As much as we love Vietnamese restaurant classics like beef pho, lemongrass pork chops, and crispy chicken wings, it’s easy to forget that Vietnam — a largely Buddhist country — is also home to some pretty spectacular vegetarian food. Michelle Nguyen knows how important vegetables and fresh vegetarian meals are to the Vietnamese diaspora, and in this class she’ll show you how to make some of her favorites. On the menu: dau hu chien sa ot (fried tofu with shredded lemongrass and chili); hoi an noodles with cao lau chay (noodles in soy dressing with Vietnamese herbs, greens, spiced mushrooms, and green jackfruit); and cao lau chay (grilled eggplant with scallion oil, vegetarian fish sauce, Thai chilies, and peanuts).

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.