Vietnamese Coffee Icecream

Serving: 4 person

Preparation time: 20 minute

Execution time: 60 minute

Vietnamese Ice Coffee is an intensely brewed coffee concentrate that drips down into a tall glass of ice and a big spoonful of sweetened condensed milk. If you love coffee, and have only tried weak, watered down coffee served over ice, you're in for a big awakening. 

Vietnamese Coffee Icecream

Ingredients

Methods

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Vietnam

Taste of Vietnamese Cooking Class

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Bone Broth Recipes

 

INGREDIENTS FOR MAKING STOCK

 

  • 2 Unpeeled, Large Yellow Onion
  • 6cm of Unpeeled, Fresh Ginger
  • 5 kg Beef Bones
  • 4 tablespoon Light Brown Sugar
  • 2 tablespoon Kosher Salt
  • 2 teaspoon Ground White Pepper
  • 6cm Asian Cinnamon
  • 2 Star Anise Pod
  • 2 Whole Clove
  • 2 Optional Black Cardamom Pod

METHODS FOR MAKING STOCK

  1. Place onion and ginger on open flame or BBQ to cook until they go black. Remove the skin. 
  2. Choose a pot is large enough to blanch the bones without boiling over - my take is 2 part of water to 1 part of bones - need 10L pot
  3.  Put marrow bones in a large pot with enough water  and bring it to the boil and hold it for about 2 minutes. 
  4. Drain pot’s contents into a colander and wash and rinse the bones under cold running water.
  5. Add water back to the pot and put the bones back in. Bring it to the boil.
  6. Add onion, ginger. Skim off any foam. Lower heat to a simmer; simmer, skimming as needed to remove surface scum, 4-8 hours depending on how large your bones are. Please add more water if needed as it might escape some.
  7. Remove from heat. Using a slotted spoon, discard large bones. Strain stock through a fine-mesh sieve into a large container. Allow to cool. Refrigerate overnight.
  8. The next day, skim off most of the surface fat. Leave some fat to give the stock better flavour. Store in airtight containers up to 3 days in the refrigerator or up to 3 months in the freezer.

MAKING PHO FOR 5-6 PEOPLE

  • Need 750ml of liquid per person.
  • Fish Sauce To Season
  • 1kg fresh noodle or 1 dry package to cook up
  • 500g of thinly slice scotch fillet or eye fillet.
  • 1 bunch of Sliced Spring onion
  • Thai Basil Sprigs
  • 3 cups of Bean Sprouts
  • 1 Lime cut into wedges
  • Hot Chilli thinly sliced into rings
  • Sriracha Sauce
  • Hoisin Sauce

METHODS OF PUTTING THE PHO TOGETHER

 

  • Bring stock to a boil.
  • Season with fish sauce.
  • Arrange garnishes on a platter, sauces alongside.
  • Divide cooked rice noodles evenly among large warmed soup bowls.
  • Divide the raw slices among the bowls they will cook lightly when stirred into the HOT broth
  • Ladle boiling hot stock over top.
  • Top with green onions; serve immediately 
  • Garnish with Thai Basil Sprigs, Bean sprouts, Lime wedges, chilli thinly sliced into rings, Sriracha sauce, Hoisin sauce
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HANOI CLASSICS

 Celebrating the 1000th year-old city of Hanoi – its history, people and its food. Hanoi’s streets are a buzz with sights, colours, smells and sounds. This is the best place to find authentic, tasty food. Imagine walking the bustling streets and markets in Hanoi’s Old Quarter; sampling healthy Rice Paper Noodle Rolls and Pho Bo. Relax with an icy fruit drink to tickle your taste buds. Discover sweet desserts, a favourite among many happy Hanoians.

  • Nuoc Cham – Dipping Sauce
  • Goi Cuon – Fresh Rice Paper Rolls
  • Bo La Lot - Beef in betel leaf
  • Demonstration of Vietnamese Pho Noodle
  • Chè Trôi Nước – Sweet Glutinous Rice Dumplings

 

VIETNAMESE DIPPING SAUCE

NUOC CHAM

Makes 1 cup, Serve 2, 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
  • ½ lime juice only

 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.

