Foodies Hamper

Vietnamese Cooking Class Online 

ZOOM LINK

• Zoom link on the day https://zoom.us/j/8697696969. If you want to learn more about how to join Zoom meeting here
• Zoom link for a private and corporate class may be different because your event organiser may use your own Zoom, Microsoft or other corporate account. 

VIETNAMESE COOKING

This class and kit combination will give you the insight and skills on how to prepare classic Vietnamese dish Bò Kho- Clay Pot Beef, Gỏi đu đủ- Green Papaya Salad and Nước Chấm - Fish Sauce Dressing- beloved street food favourites. We source and organise the bulk of the ingredients, posted directly to you. All you'll need is a few easy-to-find grocery store items. This experience works as both a social and educational experience. You'll leave with the confidence to prepare restaurant-quality Vietnamese dishes at home. 

HIGHLIGHTS 

• learn a set of fundamental Vietnamese cooking skills 
• 1 hour of professional instruction and support 
• a delicious and balanced meal out of your home kitchen 
• take-away recipes for to recreate you experience afterwards 

THE MENU

• Bò Kho- Clay Pot Beef
• Gỏi đu đủ- Green Papaya Salad
• Nước Chấm - Fish Sauce Dressing 

HAMPER CONTENTS

1. Premium Fish Sauce - Red Boat (250ml)
2. Vietnamese Mandolin- for Julienned Vegetables
3. Dehydrated Prawn Chips (50g)
4. Curried, Dried Beef (100g)
5. Wavy Gluten Free Ramen Noodles 
6. Bo Kho Sauce (200ml)
7. Bo Kho Spice Blend
8. Knife- Large
9. QR code linked to the recipes and an online instructional video 
10. Delivery included within Australia

DELIVERY AND UNPACK THE KITS

• Prior to the start of the class, it is advised that you refer to the recipes sent out and obtain all ingredients and equipment needed.
• Otao Kitchen makes every effort to have the packaged ingredients kit to you 48 hours before the class starts, however, the delivery of the ingredients is reliant on the services of Australia Post. We are not liable for late or non-delivery.
• After unpacking your ingredients, please leave them in the fridge. 

WHAT DO I BRING?

• Vegetables: 1x red Thai bird's eye or bullet chilli , 1x lime, 2x cloves garlic, 2x shallots, 1x brown onion, 5cm stalk lemongrass, 2x slices ginger, 1x carrot, 400g green papaya or substitute 1 large green apple
• Herbs: 1x bunch coriander, 1x bunch Thai basil and 1x bunch mint
• Meat: 500g beef brisket or beef chuck- simmered in water 300ml for 2-3 hours until tender
• Seafood: 4x cooked prawns, tail on, shell removed

Dry Goods:

• 50ml vegetable oil or another neutral cooking oil 
• 20g toasted, crushed peanuts (optional) 
• 20g fired shallots (optional) 
• Salt, sugar and pepper to taste

EQUIPMENT NEEDED

• Sharp knife and cutting board 
• A grater or vegetable mandolin
• Sturdy sauté pans, and a medium sized sauce pot
• Small mixing bowls 
• A spatula, tongs, and measuring spoons 

SPECIAL DIETARY NOTES

• Vegetarian/ vegan. the kit makes meats but you can remove the meats with mushrooms & vegan meats
• Gluten-free - the class has bread but we include GF noodles 
• Dairy-free - the recipes has no dairy.
• Low sodium. Use less salt and fish sauce
• Halal- Use Halal meat in the recipes
• No nuts. We don't include any nuts in this hamper 

ON THE DAY

• This online Zoom class lasts for 1-2 hours - you will need a device with internet connection
• Meet our chef and follow along with a live cooking demonstration
• Debrief with a chance to enjoy your creations and chat. 
• Learn how to cook or make noodles, sauces and garnishes
• In rare situations, we may have to restart the online class so don’t worry if we got cut out during the Zoom session.

HOW DO WE RUN THE CLASS?

