With their distinctive fluffy baguette and pickled vegetable garnish, banh mi sandwiches are a delicious vehicle for flavorful fillings. Join Pranee as she takes you through the steps for crafting this satisfying Vietnamese classic. For that signature sour crunch, shell prepare quick-pickled daikon and carrots followed by the main ingredient grilled lemongrass chicken. You'll be ready to enjoy banh mi at home anytime you like!
With poultry and gluten; no dairy or eggs.
*Banh Mi with Grilled Lemongrass Chicken and Quick-Pickled Daikon and Carrots
About the instructor: Pranee learned to cook from her mother and grandmother in Phuket, Thailand. When she came to Seattle, she brought her mortar and pestle and began cooking for friends. She is now a member of the International Association of Culinary Professionals and the owner of I Love Thai Cooking, where she teaches, sharing recipes and cooking wisdom. She goes to Thailand yearly to collect and preserve authentic recipes and is working on a cookbook. Pranee says, You dont need to visit Thailand to learn Thai cooking.
This is a demonstration class offered live via Zoom. One spot in class is good for one kitchen. A recording will be sent after class to all registered students. Class link and recipes will be sent four days 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: Online classes are nonrefundable. You can request a transfer to a different class up to one week prior to class.
Monday, June 14, 5:00 - 6:00 pmRegister for class