|Sister Phap Nghiem (pronounced similar to "Pap Neem") served as the very capable instructor. Here she expertly peels a jicama, a vegetable that was unfamiliar to most of the Westerners in attendance.|
|Tofu, carrots, taro root (a tuber vegetable used as a food staple throughout Asia), sweet potato, and regular potato assembled for the soup, which also included mushrooms, onions, cabbage stock, coconut milk, lemongrass, an Asian packaged product called "bean curd sheet", and several spices.|
|Lookin' good!! :-)|
This particular class was conducted too soon after the initiation of South Houston Sangha News for me to post about it in advance, but I will announce future classes. Future posts will also provide additional information on Chua Phap Nguyen / Dharma Spring Temple.