Assembling the broken rice and grilled pork.
Working on the Vermicelli and spring roll salad: Anastasia, Dita and Robert.
Last week, we took another gourmet cooking class. This time, it was Vietnamese food. (You may remember the Indian cooking night I went to back in March.) I love going to these dinner parties – I get to hang out with cool people, learn some new recipes and get to taste all the good stuff that we cooked together. It’s a no-brainer recipe for a fun evening.
This time, our menu included:
• Vermicelli salad with crispy pork and prawn spring rolls and nuoc cham dipping sauce,
• Broken rice with marinated grilled pork and egg,
• Yellow curry with lemongrass chicken, carrots, sweet potato and potato,
• Braised catfish simmered in a carmelized sauce,
• and baked banana cake for dessert.
Oh my, it was all good. I worked on the Vermicelli salad with spring rolls and it was tasty. But my favorite dish was the broken rice with pork. Sadly though, this was our last class as our foodie instructor Helen is moving home to Australia. She will be missed. As will her cooking nights.
Kitchen talk: Barbara, Helen, Deb and Zanne.
Cooking up the ingredients for the broken rice dish.
The catfish.
The salad with spring rolls.
Enjoying the fruits of our labor.
Comments on this entry are closed.