The complexity of Vietnamese cooking is legendary but for us the “clean balanced” flavours are just mesmerising.
The minimal use of dairy, the abundance of fresh herbs make it a healthy cuisine. In this course we will cook three iconic savoury dishes and a sweet one.
Banh Xeo (crispy crepes filled with aromatic Tofu)
Fish Cha Ca La (fish marinated with Tumeric, herbs, peanut and vermicelli)
Beef Pho (beef broth with noodles, thin slices of tender beef, arrogates and herbs)
Coconut and Kaffir lime green Tapioca, candied sweet potatoes and ginger
These dishes will be served at lunch.
Thursday 5th August 2021