DATE: June 6, 2019
TIME: 6:00pm – 9:00pm
LOCATION: Santa Fe School of Cooking

Description/What to Expect

Vietnam is divided into three primary regions: Northern, Central and the Southern. Its long, slender and unique geography plays an important role in its cuisine because of how the climate affects the availability of certain food and spices within each region. In this class, you will travel from northern Vietnam, through its central belly and down to its southern tail, to get a taste of varying styles and approaches to food and its preparation as well as the different ingredients being used.

This is an interactive, demonstration cooking class. Participants will have the opportunity to try their hands at cooking, interact with the chef team, taste each dish that’s made, and have fun.

(v = vegetarian, vg = vegan, gf = gluten-free, df = dairy-free)

**A Taste of Northern Vietnamese Cuisine: Flavor of Thousands of Years**
Northern Vietnam is the cradle of Vietnamese civilization. The climate is colder and the variety of spices and availability of herbs and vegetables is limited. The food is lighter and less spicy than in the Center and South regions.

1st Course: Chả Cá ~ dill and turmeric fish with rice vermicelli, herb salad, nước chấm, Vietnamese dipping sauce (gf, df)

**A Taste of Central Vietnamese Cuisine: Spicier, More Complex Flavors**
Huế was the ancient royal capital of Vietnam until 1945 and the Central region of Vietnam is the home of imperial cooking. Central cuisine is more complex and spicier than the cold climate fares of the North and the tropical flavors of the South. Meals often consist of small portions of many dishes. Chili peppers and shrimp sauce are frequently used.

2nd Course: Nem Lụi Huế ~ grilled ground pork and beef on lemongrass stalks served with rice paper, rice vermicelli, fresh herbs, and nước chấm, Vietnamese dipping sauce (gf, df)

**A Taste of Southern Vietnamese Cuisine: Sweeter, More Vibrant Flavors**
Warm, tropical weather and fertile soil of Southern Vietnam along the Mekong Delta create an ideal environment for rice and a wide variety of fruits, vegetables, herbs, seafood, and livestock. French, Indian, Cambodian, and Thai culinary influences are most prominent in this region. Southern dishes are often spicier with sweet, sour flavors.

3rd Course: Canh Chua Cá ~ sweet and sour fish soup indigenous to the Mekong Delta region of southern Vietnam typically with pineapple, tomatoes, and bean sprouts in a tamarind-flavored broth (gf, df)

4th Course: Chè Bà Ba ~ a typical Southern Vietnamese made with taro, cassava, sweet potato, and tapioca pearls cooked in coconut milk (vg, gf, df)

A Taste of Northern, Central, and Southern Vietnamese Cuisines is presented by Hue-Chan Karels, Chef-Owner of Open Kitchen, as part of the Phở and Beyond: Vietnamese Food Culture Series. Born in Da Nang, the largest city of Central Vietnam, Hue-Chan and her family settled in the U.S. as refugees in the aftermath of the Vietnam war in 1975.
Hue-Chan will take you on a culinary journey of flavors and techniques that make up Vietnamese cuisine. She will share recipes and stories that bring Vietnamese food to life on your plate. In addition to learning about the balancing and health benefits of essential ingredients, and the fundamentals of food preparation and presentation, participants can experience a glimpse of Vietnamese history and culture through each dish.