Vietnamese Lunch Feast
Vietnamese cuisine is characterised by the use of fresh herbs and spices, using lemongrass, ginger, mint, coriander, Saigon cinnamon, bird's eye chilli, lime, and basil leaves. You'll learn to make a variety of delicious Vietnamese dishes great for everyday family meals or when entertaining friends.
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Sat 26 Aug
- $90.00 incl. GST
Sessions
Saturday workshop
Sat 26 Aug 09:30 - Sat 26 Aug 13:30At Selwyn College, Auckland.
Description
With historical influences from China, France, Malaysia and Cambodia, Vietnam has developed its own unique cuisine. Vietnamese cuisine is characterised by the use of fresh herbs and spices, using lemongrass, ginger, mint, coriander, Saigon cinnamon, bird's eye chilli, lime, and basil leaves.
Menu
- Quick Beef Pho - a simple meal consisting of a salty broth, chicken or beef, rice noodles and a sprinkling of herbs. Served in a large bowl, it is usually accompanied by thinly sliced raw beef and a plate of fresh garnishes such as basil, coriander, radishes and lime.
- Vietnamese Pork Noodle Salad - made with quick-seared pork, rice noodles, crunchy vegetables, and herbs. It has a bold flavour and is served with a rice vinegar dressing.
- Che Chuoi - a Vietnamese dessert made with tapioca pearls and slice bananas or plantains. It is combined with coconut cream and often flavoured with pandan leaves, This creamy pudding can be garnished with crushed peanuts or sesame seeds.
Your course fee includes all ingredients ($45). Over the day you'll prepare the recipes, learning tips and tricks from chef Clive, then you'll enjoy your dish at the end of the class.
Bring
Bring a teatowel and a container in case there are leftovers.
