Thi skillfully blends traditional Vietnamese and South East Asian cuisine, using vibrant, fresh flavours and modern -classic techniques in her cooking. Join this class to experience: spicy blood pudding in a crisp lettuce leaf with Vietnamese mint, coriander and pickled ginger; a new take on rice paper rolls filled with lightly cured fish, betel leaves, garlic chives, coconut, noodles, pickled and fried shallots; smoked beef carpaccio with green chilli dressing; pan-fried flounder with curry vinaigrette; and for dessert, an irresistible rum, brown and palm sugar flavoured parfait with ginger-beer granita and seasonal fruits.
New Wave Vietnamese
Vibrant, fresh flavours from South East Asia
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