Cooking Class: The Cuisine of Central Vietnam with Tracey Lister - Context Travel

Cooking Class: The Cuisine of Central Vietnam with Tracey Lister


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Join chef and cookbook author Tracey Lister for a hands-on cooking class to explore the cuisine of Central Vietnam. Learn to make two dishes that evoke the flavors and traditions of this dynamic part of the world.

Variations of the Baby Chicken Marinated in Lime Leaf, Lemongrass, and Five-Spice appear on bia hoi (beer garden) menus across the country, but we will learn to make this version from the center of Vietnam that has a wonderfully perfumed marinade and complex taste sensation. The Green Papaya Salad, like all Vietnamese salads, is herb-driven with a classic fish sauce based dressing that has a perfect balance of salty, sweet, and spicy to accompany the chicken.

As a national cuisine, Vietnamese dishes combine simplicity with sophistication and display a light touch even in the more rustic dishes. Rice and fish are the cornerstones of Vietnamese cuisines. But it is the judicious use of herbs that really sets Vietnamese cuisine apart giving its dishes that certain finesse, often arising from the surprising interplay between strong tastes such as fish sauce and the delicate flavors of the aromatics.

Led by chef and cookbook author, Tracey Lister, this interactive seminar will explore the cuisine of Central Vietnam. Designed to inform curiosity as well as future travels, participants will come away with an increased understanding of the culinary elegance that defines Vietnamese cooking and learn to make two iconic dishes at home.

This cooking class is part of series on Vietnamese cooking offered by Tracey Lister.  You may enroll for one, two, or all three!

Below are the items you’ll want to participate in this class. We will email attendees the full recipe with measurements and instructions prior to the class so that you can pre-measure ingredients before joining. Ingredients

Green Papaya Salad

  • 1/2 green papaya – can substitute it with green mango or green cabbage
  • 2 carrots
  • Bean shoots - small handful
  • Shallots – can substitute with spring (green) onion
  • 1/2 cup fresh coriander
  • 4 tbsp unsalted peanuts
  • 2 tbsp fried shallots
  • Sugar
  • Lime
  • Fish sauce
  • Garlic
  • Long red chili

Baby Chicken Marinated in Lime Leaf, Lemongrass, and Five-Spice

  • 1 small chicken
  • 12 kaffir lime leaves
  • 2 garlic cloves
  • 1 Long red chili
  • 2 cm piece of Galangal (can omit if unavailable)
  • 1 stalk of lemongrass
  • 2 shallots
  • Five-spice
  • Brown sugar
  • Pepper
  • Salt Fish sauce
  • Vegetable oil
  • Jasmine rice

Chef Tracey Lister knows how to shop, cook and eat in Vietnam. She has been living in Hanoi or visiting regularly for the last 20 years. In October 2008, Tracey and her husband released KOTO, a culinary journey through Vietnam. It has since sold over 9000 copies in Australia, Japan, U.K., U.S.A., and Vietnam. Their second book Vietnamese Street Food was released in 2011 and has been translated into German and Finnish. Their third book Real Vietnamese Cooking was released in early 2014 and Made in Vietnam in May 2017. In Vietnam, Tracey is acknowledged as an expert on Vietnamese food, as evident by her appointment as Executive Chef of the 1,000 years of Hanoi state banquet for 900 dignitaries.

This conversation is suitable for all ages

90 minutes, including a 30 minute Q&A.

Customer Reviews

Based on 1 review
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K
K.

The entire 3 class bundle was terrific. Tracey does a great job allowing you to keep up with her.

Customer Reviews

Based on 1 review
100%
(1)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
K
K.

The entire 3 class bundle was terrific. Tracey does a great job allowing you to keep up with her.