Cooking class
Vietnamese.
Fresh, bright, gluten-free. fresh Vietnamese spring rolls, banh xeo (the Vietnamese pancake stuffed with vegetables and chicken or shrimp), and che trai cay as a fresh fruit dessert.
What is a Vietnamese cooking class at Julia’s?
A Vietnamese cooking class at Julia’s Cooking Studio is three hours of cooking, in which you make fresh spring rolls, banh xeo with crisp edges, and che trai cay with tropical fruit in sweet coconut milk.
This is the lightest cuisine of the lot. Fresh, plenty of herbs, and fully gluten-free if you let us know when you book.
Rolled fresh, in rice paper.
You roll them yourself, and everything shows through the wrapper. At the banh xeo everyone stops for a moment for the edges: thin batter in a hot pan, and then that crisp rim.
In between you eat what has just come off the heat. The fruit dessert closes the evening without leaving you stuck at the table, and the recipes come with you.
Three hours, and this is what’s on your plate.
Fresh spring rolls
Fresh rice paper wrappers with vegetables, herbs and prawns. Everything visible through the wrapper.
Banh xeo (Vietnamese pancake)
Crispy, golden, folded around a filling of vegetables and protein. Turmeric-yellow batter.
Che trai cay
Vietnamese fruit dessert with tropical fruit in sweet coconut milk. Fresh finish.
Roughly this rhythm.
Welcome
Chinese tea from Yunnan and a snack. Time to settle in, meet each other.
Recipes
Julia explains what we’re making. You take the recipes home.
Cook and eat
Cook one course, then sit at the table to eat what you just made.
Ready for vietnamese?
Four to twenty-two people, in the studio in Bergschenhoek. Julia confirms within 24 hours by email.