The slightly rubberised colour coating makes them easier to grip

more refined taste

Metal utensil safe

The Japanese-style blade edge is hand applied at a 15 angle

allows you to gently steam proteins on top whilst simultaneously creating a flavourful broth or cooking rice below

Vietnamese Cooking Class | 9th September 6.30pm | Crouch End feed-gpc-3831 The slightly rubberised colour coatingVietnamese cooking builds flavour through balance rather than time. Herbs go in raw and late. Heat is met with acid, salt with sugar. It is why the food tastes light without tasting like less. You'll make a pho stock from scratch the step most recipes tell you to skip and cook a rice flour pancake thin enough to shatter. Classes are capped at ten. We cook, then sit down and eat what we've made. The wine is included. Sample menu Pho a vegetable stock