Date(s) - 05/07/2020
6:00 pm - 9:00 pm
Traditional Vietnamese cooking is greatly admired for its fresh ingredients, minimal use of dairy and oil, complementary textures, and reliance on herbs and vegetables. Vietnamese cuisine is influenced by the Asian principle of five elements. Dishes are designed to contrast different texture and flavors while appealing to all five senses. The class will make Goi coun – salad rolls, Bun cha – a dish of roasted pork and noodles, Canh chua – a sour fish soup, Choa ga – rice porridge with chicken and sample a few different Dua or pickled vegetables.