Workshop only R995pp including all ingredients, extensive notes and banquet lunch, or Workshop with accommodation R1 745pp 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 rice batter Hoi An pancakes, with prawn, pork and beansprout filling
  •  A selection of vibrant herb salads, including pickled carrot;
  • Beef noodle soup (pho bo) – Vietnam’s meal-in-one national dish, an aromatic beef broth, over fresh noodles and thin slivers of beef;
  • Delicious Stewed Caramelized Pig’s hock pork curry
  • Stir-fried Pineapple With Ginger and chilli combined with the tangy flavours of ginger and chilli and served as a side to spicy curries;
  • Classic steamed rice – the traditional way, a staple at most meals;
  • Steamed Coconut custard a hangover from French colonization.

Booking essential

  • Workshop only – R995pp for the workshop including extensive notes, hands on cooking class and lunch (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 745pp sharing, including up to 2 nights accommodation and breakfast (first night dinner on request).

When – Sunday 23 April @ 9:30.

Where – Wickedfood 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