with Alejandro Ramon
Alejandro on Vietnamese Rolls:
“I was introduced to Vietnamese food back in the summer of 1986 in Houston, Texas by a dear friend. With my first taste of the Summer Rolls (Gỏi cuốn), I was smitten by the use fresh vegetables, rice noodles, aromatic herbs, poached shrimp, and roasted pork all rolled together in rice paper wrapper, which was made even more delicious by the Peanut Dipping Sauce. It was during the years I lived San Antonio, Texas that I experienced Viet-Nam Restaurant‘s Imperial Rolls (Chả giò). Unlike other spring rolls that are mostly filled with vegetables and wrapped in a wheat based dough. Viet-Nam’s version of spring rolls are from Northern Vietnam and are stuffed with a generous amount of filling that consist of ground pork, crab, mung bean noodles, wood ear mushrooms, grated carrots, onion, shallot, garlic, fish sauce, salt and pepper and wrapped in rice paper and deep fried. With the first bite I encounter the ethereal crisp, crunch, and chewiness of the rice paper wrapper and then the flavorful, rich, and meaty texture of the filling. The spring rolls are traditionally served with Nước Chấm (Vietnamese dipping sauce), lettuce leaves, bean sprouts, shredded carrots, cucumbers, basil, mint, and cilantro.”
About the class:
In this class you’ll learn to make Vietnamese Summer Rolls (Gỏi cuốn) & Imperial Rolls (Chả giò) along with dipping sauces. You’ll make the summer rolls & peanut dipping sauce yourself! Alejandro will also demonstrate Chả Giò (Vietnamese Pork Spring Rolls) and Nước Chấm (Vietnamese dipping sauce). Let’s learn something new together!
|Wed. October 11th, 5:30-9:30pm,