Vietnamese Cooking 101 continued yesterday, with Thai teaching me how to make coconut pork.

You need coconut juice, hard boiled eggs and pork marinated in five-spice, fish sauce, shallots and salt.

As Daddy gets creative in the kitchen...

...Tyson is painting in the living room.

Add everything into a put and cook under pressure for 30 minutes, and then allow to stand for 15 minutes. The juice should be quite clear.

Serve with rice and salad - use excess juice as a dressing.

Eat with nem (fermented pork).

(Thanks to my sis for inspiring me to write more about food)