A goi or nom (in Southern- and Northern- Vietnamese parlance respectively) is typically recognised as a salad. They typically star locally accessible produce running the gamut from banana flowers through lotus stems; sea snails through jellyfish and calamari; thinly sliced pork through chicken feet; green mangoes through jackfruit and water spinach.
In this class, Thi will run you through the paces of making three different styles of goi - a green papaya and prawn number inspired by Vietnam’s south through to a raddichio and tea-smoked duck number inspired by northern Vietnamese cuisine that a food writer recently said she would “be thinking about for years”, and a last one that is not bound strictly by geography but influenced by one of the 54 ethnic groups in Vietnam.
A goi or nom (in Southern- and Northern- Vietnamese parlance respectively) is typically recognised as a salad. They typically star locally accessible produce running the gamut from banana flowers through lotus stems; sea snails through jellyfish and calamari; thinly sliced pork through chicken feet; green mangoes through jackfruit and water spinach.
In this class, Thi will run you through the paces of making three different styles of goi - a green papaya and prawn number inspired by Vietnam’s south through to a raddichio and tea-smoked duck number inspired by northern Vietnamese cuisine that a food writer recently said she would “be thinking about for years”, and a last one that is not bound strictly by geography but influenced by one of the 54 ethnic groups in Vietnam.
