In this class, Terry will demonstrate how to make the popular Bún Thịt Nướng, vermicelli rice noodle bowls with grilled, marinated pork, pickled vegetables, and nước chấm dipping sauce, Salát Thịt Bò Lúc Lắc watercress salad with pickled onions, tomatoes, and “shaking beef,” served with jasmine rice, and Chè Thái a colorful Vietnamese-Thai inspired dessert made with tropical fruit, chewy jellies, and cold coconut milk. Discover how perfect Vietnamese food can be for a summer meal!
Complementary wine pairing. Note: This menu is gluten-free.
