PHO & MORE! ‘Passport to Vietnam Workshop’

‘COOKING AUTHENTIC VIETNAMESE CUISINE’
Authentic Vietnamese cuisine from Chef Vincent’s trip to Vietnam!
Vietnamese food is full of French and Chinese influences, but it’s the marriage
of spicy, sour, bitter, salty and sweet in its dishes that make it so incredibly
aromatic and delicious. Flavors of lemongrass, ginger, fish sauce, lime,
chilies, mint, coriander, cinnamon, Thai basil and soy sauce.

Saturday, October 17th
10 AM – 3 PM

Skills & Techniques:
Char Grilling in Banana Leaves
Learn about ingredients specific to Vietnamese cooking
The 5 flavors in all Vietnamese cooking – sweet, salty, spicy, bitter & sour
Homemade Pho Beef Broth I Cooking with Whole Asian Spices
Harvest Herbs from Le Chat’s Gardens

Recipes include:

VIETNAMESE PHO
– homemade pho beef broth, served with rice noodles,
sliced beef, crispy bean sprouts, Thai basil,
cilantro, red chilies and lime wedges

PHO BEEF BROTH ‘Made from Scratch!’
– the single most important step in a pho recipe is using
the correct combination of beef meat and bones to create
pho’s signature broth that’s both light with a depth of beefy flavor,
homemade pho beef broth made with beef chuck and meaty
marrow bones, slowly simmered with toasted
and charred Vietnamese aromatics and fish sauce

PHO VIETNAMESE AROMATICS
– charred fresh gingerroot and sweet onions,
toasted star anise, cinnamon sticks, cloves,
cardamon pods and coriander seeds

VIETNAMESE NOODLE BOWL with LEMONGRASS BEEF
– bowls filled with rice noodles, crushed roasted peanuts,
green onions, matchstick carrots, char grilled lemongrass steak,
cucumber batons and homemade Vietnamese dressing,
served with Thai fresh herb salad, red chile garnish

CHAR GRILLED LEMONGRASS BEEF in BANANA LEAF
– thinly sliced beef tenderloin steak marinated
with lemongrass, garlic, shallots, Chinese five spice,
sea salt, cane sugar, green onions, black pepper.
homemade annatto oil and hoisin sauce,
wrapped in a fresh banana leaf and char grilled

THAI FRESH HERB SALAD
– made with coriander, organic baby lettuces, plus
fresh basil and mint harvested from Le Chat’s garden

VIETNAMESE DRESSING
– lime juice, fresh gingerroot,
rice vinegar, garlic and chile

VIETNAMESE EGG ROLLS
– Cha Gio is the fried egg roll from Vietnam,
hand rolled, deep fried egg roll wrappers filled with
a mixture of ground pork, shrimp, mushrooms,
cellophane noodles, matchstick carrots,
jicama, eggs and sesame oil

NUOC CHAM SAUCE
– a traditional Vietnamese dipping sauce
made with minced garlic, fish sauce, chili sauce,
lime juice and cane sugar

$145 per person