Join Chef Hayden for a tasty trip to Vietnam in this hands-on cooking class as he shows us some classic recipes and techniques that he learned there on his extensive travels.
It may be cold and dark outside, so let’s light up our taste buds with these fiery recipes. Never one to be shy, Hayden asked the street vendors to show him how to prepare their dishes, and most of the time, they would! He’s looking forward to sharing their secrets and these dishes with you.
As it’s a Friday night, we’ll start with a glass of something along with an appetizer of Nuoc Cham with Sweet Chili Dipping Sauce. Once we’ve settled in we’ll be making Bot Muoi with fresh chili salt and lime, Do Chua (pickled daikon and carrots), Banh Beo (individual steamed tapioca cakes with fried shallots and dried shrimp), Rau Muong Xao To (sautéed Morning Glory with garlic and fish sauce) and Cha Ca La Vong, which is a much better way of saying, Hanoi Fried Fish with turmeric, dill, and scallion oil.
We’ll finish with Green Fruits with Bot Muoi Chili Salt. Join us!