Come learn how to make three classic Vietnamese street food favorites that master the balance of savory, fresh, and spicy in this hands-on cooking class. These items are popular lunches and snacks in Vietnam and could easily be adapted as tasty bites for any sort of party. You will learn how to take each recipe and tailor it to what proteins and veggies you have in your kitchen, how to pickle vegetables, and how to combine fresh, cooked, and fermented products to make delicious meals.
Menu:
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Xoi, a sticky and savory rice dish served with sliced chicken, quail eggs, fried onions and garlic, peanuts, and soy sauce
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Banh Mi, a French baguette with mayonnaise, soy sauce, shredded chicken, pickled daikon radish and carrot, fresh cucumber and cilantro, and chile
- Goi Cuon, a salad roll with ground pork, fresh shrimp, rice noodles, and lots of herbs all bound together in rice paper and served with hoisin peanut sauce
