Essentials of Vietnamese Cooking

Blending East Asia with Southeast Asia and a touch of the West, Vietnamese food captivates through its refreshing flavors, varied textures, and vibrant colors. In this class developed especially for ICE by Andrea Nguyen, author of the award-nominated Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors, you will explore the fundamental techniques and ingredients behind some of Vietnams treasured dishes, including Sup Mang Tay Cua (fresh asparagus and crab soup); Goi Dua Chuot (cucumber and shrimp salad); Goi Cuon (salad rolls with spicy garlic hoisin sauce); Banh Mi (baguette sandwiches); Tom Kho (shrimp simmered in caramel sauce); Ga Xao Xa Ot (chicken stir-fried with lemongrass and chile); and Che Chuoi (banana, tapioca pearl, and coconut sweet soup).