Street Food of Asia Vietnamese Online

Serving: 2

Preparation time: 120 minute

Execution time: 120 minute

 Zoom link

  • Zoom link on the day from 22 November 2020 the link will be
  • Zoom link for a private and corporate class may be different because some organiser use your own Zoom, Microsoft or other corporate account. 
  • If you want to learn more about how to join Zoom meeting here


  • Before your online begins, please read the recipes and watch instructional. 
  • We recommend you to watch our pre-recorded the video to give you a better understanding of the dish before you start. 
  •  In this online cooking class, you are welcome to BYO your own wine and beer. However for safety, please focus on cooking during the lesson, and consume responsibly.
  • 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.


  • Gluten-free - remove soy with gluten free soy
  • Vegetarian/ Vegan - you can use tofu for the BBQ. No substitute for the prawn
  • Dairy-free - The menu has no dairy
  • Low sodium. Less fish sauce or salt
  • Kosher. N/A
  • Halal. Our meats are not halal. You can replace with halal versions ie chicken instead of pork
  • No nuts. We don't include any nuts in our meals. 


  • Sharp knife and cutting board 
  • Sturdy sauté pans, a large pot with a steamer setup
  • A set of small bowls for your organizing your ingredients and a few bowls for mixing
  • A rolling pin, spatula, tong, and tablespoons
  • Measuring cups, measuring spoons, and a digital scale


  • Class information
  • Feedback


Vietnamese menu Feb Jun Oct
  • Bun Cha - Vietnamese Pork BBQ
  • Chạo Tôm - Prawn & Sugarcane Skewers

Prep notes

  • Please slice the pork and marinate them and the mince overnight or 1-2 hour before the class.
  • Please mince the prawn and add salt to marinate overnight or 1-2 hour before the class.


Bun Cha - Vietnamese Pork BBQ (Rice Noodles and Grilled Pork) + Đồ chua (pickled vegetables)

Makes - 2 serves

Active time - 20 minutes

Total time - 30 minutes  

Đồ chua (pickled vegetables)


  • 75g Carrot, sliced thinly using a mandoline 
  • 75g kholrabi or daikon radish, sliced thinly using a mandoline


  • 1 tsp sugar
  • ½ tsp rice wine vinegar
  • ¼ tsp salt


  • Mix all ingredients together and allow to marinate for at least 20 minutes. 

Bún Chả Vietnamese Pork BBQ


  • 200g pork neck, thinly sliced
  • 160g pork mince

Seasoning split

  • 2 tsp dark soy sauce
  • 2 tsp fish sauce
  • 1 tsp sugar
  • 2 tsp lemongrass, finely minced
  • ½ shallot, minced
  • 2 cloves of garlic, finely minced
  • 2 pinches of black pepper

Vegetarian Substitution: 

  • 80g ground, fried tofu
  • 1.5 tbsp cornstarch
  • ½ tsp vegan fish sauce
  • ½ tsp cooking caramel


  • Bun - 200g rice noodle boiled and drain with cold water, nước chấm, coriander, shiso,  rau răm (hot mint), mint, thai basil


  • Divide the seasoning in half and mix with the pork next slices and minced pork and allow to marinate for 1-2 hours or overnight.
  • Divide the pork neck meat amongst 2 skewers, weaving the slices onto the skewer.
  • Divide the minced pork mixture into 4 equal sized patties. 
  • Pan fry or Grill the pork neck skewers over charcoal.
  • Pan fry the pork mince patties in a small amount of neutral tasting oil over low heat until both sides are brown and a little bit charred. 



 Nước Chấm (Fish Sauce Dressing)


  • 4 tbsp water
  • 2 tbsp fish sauce
  • 1-2  tbsp sugar
  • 2 tbsp rice wine vinegar
  • ¼ lime, juiced
  • 1 clove of garlic, minced
  • 1/2 -⅓ Thai bird’s eye chili, minced


  1. Mix all ingredients together.

  2. To eat this dish - place the pickles, rice noodle and BBQ meat and herbs together on a plate. In the other bowl pour the dipping sauce. You then grab a bite of mixture of everything dip on the dipping sauce on the side. 



Chạo Tôm - Prawn & Sugarcane Skewers

These plump and bouncy skewers are a delightful addition to any barbecue. Pre-steaming the prawn sets the shape and ensures they retain moisture throughout cooking. The addition of (optional) diced pork fat gives extra richness to the mixture. If you cannot find sugarcane, substitute lemongrass stalks or bamboo skewers. 


Makes - 4-6 large skewers 

Active time - 30 minutes 

Total time - 1 hour


  • 400g prawns, shelled & de-veined
  • 50g pork back fat (or fatty bacon), finely diced
  • 2 spring onions, minced
  • 2cm ginger, minced 
  • 1 egg
  • 2 tsp tapioca flour
  • 2 tsp fish sauce 
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 TBL annatto oil* (recipe in previous lesson) or vegetable oil
  • sugarcane, cut into 10 cm batons
  • vegetable oil as needed

Optional Garnishes

  • lettuce leaves
  • fresh herbs
  • nuoc cham dipping sauce* (recipe in previous lesson)


  1. Combine the prawns, spring onions, ginger, egg, tapioca, fish sauce, salt, sugar and annatto oil* in a food processor. Blend into a smooth paste.
  2. Fold the diced pork fat through the prawn mixture and set aside in the fridge.  
  3. Prepare a steamer with simmering water and line the basket with baking paper, keeping it aside for the skewers.
  4. Remove the prawn mix from the fridge and divide it into 4-6 portions, depending how many sugarcane batons you have.
  5. Moisten your hands with a little vegetable oil to help you form the skewers. Mould a portion of prawn paste around the top half of a sugarcane baton, creating an oval-shaped sausage. Place the skewer into the lined steamer basket and repeat the process with the remaining ingredients. 
  6. Steam the chạo tôm covered for 7 minutes. Meanwhile, prepare a grill, BBQ or frypan to medium high heat.
  7. Grill the steamed prawn skewers until the outside begins to caramelise, turning occasionally. If pan frying, use a tsp of vegetable oil. 
  8. Serve with optional lettuce leaves, herbs and nuoc cham dipping sauce*.



Dầu Màu Điều - Annatto Seed Oil


This bright and fragrant oil adds an orangey-red colour to a number of Vietnamese dishes.  The oil will keep for weeks in your pantry or a few months in the fridge. Annatto seeds may be difficult to find at the supermarket, but your Asian grocer should stock them. At a pinch you could substitute ground turmeric.

The video

Makes - 60ml 

Active time - 15 minutes

Total time - 15 minutes  


  • 2 TBL annatto seeds, ground
  • 4 TBL vegetable oil 
  • 1 TBL Shaoxing (Chinese rice wine) 
  • 1 tsp soy sauce 


  1. To grind the annatto seeds, pound them in a mortar and pestle or blitz in a spice grinder to release their colour.
  2. Heat the vegetable oil in a saucepan over medium-low heat until it reaches 150C.
  3. Add in the crushed annatto and fry for 1-2 minutes until the oil changes colour and becomes fragrant. Stir occasionally.
  4. Carefully strain the infused oil through a sieve into a heat proof bowl and discard the solids.
  5. Finally, mix the Shaoxing and soy sauce into the oil. Allow to cool and store in the fridge or pantry.
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