Bo 7 Mon: Vietnamese 7 Courses of Beef

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 14 students. Review our registration and cancellation policies here.

Let's feast on this traditional Bò 7 món, which translates to "seven courses of beef." It's been a few years since we've done this class, so we're excited to cook up this menu together again! This is a fun dining experience! In the kitchen, you will grill, broil, and steam a variety of beef dishes. At the dinner table, you'll make your spring rolls at the table, drawing from all the different beef preparations. To round out the experience, you'll also make a beef salad to start the meal, and end with a warming bowl of congee. Seven dishes in all; holy cow, for sure! A wide variety of textures, aromatics, flavors make this memorable feast of the senses!

MENU

Bò Tái Chanh—Vietnamese carpaccio  

Bò Lúc Lắc Gỏi—Shaking Beef over a Salad of Pickled Carrot, Daikon & Lettuce

Bò Nướng Hành—Grilled Green Onions and Enoki Mushrooms Wrapped Beef 

Bò Nướng Mỡ Chài—Broiled Lemongrass Galangal Beef Sausages wrapped in Caul 

Bò Lá Lốt—Broiled Ground Beef Rolls in La Lot or Perilla Leaves

Bò Chả Dùm—Steamed Ground Beef Meatballs with Woodear Mushrooms, Cellophane Noodles

Cháo Bò—Beef Congee 

Served with a garden of Vietnamese herbs, dipping sauces, vermicelli and rice paper, shrimp chips and two varieties of Nước Chấm: Nước Mấm and Mắm Nêm

This menu contains the following common allergens: Fish, Soy, Peanuts, Shellfish. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together!

Linda Tay Esposito is a teaching chef whose food represents a tribute and a commitment to the authenticity of the cuisines of the Pacific Rim. For the last two decades, Linda has shared her passion and knowledge of East and Southeast Asian cuisines by teaching at many notable cooking schools in the Bay Area. An all around food professional, Linda works on placemaking projects by building equitable food systems through the intersectional lens of food, sustainability and equity. She led the development of La Cocina’s municipal marketplace as well as the food program at the Presidio Tunnel Tops. She currently works on ground floor activation initiatives at several affordable housing projects in San Francisco. Linda's specialties include Malaysian cuisine, Chinese cuisine, and various Southeast Asian cuisines. She teaches both public and private cooking classes and hosts pop-up dinners at 18 Reasons.

_{Photo by Linda Tay Esposito}