This one-dish meal can be made many different ways, but generally it's served with broth in a large bowl over rice noodles or mi. The instructor makes two types of broth and a special Vietnamese dessert for students to taste. Pre- registration required by September 7. Instructor Ruth Ong has helped develop two Vietnamese cookbooks. All the rolls can be appetizers or side dishes and can be fried or assembled at the table as they're eaten.
Students learn how to prepare all types of rolls and taste a special Vietnamese dessert.
Pre- registration required by October 5. Instructor Ruth Ong. Bring a container to class to transport samples home. Registration required by August 30. Chinese salad, Ma Po Tofu, Braised Bean Curd, and Dry Braised Green Beans.