next stop: Vietnam!

I just signed up for a Vietnamese cooking class at the Institute of Culinary Education (ICE), and this is going to be my third class this year.  I’ve previously learned how to cook Korean BBQ, and the essentials of Thai cooking. 

Each class is an intensive 4.5 hour session with a complete hands-on approach.  The time is spent reviewing the menu, familiarizing ourselves with the ingredients, prepping, cooking, and my favorite – eating!  People often ask me if I recreate any of the dishes taught in my classes, but I have to sheepishly shake my head and tell them I mostly just go for the food.   

My first class, Korean BBQ, was taught by Youngsun Lee – a graduate of ICE who earned his chef’s jacket at the famous Momofuku restaurants.  He now owns his own New Korean restauraunt, Persimmon, but I’ve recently learned that it has shuttered.  Darn you, recession! Darn you!

The second class, Essentials of Thai Cooking, was taught by an ICE instructor.  We cooked a lot of common dishes and fortunately I befriended a fellow Thai enthusiast and wrangled some photos of our food out of her…bon appetite!

Summer Rolls

Chicken Satay with Peanut Sauce

Thai Green Chicken Curry

Pad Thai with Lime

I can’t wait for the Vietnamese class.  The menu includes:  

          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)
         Che Chuoi (banana, tapioca pearl, and coconut sweet soup)

I’ll be back with pictures of the feast on Sunday…now that I’m starving, I think I’ll go get a snack!