Gỏi is the Vietnamese word for “Salad.”
Besides the popular dishes such as Pho and Banh Mi, Vietnamese cuisine is known for many dishes with lots of fresh herbs and vegetables. Summer time is the best time to eat gỏi with market fresh produce from local farms and stores. This class series will give you an overview of the basics of making Gỏi with an overview of Vietnamese herbs and vegetables that are in salads. Chef Nancy will show you how to make Viet salad dressings, prep herbs and vegetables and plating them with traditional garnishes. The intermediate and advance class will focus on prepping proteins and work with more unique salad ingredients such banana blossom and lotus root. We will have ingredients for everyone to make their own salads during class and enjoy them!
Goi / Salad II Intermediate Class 8/11/24, , 5:30pm
Purple Kale Studios, Brooklyn
This class will focus on more advance salad making techniques such as prepping/cooking chicken and shrimp for Vietnamese salads. Chef Nancy will show you varieties of fish sauce and alliums for salads. We will learn how to fry bánh phồng tôm (prawn/crab crackers) to eat with Gỏi. Featured salads:
Gỏi Gà Rau Ram, Chicken Salad with Herbs
Gỏi Ngó Sen, Vietnamese Lotus Stem Salad with Shrimp Cracker
Chef Nancy's Summer Ice Cream Flavor
All events are BYOB, non-alcoholic beverages will be available.