From roadside vendors to housemade specialties, Southeast Asian snacking displays a multitude of flavors and techniques from Laos, Vietnam, Cambodia, and Thailand. With a focus on sweet, spicy, sour, and unami-based flavors, Soy Dara will guide us through her favorite snacks that she’s been making since childhood. You’ll learn how to debone and stuff chicken wings to make angel wings which are then fried and dipped in a sweet chili sauce; shrimp toast with homemade focaccia bread, spicy mayonnaise and pickled red onions; mieng kham (spicy stuffed betel leaves); and yum woon sen moo (glass noodle salad with pork, herbs, and veggies in a lime dressing).

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.