PASSPORT to VIETNAM WORKSHOP

Sunday, January 22nd
10 AM – 3 PM

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https://www.lechatgourmet.com/product/passport-to-vietnam-workshop/
PASSPORT to VIETNAM WORKSHOP
4015

$135.00

‘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, shrimp paste and soy sauce.

Sunday, January 22nd
10 AM – 3 PM

Skills & Techniques:
The 5 flavors in all Vietnamese cooking – sweet, salty, spicy, bitter & sour
Learn about ingredients specific to Vietnamese cooking
Char Grilling in Banana Leaves I Cooking Pork Belly

Recipes include:

VIETNAMESE NOODLE BOWL with LEMONGRASS BEEF
– 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 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 fresh basil, mint,
coriander and organic baby lettuces

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

HOI AN CARAMELIZED PORK BELLY
– a delicious mahogany caramelized pork belly
braised in soy sauce with garlic, green onions,
 shallots, five spice, cane sugar and chili

HOI AN NOODLES with PORK BELLY
– a delicious bowl of caramelized pork belly braised
in a soy sauce with garlic, green onions, shallots,
five spice, cane sugar and chili, served with udon noodles,
bean sprouts, fresh thai basil, mint and coriander salad

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 sugar

$135 per person

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Sunday, January 22nd
10 AM – 3 PM

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