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AREAA SAN FRANCISCO PENINSULA

Eat Together with Loi Thai

  • May 30, 2020
  • 4:00 PM - 5:00 PM
  • Facebook Live www.facebook.com/areaasfpeninsula

Enjoy your restaurant favorites at home

Bun Rieu Ingredients (4-6)

  • 1 package of dried Vermicelli (Cooked)
  • 1 cup of crab meat or 3 boiled crabs (peeled)
  • 1 cup of crab paste
  • 1 lb of ground pork
  • 1 lb of fried TOFU
  • 3 eggs
  • 2 lbs of pork bone or pork ribs
  • ½ lb Shrimp peeled and deveined
  • ½ lb of dried shrimp
  • Whole garlic (minced)
  • 6  roma tomatoes (sliced in quarter)
  • 3-4 tablespoon of fish sauce
  • 2 tablespoon sugar
  • 1 tablespoon salt
  • 2 tablespoon  ANNATO SEED OIL (for coloring or 3 tablespoon tomato paste)

Spring Rolls Ingredients

  • Vermicelli noodle (cooked)
  • Rice wrappers 8 in. ( 3 ladies brand preferred)
  • Large cooked shrimp (peeled, deveined and cut in half)
  • 2 tablespoon fish sauce
  • 2 tablespoon of lime or lemon juice
  • 2 tablesppon of white sugar
  • 4-5 tablespoon of water
  • 1 clove garlic minced
  • 1 thai chilli or chilli sauce

 What to buy to wrap with:

Lettuce leaf, basil, mint, perilla leaf, beansprout, and cucumber (sliced thinly about 3 inches)


Event: This Saturday our celebrity guest chefs are 
Paige Nguyen President of VNARP and
Lamar Heystek President of Asian Inc.
will follow alongside our local chapter member chef Loi Thai with Chicago Title Co.

This Saturday we will be making Bun Rieu and Spring Rolls.

Past AREAA SF/Pen President Sonny Chan will be moderating.

 
Event Date: 5/30/2020
Time: 4:00-5:00 PST

Location: Anywhere you’re at


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