Autumn in Vietnam
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Instructor: Chef Vince Danh
Date: Friday, October 23, 6 PM
Take a culinary journey to Vietnam this fall with a menu full of vibrant flavors and comforting traditions. Discover the fresh, herb filled Gỏi Vịt, rich and caramelized Thịt Kho Tàu paired with delicate pumpkin soup, and finish with sweet Chè Trôi Nước in warm ginger syrup. This class is a delicious introduction to the flavors, ingredients, and techniques that make Vietnamese cuisine so special.
Menu
Appetizer | Gỏi Vịt — Duck & Cabbage Salad with Ginger Dressing
Tender duck breast over a crunchy bed of shredded green and red cabbage, tossed with fresh mint, rau răm (Vietnamese coriander), and roasted peanuts — dressed with a bright, aromatic ginger-chili dipping sauce.
Entrée | Thịt Kho Tàu & Canh Bí Đỏ — Caramelized Braised Pork Belly with Pumpkin Soup
Rich pork belly and eggs slow-simmered in coconut water and handcrafted caramel sauce (nước màu), served over fragrant jasmine rice. Accompanied by a delicate soup made with sweet autumn kabocha squash and fresh minced shrimp.
Dessert | Chè Trôi Nước — Sticky Rice Dumplings in Warm Ginger Syrup
Chewy glutinous rice dumplings filled with sweet mung bean paste, floating in a warm brown sugar and ginger syrup — finished with creamy coconut milk and toasted sesame seeds.
Date: Friday, October 23, 6 PM
Take a culinary journey to Vietnam this fall with a menu full of vibrant flavors and comforting traditions. Discover the fresh, herb filled Gỏi Vịt, rich and caramelized Thịt Kho Tàu paired with delicate pumpkin soup, and finish with sweet Chè Trôi Nước in warm ginger syrup. This class is a delicious introduction to the flavors, ingredients, and techniques that make Vietnamese cuisine so special.
Menu
Appetizer | Gỏi Vịt — Duck & Cabbage Salad with Ginger Dressing
Tender duck breast over a crunchy bed of shredded green and red cabbage, tossed with fresh mint, rau răm (Vietnamese coriander), and roasted peanuts — dressed with a bright, aromatic ginger-chili dipping sauce.
Entrée | Thịt Kho Tàu & Canh Bí Đỏ — Caramelized Braised Pork Belly with Pumpkin Soup
Rich pork belly and eggs slow-simmered in coconut water and handcrafted caramel sauce (nước màu), served over fragrant jasmine rice. Accompanied by a delicate soup made with sweet autumn kabocha squash and fresh minced shrimp.
Dessert | Chè Trôi Nước — Sticky Rice Dumplings in Warm Ginger Syrup
Chewy glutinous rice dumplings filled with sweet mung bean paste, floating in a warm brown sugar and ginger syrup — finished with creamy coconut milk and toasted sesame seeds.
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Where is it happening?
Plum's Cooking Company, Sioux Falls, South Dakota, United States
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Host or PublisherPlum's Cooking Company
