Homestyle Vietnamese: Herbacious Appetizers

Vietnamese raw herbs are essential. Herbs like basil, Vietnamese coriander, and fish mint add color, texture, aroma, and key flavors to a dish. 

In this class, we will create three appetizers, each with a “star” herb that enhances the dish. Through these recipes, you’ll also learn important Vietnamese cooking techniques: poaching, grilling, and rolling spring rolls. Come join us in learning how to make these bold, delicious, and healthy foods that you can recreate at home for yourself or wow at any party!

MENU

Bo Bia - Tofu Jicama Rolls with Rau Hue (Basil). Dipped with Tamari, Rice Wine Vinegar, Honey and Sambal

Goi Ga - Chicken Slaw with Rau Ram (Viet Coriander), Red Cabbage, and Scallion

Thit Nuong - Lemongrass Pork Skewers with Rau Vap Ca (Fish Mint), Cucumbers, Red Lettuce, and Bean Sprouts

Allergens: Fish, Soy. Concerns? Email info@18reasons.org.

Learn more about Paulette here.

Review our registration and cancellation policies here.