This class will acquaint you with some of the tastes and flavors of Laos, a landlocked country in Southeast Asia, bordered by Cambodia, China, Thailand, and Vietnam. With a present population of nearly 7 million, Laos has over 49 different ethnic minority groups with the Hmong, being, historically, the largest and most distinct. French influences are also present, given the country’s colonial past.
Laos’s cuisine reflects its rich cultural heritage and its food is marked by fresh ingredients (particularly garlic, ginger, onions, lemon grass, cilantro, chili peppers, and lime). Although the flavors of Laotian food can be complicated, its cooking techniques are simple. This class aims to make basic Laotian cooking accessible to you and your kitchen. You will leave the class comfortably skilled in cooking at least one authentic Laotian dish that will impress your family or guests.
Recipes:Spicy Crunchy Spring Rolls; Fresh Vegetarian Rolls; Cilantro Lime Laotian Beef Salad; Hmong Ginger Scallion Chicken
Class Type: Individual, hands-on cooking class
Class Notes: Learn the wrapping technique for making fresh spring rolls!
John Vang, who originally hails from Wisconsin, but is now based in New York City, is a cook who draws his techniques from a generation of Laotian cooks and chefs. Although also trained as a lawyer, John has had a catering business with an exclusive clientele. He is excited to share with you his passion for Laotian food and to show you how accessible Laotian cooking can be. In his spare time he enjoys spending time outdoors in New York City, exercising, eating healthy and realizing with friends. Contact John