Vietnamese cooking has a rich history filled with deep flavors, herbaceous flair, and unique spices that make it one of the most popular cuisines in the world. Michelle Nguyen has taken her expertise in Vietnamese culinary traditions and paired it with her knowledge of classic techniques from around the globe, making something altogether new and exciting. In this class you’ll create beef tartare with thai basil, lime, hot mustard, fish sauce-cured egg yolk, peanuts, and crispy rice paper; Thit Ga Nuong La Lot (Vadouvan-spiced lemongrass chicken wrapped with betel leaves) with a fish sauce and lime aioli; ginger and maple-glazed beets with grapefruit, cashew cream, crispy shallots, and Vietnamese herbs; rockfish steamed in banana leaves with lemongrass, chilies, and curry powder served with bành hoi (thin vermicelli noodles woven into intricate bundles) and rau ram pesto. You’ll whip up toasted coconut bành bo (Vietnamese honeycomb cake) for dessert and leave inspired to explore in your own kitchen.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.