Come learn the history, technique and variations of two of the most popular (and delicious) Vietnamese street foods!
Banh cuon(pronounced bun koon) are Vietnamese steamed rice rolls consisting of a thin, wide sheet of fermented rice batter stuffed with a variety of fillings, most traditionally ground pork, wood ear mushrooms, and shallots. It is most often served alongside herbs, bean sprouts and a dipping sauce known as Nuoc cham. This light, delicate dish is generally eaten for breakfast across Vietnam.
Banh xeo is often referred to as a Vietnamese pancake or crepe. The name is onomatopoeic as xeo (pronounced say-oh) is said to mimic the sizzling sound the thin layer of rice batter makes when it is poured into the hot skillet. This savoury crepe consists of a gluten free rice batter, stuffed most commonly with fillings like pork, prawns diced green onion, mung bean & bean sprouts. Like so many other dishes in Vietnam, this is often served alongside a plethora of fresh greens, herbs and pickled vegetables.
*there will be a vegan friendly option of everything made
In this class, we will learn how to make everything from scratch and at the end of it all, sit down and share what we’ve prepared.
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