Join Tony from Da Nang Vietnamese Eatery for a hands on class at Long Table Farm. Phở is a delicious noodle soup with herbs and meat in a nutrient rich broth. This class will feature a beef-based Phở. The Salad Rolls (Goi Cuon) will be fresh Vietnamese Rice Paper Rolls filled with vermicelli noodles, shrimp, fresh vegetables, mint and herbs and served with a homemade peanut dipping sauce. The meal will be gluten free.
Tony will share the important quality and history of the dishes, the necessary ingredients, and options to change the recipe based on what one might have in their fridge. Students will dine on the Phở and Salad Rolls at Long Table Farm at the end of the class along with wine from the Oregon Wine LAB.
Ingredients will be from Long Table Farm or locally sourced when possible! Students will receive printouts of both recipes and special spice packets for making their own Phở at home.
About the Instructor
Tony Ngo is Co-owner at Da Nang Vietnamese Eatery. Tony’s love of cooking comes from helping and observing his mother in the kitchen at a young age. He credits his Vietnamese heritage for the wealth of culinary inspiration. Tony is a Oregon native, and University of Oregon alumni. He competed in the 2018 Iron Chef Eugene competition as the only non fine dining establishment.
Please arrive to class with your mask on. Necessary precautions will be in place to ensure appropriate social distancing. Tables will be distanced from each other and all participants will wear their masks except for when dining. Class will be held in an open, outdoor kitchen.
Date: March 21, 2021
Start time: 11:00 a.m.
End time: 02:30 p.m.
Venue: Long Table Farm – 89242 Fir Butte Rd, Eugene, OR 97402