On December 11, the MVWC Classy Cooks II, prepared a luncheon with Vietnamese influence. The host selected the theme and provided each of the group members with a recipe to make a dish for our luncheon. It was fantastic! We had a great lunch, lots of mingling, and a whole lot of fun.
Our menu included the following:
Beverages: Water, Herbal tea, and soft drinks.
Appetizers: Fried Vietnamese Bread Sticks, Cashew Cheese with Banh Phong Tom Crackers, Vietnamese Garlic Shrimp.
Entrée: Vietnamese Pho
Dessert: Coconut Ice Cream w/Toasted Coconut Flakes, Pineapple Whipped Ice Dream.
