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February 27, 2022 11:00 AM
60 mins
Live Class
On-Demand Class
$ 30.00 CAD
plus tax
Join Mai Nguyen for a taste of Vietnam with her virtual cooking class on how to prepare her mom's recipe for Banh Xeo, a crispy Vietnamese rice flour pancake filled with pork and seafood. You can wrap your Banh Xeo in a rice paper wrapper street food style, or eat it as it comes. Either way you'll enjoy it with handfuls of herbs and baby greens, dunked in a Nuoc Cham dipping sauce.
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Ingredients for Banh Xeo: rice flour, corn starch, peeled split mung beans, ground turmeric, green onions, coconut milk, yellow onion, pork belley, shrimp, squid (optional), bean sprouts, fish sauce, lettuce, mixed herbs (mint, Vietnamese mint, cilantro, thai basil, perilla).
Ingredients for Nuoc Mam Cham Dipping Sauce: Vietnamese fish sauce, lime juice, sugar, garlic, bird's eye chili.
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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