Few weeks ago, me and my classmates in a culinary class have experienced a potluck in-class activity, which we are allowed to bring our own-made national signature dishes for sharing and tasting. My dishes are roasted pupa with lemon leaves and Vietnamese spring rolls. The pupa was dry and being roasted on the dry pan with the fish sauce to enhance the flavor and smell as well as the lemon leaves for garnish. And, the spring rolls include cucumber, crab-stick (not common used in Vietnam), pork belly slices, egg slices, and vegetables.
Looks nice? Well, I would say I am a good cook for myself. But I was surprised after tasting several other dishes of my friends bringing to class. I was quite fond of few actually.
Fifty Shades of Tasty 