 

RICE PAPER ROLLS

GOI CUON

Serves 2, Prep 15mins, Cook 30mins

 

Ingredients

  • 150 g cooked pork belly, boiled with water for 1.5 hour, chill and thinly sliced
  • 1/2 packet of rice noodles
  • 1 packet of rice paper sheets
  • 1 cup sliced green vegetable such as chives, spring onion, mustard, iceberg lettuce, coriander, mint, carrot, cucumber etc.
  • Few cooked prawns with option with tofu or cooked mushroom for vegetarian

 

Methods

  • Wash the vegetables and julienne into thin pieces around 4mm thick.
  • Slice pork into thin pieces, then marinate in a mixture of ginger, soy, chopped garlic and vegetable oil – please not to wet as the rice paper will soak in and break.
  • Soak and lay the rice paper sheets on a flat, clean surface.
  • Place the julienne vegetables and pork together across the middle of the sheet, up to the edge of the left side and leaving about 3-4cm on the right side.
  • Fold the sheet over itself, tucking it in close to the filling to compact it into a ‘log’ shape. Fold the right-hand side of the sheet in, then continue rolling tightly.
  • Repeat until you have made the desired number of Rice Paper Rolls.
  • You can make them 2 hours before and place a damp tea towels over them. Leave them outside.

 

 

BEEF IN BETEL LEAF 

BO LA LOT

 

Serves 2, Prep 25mins, Finish 5mins

 

Ingredients

  • 180g minced beef
  • 1 lemongrass stems, white part only, finely chopped
  • 2 spring onions finely chopped
  • 1 garlic clove, finely chopped
  • 1 tsp of grated ginger
  • 1/2 tsp salt
  • 1/2 tsp black or white pepper
  • 1 bunch betel leaves
  • 200 g cooked rice vermicelli noodles - optional
  • 2 tbsp nuoc mam dipping fish sauce
  • 1 tsp fried red Asian shallot - optional
  • 1 tsp crushed roasted peanuts - optional
  • 1 red chilli, sliced

 

Methods

  • Combine the beef, lemongrass, ginger, spring onions, garlic, salt and pepper and allow marinade 15 minutes in a bowl
  • Pick betel leaves from the stalk and wash in cold water and dry well.
  • To form the rolls, lay a large betel leaf (or 2 smaller leaves), shiny side down, on a board with the stem of the leaf pointing towards you.
  • The mixture should make about 20 rolls so you can form them in a sausage rolls first.  Then put individual beef mixture onto the bottom edge of the leaf. Work it into a sausage shape, then roll the leaf from bottom to top and place the seam flat on your bench to stop the leaf unrolling.
  • Cook the parcels, seam first, on a char-grill or frying pan over medium heat, turning to colour all over, for about 5 minutes, or until done.
  • If you want to have this as a full meal. Place the cooked parcels on a bed of vermicelli noodles, and then drizzle with a tablespoon of nuoc mam dipping fish sauce and garnish with fried red shallots, peanuts and chilli.

 

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 BEEF NOODLES

PHO BO 

 

Serves 10, Prep 25mins, Finish 5mins

*Stock cooking time 6-8 hours

 

Ingredients

For the stock:

  • 2 kg beef bones (3cm pieces)
  • 1.5 kg beef brisket
  • 4 tbsp salt)

 

For the vegetables:

  • 1 unpeeled garlic bulb
  • 4 large unpeeled onions
  • 100 g unpeeled ginger

 

For the Spices:

  • 8 cloves
  • 5 star anise
  • 2 cassia bark, about 10 cm
  • 1 tbsp whole black peppercorns
  • 40 cm x 40 cm piece of muslin cloth

 

For the Seasoning:

  • 150 ml fish sauce
  • 80 g rock sugar
  • Extra salt and pepper, if required

 

For the toppings:

  • 1.6 kg fresh rice noodle or about 150 g - 200 g per person
  • 400 g trimmed sirloin, thinly sliced
  • 4 spring onions, sliced
  • Freshly ground black pepper
  • Coriander sprigs
  • 2 bird's eye chillies, sliced
  • 1 lime, cut into wedges

 

