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Vietnamese Class & Meal Recipes – Pho Chicken; Chicken Curry;

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Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

Chicken Pho Soup

Vietnamese Chicken Curry

Vietnamese Rolls

Chicken Phou Soup

Ingredients:

  • – half of medium onion skin on
  • – 2 pieces ginger sliced

For stock:

  • – 500 grams chicken thigh meat
  • – 1-2 litres water
  • – 2 coriander root, option use small sprig of coriander stem use the leaves for the garnish
  • – 3 star anise
  • – 1 carrot sliced
  • – 1 cinnamon stick
  • – 3 clove garlic
  • – 3 teaspoon coriander seed crushed
  • – 2 tablespoon fish sauce
  • – 1 teaspoon sugar
  • – 1 teaspoon salt
  • – 180 grams rice noodles follow cooking instructions on the packet
  • – 2 spring onion finely sliced

Garnish:

  • – 200 grams bean sprout
  • – 1 small bunch thai basil
  • – mint
  • – coriander
  • – 2 lime cut into quarters
  • – hoisin sauce
  • – birds eye chilli

Method:

  1. Dry roast the onion and ginger in a pan tossing and making sure they don’t burn.
  2.  
  3. Bring the water to the boil add the chicken and carrot with the roasted onion and ginger cook for approx. 30 minutes.
  4.  
  5. Remove the chicken and add all remaining ingredients cook for 5 to 10 minutes then strain the stock.
  6.  
  7. Shred the chicken discarding the bones allow to cool.
  8.  
  9. Place all topping ingredients on the table for people to help themselves.
  10.  
  11. Prepare individual bowls of chicken broth with some chicken and noodles combined to create a bowl of soup.
  12.  
  13. Each individual can then add the topping to their own preference.

Vietnamese Chicken Curry

Ingredients:

  • – 2 lb (907.2 g) chicken any cut, chopped into large 2-3″ pieces
  • – 1 1/2 lb (680.4 g) potatoes
  • – 1/2 lb (226.8 g) carrots
  • – 1 medium-sized onion
  • – 4 garlic cloves finely chopped
  • – 2 stalks lemongrass cut into 5″ pieces then split lengthwise, smashed to expose more leaves
  • – 3 bay leaves
  • – 1/2 cup coconut milk
  • – oil for frying
  • – 2 tsp sugar
  • – 2-3 cups chicken broth
  • – 2-3 cups water

Marinade:

  • – 2 tsp salt
  • – 2 tsp onion powder
  • – 2 tbsp. Vietnamese curry powder preferred

Optional Flavour Accents:

  • – 1 lemon sliced
  • – 1/4 tsp sambal / vinegary chili paste

Method:

  1. Cut chicken into large 2-3″ chunks if using large pieces.
  2.  
  3. Add salt, onion powder & curry powder to chicken. Marinate for 2-4 hours.
  4.  
  5. Cut onions, potatoes and carrots into 1.5-2″ chunks.
  6.  
  7. Deep fry potatoes and carrots until lightly browned so they hold their shape.
  8.  
  9. After marinating, brown chicken on all sides in small batches in a pot, skin side down first. Add oil if you’re using skinless.
  10.  
  11. Remove chicken, drain fat and clean off any burned residue in the pot.
  12.  
  13. Add some oil to the pot on low heat and sweat onion until soft, then add garlic until lightly brown.
  14.  
  15. Return chicken to the pot with lemongrass, bay leaves, and sugar.
  16.  
  17. Add 50% water and 50% chicken broth to the pot until all ingredients are fully submerged.
  18.  
  19. Put the flame on high until boiling, reduce to medium-high heat to maintain a low boil.
  20.  
  21. After 5 minutes of low boil, taste the broth and adjust with salt, sugar, and curry powder to taste if needed.
  22.  
  23. Add potatoes and carrots, and more water and chicken broth to cover (50/50 ratio).
  24.  
  25. Return the flame to high heat until it hits a boil, then reduce to a low simmer until the chicken is fully cooked, and the potatoes and carrots reach desired doneness.
  26.  
  27. Add coconut milk, stir and raise the heat to high until it hits a boil, then turn off the heat.
  28.  
  29. Serve with bread, accent with a squeeze of lemon and sambal for heat.

Vietnamese Imperial Rolls – (Chả Giò Chay)

Ingredients – Makes 15:

  • – 15 x 20cm spring roll wrappers
  • – vegetable oil for deep frying
  • – lettuce leaves to serve
  • – mint leaves to serve

Pork & prawn filling:

  • – 80g (2.8 oz) dried glass noodles
  • – 200g (7 oz) peeled, deveined and finely chopped prawns
  • – 250g (9 oz) pork mince
  • – 3 x shallot, finely chopped
  • – 1 egg
  • – 1½ tbsp fish sauce
  • – 1 tsp sugar
  • – 1 tsp ground white pepper
  • – 1 tsp sea salt

Method:

  1. To make the filling, soak the glass noodles in hot water for about 2 minutes or until just softened. Drain well and rinse in cold water to stop the noodles from cooking further. Drain well and place onto a clean tea towel. Twist the tea towel around the noodles to extract as much water as possible. Place the noodles in a large bowl. Use scissors to cut the noodles into short lengths.
  2.  
  3. To the noodles, add the prawns, pork mince, shallots, egg, fish sauce, sugar, pepper and salt. Mix until well combined.
  4.  
  5.     Place 2 heaped tablespoons of the filling onto the bottom half of the spring roll wrapper. Shape the filling into a cylinder shape. Fold the bottom of the wrapper over the filling and squeeze to expel any air. Fold in the sides and then roll up into a cylinder shape. Place on a tray lined with paper towel. Repeat until all the filling is used.
  6.  
  7. Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot, cook spring rolls until golden and blistered. Drain on kitchen paper.
  8.  
  9. Serve with the nuoc cham dipping sauce and use the lettuce leaves to wrap up the spring rolls along with a few mint leaves.

Vietnamese Carrot Vinaigrette – Demo

Ingredients:

  • – ½ cup white vinegar
  • – ½ cup sugar
  • – ½ teaspoon salt
  • – 1 cup shredded carrot

Method:

  1. Mix the vinegar sugar salt and stir till sugar has dissolved.
  2.  
  3. Transfer to a big enough glass jar adding the shredded carrot.
  4.  
  5. Marinade for 20-30 minutes.
  6.  
  7.  Can be kept in a fridge for up to 1 week if required.

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