Paring knife: 10cm (4")

more refined taste

We are currently waiting for fresh stock of the  20cm pans

preventing cracking and drying

Shoreline Blue

Vietnamese Cooking Class | 9th September 6.30pm | Crouch End feed-gpc-3831 Paring knife: 10cm (4")Vietnamese 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