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UID:event-2806@siouxscoop.com
DTSTAMP:20261018T134423Z
DTSTART;TZID=America/Chicago:20261023T180000
DTEND;TZID=America/Chicago:20261023T200000
SUMMARY:Autumn in Vietnam
DESCRIPTION:Instructor: Chef Vince Danh\nDate: Friday\, October 23\, 6 PM\n
 Cost: $90 + tax\nTake a culinary journey to Vietnam this fall with a menu 
 full of vibrant flavors and comforting traditions. Discover the fresh\, he
 rb filled Gỏi Vịt\, rich and caramelized Thịt Kho Tàu paired with d
 elicate pumpkin soup\, and finish with sweet Chè Trôi Nước in warm gi
 nger syrup. This class is a delicious introduction to the flavors\, ingred
 ients\, and techniques that make Vietnamese cuisine so special.\nMenu\nApp
 etizer | Gỏi Vịt — Duck &amp\; Cabbage Salad with Ginger Dressing\nT
 ender duck breast over a crunchy bed of shredded green and red cabbage\, t
 ossed with fresh mint\, rau răm (Vietnamese coriander)\, and roasted pean
 uts — dressed with a bright\, aromatic ginger-chili dipping sauce.\nEntr
 ée | Thịt Kho Tàu &amp\; Canh Bí Đỏ — Caramelized Braised Pork B
 elly with Pumpkin Soup\nRich pork belly and eggs slow-simmered in coconut 
 water and handcrafted caramel sauce (nước màu)\, served over fragrant 
 jasmine rice. Accompanied by a delicate soup made with sweet autumn kaboch
 a squash and fresh minced shrimp.\nDessert | Chè Trôi Nước — Sticky
  Rice Dumplings in Warm Ginger Syrup\nChewy glutinous rice dumplings fille
 d with sweet mung bean paste\, floating in a warm brown sugar and ginger s
 yrup — finished with creamy coconut milk and toasted sesame seeds.\n\nMo
 re info: https://siouxscoop.com/events/2806
URL:https://siouxscoop.com/events/2806
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