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May 15, 2022 11:00 AM
90 mins
Live Class
On-Demand Class
$ 35.00 CAD
plus tax
Join Mai Nguyen's online cooking class for a taste of Vietnamese street food, as you learn to prepare her Lemongrass Pork Banh Mi. You'll start your class learning how to make your own Lemongrass Pork as well as some quick pickles and Vietnamese mayonnaise to finish your banh mi. Then you'll slice up the cooked pork to serve in your baguette sandwiches, together with Pickled Carrot & Daikon, Cucumber, Jalapeño, Cilantro and Mayonnaise.
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Ingredients for Lemongrass Pork Banh Mi: Vietnamese or Freh Baguettes, lemongrass pork, daikon and carrot pickle, cucumber, cilantro, Jalapeños, mayonnaise, maggi or soy sauce.
Ingredients for Lemongrass Pork: 1 lb boneless pork shoulder, sugar, fish sauce, soy sauce, lemongrass, garlic, shallot, vegetable oil.
Ingredients for Daikon and Carrot Pickle: daikon, carrots, sugar, salt, distilled white vinegar.
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
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