About

Take a culinary journey into Cambodia. Join us in learning about authentic Cambodian spring rolls (Kourng Sraas) and dipping sauces, and the differences from Vietnamese and Thai spring rolls. We’ll prepare everything from scratch including chicken sour soup (Sgour Moarn).  
 
We'll begin by cooking chicken fragranced with fresh lemongrass and garlic. We'll use the chicken in our spring rolls, and the broth will not be wasted but turned into Sgour Moarn (Khmer sour soup with chicken). This Cambodian soup is unlike any sour soup in the Southeast Asia region in that we dress the soup fresh and fill it with lots of herbs. 
We'll make noodles and prepare vegetables and herbs, including several types of mints and cilantro to be rolled into two kinds of spring rolls. We'll prepare two dipping sauces to complement each of our spring rolls. 

On the menu

• Chicken sour soup (Sgour Moarn)
• Chicken spring rolls (Kourng Sraas)
• Shrimp spring rolls
• Fish sauce (Tuk Trey)
• Peanut sauce (Tuk Somdike Dey) 

Details

• All ingredients, tools, and tips will be provided so just bring your appetite and sense of adventure. We’ll enjoy our creations together and take home any leftovers, too.
• The menu is subject to change based on availability.
• Omnivores will enjoy this class.
• BARN’s kitchen facility regularly uses Ingredients known to the FDA as allergens. This class uses fish, shellfish, peanuts, wheat.

Details

A $20 materials fee, included in the cost of the class, covers everything you'll need.

Class Policies

• Ages 14 and up are welcome.
• You must wear closed-toe shoes and tie back long hair.