VIETNAMESE COOKING ONLINE

Vietnamese cuisine is one of the most diverse and vibrant in the world. It uses an enchanting mix of food from colonial visitors, native ingredients and traditional cooking techniques. Many aspects of climate, trade, history and immigration have influenced the food of Vietnam we know today. Vietnamese food is about the balance of flavours, of sweet, salty and sour as together we will make sauces together as well. we will introduce you to some of our favourite Vietnamese dishes to cook at home with plenty of herbs and vegetables.

HIGHLIGHTS 

• Enjoy Vietnamese cooking class online experience, with expert Chef tuition
• Learn the fundamentals of Vietnamese cooking with ingredients and flavours
• A delicious meal celebrated and enjoyed together
• Cooking tips, tricks, and techniques
• Explore your local shops and supermarkets for new ingredients at home. 

ON THE DAY LIVE STREAM

• This hands-on Vietnamese cooking experience lasts for approximately 1-2 hours
• Demonstration of the Vietnamese cooking class recipes by your Chef
• We start with the pho and chef will explain the spices in the dish
• We will then making dipping sauce 
• Work on the spring rolls and cook
• Finally, we work on the salad and put all the dishes together.
• Together we will share the dishes we cook at the end 

ZOOM LINK

• Zoom link on the day https://zoom.us/j/8697696969
• Zoom link for private and corporate class may be different. We will send you a link if required or use your own corporate account. 
• If you want to learn more about how to join Zoom meeting here

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HOW WE RUN THE CLASS?

• Learning by doing! You can start cooking at your own pace before and after actual zoom class because we email ingredient list, recipes and video. 
• We will answer your question pre and post-class by email us hello@homecookinglive.com
• We recommend you to watch the pre-recorded the video below to understand the recipe before you start making and cooking. We know it might be not easy to find ingredients, and it is better to build up the pantry slowly.
• In this online cooking class, you are welcome to BYO your wine and beer. However, for safety, please focus on cooking, and enjoy your beverages at the end of class.
• 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.

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SPECIAL DIET NOTES 

• Gluten-free - replace springroll pastry with rice paper rolls - need a plate with water to soften it
• Vegetarian/ Vegan - you can replace all our meats with tofu or seitan meal. Replace  fish sauce with soy or use salt
• Dairy-free - Most cases, the recipes doesn't include dairy.
• Low sodium. Use less fish sauce or salt
• Kosher. You can use the recipes as a base but use your own version of meats beef or chicken
• Halal. Our meats are not halal. You can replace with halal versions.
• No nuts. We don't include any nuts in our meals. 

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EQUIPMENT

• 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

THE MENU

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Vietnamese Spring rolls | Chả giò

2 serves | level easy | time 20 mins | active time 30 mins

INGREDIENTS

THE MIX 

• 120 g Pork mince, chicken mince, prawn mince, dried shrimps or mixture of these
• 1 pcs spring onion sliced and chopped
• 2 shitake mushroom, 1 pcs wood ear mushroom, 2 water chestnut, 2cm carrot diced, glass noodle - all finely chopped
• 1/2 egg beaten optional to bind
• 1 tablespoon of fish sauce, 1 teaspoon of sugar, a pinch of salt, pepper and chicken stock powder optional
• 1 package of frozen spring roll pastry defrost 1-2 hours before you make it. 

GARNISH 

• Iceberg and mint
• Nuoc Cham - Dipping Sauce

METHOD 

• Soak shiitake mushrooms, wood ear mushroom and glass noodle in a bowl of warm water for 20 minutes or until softened. Drain and squeeze to remove excess liquid. Remove and discard hard core and finely chop them.
• Combine mushrooms, pork, prawns, carrot and spring onion in a bowl. Season with salt, sugar and chicken stock powder.
• Taking the spring roll pastry out. Cut them into a diamond shape. Place 1 tablespoonful of mixture in a horizontal line on the bottom half of each wrapper.
• Using a pastry brush or your finger, brush the two top edges of each wrapper with water or egg, then fold up the bottom corner over the filling to cover. Fold in the sides of the wrappers and roll up tightly to enclose filling and form long rolls.
• Place, seam-side down, on an oven tray and cover with a damp tea towel while repeating with remaining wrappers and mixture.
• Fill a large saucepan one-third full with vegetable oil and heat over medium heat to 170°C or you can get one spring rolls and they will bubble in the oil.
• Drop spring rolls into the oil and fry, turning halfway, for 2 minutes or until crisp and golden. Remove and drain on paper towel. Serve immediately with dipping sauce and garnish.

Traditional Chicken Noodle Soup | Pho Ga

serve 6+|level: easy | total time: 30 mins | active time: 2.5hrs

INGREDIENTS

THE BROTH

• 2cm ginger, 2 white onions, 5 toasted spices of (1/2 teaspoon coriander & fennel seeds, 1-2 pcs black cardamom, 3-5 pcs clove and one whole cinnamon)

THE MEAT & NOODLE

• 1.5 kg whole chicken bird organic or free-range 
• 1kg fresh flat noodles or two packs of dry Pho noodles, boiled until soft (about 8-10 minutes)

GARNISH

• 2 spring onion, 2 coriander leaf, 2 tablespoons fried onions, bean sprout, Thai basil, lime wedges and thinly chilli slices, hoisin sauce. 

SEASONING

• 6 tablespoons Fish sauce, 2 tablespoons of sugar, 1 teaspoon salt and 1/2 teaspoon of pepper

METHOD

THE BROTH

• Wash the chicken and add in a large pot 3L of water. Bring a pot of water with the chicken submerged to the boil. Remove the hot water. Wash the chicken to remove any impurities. 
• Bring the chicken with water to the boil 2nd time. Simmer for 5-10 minutes depending on your chicken size. Turn off the stove and leave the chicken in the pot for 30 minutes. Remove the chicken into cold icy water. Use a knife to take off the chicken breast and legs. Let the chicken cool then shred them.
• Wash the ginger. Cut the onions in halves then take the skins off. Add 5 spices: coriander seeds, black cardamom, clove, fennel and whole cinnamon. 
• Wash the bones and add it into the broth. Keep simmering for 1 hour and cool off. Strain the stock. Season with fish sauce, rock sugar, salt and pepper.

TIPS AND TRICKS 

• You can replace the process with 1.5L chicken stock and 1 chicken breast. Bring a pot of water and add the chicken breast. Bring it to the boil and remove the chicken - still raw. Clean the pot and bring the pot with chicken stock to the boil. Add onions and toasted 5 spices. Bring to simmer and add the chicken breast in. Depending on the thickness - cook for 5 minutes. Remove and place them on the icy water.

PREPARE THE NOODLE

• Bring a pot of water to the boil. Add 1 teaspoon of salt and the dry noodle and boil for 5-8 minutes.
• Drain and put into bowls. 

TO SERVE 

• Arrange the meat, noodle, spring onion, coriander leaf, fried onions on the large bowl. Make sure the broth is boiling hot before you ladle the broth on the noodle. Serve right away. If anyway the noodle or meet is cold. You might need to heat it up in the microwave before put hot soup on.
• Place the bean sprout, Thai basil, lime wedges and thinly chilli slices as garnish.
• You may need more salt, fish sauce or hoisin sauce to adjust.