Vietnamese Kitchen Techniques

Menu: Stir-Fried Lemongrass Chicken with Chili and Roasted Peanuts - Grilled Sweet Potatoes with Cilantro, Scallions and Lime - Pork and Shrimp Banana Leaf-wrapped Rice Dumplings

Class Description: Love pho, but could use a spring break? Explore other incredible Vietnamese flavors and get hands-on practice with three essential techniques—steaming, stir-frying and grilling.

Class recipes used with permission from Vietnamese Home Cooking copyright © 2012 by Charles Phan.
Photography copyright © 2012 by Eric Wolfinger.
Published by Ten Speed Press, an imprint of Penguin Random House, LLC.

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What To Expect: Great cooking isn't about 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 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.

• Stir-Fried Lemongrass Chicken with Chili and Roasted Peanuts
  
• Grilled Sweet Potatoes with Cilantro, Scallions and Lime
  
• Pork and Shrimp Banana Leaf-wrapped Rice Dumplings