Blending East Asia with Southeast Asia and a touch of the West, Vietnamese food captivates through its refreshing flavors, varied textures, and vibrant colors.
In this class we will explore the fundamental techniques and ingredients behind some of Vietnam’s treasured dishes. Then we will split into teams and prepare an amazing meal hands on!
Sup Mang Tay Cua (fresh asparagus and crab soup)
Goi Dua Chuot (cucumber and shrimp salad)
Goi Cuon (spring rolls with spicy garlic hoisin sauce)
Banh Mi (baguette sandwiches)
Tom Kho (shrimp simmered in caramel sauce)
Ga Xao Xa Ot (chicken stir-fried with lemongrass and chile)
Che Chuoi (banana, tapioca pearl, and coconut sweet soup)
Instructor: Chef John Alunni