We arrived at a restaurant on the river’s edge for a cooking class. The chef, Viet, had first planned a visit to Hoi An’s produce market so we could learn a little more about all of the ingredients we were going to cook with. We had wandered through parts of this market with Trieu on the previous day, but it was a far more educational experience to visit the market in the company of a Vietnamese chef. As we passed different fruits and vegetables we stopped to feel and smell them, while Viet explained how they were grown and used in cooking. We learned how noodles were made and how different spices and sauces were used in his dishes. It was an enlightening hour and has certainly allowed us to discuss the foods we’ve been eating with a little more authority than we previously could.