Spring has arrived and with it comes Michelle Nguyen’s herbaceous Vietnamese vermicelli bowls and fresh rolls. You’ll make bun ga nuong, layering lemongrass chicken with vermicelli noodles, cucumber, sprouts, herbs, and a pungent nuoc cham sauce to pour over the top. You’ll learn how to carefully roll up delicate rice paper wrappers around all the good things as you make goi cuon chay. You’ll first marinate tofu in a salty sweet soy sauce, and then bundle it up with carrots and herbs and dip them into a garlicky homemade peanut sauce.
This is a live, hands-on cooking class held in your kitchen via Zoom. Class is meant to be as interactive as it would be at our table, with the instructor teaching you how to prepare each recipe. Each class ticket is for one kitchen, and we welcome group cooking on the same screen. To learn more about how class will go visit our FAQ page.
We are not offering ingredient kits for this class. You can preview the ingredients and equipment needed by FOLLOWING THIS LINK. A few days before class we will email you a detailed recipe packet and Zoom link. All classes are listed in Pacific Time.