Exploring Vietnam

Description

Hands on cooking class with Chef Shannon Herman
The bright, fresh flavors of Vietnamese cooking are the expression of French, Chinese, Thai, Cambodian and Laotian influences combined with local ingredients and regional customs. Although rice is the foundation of the Vietnamese diet, the country's cuisine is anything but bland. Deeply influenced by the national cuisines of France, China, and Thailand, Vietnamese cooking is highly innovative and makes extensive use of fresh herbs, including lemon grass, basil, coriander, parsley, laksa leaf, lime, and chili. Soup is served at almost every meal, and snacks include spring rolls and rice pancakes. The national condiment is nuoc mam, a piquant fermented fish sauce served with every meal. Indigenous tropical fruits include bananas, pineapples, coconuts, lychees, melons, mandarin oranges, grapes, and exotic varieties. Tonight we will explore this culture through its exciting cuisine.

Schedule

This class was last taught September 10, 2008 to September 10, 2008

• Wed 6:00p.m.-9:00p.m.

Pricing Details

$50.00 per student

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