Workshop only R750pp including all ingredients, extensive notes and banquet dinner, or Workshop with accommodation R1 590pp sharing, including up to 2 nights’ accommodation and breakfast (dinner on request).

Background

Vietnam has one of the richest and most varied cuisines in the world. With its great diversity of climate and terrain, it produces almost anything which can be eaten. Vietnam’s culinary traditions are relatively different from its neighbours. Being on the crossroads between north and southern Asia, it has a diversity of flavours. The Mekong River is a lifeline into the interior and through the river, culinary traditions have spread. Through colonization mainly by the French, a cooking style has developed that is impressive and distinctive.

Fresh salad leaves and herbs play an important part in everyday meals and are ever present on the table, often used as wraps together with rice paper, for morsels of fried or grilled meats and fish. Vietnamese dishes have more of a tarty base from a combination of lime and tamarind juice, and fish sauce. Chilli is used as a dip, allowing diners to establish their own degree of heat. Fish sauce (Nuoc mam) is the most important ingredient, replacing soya sauce. Vietnamese Nuoc mam is regarded throughout South-East Asia as the best fish sauce.

The Workshop dishes

In this hands-on cooking workshop, we will explore these fresh mouth-watering flavours, including:

  • Crispy healthy mung bean crêpes with vegetable and/or meat fillings, found on most street corners in towns and villages throughout Vietnam;
  • Fresh vegetarian spring rolls;
  •  A selection of vibrant herby salads;
  • Delicious sweet and spicy braised chicken;
  • Stir-fried dirty river rice;
  • Claypot twice cooked eggplant; and
  • A classic French-inspired dessert.

Booking essential

  • Workshop only – R750pp for the workshop including extensive notes, hands on cooking class and dinner (we are not licensed, but you are welcome to bring your own wine, beers or soft drinks in a cooler box with ice);
  • Workshop with accommodation – R1 590pp sharing, including up to 2 nights accommodation and breakfast (first night dinner on request).

When – Tuesday 4th February from 16:00, workshop will start at 16h30am sharp.

WhereWickedfood Earth Farm, R560, Hekpoort, ±70km from Fourways and Pretoria.

For more information, or to book:

Booking office – Cilla  076 236-2345 or cilla@wickedfood.co.za;

Information and event planning – Mike 060 761 0885 earth@wickedfood.co.za