Deepening of tastebuds

This past weekend, i attended my first ever cooking class, a Vegan Vietnamese cooking class, I will say the best decision ever. I am reminded of the quote, "you never know something unless you try", well lets say my tastebuds are deepening in versatility, in flavour and in knowledge of different cuisines from around the globe. I thought I knew all about Asian cuisines, particularly, Korean, Chinese and Japanese, but having tried Vietnamese food and having cooked it for myself, just blew my mind away.

To differentiate between the textures Vietnamese cuisine has from other Asian cuisines, really taught me how it is important to expand my knowledge of food and how to cook better. In addition, even though their are some familiarities but there are differences, especially if you're trying to go vegan but still have the desire learn of other cultures and traditions.

This is class I learned to cook: 

1. Vegan Banh Xeo

2. Vegetarian Summer Rolls 

3. Vegan Bun Cha 

4. A refreshing summer salad 

Sauces and spices I tasted were: 

1. Vegan fish sauce 

2. Vegan Korean kimchi (fermented and unfermented) 

3. Umami soy sauce 

4. Umami rub 

5. Chilli oil

6. Cabbage pickle 

• 7. White gomashio

This experience ignited me to want to learn more, to want to experience more, to want to cook more cultural foods and keep them in my own own and introduce it to my own family and friends, to build their own curiosity of cultural foods.

I hope this post influences you to book your cooking class and have the zeal to experience the diversity of cultures through their foods.