About

What better way to learn about cultures beyond our own than to experience it through food? Banh Cheo (Khmer crepes) falls into the category of special when it comes to foods that Cambodians love to eat together. This is a dish that, due to the various steps involved, invites a communal style of preparation.
Learn to make the light and delicate rice-based crepes. The turmeric-flavored batter serves as the foundation for a good Banh Cheo.
You'll prepare a traditional filling with perfectly seared chicken and shrimp before prepping vegetables and herbs such as mint, cilantro, and basil for crunch and color. A well-balanced Tuk Trey P-heam (fish sauce) will bring all the flavors to life whether dipping or drizzling. 
 
The final cooking step of Banh Cheo uses high heat and careful timing to produce the perfect filled crepe. 
 
On the menu

• Banh cheo (Khmer rice crepe with chicken and shrimp).
• Banh cheo tow-hoo (crepe with tofu).
• Tuk trey P-heam (fish sauce dressing). 
• Lettuce, cucumber, fresh herbs on the side.
• Coconut jelly dessert.
• Drinks will be provided.

Details

• Omnivores will enjoy this menu.
• BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses fish, crustacean shellfish, peanuts, and soybeans.

Details

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

Class Policies

• Ages 14 and up are welcome.
• You must wear closed-toe shoes in the studio. Tie back long hair.