Cooking Class: Vietnamese Seafood with Tracey Lister - Context Travel

Cooking Class: Vietnamese Seafood with Tracey Lister


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

The classic Prawn and Omelet Spring Roll is very popular in the southern, tropical regions of Vietnam. The slight tartness of the unripe pineapple is a necessary contrast to the sweetness of the prawns and the heat of the chili. The second dish, Caramel Fish with Galangal is from the Mekong Delta where it is prepared with carp at roadside stops. In this seminar, we will learn to make a version from Nha Trang and uses mackerel and coconut milk.

As a national cuisine, Vietnamese dishes combine simplicity with sophistication and display a light touch even in the more rustic dishes. 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 Vietnamese seafood cooking, with an emphasis on southern 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 will learn to make two seafood 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

Prawn and Omelet Spring rolls

  • 2 eggs
  • 100 g Rice vermicelli
  • 12 rice paper wrappers
  • 1/2 head of iceberg lettuce or other crisp green lettuce
  • 1/3 of a fresh pineapple – not too ripe
  • Long red chili
  • 12 cooked prawns
  • Coriander
  • Fish sauce
  • Sugar
  • Limes
  • Garlic

Caramel Fish

  • 3-4 Mackeral cutlets 2-3cm thick
  • Shallots
  • Fish sauce
  • Black pepper
  • Sugar
  • Coconut milk
  • Vegetable oil
  • Galangal – can use ginger
  • Long red chili
  • Spring onions
  • Coriander
  • 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 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.

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