Methods

  • In a large pot, put the bones and meat in cold water, add 4 tablespoons of the salt and soak for at least 1 hour, then drain well.
  • Put the bones, brisket and 6 litres of cold water in a stockpot and bring to the boil. The meat and bone have to be submerged with liquid. Boil for 15 minutes, constantly skimming any impurities off the surface (this will ensure a clean, clear broth). Then reduce the heat to a low simmer.
  • Heat a barbecue grill over medium-high heat. Grill the garlic, onions and ginger (unpeeled) evenly for 15 minutes in total until all sides are blackened. Now peel the blackened skins and discard them, and then roughly chop.
  • To make the spice pouch, dry roast each spice separately in a frying pan over medium heat until fragrant. Take off the heat and cool. Coarsely grind using a mortar and pestle or small spice grinder. Add the ground spices to the muslin square and tie up tightly in a knot. Set aside.
  • Now you check your stock, add the fish sauce, remaining 1 tablespoon of salt, rock sugar, garlic, onions, ginger and spice pouch. Cover and simmer for a total of 3-4 hours, or until the stock has reduced to almost half.
  • Now the stock is ready. Strain the stock through a muslin cloth. Remove the brisket, set aside to cool, then thinly slice.
  • To serve, blanch each portion of noodles in boiling water for 20 seconds. Drain, then transfer to a serving bowl. Place three or four slices of brisket on top of the noodles, followed by three or four pieces of raw sirloin. Pour over the hot stock to cover the noodles and beef.
  • Garnish each bowl with 1 tablespoon of spring onion, a pinch of black pepper and a coriander sprig. At the table, add chilli and a squeeze of lime.

 

SWEET GLUTINOUS RICE DUMPLINGS

Serve 4 Prep 20 Cook 10 mins

 

Ingredients

 

  • 250g rice flour
  • 200ml water
  • 2 yams (taro) or chocolate
  • 30g sugar
  • 150ml coconut milk
  • 30g white sesame

Methods 

  • Mix rice flour with water and knead well. You should pour water slowly into the mixture (twice) to control the softness of flour. Separate flour mixture into 10 equal balls.
  • Gently press your finger/thumb into each flour ball and add the chocolate filling in the center. Next, roll carefully. Continue until you finish all flour balls and filling.
  • Poach the balls until they are float on the top of the water. Remove and place them in cold water.
  • You can fry them as well.
  • Before frying, roll flour balls in sesame on a plate, making sure the sesame covers all of the balls. Heat the oil (make sure oil will cover all balls), bring flour balls to fry until they turn a yellow-brown. Put them on a plate with a paper napkin underneath to absorb the excess oil. * Eating when they are hot will help you taste the amazing flavour of sesame.

 

STREET FOOD OF SAIGON

 

Strap yourself in! Saigon is a fast-paced city with limitless energy. A city that breathes life and vitality, which is reflected in its people and its food. Zip through the streets by motorbike and then stop to revel in the delights of countless street vendors. Learn to create quick and healthy recipes with amazing flavours!

  • Chả giò - Spring rolls - Vegetarian or Pork
  • Nuoc Cham - Fish sauce dip
  • Cha Tom - Sugar Cane Prawn
  • Banh xeo - Saigon pancake and stuffings
  • Chè Chuối – Banana with Sago Pearls and Coconut Milk Sweet Soup

 

 

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.

 

 

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!

 

SUGAR CANE PRAWN CHA TOM

Serve 2 Prep 20 Cook 10 mins

Makes 6 Jumbo sticks

 

Ingredients

 

  • 250g peeled, deveined green prawns
  • 1 garlic clove, chopped, 1 teaspoon ginger, grated , 1 tablespoon palm sugar
  • 1/2 teaspoon salt , 2 tablespoons coriander, chopped, 1 chilli, chopped
  • 1 egg white, 5g cornflour
  • 40g pork fat, chilled and chopped into 4 mm cubes
  • 1 teaspoon fish sauce
  • Splash rose wine
  • Oil for frying
  • 1 stem sugar cane, peeled (or 1 can drained)
  • Dipping sauce (1 tsp garlic, 1/4 tsp chilli, chopped, 1 tablespoon sugar, 2 tablespoons fish sauce, 2 tablespoons vinegar, 1 tablespoon coriander, pinch salt or dilute with water

 

Methods

 

  • Slice sugar cane into 7cm lengths, then quarter. Immerse in water. Drain and dry well before using, otherwise the prawn mix wont stick.
  • Process prawn meat, garlic, ginger, palm sugar, chilli and salt until nearly smooth, then fold through coriander.
  • With your hands 'slap' the mixture against the side of a bowl, to make it sticky. It's ready when it just 'hangs' onto the bowl if you were to turn it upside down! Add one egg white, and mix in, then the cornflour and if its too sloppy, work it up again with a bit more slapping. Add the pork fat, fish sauce and rose wine and mix together.
  • With oiled hands, wrap mix around skewers, or on 1 cm square cane sugar sticks. Brush the top of the steamer basket with oil to stop the prawn mix from sticking, and place the sticks in the steamer and steam hard with the lid on. Steam until they are firm to the touch, about 5 minutes.
  • Then deep fry to get a nice golden skin and serve with a dipping sauce.

