The Art of Vietnamese Flavor: Hanoi Heat & Saigon Sweet
Tired of takeout? Learn the secret to balancing the perfect five-flavor profile!
Join us for a vibrant, hands-on culinary adventure through the quick, fresh, and explosive flavors of Vietnamese cuisine. This workshop goes beyond the usual takeout staples, teaching you the foundational techniques that make this cuisine so unique.
You’ll master the delicate rolling required for perfectly crispy Chả Giò (spring rolls), learn the high-heat method for achieving tender, caramelized Bò Lúc Lắc (Shaking Beef), and discover the simple secret to keeping your greens vibrant and crunchy. We’ll show you how to use fresh herbs, make classic dipping sauces, and finish with a comforting, easy-to-master dessert.
Come prepared for a fast-paced, fragrant, and highly rewarding journey where you’ll learn to recreate these authentic street food favorites right in your own kitchen!
Menu: Four Course Vietnamese Feast
|
Course |
Dish |
Key Skill Focus |
|
Appetizer |
Chả Giò (Crispy Fried Spring Rolls) |
Rolling & Sealing: Learning the tight technique for crispiness; safe, shallow Deep-Frying in batches; classic dipping sauce creation. |
|
Main Course |
Bò Lúc Lắc (Shaking Beef) |
High-Heat Wok/Pan Sear: Achieving perfect caramelization on the beef; precise vegetable cutting; quick assembly of a full-flavor dish. |
|
Side (Vegetable) |
Rau Muống Xào Tỏi (Garlic Sautéed Water Spinach) |
Blanching & Stir-Frying: Learning to quickly cook vegetables at high heat to retain color, crunch, and nutritional value; simple garlic caramelization. |
|
Dessert |
Chè Chuối (Warm Banana and Coconut Milk Dessert) |
Simple Custard/Sauce: Building a rich, fragrant sweet sauce with coconut milk, sugar, and ripe bananas. A gentle, easy finish. |
What To Expect: In our classes you’ll work together with other students in a fun, hands-on environment led by our professional chef instructors.
- You will work with other students in groups of 4, sharing workstations and equipment.
- Classes are 2 hours, unless otherwise noted above
- Hands-on classes are limited to 12-16 students
- You will be standing, cooking and working for most of the class
- Please wear comfortable, closed-toe shoes and have long hair tied back
- We will serve water, soda or 2 glasses of wine with your meal.
Mis En Place recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with Mis En Place Cooking Studio before attending the class. Adjustments to recipes cannot be made during class.