Classic Vietnamese Banh Mi

The banh mi is one of the greatest sandwiches ever built, and the reason it works has everything to do with what goes inside it.

Jody and Kirstie are two Red Seal certified chefs who have spent 15 years teaching home cooks the hows and whys behind every recipe. This is that kind of class.

Tuesday September 22nd | 5:00pm EST*

This live virtual Vietnamese cooking class is back by popular demand! 
Built around the banh mi in its most classic form, with caramelized pork, house-pickled vegetables, fresh herbs, and all the toppings that make this sandwich one of the most craveable things in street food history. The baguettes are handled. Your job is everything that goes inside them.

Jody & Kirstie will teach you the iconic Vietnamese technique of caramelized meat.  You will learn how Vietnamese caramelization works differently than Western techniques, how fish sauce and sugar build a lacquered, deeply savoury glaze on pork that you will make again and again!  

The pickled vegetables are not an afterthought. Quick pickling is a technique you will use constantly once you understand the brine ratio and timing. The daikon and carrot need to be bright, acidic, and crunchy, and you will learn exactly how to get there in the time you have.  

Fresh cilantro, sliced jalapeno, cucumber, and a proper spread pull the whole sandwich together. Every element has a job, and this class walks you through all of them.

This is street food made at home, and it is better than anything you will find at a food truck.

Join us live or cook along with the recording whenever it suits your schedule.

Recipes covered (serves 4)
Classic Vietnamese Banh Mi with Caramelized Pork
Quick Pickled Daikon and Carrot
All the Toppings and Fillings

Don't miss this class with two Red Seal chefs, a full recording, and every recipe sent to your inbox.

Join the Live Online Class: $30 (shop yourself)
Add the Ingredients: + $90 (Makes 4 large sandwiches)

*the class recording & recipes will be sent to your inbox 4-5 hours post-class to cook on your own time.