Cooking Class | Vietnamese Pho

No matter the season, Vietnamese Pho (pronounced fuh) offers a warmth and brightness that will elevate your mood. This hot noodle soup, made by slow-simmering beef or chicken, is probably the most well-known Vietnamese food world-wide, and for good reason! Pho Gà is a rich and earthy chicken bone broth with aromatic spices like star anise, ginger, cloves, cinnamon, and onion, finished with the cornerstone of Vietnamese cooking — fish sauce (nuoc mam). The light and golden broth is served over rice noodles with the tender stewed meat, topped with lime and fresh herbs like mint and basil. Experienced home cook turned chef and owner of Nuoc Mam-a Vietnamese Goods, Sandy Le will break down how to make a good bone broth and share tips she has learned from her family, who hail from South-Central Vietnam. She is also sharing how to stretch ingredients by making a Vietnamese chicken salad with leftover meat and showcasing her creativity with sweets with her take on tiramisu, using Vietnamese coffee and condensed milk cream. Sandy has built her business around the utilization of seasonal, local produce and herbs from small farms in the UP, so you can expect local ingredients where possible.

Hands-on class

$35 for Co-op owners, $50 for general admission