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.
$ 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.
Vietnam produces some of the best tofu in the world, so make the most of it. In this class we will make some tofu dishes rarely seen outside pagodas.
Bitter gourd filled with tofu; Tofu spring roll; Banana flower salad with peanuts and sesame; Taro cakes; Smokey eggplant with chilli and thai basil.
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.
