There is not a piece of rice around I don't know intimately. But I knew it was time to pack it in for the day when I started naming each individual grain. When I get back, Snap, Crackle, Pop and I will make a nice meal for you. Dinner is served.