Flavors of Vietnam
$165 per person
What You'll Learn
By the end of the class you will:
- Know how to prepare a savory and balanced caramel sauce
- Understand the importance of mise-en-place in Vietnamese cooking
- Work with rice paper wrappers to roll spring rolls
About This Class
From the first bite of Hanoi’s classic grilled fish noodle stew to the last sip of Vietnamese coffee, Chef Alex Ong will transport you on a fragrant journey through the beautiful (and delicious) Vietnam. And what better guide than the man who, 20 years ago, opened San Francisco’s renowned Vietnamese restaurant Le Colonial?
You’ll work through each dish alongside Chef Alex as he demonstrates the unique Vietnamese techniques of forming delicate shrimp rice cakes, shows you how to master the mad wok “shaking” of that beef tenderloin, and explains why, of course, caramel goes with roasted chicken.
Goi Cuon (Fresh Spring Rolls), Shaking Beef, Banh Xeo (Vietnamese Rice Crepe), Caramelized Claypot Pork, Cha Ca La Vong (Turmeric Sea Bass Stew)
- 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.
Alexander was the Chef and managing partner of the beloved Betelnut Pejiu Wu in San Francisco. Born and raised in Malaysia, he apprenticed at the Shangri-La Hotel in Kuala Lumpur prior being hired by the Ritz-Carlton Buckhead in Atlanta. In 1995, he moved to San Francisco where he worked with chef Jeremiah Tower at Stars for 3 years. He opened Le Colonial’s kitchen, and then Xanadu in Berkeley, where he was named “Rising Star Chef” by the San Francisco Chronicle.