Taste of Vietnamese Cooking Class

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TASTE OF VIETNAM COOKING CLASS

 

Explore a taste of Vietnam? Join this two hour Vietnamese cooking class to take the opportunity to learn how to prepare delicious Vietnamese food by yourself at home? You’ll made healthy rice paper noodle rolls, Vietnamese pork rolls and enjoying cooking a delicious bowl of Pho. Join this class to learn Vietnamese cooking and some hands on tips and tricks today!

 

  • Pho Ga - Chicken Soup
  • Spring rolls
  • Fried Wonton
  • Cream Caramel + Fruits



VIETNAMESE CHICKEN NOODLE SOUP

PHO GA 

 

Serves 5-6, Prep 25mins, Finish 5mins

*Stock cooking time 2.5 hours

 

 

Ingredients

 

  • 3/4-inch (2 cm) section ginger
  • 2 white onions peeled and cut in quarters
  • 1 1/2 teaspoons coriander seeds
  • 1 whole clove
  • 1 chicken bird organic or free range
  • 1 very small bunch coriander sprigs
  • About 1/2 teaspoon fine sea salt
  • 1 bag of flat noodle 1kg fresh or cooked dry flat noodle
  • 5-8 tasp of fish sauce
  • 2 tasp of rock sugar
  • Pepper (optional)
  • Optional extras: Bean sprouts, mint sprigs, Thai basil, cilantro leaves, lime wedges, thinly-sliced chili

 

Methods

 

  • Toast the broth ingredients: In a 3- to 4-quart (3 to 4 l) pot, toast the coriander seeds and clove over medium heat until fragrant, 1 to 2 minutes. Add the ginger and onions. Stir for about 30 seconds, until aromatic.
  • Prepare the chicken broth: Wash the chicken well and place it in a large pot that fit the chicken with plenty of water. Bring it to the boil then discard the first water.
  • Wash the chicken and pot. Fill the pot again with water and add the chicken in. Peel the ginger and smack with the flat side of a knife or meat mallet. Peel and cut the onions.
  • Bring the chicken pot to the boil. Skim and Simmer for 15 mins and turn off the pot and leave the chicken in for 20 mins to get it cooked.
  • Remove the chicken in ice bath and keep it cool so you can start to remove the meat from the birth. Add the bones in the stock and cook them for another 30 mins.
  • Turn off the stove and leave it for 30 mins to get the flavour out of the bones. Remove the bones and pass through a sieve. You can keep it in the fridge to get rid of the fat on top or eat them straight away.
  • Ready to eat? Need a pot of water to boil the fresh noodle and another pot for the soup. Bring the broth to boil and bring it to a simmer. Season with fish sauce, rock sugar, pepper and perhaps salt if required.
  • Boil the water and add fresh noodle for 45 second. Lightly stir and drain. Divide the noodle in 5-6 bowls. Garnish with spring onion and add the cooked chicken
  • Garnish with bean sprouts, mint sprigs, Thai basil, cilantro leaves, lime wedges, thinly-sliced chili

 

 

 

 

 

 

VIETNAMESE SPRING ROLLS CHA GIO

Serve 2 Prep 20 Cook 10 mins

 

Ingredients

 

  • 4 medium size dried shitake mushrooms - soak till soft and cut into small dices
  • 4 pieces dried wood ear mushrooms - soak till soft and cut into small dices
  • 1/4 cup dried shrimp - optional - soak till soft and cut into small dices
  • 1/2 small onion or whole med shallot - finely chopped
  • 2 spring onions, finely chopped
  • 1/4 cup of small jicama or kohlrabi, peeled, diced
  • ½ carrot, diced
  • 120 g minced pork - optional
  • 1 egg, beaten - optional
  • 1/2 tsp salt and ground black pepper
  • 10 sheets thin pastry
  • vegetable oil, for shallow-frying

 

Methods

 

