Get Into the Vietnamese Kitchen!
Join acclaimed cookbook author Andrea Nguyen to explore the cuisine, culture, and history of Vietnam. You’ll learn to make foundational recipes and to use Vietnamese staples such as fish sauce and fresh herbs to create delicious, healthy foods.
Andrea’s shopping and cooking tips will equip you to prepare these dishes and others at home. This bountiful menu includes favorite foods from the Vietnamese repertoire, including a noodle soup and several regional classics. Dive into the Vietnamese kitchen with this special class:
- Chicken and cellophane noodle soup with Vietnamese coriander (Mien Ga)
- Basic Chicken Stock (Nuoc Dung Ga)
- Grilled Lemongrass Beef Skewers (Thit Bo Nuong Xa)
- Spicy Hoisin-Garlic Sauce (Tuong)
- Sizzling Rice Crepes (Banh Xeo)
- Ground Steamed Mung Bean (Dau Xanh)
- Vietnamese Fresh Herb and Lettuce Garnishes (Dia Rau Song)
- Basic Vietnamese Dipping Sauce (Nuoc Cham)
- Grilled Bananas with Coconut Sticky Rice in Banana Leaf (Chuoi Nuong)
- Coconut Dessert Sauce (Nuoc Cot Dua Ngot)
Bring your copy of Andrea’s book, Into the Vietnamese Kitchen, or buy one at the class for Andrea to sign for you! The landmark publication was recently named by Cooking Light magazine as one of the best Asian cookbooks in the past 25 years.
ALL CLASSES REQUIRE ADVANCE REGISTRATION, EVEN FOR GIFT CERTIFICATE HOLDER
October 26, 2013 (Saturday) Noon - 4:00 p.m. $119 << Click on date to register (gift cert holders register by emailing email@example.com)
You will be taken to PayPal for payment. You do not need a PayPal account to register for the class, just a credit card.
Materials to bring to class: knife, apron. If you cannot bring these, we will provide them. For more information about how to prepare for class, CLICK HERE.
ANDREA NGUYEN is one of the country’s leading voices on Asian cuisine. She is the author of the acclaimed Into the Vietnamese Kitchen and Asian Dumplings, cookbooks that have garnered four prestigious award nominations from the James Beard Foundation and International Association of Culinary Professionals. She has written for Saveur magazine, where she is also a contributing editor, the Los Angeles Times, Wall Street Journal, Bon Appetit and many others.
Andrea’s latest book, Asian Tofu, was released by Ten Speed Press in February 2012. It has garnered glowing reviews from Martha Stewart Living, San Francisco Chronicle, Publishers Weekly, and Amazon.
In March 2012, Cooking Light magazine included Into the Vietnamese Kitchen and Asian Dumplings among their picks for the “Top 100 Cookbooks of the Last 25 Years.” The books were two of the seven best Asian cookbooks to receive that award.
A Santa Cruz resident, Andrea also publishes www.vietworldkitchen.com. Andrea will also be teaching separate classes on Asian Dumplings and Asian Tofu at the farm.
Please review our cancellation policy in case you are not able to attend your scheduled class.
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