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Cooking class from BBQ UN IN in Nha Trang, Vietnam

For light colored sauces, Chef recommends mincing them, placing it in a towel or cheese cloth and running it under cold water a few times and squeezing till dried. This avoids your sauce becoming a little green.

Sushi made with tofu and not rice. very light and good!

We did a quick tour of the farm, which involved wearing these giant hats

Marinated with a mix of cumin, tomato juice, jalapeño, ginger, dijon mustard, vinegar, cilantro, and chives, then grilled. Includes paneer (Indian cheese) made during the class.

Made by other students.

Cooking class from BBQ UN IN in Nha Trang, Vietnam

Cooking!

Chef giving tips on salmon preparation.

Cooking class from BBQ UN IN in Nha Trang, Vietnam

Tom and Huong pose for a photo op before the cooking begins.

Read all about the 2nd class in the #FoodMagazine #FoodTastings series, featuring Pinoy dishes with a twist, right here!

August 2011

August 2011

In the cooking class. The squid guts. Ewwww.

August 2011