Introduction to Vietnamese Cuisine

Embrace the light and delicate flavors of Vietnamese cuisine, which is known for its fresh herbs, vegetables, and varied dipping sauces. We will cover classic Vietnamese cuisine and get hands-on practice making shrimp spring rolls with peanut/bean dipping sauce. We’ll also make pho—the popular traditional beef noodle soup, stir-fried lemongrass chicken with steamed jasmine rice, and almond panna cotta lychee dessert (Che khuc bach). Instructor: Ploy Khunisorn

Sections

VIET-FA19.01

Start Date

November 1, 2019

Time

6:00pm

Location

CCAE

Cost

$90.00

Availability

8

Friday, 6-9pm. Nov. 1

Instructors: Ploy Khunisorn

Instructor

Ploy Khunisorn

Ploy Khunisorn is a native of Thailand. She went to Suan Dusit International Culinary School while she was working as a financial analyst in Bangkok. She came to the USA to do Master’s Degree in Sustainability at Harvard University and Master’s Degree in Education at Cambridge College. She started teaching Thai cooking classes at CCAE since 2014. She is also a senior program manager for the culinary arts, business, technology, home, and science at CCAE. With her love of traveling over 30 countries, she has learned varieties of cuisine around the world. With her passion for cooking and baking, she has expanded her repertoire teaching Japanese, Korean, vegan, gluten-free, pastry, and more.

Chef out her food passion on Instagram: @ployskitchen

Website: ployskitchen.com