Vietnamese Cooking Class | 17th September 6.30pm | Islington Measuring Jugs and Cups Key features:

Key features:

Pictured with Season Lisbon Salad Server Set

coral into pale blue

Measurements:

making it ideal for gently heating milk

Vietnamese Cooking Class | 17th September 6.30pm | Islington Measuring Jugs and Cups Key features:Vietnamese 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