Cook the Book: Vietnamese Home Cooking
$165 per person
Our Cook the Book classes celebrate some of our favorite chefs and restaurants through their cookbooks. We select a signature dish from their cookbook, adapt it for the home kitchen, and build a menu around it to bring the book to life. These events are less instruction-based than our other cooking classes and make for an enjoyable night out.
What You'll Learn
By the end of the class, you will:
- Gain a greater understanding of the ingredients in the Vietnamese pantry
- Learn how to properly braise meat
- Get pro tips for rolling and constructing perfect spring rolls
About This Class
In his first cookbook, Vietnamese Home Cooking, Charles Phan translates some Slanted Door favorites, as well as other Vietnamese classics, for the home kitchen. Co-author Jessica Battilana will guide you through the recipes as you create a menu of dishes that showcase the best of Vietnam. She’ll walk you through the Vietnamese pantry and talk about the importance of prepping ahead when making these dishes. You’ll learn about timing, plating, and cooking techniques when you prepare classics like Green Papaya Salad and Crispy Spring Rolls. Jessica will give you a peek inside the Slanted Door as you make these signature recipes with her expert guidance along the way.
Fresh Spring Rolls, Green Papaya Salad with Crispy Shallots, Whole Fish with Tomatoes and Pickled Mustard Greens, and Pork Clay Pot
- Wine included
- Full meal served in class
- Work in teams
- Ages 18+
The average duration of our cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
Jessica Battilana is a freelance food writer and recipe developer. She has co-authored six cookbooks, including Vietnamese Home Cooking, with Charles Phan, Tartine Book 3, with Chad Robertson, and Home Cooked, with Anya Fernald. Her forthcoming solo cookbook, Repertoire, will be published by Little, Brown in Spring 2018, and she writes a bi-monthly column of the same name for The San Francisco Chronicle.