Whip up authentic Vietnamese cuisine in a cooking class

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One of the things that makes Vietnam so unique and interesting are the Vietnamese markets. They are full of colors, scents, and offer an incredible choice of exotic ingredients. That is why the class starts here with our chefs navigating you through stalls. After shopping we will proceed back to begin our introduction to Vietnamese cuisine. During this preparation time chefs will work one on one with each of the students to ensure the best cooking experience for everyone, no matter the skill level of the student. We will help with culinary basics such as handling the knife, cooking techniques, and organization that will benefit every apprentice in any kitchen. When the dishes are done, the class will sit down and enjoy our meals together, in a way dictated by Vietnamese spirit. Menu: 1 (classes held on Tuesday, Thursday, and Saturday of every week) Goi Ngo Sen – Lotus Stem Salad with Shrimp and Pork served with Prawn Crackers Thit Kho Trung – Pork Belly and Egg Braised in Fish Sauce Caramel Served with Steamed Rice Che Chuoi Nong – Warm Bannana and Coconut Milk Pudding —– Menu: 2 (classes held on Monday, Wednesday, Friday, and Sunday) Goi Cuon - Salad Roll stuffed with Shrimp and Pork Served with 2 different sauces Canh Chua - Sweet and Sour Seafood Soup, Flavored with Tamarind, Pineapple and Tomato, served with White Rice. Xoi Va Nuoc Cot Dua- Sticky Rice with Coconut Milk

One of the things that makes Vietnam so unique and interesting are the Vietnamese markets. They are full of colors, scents, and offer an incredible choice of exotic ingredients. That is why the class starts here with our chefs navigating you through stalls. After shopping we will proceed back to begin our introduction to Vietnamese cuisine. During this preparation time chefs will work one on one with each of the students to ensure the best cooking experience for everyone, no matter the skill level of the student. We will help with culinary basics such as handling the knife, cooking techniques, and organization that will benefit every apprentice in any kitchen. When the dishes are done, the class will sit down and enjoy our meals together, in a way dictated by Vietnamese spirit. Menu: 1 (classes held on Tuesday, Thursday, and Saturday of every week) Goi Ngo Sen – Lotus Stem Salad with Shrimp and Pork served with Prawn Crackers Thit Kho Trung – Pork Belly and Egg Braised in Fish Sauce Caramel Served with Steamed Rice Che Chuoi Nong – Warm Bannana and Coconut Milk Pudding —– Menu: 2 (classes held on Monday, Wednesday, Friday, and Sunday) Goi Cuon - Salad Roll stuffed with Shrimp and Pork Served with 2 different sauces Canh Chua - Sweet and Sour Seafood Soup, Flavored with Tamarind, Pineapple and Tomato, served with White Rice. Xoi Va Nuoc Cot Dua- Sticky Rice with Coconut Milk

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