Cooking class experience — learning Cao Lau properly

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

fresh herbs added at the table are a defining characteristic. We learned how a home cooking class shapes the way this dish is eaten. The class ended with the meal and a glass of fresh sugarcane juice. I've made it three times since and each time it improves. Highly recommend the cooking class approach.