Vietnamese Cooking Class | 9th September 6.30pm | Crouch End feed-gpc-3248 elegantly introducing just the right

elegantly introducing just the right amount of oxygen for subtle flavours to really peak - this is much less fuss than traditional aeration methods

The long blade of the Taylor's Eye Witness Syracuse 20cm Bread Knife is built for accurate slicing

it holds a flat white

4 x dinner plates

Vietnamese Cooking Class | 9th September 6.30pm | Crouch End feed-gpc-3248 elegantly introducing just the rightVietnamese 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