Vietnamese Cooking Class | 17th September 6.30pm | Islington feed-gpc-5370 with a polished interior and

with a polished interior and brushed exterior

18cm blade: 30

tighter for a fine grind into a sauce

A complete set of seafood cutlery

it is practical enough to keep on the worktop and easy to reach for whenever a recipe needs a little more depth

Vietnamese Cooking Class | 17th September 6.30pm | Islington feed-gpc-5370 with a polished interior andVietnamese cooking builds flavour through balance rather than time. Herbs go in raw and late. Heat is met with acid, salt with sugar. It is why the food tastes light without tasting like less. You'll make a pho stock from scratch the step most recipes tell you to skip and cook a rice flour pancake thin enough to shatter. Classes are capped at ten. We cook, then sit down and eat what we've made. The wine is included. Sample menu Pho a vegetable stock