Cooking class experience — learning Cha Gio properly

I took a cooking class specifically to learn how to make Cha Gio correctly. The instructor explained why star anise broth is used the way it is — something I'd never understood from just eating it. The subtly sweet and spiced result when you make it yourself is different.

Vietnamese cuisine shows French colonial influence alongside traditional Southeast Asian techniques. We learned how a street banh mi counter shapes the way this dish is eaten. The class ended with the meal and a glass of lime soda. I've made it three times since and each time it improves. Highly recommend the cooking class approach.