A Perfect Bowl of Pho

A hands-on cooking class culminating in a family-style lunch served with wine and beer.

When the fog rolls into the city, Vietnamese pho is an easy option for taking off the chill; we can't wait to inhale the steam from the bowl of aromatic broth, slippery rice noodles, tender steak, and the garnish of fresh herbs and lime. If you haven't made a bowl of pho from scratch before, now's the time to try! Chef Linda will guide you through the steps of making a perfect bowl of pho, as well as a few dishes to round out a lovely lunch spread: delectable dumplings, a refreshing salad, and a creamy dessert.

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Banh it ram: Sticky Rice Pork Dumplings
Goi ga: Cabbage and Chicken Salad
Beef Pho - Beef Broth with Rice Noodles, Thinly Sliced Steak, Herbs, Lime
Corn and Coconut "Che": Sweet Pudding with Coconut Cream and Corn

Linda Tay Esposito is a self-taught chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim. She grew up in Malaysia, lived in China and Hong Kong and traveled extensively in the region exploring the vast culinary offerings and traditions, and capturing the essence of the local cuisines. She brings these exciting flavors, passion and knowledge to the classroom. Her style of teaching makes even the most complex of curries simple to make and a gastro-adventure experience of "Flavor Explosions."

A freelance culinary educator, Linda teaches at the The Cooking School at Cavallo Point and at Sur La Table Cooking School. Previously, she was a lead chef at Parties That Cook where she teaches global cuisines in a team building setting.  She started her teaching career at Whole Foods Market Culinary Center. Most recently, she was head of operations and chef at Bay Area's artisan tofu maker, Hodo Soy. She writes a food blog at www.flavorexplosions.com

(Photo courtesy of Linda Tay Esposito)