Cooking Class: Vietnamese Street Food with Tracey Lister

Cooking Class: Vietnamese Street Food with Tracey Lister


Regular price $36.50 Save $-36.50
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Join chef and cookbook author Tracey Lister for a hands-on cooking class to explore classic streetfood dishes from Vietnam. Learn to make two simple but iconic dishes that evoke the flavors and traditions of this dynamic part of the world.

The traditional, cigar-shaped Fried Hanoi Spring Rolls is a northern street food staple. Often served with Bun Cha but works equally well with our second dish, Stir-Fried Lemongrass Beef with Noodles, a deceptively easy dish that carries a range of distinct but complementary flavors and textures.

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 street food and the most iconic dish, Fried Hanoi Spring Rolls. 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 distinctive 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

Fried Spring Rolls

  • 4 dried wood ear mushrooms or other dried Asian mushroom
  • 50 g cellophane noodles
  • 1 small jicama or carrot
  • 14 oz (400g) ground pork
  • 3.5 oz (100g)crabmeat or prawn meat
  • 2 shallots
  • 1 egg
  • Black pepper
  • 12 large or 24 small rice paper wrappers
  • Vegetable oil
  • Fish sauce
  • Lime
  • Sugar
  • Garlic
  • Chilli

Stir-Fried lemongrass beef

  • 1 lb (500g) beef sirloin 
  • Lemongrass
  • Garlic
  • Fish sauce
  • Black pepper
  • 600 g rice vermicelli
  • Vegetable oil
  • Bean shoots
  • 1/2 head of iceberg lettuce or other crisp green lettuce
  • Cucumber
  • Rice vinegar – or other white vinegar
  • Fish sauce
  • 1 bunch Vietnamese mint (can substitute with coriander)
  • 1 bunch mint leaves
  • 3 oz unsalted peanuts
  • 3 tbsp fried shallots
  • Long red chili
  • Sugar
  • 1 carrot
  • 1 cucumber

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.

Customer Reviews

Based on 2 reviews
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K
K.

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k
k.b.
Fantastic!

I thought Tracey was informative, gave additional background information and used excellent techniques that all would be able to follow. Very professional and approachable.

Customer Reviews

Based on 2 reviews
100%
(2)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
K
K.

Guest did not leave comment

k
k.b.
Fantastic!

I thought Tracey was informative, gave additional background information and used excellent techniques that all would be able to follow. Very professional and approachable.