In the classroom we read two books featuring Vietnamese American children and their families: Bao Phi and local illustration Thi Bui’s book A Different Pond and Jacqueline Jules’ book Duck for Turkey Day.
In the kitchen we worked with rice in two new forms, as edible rice paper and as rice vermicelli, to make fresh salad rolls. The first grade chefs prepped a number of ingredients including spiced tofu and edible calendula petals. We learned to rehydrate the rice paper in a warm water bath, then filled the rolls and enjoyed them with a vegan dipping sauce. This recipe is popular because everyone can customize their own roll and it’s a great way to transform leftovers into something new and enticing!