  • Place all the dried mushrooms in a bowl and cover with hot water to soak and soften. Do the same for the dried shrimp. Once they are soft, drain and thinly slice the mushrooms and finely chop the shrimp.
  • Place the minced pork, mushrooms, shrimp, onions, spring onions, jicama and carrot in a big bowl and combine well. Add the beaten egg to hold everything together. Sprinkle in the salt, pepper. Set aside to combine the flavours until needed.
  • To make the dipping sauce, stir the fish sauce and sugar in a bowl until the sugar dissolves. Add 2 tasp vinegar, 2 tasp fishsauce, 1 tasp sugar, 4 tasp water, 1/2 lime juice, chilli and garlic.
  • To roll the spring rolls, lay a sheet of rice paper on a clean, dry surface.Place 2 tablespoons of filling and line the mixture up near the edge of the rice paper like a sausage. Fold over the short edge once to cover the filling, then fold in the rice paper from left and right to enclose the filling securely. Continue rolling towards the end of the rice paper and set aside until ready to cook. Repeat with the remaining rice paper and filling.
  • Fill a large frying pan with vegetable oil until 1.5 cm deep and heat over medium heat. In batches, gently place the spring rolls into the pan to prevent them sticking to each other and breaking the fragile wrapping. Fry for 4–5 minutes or until golden. Transfer to a plate lined with kitchen towel to soak up the excess oil
  • To serve, provide everyone with their own dipping bowl and fill with a couple of tablespoons of nước mắm pha and some fresh coriander. Add some extra black pepper if you like and get dipping!

 

VIETNAMESE DIPPING SAUCE - NUOC CHAM

Makes 1 cup, prep 10mins

 

Ingredients

 

  • 2 tasp fish sauce
  • 2 tasp rice vinegar
  • 1 tasp white sugar
  • 4 tasp water
  • 2 garlic cloves, finely chopped
  • 1 red birdseye chilli, finely chopped
  • 2 tbsp lime juice

 

Methods

 

  • To make the dressing, place the fish sauce, vinegar, sugar and water in a bowl and stir to combine.
  • Add garlic, chilli and lime juice, and stir to combine.

 

 

STEAMED DUMPLINGS

Prep 10 mins Making 30 mins Cooking 10 mins (Eat 25 min?)

 

Ingredients

 

  • 500g chicken mince, pork mince or beef mince
  • 6 leaf of wongbok
  • 4 spring onion, some chives
  • 4cm piece ginger, peeled, grated
  • 2 chilli optional
  • 5 garlic cloves, crushed
  • 8 shiitake mushroom and/or couple of oyster mushroom
  • 8 tablespoons soy sauce
  • 4 teaspoons Chinese rice wine
  • 6 tablespoon canola oil
  • meats - can substitute for fish and seafood or 1 cup of crush frozen mixed vegetable and tofu

 

METHODS

 

  • Using hands, combine mince, ginger, garlic, soy sauce, rice wine, chives and wongbok or cabbage in a bowl. Mix well so the meat will be tendered later on.
  • Use the pastry to make a small ball of 1dollar coin. Use the rolling pin to flatten them into 10cm diameter.
  • Spoon 2 teaspoons mince mixture on 1 half of each wrapper. Fold wrappers over to enclose filling. Pleat edges together to seal.
  • Keep doing them until you have done with the meats of pastry.
  • We can steam ½ and shallow fry ½
  • Sweet and sour sauce will go with the dumplings

 

SWEET AND SOUR SAUCE

Make 4 cups

 

Ingredients

 

  • 1 pineapple diced small
  • 4 tomatoes
  • 4 shallots
  • 1 bunch of spring onion
  • Sugar, Salt and pepper to taste

 

Methods

 

  • Diced all ingredients
  • Bring a pan over the stove add oil and heat up
  • Fry the ingredient and cook them till it is soft
  • Serve with fry dumplings

 

 

CRÈME CARAMEL

BANH FLAN

 

Prep 10 mins Making 30 mins Cooking 10 mins

 

Ingredients

 

  • 10 eggs
  • 1L fresh milk or mix with cream
  • 120g sugar
  • 500g sugar - caramel
  • Vanilla beans (2)
  • 1 slice lime fruit

 

Methods

 

  • Add 500 g sugar into pot with a 2 table spoon of water in a large thick bottom pot and cook until it turns yellow brown. Watch out.
  • Remove the pot from the heat immediately and add lime juice into this syrup.Pour the syrup in to 10 ramekins quickly. Careful the syrup is very HOT.
  • Add 10 egg yolks and 2 egg white with the rest of the sugar a large bowl and stir gently. Do Not create bubbles on top of mixture.
  • Bring vanilla bean milk and cream just to the boil and remove from the heat. Pour slowly mixture egg and stir gently so no bubble on top. You can spoon the bubble after.
  • Pour slowly mixture in the ramekins and careful place them in a steamers or tray with water bath.
  • Cook for 30-40 mins in the oven or steam for 10 mins
Taste of Vietnamese Cooking Class

Ingredients

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Duration

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Vietnamese