Cooking Class: Vietnamese Classics at Home with Shawnie Kelley

• 1/2 cup natural creamy peanut butter
• 1 Tbs. lime juice (about 1 lime)
• 1 clove garlic, minced
• 1 tsp. fresh ginger, peeled and grated (or 1/2 tsp. dried ground ginger) 
• 2 tsp. Sriracha
• 1 Tbs. brown sugar
• 2 Tbs. soy sauce
• 1/2 tsp. dried red chili flakes
• 3 Tbs. hot water
• 1/2 Tbs. unsalted dry-roasted peanuts, finely chopped
• Hot water for thinning texture

• 8 rice paper rounds (6-8”)
• 2 oz. rice vermicelli, cooked or steeped according to package 
• 8 large shrimp, deveined, steamed, cut in half lengthwise
• Thai basil, chiffonade
• 1/2 English/ Seedless cucumber, matchstick slices
• 2 small carrots, matchstick slices
• 8 leaves, green leaf or read leaf lettuce
• 1 cup fresh cilantro leaves, left whole
• 10-12 fresh mint leaves, chiffonade
• Large bowl of lukewarm water, for soaking rice wrappers

• 1 cup shredded (matchstick) carrots
• 1 cup thinly sliced (matchstick) seedless cucumbers
• 1/2 cup shredded (matchstick) daikon radish
• 1/2 cup rice-wine vinegar
• 1/4 cup white vinegar
• 1 cup boiling water
• 1/4 cup granulated sugar
• 1 tsp. kosher salt

• 1 Tbs. fish sauce
• 1 Tbs. honey
• 2 Tbs. granulated sugar 
• 2 tsp. minced ginger
• 6 green onions, white and green parts thinly sliced
• 2 garlic cloves, minced
• 2 tsp. black pepper
• 1 tsp. kosher salt
• 2 - 3 Tbs. sriracha or other chili sauce, to taste
• 1 pound pork tenderloin, sliced into 1/2-inch strips
• Vegetable or Canola oil for grilling

• 2 large baguettes with a crisp exterior, cut into thirds and split down the middle
• 1/2 cup mayonnaise
• 1/2 cup Sriracha sauce
• 1/4 cup Hoisin Sauce 
• Fresh jalapeño, thinly sliced and deseeded, for garnish
• Cilantro sprigs, for garnish

•  6-8 boneless, skinless chicken thighs
•  1 stalk lemongrass, peeled down to the smooth white part and rough chopped
•  2 garlic cloves, minced
•  2 Tbs. fish sauce
•  2 Tbs. lime juice
•  2 Tbs. palm sugar (or substitute light brown sugar)  
•  1 Tbs. light soy sauce (not dark, it’s too salty)
•  2 Tbs. vegetable or canola

•  2 Tbs. fish sauce
•  4 Tbs. rice vinegar
•  2 Tbs. white vinegar
•  3 Tbs. lime juice
•  1/2 cup water
•  2 garlic cloves, finely minced
•  1 Thai/ birds’ eye red chili, deseeded, finely minced (add more for more heat)

•  1 Tbs. Oil
•  8 oz. Dried rice vermicelli noodles, soaked in hot water for 3 or 4 minutes. Do not cook or boil. 
•  6 cups iceberg or romaine lettuce (use crunchy lettuce), thinly sliced
•  2 carrots julienned (or 1 cup shredded)
•  1 large seedless cucumber, julienned
•  16 oz. fresh bean sprouts
•  Few mint leaves, chopped
•  Few sprigs of cilantro, chopped
•  2 limes, cut into wedges (for garnish)
•  Optional: Few Thai/ birds’ eye red chili, deseeded, and sliced (for heat and garnish)

Columbus-based author and Chef Instructor, Shawnie Kelley is a food and travel writer who has published four books, including "Discover Cape Cod" and "It Happened on Cape Cod," as well as hundreds of food, travel, and history-related magazine articles. She teaches cooking classes at Columbus State in Columbus, Ohio, and was previously the Resident Chef for Sur La Table. As a food lover, Shawnie is particularly interested in regional culinary traditions and how food connects us with a place and with each other. In 2008, she started Wanderlust Tours, a cultural and culinary travel company conducting food and art tours throughout Europe and the US. She has been teaching cooking and travel classes for nearly twenty years. Shawnie attended Carnegie Mellon University in Pittsburgh, PA.; The Ohio State University in Columbus, OH., The University of Edinburgh, Scotland; and the University of Nice in the south of France. Her academic background is in Art History with a focus on Medieval and Renaissance architectural history, but her passion for food grew out of exploring markets and taking cooking classes around the world. She is an avid home cook, runner, herb gardener, and cat lover.

This conversation is suitable for all ages.

90 minutes, including a 30 minute Q&A.