Skills acquired: Learn to adapt Vietnamese and Thai recipes and replace the flavours of fish sauce and shrimp paste with great-tasting substitutes for vegans. You will create your own pickled Vietnamese vegetables to take home, adapt Thailand’s famous laarb recipe using mushrooms, learn to make roasted rice powder, master perfect sticky rice and Asian salad dressings.
Red Curry Corn and Taro Fritters
Thai Cucumber Pickle with a coconut vinegar dressing
Pickled Vietnamese Lotus Root Salad with crispy tofu and rice paper and a Vietnamese dipping sauce
Wild Mushroom Laarb with a roasted rice powder dressing