On the comparatively dry southern coast, menus are built around fresh fish and the creative use of aromatics and spices, not to mention, for the Vietnamese, the comforting aroma of nuoc mam, fish sauce.
Squid and pomelo salad; Caramel fish; Lacy spring rolls with prawn, crab and taro; Classic dipping sauce; Steamed sweet dumpling with mung beans.
$ 59
Not just prawn and pork! The humble spring roll reflects the changes in Vietnamese cuisine as you travel the length of Viet Nam. In this class we will take you on the journey from preparing the hearty seafood roll with mayonnaise from the north to the fragrant fresh rolls of the south.
Lap Cheong and Jicama spring rolls; Beef and mustard leaf rolls; Fried pork spring rolls; Hue spring rolls; Pork skewers with rice paper.
The Chinese culinary influence remains in the Capital and the Northern Highlands, but the dishes are truly Vietnamese. In this class we will prepare some old Hanoian favorites like caramel pork but will also explore some lesser known dishes from the highlands.
Ginger chicken; Banana flower salad; Prawn and omlette spring roll; Classic dipping sauce; Sweet corn and coconut soup.
Take home some of the hustle and bustle of Ha Noi’s unique street life by learning how to make some of the delicious food you have enjoyed on the streets of Vietnam.
Beef noodle soup; BBQ pork two ways with rice noodles; Fried pork spring rolls; Green papaya salad; Fruit cup.
On the hot and humid summer days in Viet Nam there is always the faint smell of smoke in the air coming from the countless charcoal braziers on which family and restaurant meals are prepared.
I would like to present to you some Vietnamese dishes that perfectly suits a casual dining style.
