Vietnamese Cooking Class | 9th September 6.30pm | Crouch End LSA Thanks to its special shape

Thanks to its special shape

split or absorb water)

poaching whole chickens

The rectangular Non-Stick Deep Cake Pan features a loose base and double non-stick coating ensuring an easy release of the cake

The Season S4 S18 Santoku is crafted for speed

Vietnamese Cooking Class | 9th September 6.30pm | Crouch End LSA Thanks to its special shapeVietnamese cooking builds flavour through balance rather than time. Herbs go in raw and late. Heat is met with acid, salt with sugar. It is why the food tastes light without tasting like less. You'll make a pho stock from scratch the step most recipes tell you to skip and cook a rice flour pancake thin enough to shatter. Classes are capped at ten. We cook, then sit down and eat what we've made. The wine is included. Sample menu Pho a vegetable stock