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Cooking Together – Vietnamese – Rice Vermicelli salad, Caramel Salmon, Lemon Posset

We hope you enjoyed your cooking together class with us, below are the recipes – if you have any questions for chef please do ask and we’ll get back to you as soon as possible.

You cooked:

Starter – Vietnamese Rice vermicelli salad

Main – Vietnamese caramel Salmon

Dessert – Lemon Posset

Vietnamese Rice Vermicelli Salad

Ingredients – Serves 2

  • green leaf lettuce
  • Red leaf lettuce
  • iceberg
  • carrot julienne
  • cucumber julienne
  • fresh mint
  • Thai basil
  • peanut
  • rice noodles
  • 4 whole chicken thighs
  • 2 clove garlic
  • 1 lime
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon sugar

For the dressing

  • 3 cloves garlic chopped
  • 1 lime
  • 2 tablespoons rice vinegar
  • 4 tablespoons fish sauce
  • 2 tablespoons sugar
  • 2 large chilli de seeded
  • 6 tablespoons water


  1. Marinade the chicken with garlic lime fish sauce soy sauce for 3 hours, then grill for 10 minutes

To make the dressing

  1. Mix lime juice vinegar fish sauce sugar water until sugar has dissolved then add the chilli and garlic to the dressing
  3. Cook the noodles according to packet instructions

Vietnamese Caramel Salmon

Ingredients – Serves 2

  • 50 grams golden caster sugar
  • 1 tablespoon Thai Fish Sauce
  • 1 red chilli
  • Large piece of ginger finely sliced
  • 2 salmon fillets
  • 2 heads bok choi halved
  • Juice of ½ lemon
  • Coriander sprigs
  • Steamed rice


  1. Put the sugar in a large shallow pan along with a small splash of water.

    Heat gently swirl the pan until the sugar has dissolved increase the heat

    Bubble the syrup until it turns a dark amber colour

    Add the fish sauce most of the chili and ginger then splash in 1 tbsp of water to dilute.

    Boil again until syrupy, then add the fish fillets skin side down and the bok choi cut side down.

    Cover the pan with a lid and simmer for 4-5 minutes until the fish is cooked and the bok choi has wilted

    Turn off the heat squeeze over the lemon and scatter with the remaining chilli, ginger and coriander sprigs

    Serve with rice.

Stir-Fried Rice


  • – 300g of red or black rice, boiled
  • – 1tbsp of oil
  • – 2 spring onions, chopped
  • – 1 red onion, sliced
  • – Handful of chopped coriander
  • – Soy sauce to season (tamari)
  • – 1 lime, juice and zest


  1. Heat the oil in a wok or large frying pan, add onion and fry until translucent. Add the rest of your ingredients and serve straight away.
  3. Toppings/garnishes: Serve with some toasted cashews, chopped chillies and some extra chopped coriander.

lemon Posset

This is an Italian classic, and is great for a dinner party – as it can be made in the morning.

You could crush up biscuits of your choice and put in the bottom of the glass.  A classic Italian version would be an amaretti and serve a glass of amaretto on the side!

Ingredients: Serves 3- 4 Depending on dish size

  • ·      300ml of double cream
  • ·      60g caster sugar
  • ·      1 juicy lemon


  1. 1. Squeeze the lemon
  2. 2. Bring the cream and sugar to the boil (careful it should just boil but not boil over). Once you see it boil – stay there and boil for exactly 3 minutes.
  3. 3. Take the pan off the heat and whisk in the lemon juice
  4. 4. Strain this into a jug and leave to cool for 20minutes.
  5. 5. If you wish to put a crumbled biscuit in the bottom of the receptacle – this is the time to do it. If not gently pour the cream into the glasses.
  6. 6. Refrigerate for 6 hours minimum.
  7. Serve with fruit and edible flowers

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