Lemongrass and Fish Sauce: An Intro to Cambodian Cuisine
Taught by Anname Phann and Melanie Taing
Anname works for the New York City Department of Health at the Primary Care Information Project. She has a Masters in Public Health, Community Health Education from the University of Maryland School of Public Health. Anname regularly hosts Cambodian dinners to foster and cultivate appreciation for the vibrant cuisine.
Melanie is a Special Education teacher in the South Bronx. She has a Masters in Human Development and Psychology from the Harvard Graduate School of Education. Melanie has a passion for all things food-related and has been conducting Cambodian food demonstrations for over two decades.
Melanie and Anname are children of Cambodian refugees and grew up with a strong connection to and appreciation for Cambodian food and culture.
Cambodian cuisine in New York has been elusive but not anymore!
In this two-hour class, you will be introduced to two simple recipes using ingredients accessible in most Asian grocery stores. Additionally, you'll learn traditional flavor profiles, commonly used ingredients, and a brief culinary history.
We’ll start with a Cambodian cabbage salad (Gnoam) dressed with a sweetened fish sauce (tuk trey p’aim) – ubiquitous in Cambodian recipes.
This refreshing salad will be paired with a traditional street food and party favorite – beef skewers marinated in a lemongrass spice paste (saik-ko ang), just in time for summer BBQs!
Please note, there’s lots of peanuts, red meat and fish sauce, but it’s gluten free!
