Vietnam Uncovered: Home Cooking Beyond the Restaurant Menu

In this class, you'll explore a variety of flavors and dishes that are common throughout Vietnam but rarely found in the United States. This is Vietnamese home cooking at its finest.

While there will be a few hands-on opportunities, much of the class will focus on the unique herbs, flavors, cooking techniques, and cultural traditions that make Vietnamese food so distinctive. We will also discuss how geography, history, and regional influences have shaped one of the world's most vibrant culinary traditions.

Menu

Appetizer: Gỏi Cuốn (Fresh Summer Rolls)

Learn to roll your own fresh summer rolls using traditional Vietnamese herbs, rice noodles, and your choice of protein

Salad: Rau Tiến Vua (Celtuce Salad with Shrimp Crackers)

Celtuce is rarely seen in American kitchens but is widely enjoyed throughout Asia. In this refreshing salad, it is served atop freshly made shrimp crackers for a delightful combination of flavors and textures.

Main Course: Bún Riêu Cua (Crab Noodle Soup)

Vietnam is renowned for its soups, and this tangy crab noodle soup is a perfect example. Featuring fresh Maryland blue crab, fragrant Vietnamese herbs, and a rich, flavorful broth, this dish beautifully balances sweet, sour, and savory flavors.

Dessert: Chè (Fresh Fruit in Coconut Milk and Cream)

This wonderfully cooling Vietnamese dessert will feature a variety of fresh tropical fruits, including jackfruit, the largest tree-borne fruit in the world. Learn how to open and prepare jackfruit while sampling its sweet flesh. Longan, lychee, palm fruit, and other fruits will also be tasted and discussed as we create a refreshing coconut milk/fruit dessert to end the evening.