Chef Thuy returns to La Cuisine to share her culture and amazing flavors. Learn essential Vietnamese cooking techniques: how to shake the wok, fold sizzling bánh xèo, and balance the flavors of tangy dipping sauce. Discover the origin stories behind each dish, how Vietnam turned French steak into soulful stir-fry, and how crispy crêpes became a celebration on a pan. Cook, laugh, taste, and take home a full set of recipes you’ll want to recreate again and again.
Tonight's Menu:
- Bánh Xèo (Vietnamese Crispy Crêpes) Crackling, golden, and irresistibly crispy. Bánh Xèo is Vietnam’s bold answer to the savory crêpe. Traditionally filled with shrimp or a mix of shrimp and pork or beef alone, along with mung beans, crunchy bean sprouts (or onion) and scallions, then wrapped with fresh herbs, lettuce and special rice paper, and dunked in tangy nước chấm (dipping fish sauce). This dish is noisy, messy and full of joy. Once you taste it, you’ll understand why it’s so beloved.
- Bò Lúc Lắc (Shaking Beef with Garlic Butter & Wok-Seared Vegetables) Tender cubes of marinated tenderloin beef, “shaken” over high heat in a hot wok. This French-Vietnamese fusion dish blends the fiery sizzle of street food with the elegance of bistro-style cooking. Served with crispy fries or jasmine rice, it’s a true party on a plate.
- Chè Xoài Bưởi Trân Châu (Mango-Pomelo Sago) A creamy, refreshing dessert that originated in Hongkong and has since become a beloved favorite across Southeast Asia. With juicy mango, bits of pomelo, chewy sago pearls, and coconut milk.. it’s tropical, playful, and the perfect sweet note to end the night.
Suggested Wine Pairings: to be updated shortly
*To purchase the wine pairing, please stop by The Wine Gallery. Let them know you are purchasing these wines for a LaCuisine class and receive special pricing. The Wine Gallery is open until 6:00PM, so either pick up earlier in the week or stop by on your way to class -- they are literally across the street.
**Please note our class policies at https://lacuisine-bozeman.com/pages/class-policies. Unfortunately, we are unable to accept cancellations. Our chefs have worked very hard to prepare for the evening's event and ingredients are purchased in advance. If you call to let us know about a conflict, La Cuisine may be able to help fill your seats.
Chef Thuy returns to La Cuisine to share her culture and amazing flavors. Learn essential Vietnamese cooking techniques: how to shake the wok, fold sizzling bánh xèo, and balance the flavors of tangy dipping sauce. Discover the origin stories behind each dish, how Vietnam turned French steak into soulful stir-fry, and how crispy crêpes became a celebration on a pan. Cook, laugh, taste, and take home a full set of recipes you’ll want to recreate again and again.
Tonight's Menu:
- Bánh Xèo (Vietnamese Crispy Crêpes) Crackling, golden, and irresistibly crispy. Bánh Xèo is Vietnam’s bold answer to the savory crêpe. Traditionally filled with shrimp or a mix of shrimp and pork or beef alone, along with mung beans, crunchy bean sprouts (or onion) and scallions, then wrapped with fresh herbs, lettuce and special rice paper, and dunked in tangy nước chấm (dipping fish sauce). This dish is noisy, messy and full of joy. Once you taste it, you’ll understand why it’s so beloved.
- Bò Lúc Lắc (Shaking Beef with Garlic Butter & Wok-Seared Vegetables) Tender cubes of marinated tenderloin beef, “shaken” over high heat in a hot wok. This French-Vietnamese fusion dish blends the fiery sizzle of street food with the elegance of bistro-style cooking. Served with crispy fries or jasmine rice, it’s a true party on a plate.
- Chè Xoài Bưởi Trân Châu (Mango-Pomelo Sago) A creamy, refreshing dessert that originated in Hongkong and has since become a beloved favorite across Southeast Asia. With juicy mango, bits of pomelo, chewy sago pearls, and coconut milk.. it’s tropical, playful, and the perfect sweet note to end the night.
Suggested Wine Pairings: to be updated shortly
*To purchase the wine pairing, please stop by The Wine Gallery. Let them know you are purchasing these wines for a LaCuisine class and receive special pricing. The Wine Gallery is open until 6:00PM, so either pick up earlier in the week or stop by on your way to class -- they are literally across the street.
**Please note our class policies at https://lacuisine-bozeman.com/pages/class-policies. Unfortunately, we are unable to accept cancellations. Our chefs have worked very hard to prepare for the evening's event and ingredients are purchased in advance. If you call to let us know about a conflict, La Cuisine may be able to help fill your seats.