Two quick and simple Vietnamese desserts that can be made in an hour or less? Yep, we gotcha.
In this fun cooking webinar you'll learn to make rau câu dừa (coconut jelly) and đậu hũ nước đường (silken tofu with ginger syrup), two dishes that just so happen to be vegan.
In Vietnam, coconut jelly is considered a cooling dessert, perfect for steamy summer days, while tofu with ginger syrup is considered a winter warmer, and is more commonly found in the north of the country and the cool central highlands.
Cost: A$25/device (more than one person can share a device)
Maximum eight devices/cookalong