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Art of Cooking Sauces - Class #2: Vietnamese Sauces

Using a breadth of unique Asian products, we make what Charles Phan, chef of Slanted Door refers to as the Vietnamese Mother Sauce, Caramel Sauce, a combination of palm sugar and fish sauce.We also make a roasted chili paste with ingredients such as annatto seeds and ground bean paste, and taste-test this alongside store bought Sambal Oelek. Using our caramel Mother Sauce, we make Caramelized Lemongrass Shrimp and Caramelized Black Pepper Chicken for students to taste, and discuss the science behind thickening a sauce.

Featured book: Modern Vietnamese Cooking (Charles Phan), On Food and Cooking (Harold McGee)

First come, first served.  Please come early!

 Questions?  Please contact the Reference Desk at (408) 615-2900.

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