Description
In this introductory class to Vietnamese cuisine, you will learn essential techniques and flavor profiles from recipe developer, Susan Vu. She will guide you through how to properly stock your Southeast Asian pantry and share her favorite cooking tips that will make it possible for you to prepare your favorite Vietnamese dishes any day of the week. Master knife skills by cutting fresh vegetables for an easy but impressive appetizer of crispy spring rolls then learn how to shallow-fry them to crackly perfection. The main dish will feature flaky, white fish that is braised with fresh coconut juice and "nuoc mau," a deep, dark caramel sauce that is one of the most crucial elements in Vietnamese cooking. The class will end on a sweet note with che, a chilled dessert soup made with tapioca and ripe, in-season fruit. Whether you already cook Vietnamese recipes in your kitchen or you have never tried it before, there is no doubt that you will leave this class with new favorites to add to your cooking repertoire.
Contains nuts.
About the instructor: Shortly after graduating from Seattle Culinary Academy in her early twenties, Susan moved to New York with dreams of working in food TV. While in the city, she spent many years working as a food stylist, recipe developer, and culinary producer at notable companies such as Food Network and Buzzfeed Tasty. She has worked on set for fan-favorite shows such as Iron Chef America, Bobby Flay’s Barbeque Addiction, and Rachael Ray’s Week in a Day.
With a recent temporary move back to the west coast, she now spends most of her days developing recipes for cookbooks and various private clients in her home kitchen while singing and dancing to BTS. Several of her most recent projects include New York Times Bestseller Exquisite Exandria: The Official Cookbook of Critical Role, The Official Bridgerton Guide to Entertaining, and the soon-to-be-released The Official Stardew Valley Cookbook.
In Susan’s classes, she will share deliciously whimsical recipes that are inspired by her Vietnamese-American upbringing and her nearly 20-year career in food media.
Class notes
- This is a hands-on format class for adults.
- Class information will be emailed 48 hours before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information.
- Cancellation Policy: Classes are nonrefundable. If you cannot attend, you can request a class credit or transfer to a different class up to 7 days prior to class or have someone attend in your place.
MENU
- Tofu Nem Rán with Nuoc Mam (crispy spring rolls served with sweet and tangy dipping sauce)
- Ca Kho Tho with Steamed Jasmine Rice (buttery braised fish in Vietnamese caramel sauce)
- Seasonal Che (a sweet soup made with coconut milk and seasonal fruit and/or vegetables)
Classes
Bellevue PCC
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Wednesday, May 1, 6:00 - 8:00 pm
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Burien PCC
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Wednesday, May 22, 6:00 - 8:00 pm
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Columbia City PCC
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Wednesday, May 8, 6:00 - 8:00 pm
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Edmonds PCC
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Wednesday, May 29, 6:00 - 8:00 pm
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Green Lake Village PCC
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Tuesday, April 30, 6:00 - 8:00 pm
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