Dai’s modern recipes introduce new twists to authentic Vietnamese street-style dishes. Dai’s menu features: vegetarian five spice tofu, cucumber, enoki mushroom, Vietnamese mint and shiso leaf rice paper rolls with coconut miso dipping sauce; steamed bao with crispy fried young green rice prawns, spicy avocado, kewpie mayonnaise and fresh dill; twice cooked wagyu brisket with green mango, iceberg lettuce, banh hoi, fragrant herbs and nouc chum; and for dessert, irresistible creamy tapioca, lychee, praline, vanilla ice cream and coconut foam parfait in a fresh coconut half.
Vietnam: Tasty Street Food
Fresh ingredients and easy techniques
Get up close and personal with the chefs from some of Melbourne’s best restaurants. Sharing their extraordinary knowledge and expertise, our Master Class chefs will show you how to create the food that they are famous for and teach you how to take your cooking to the next level. Click here for more information the class format.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
About the Chef
Owner/ Head Chef, Uncle Restaurants
An enthusiastic and talented Chef, Dai gained overseas experience with the Terence Conran Hotel Group. He returned to Melbourne as Head Chef at The Pelican for six years and then at Dandelion for a year, before opening his first restaurant Uncle in St Kilda. Following the success of his first restaurant he opened a second venue at Collin St Melbourne’s CBD. More