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Exploring Vietnam

Exploring Vietnam

Details
https://www.surlatable.com/exploring-vietnam/CFA-5525357.html
$59.00
Per Seat
Ages 14+ Paying adult must accompany ages 17 & under.
Class ID: CFA-5525357
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Exploring Vietnam
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What you will learn
Menu: Shrimp Spring Rolls with Peanut Sauce - Crispy Vietnamese Crêpes - Lemongrass Pork Rice Noodle Salad - Cream Puffs with Coffee Cream

Class Description: Celebrated for its bright, clean flavors and emphasis on fresh vegetables and herbs, Vietnamese food is among the healthiest of worldwide cuisines. In this hands-on class, our instructor will introduce you to traditional Asian ingredients and show you how to achieve the delicate balance of flavors that make Vietnamese cuisine uniquely delicious. You'll work alongside other classmates learning essential techniques for making everything from a classic spring roll to everyone's new favorite - the Vietnamese crêpe. Once you master a few basics, you'll look forward to creating fresh and healthy Vietnamese favorites for your family and friends.



What To Expect: Great cooking is about more than recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.

  • Classes are for students 18 and older and run for 2 to 2 1/2 hours, unless otherwise noted above
  • You will work with other students in groups of 4
  • Hands-on classes are limited to 16 students
  • You will be standing, cooking and working for most of the class
  • Please wear comfortable, closed-toe shoes and have long hair tied back
  • You will enjoy a generous taste of every dish
  • Students receive a coupon good for 10% off in-store purchases the day of class
Sur La Table recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.