Vietnamese Cooking Class | 9th September 6.30pm | Crouch End feed-gpc-664 The pan bodies are spun

The pan bodies are spun by hand

The Kai Shun Combination two stage whetstone will bring any knife (except serrated knives) back to optimum performance

27cm: L27 x W19 x D2 cm

Spoons and Teaspoons

Oven-safe up to 530F / 270C

Vietnamese Cooking Class | 9th September 6.30pm | Crouch End feed-gpc-664 The pan bodies are spunVietnamese cooking builds flavour through balance rather than time. Herbs go in raw and late. Heat is met with acid, salt with sugar. It is why the food tastes light without tasting like less. You'll make a pho stock from scratch the step most recipes tell you to skip and cook a rice flour pancake thin enough to shatter. Classes are capped at ten. We cook, then sit down and eat what we've made. The wine is included. Sample menu Pho a vegetable stock