In this class, Terry will demonstrate how to make Bánh tầm bì nước cốt dừa, a rice noodle dish with many components–shredded pork and pork skin, steamed bean sprouts, cucumbers, mint, pickled daikon and carrots, green onions sautéed with garlic, salted coconut milk, and nước chấm dipping sauce. She loves this dish because it shows how Vietnamese food uses a full spectrum and combination of ingredients and flavors. It’s also served at room temperature so it’s perfect for summer! She’ll also show you the secrets to create her Thịt bò lúc lắc or Shaking Beef Watercress Salad, beef tenderloin in a soy marinade, flash-seared and served over watercress, tomatoes, pickled onions, and Jasmine rice. Discover how perfect Vietnamese food can be for a summer meal! Complementary wine pairing.
Note: This menu is gluten-free
