globeandmail.com: Travel

Posted AT 2:00 AM EDT on 24/08/05

Down the rabbit hole of Vietnamese cuisine

JANET FORMAN

From Saturday's Globe and Mail

Hanoi — Bushwhacking through Hanoi's 1912 market with Didier Corlou, the executive chef of the colonial-era Metropole Hotel, is like falling down a rabbit hole of Vietnamese culture. The moment I step into the teeming aisles along with the other two students at the hostelry's half-day cooking course, the jocund Frenchman is crushing a fresh leaf under our noses. "This type of soft mint is good for soup," he coaches.

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