Vegan Vietnamese Kitchen & Market Journey

Over ons

In 2024, we still struggle at the market or local store, navigating the labels of plant-based meats, pondering if they're worth it, how to cook them, what to do with leftovers, and how to pair them with flavors we crave.

That's where we come in. Slug Kitchen is a plant-based restaurant where we will gather for the meet-up. This class is all about appreciating Tempeh and Tofu—transforming these seemingly bland ingredients into dishes you'll proudly say you learned in Vietnam.

Tempeh offers rich protein and texture, with a unique nutty flavor and fermented aroma. But how do we harness its potential?

Tofu, on the other hand, is a blank canvas ready for any culinary creation you desire.

Menu

You can choose one menu from the options listed below:

Viet Fusion (easy)

• Five-spiced roasted tempeh rainbow salad with hoisin sauce: This tempeh recipe is great for anyone who has a love for tempeh, and can be used as fillings or toppings.
• Banh xeo with mushroom and marinated tofu: you'll make the batter yourself based on the chef's instructions.
• Pineapple flambe with sorbet of the day.

Viet Calls (advanced)

• Lotus or pomelo salad with marinated seitan
• Vietnamese stuffed tofu with tomato sauce, choice of rice or vermicelli
• Hu tieu (southern noodle soup)

Note: 
You can inform us in advance if you prefer a customized menu.
 

Schema

• 9:00 AM: Gather at Slug Kitchen for complimentary coffee or tea, freshen up, and prepare for our visit to the local market.
• 9:30 AM: Embark on a local market or supermarket tour to purchase ingredients and experience the authentic local vibe.
• 10:30 AM: Return to Slug Kitchen to clean up and freshen up.
• 10:40 AM: Cook three courses together.
• 1:00 PM: Sit down to enjoy the meal and have fun.
• 1:30 PM: End of the experience.