Vietnamese 1 (1, 8, 15 March)
Date: 1, 8, 15 March
Time: 10 am – 1 pm
Cooking Teacher: Jeannine
Detailed description of class:
Learn to identify the unique herbs and vegetables used in Vietnamese cooking. In this 3 week course, you will roll your own spring rolls, make dipping sauces, soup, salads, and learn the art of traditional clay pot cooking. Lunch is included. Recipes are provided to recreate the dishes at home.
Menu for class:
Lesson 1: Lemongrass beef wrapped in lettuce leaves, Nuoc Cham (fish sauce with garlic and chillies) dipping sauce, vegetable platter, glazed pumpkin with sesame seeds, and dragon fruit.
Lesson 2: Banana flower salad, caramel fish simmered in a clay pot, and eggplant with garlic, basil, and chillies.
Lesson 3: Fresh spring rolls, peanut dipping sauce, hot and sour fish soup, and Vietnamese drip coffee