 

 

 

 

VIETNAMESE PANCAKE BANH XEO

Serve 6 Prep 40 Cook 20 mins

 

Ingredients

Pancake filling

 

  • 500g pork neck or fillet, sliced & minced
  • 1 tbsp hoisin sauce
  • 1 tbsp fish sauce +1 tsp sugar
  • 1⁄4 tsp salt + black pepper
  • 2 tbsp oil
  • 1 onion, chopped
  • 3 garlic cloves,
  • 20 medium prawns, cooked and chopped
  • 120 g mushrooms, sliced
  • 300 g bean sprouts
  • 50 g dried onion

 

Pancake

 

  • 350 g rice flour                                                                  
  • 1 tsp ground turmeric
  • 360 ml coconut milk
  • 360 ml water
  • 1 bunch chopped spring onion oil, for frying
  • To serve: iceberg lettuce + mint leaves

 

Methods

 

  • To make the filling, add and marinate the pork in the hoisin sauce, fish sauce, sugar and seasoning for about 10–15 minutes.
  • In a wok/large frying pan, heat oil and fry onion until translucent. Add garlic and fry until onion begins to brown. Add pork and cook on high heat for about 5 minutes.
  • To make the pancakes, add rice flour and turmeric in a large bowl. Pour coconut milk and water and mix well to form a thick pancake batter. Add spring onions and allow to rest for 15 minutes.
  • Heat 1 tbsp of oil in a small frying pan and ladle in enough batter to cover pan.
  • Place cooked pork, prawns, mushroom, bean sprouts and dried onion over half the pancake, while still in the pan. When pancake has cooked, fold uncovered pancake half over filling.
  • To make nuoc mam cham, add the lime, water, fish sauce and carrot in a bowl. Add sugar, chilli and garlic to taste.
  • Serve pancakes with dipping sauce (nuoc cham), lettuce and mint leaves.

 

 

 

 

SWEET GLUTINOUS RICE DUMPLINGS CHÈ TRÔI NƯỚC 

Serve 2 Prep 20 Cook 10 mins

 

Ingredients

 

  • 100g rice flour + 60ml water
  • 1 pcs small dark chocolate - or boiled mung beans and mashed
  • 200 ml coconut milk + 50 ml water + 75g white sugar
  • 1 Banana cut in 1 cm round + 60g of Sago Pearls - Cook in boiling water
  • 30g white sesame

 

Methods

 

  • Mix rice flour with water and knead well. You should pour water slowly into the mixture (twice) to control the softness of flour. Separate flour mixture into 10 equal balls.
  • Gently press your finger/thumb into each flour ball and add the chocolate filling in the center. Next, roll carefully and continue until you finish all the balls and filling.
  • Bring medium pot with 1L of water to the boil. Add the balls in to cook until it float on the top. Leave for 1 minutes then remove on a plate.
  • Remove the hot water. Add coconut milk, water and sugar and bring it to the boil. Add banana and remove from the stove and put in to the fridge to cool down.
Vietnamese Cooking Class Master

Vietnamese Cooking Class Master

Join us and discover flavour of this fascinating Vietnamese food for its fresh, healthy style of cooking and eating....

Duration 3 Hours

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Kohlrabi and Lotus roots

Lotus roots salad with some key ingredients

 

What is Kohlrabi?

You can add Kohlrabi in your lotus roots salad as Kohlrabi is vegetable can be eaten raw or cooked. It is a swollen stem. Kohlrabi is a very commonly eaten vegetable in Germany.  The taste and texture are similar to those of broccoli stem or cabbage heart. It is sweet and crunchy like carrot or swedes. 

Image result for kohlrabi

Lotus Roots?

Lotus roots salad has been found as high content of fibber. And lotus roots are often pickled with rice chili, garlic, rice vinegar, sugar and salt. It has a crunchy texture with sweet tangy taste. In Vietnam it is very popular with salad. It goes well with prawns, pork. 

Image result for lotus root

Vietnamese Noodles Pho Soup. What is Pho?

Duration

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BBQ Pork Noodles - Bun Cha Hanoi - My favourite lunch in Hanoi

Vietnamese Cooking Class Master

Vietnamese Cooking Class Master

Join us and discover flavour of this fascinating Vietnamese food for its fresh, healthy style of cooking and eating....

Duration 3 Hours

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Vietnamese Pork Rolls

Ultimate Asian Cooking 5 Day Workshop

Ultimate Asian Cooking 5 Day Workshop

If your dream is to learn to cook healthy foods at home, or you just love the idea of developing your cooking skills...

Duration 5 DAYS

From AUD $1421 Book now