• You will the recipes and you can review them at your own pace before and after the zoom class. We will send you Zoom link.
• We will answer your question pre- and post-class by email at hello@otaokitchen.com.au. If you made the recipes, you would have more questions for us. We hope this is one of your favourite dishes for some time!
• In this online cooking class, you are welcome to your wine and beer. However, for safety, please focus on cooking, and you can drink with the meal later.
• We recommend for you to measure and put all the ingredients on a dish/tray to be ready to cook. This way, you can enjoy yourself while connecting to others. If you tell us about your dietary requirement, we can suggest some substitute ideas. We will do our best to help you to cook the dishes on the menu.
• Please note that the start times for this virtual experience are scheduled in Melbourne - Australian Eastern Standard Time (AEST). Please be aware and adjust the start time to your time zone if you are not based in Australia
• Have a question as "I'm attending an online classs?" please check our FAQs

CANCELLATIONS AND CHANGE FOR DATES

• No cancellation, but you can change the date.
• If you miss the Zoom class, let us know, as we can add you into the next class. 
• If you buy the voucher from the 3rd party, you will be bounced by the terms.
• Have a question as "I need to cancel, change or ask for a refund?", please check our FAQs

LIQUOR LICENSE 

• Otao kitchen license number for online class delivery VCGLR LIMITED LICENSE  36135497*
• For Liquor Licenses - Under the Liquor Control Reform Act 1988 it is an offence - to supply alcohol to a person under the age of 18 years (Penalty exceeds $19,000). - For a person under the gage of 18 years to purchase or receive liquor (Penalty exceeds $800). 

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🐟 Nước Chấm - Fish Sauce Dressing

This sweet, savoury and sour dressing is an absolutely essential part of Vietnamese cuisine. It makes its way into so many dishes as a dipping sauce, marinade, and a dressing for any occasion. 

Preparation time: 5 minutes

Execution time: 5 minutes

Serves: 2

INGREDIENTS 

• 4 tbsp water

• 2 tbsp fish sauce

• 2 - 2.5 tbsp sugar

• 1 tsp rice wine vinegar (optional)

• ¼-½ lime, juiced

• ⅓ red Thai chili, minced

• 1 small clove of garlic, minced 

METHOD

1. Mix all of the ingredients together in a bowl until all the sugar dissolves. Adjust the taste to your liking with a little rice wine vinegar, additional sugar or fish sauce. 

🥩Bò Kho- Clay Pot Beef 

This simmered beef stew is hearty and filled with warming and fragrant spices. It makes a great accompaniment to rice, noodles or Vietnamese baguette. 

Serves: 2

Active time: 30 minutes

Total Time: 3 hours

INGREDIENTS

• 250g beef chuck or brisket, simmered for 2-3 hours in 300ml water until tender  

• 2 shallots, minced finely 

• 1 clove garlic, minced 

• 1/2 carrot, cut into chunks 

• 1/2  brown onion, cut into thick slices 

Spices 

• 1 piece star anise 

• 1 stick cinnamon 

• 2 tsp dầu màu diều -annatto seeds 

• 5 cm stalk lemongrass, bruised 

• 2 slices ginger 

For the sauce: 

• 100ml Otao Kitchen Bo Kho Sauce (made from soy sauce, fish sauce, sugar, and lemongrass) 

To serve: 

• ½ bird’s eye chilli, thinly sliced 

• 2 stocks coriander, picked 

• 1 stock Thai basil 

• ½ limes, cut into wedges 

• 1 loaf Vietnamese baguette or boiled Gluten Free Meister Ramen Noodles. 

  1/4 brown onion, thinly sliced 

METHOD 

1. Preheat a saucepan over low heat. Crush the annatto seeds with a knife or in a mortar and pestle. Add in the annatto seeds oil, shallots, garlic and saute for 1-2 minutes or until fragrant.

2.  Add in the beef, including the simmering liquiding, all of the spices and sauce. 

3. Add in the carrot, sliced onion and simmer for 5-10 minutes until all the flavours come together. 

4. Garnish with the sliced chilli, coriander, Thai basil, lemon wedges, a Vietnamese baguette or ramen noodles. 

🌿Gỏi đu đủ- Green Papaya Salad 

This green papaya/apple salad is a crowd-pleaser. The sharp and zest flavours of the unripe mango or papaya compliment plump bites of prawn and the crispy bits of texture that mix in with this salad. 

Preparation time: 10 minutes

Execution time: 5 minutes 

Serves: 2

INGREDIENTS 

• 1 (200g) green papaya shredded (or substitute green apple) 

• ⅓ carrot, shredded 

• 50g Vietnamese beef jerky, shredded

• 4 cooked prawns, sliced in half

• 6 prawn chips (optional) 

• 2 tbsp toasted peanuts, roughly chopped 

• 2 tbsp fried shallots (optional) 

• 2 sprigs of mint, picked

• 2 sprigs of coriander, picked 

• 3-4 tbsp Nước Chấm

METHOD 

1. Mix everything together in a bowl, add 3-4 tablespoons of the Nước Chấm to taste. Garnish with chopped, toasted peanuts, fresh herbs, and fried shallots.