Thai & Vietnamese
Thai and Vietnamese food gets your taste buds tingling. The distinctive flavour comes from coriander, including the roots, lemon grass, kaffir lime leaves, galangal, garlic, tamarind and chillies. Thai cuisine is an amalgamation of many influences, Chinese, Malay and Indian. It is lightly cooked so it’s crisp, colourful and highly flavoured. Vietnamese cuisine has been influenced by China in the North and Thailand in the South.
The Vietnamese use little oil, and like clean flavours with simple grilled food along with clear soups. They always serve a plate of green leaves, herbs and sour fruit to complement the dishes and clear the palate. We show you how to identify unusual ingredients, such as green papaya and where to source them, how to make vegetarian alternatives to the ubiquitous fish sauce and how to adapt dishes which are traditionally made with meat and fish.
We will make dishes like Tom Yam soup, curry pastes for rich creamy red curries, green papaya salad, the freshest zestiest stir fry, spring rolls as well as wrapping fresh herbs and tofu in Banh Trang rice wrappers as well as making sticky rice pudding. You’ll be shown how to get the best out of your wok as well as South East Asian cooking techniques.
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