Vietnamese spring roll class draws Europeans into culinary culture

Co-hosted by the Trade Office of the Vietnamese Embassy in Belgium and the school, the event sought to highlight the sophistication of Vietnamese food to students and faculty. Over 50 attendees of varying ages joined the special evening, turning a standard classroom into a lively hub for cultural exchange.

Attendees practice wrapping spring rolls (Photo: VNA)
Attendees practice wrapping spring rolls (Photo: VNA)

Brussels (VNA) – A Vietnamese spring roll-making workshop at Uccle Arts School in Brussels on December 18 introduced Europeans to the nuances of Vietnamese cuisine, as the classroom filled with the scents of fresh herbs, spices and prepared ingredients.

Co-hosted by the Trade Office of the Vietnamese Embassy in Belgium and the school, the event sought to highlight the sophistication of Vietnamese food to students and faculty. Over 50 attendees of varying ages joined the special evening, turning a standard classroom into a lively hub for cultural exchange.

The class was led by personnel from the Vietnamese Trade Office and the Vietnam News Agency’s Belgium bureau. Drawing on deep cultural knowledge and an approachable teaching method, the instructors walked participants through every stage of making traditional spring rolls, from preparing ingredients to mastering the art of rolling tight, balanced parcels.

For many, it marked their first exposure to staples like wood ear and shiitake mushrooms and rice paper wrappers, which are central to the dish’s unique taste. Early hesitation soon turned to enthusiasm as they learned to chop, combine and season the filling, voicing surprise and appreciation for the depth and balance of flavours.

Principal Etienne Wéry explained that Vietnam was a destination he had long wished to introduce to students. Introducing Vietnamese cuisine, he said, expands students’ horizons about a distinctive culture while fostering curiosity, respect and creativity beyond Europe.

For those soon departing on a Lunar New Year trip to Vietnam, he hoped the evening would offer more than a recipe. It might convey something of the elusive spirit, the quiet refinement, and the layered stories woven into Vietnamese cooking.

The menu extended generously beyond the rolls themselves. Bowls of chicken “pho” arrived, fragrant with star anise and ginger.

The night closed with cups of hot tea and small squares of traditional sweets like crisp peanut candy and nutty ginger sticky rice bars that evoked a taste of daily life in Vietnam - a preview of what the traveling students will soon experience in person./.

VNA

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