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.Â
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:
- Dry roast the onion and ginger in a pan tossing and making sure they don’t burn.
- Â
- Bring the water to the boil add the chicken and carrot with the roasted onion and ginger cook for approx. 30 minutes.
- Â
- Remove the chicken and add all remaining ingredients cook for 5 to 10 minutes then strain the stock.
- Â
- Shred the chicken discarding the bones allow to cool.
- Â
- Place all topping ingredients on the table for people to help themselves.
- Â
- Prepare individual bowls of chicken broth with some chicken and noodles combined to create a bowl of soup.
- Â
- 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:
- Cut chicken into large 2-3″ chunks if using large pieces.
- Â
- Add salt, onion powder & curry powder to chicken. Marinate for 2-4 hours.
- Â
- Cut onions, potatoes and carrots into 1.5-2″ chunks.
- Â
- Deep fry potatoes and carrots until lightly browned so they hold their shape.
- Â
- After marinating, brown chicken on all sides in small batches in a pot, skin side down first. Add oil if you’re using skinless.
- Â
- Remove chicken, drain fat and clean off any burned residue in the pot.
- Â
- Add some oil to the pot on low heat and sweat onion until soft, then add garlic until lightly brown.
- Â
- Return chicken to the pot with lemongrass, bay leaves, and sugar.
- Â
- Add 50% water and 50% chicken broth to the pot until all ingredients are fully submerged.
- Â
- Put the flame on high until boiling, reduce to medium-high heat to maintain a low boil.
- Â
- After 5 minutes of low boil, taste the broth and adjust with salt, sugar, and curry powder to taste if needed.
- Â
- Add potatoes and carrots, and more water and chicken broth to cover (50/50 ratio).
- Â
- 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.
- Â
- Add coconut milk, stir and raise the heat to high until it hits a boil, then turn off the heat.
- Â
- 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:
- 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.
- Â
- To the noodles, add the prawns, pork mince, shallots, egg, fish sauce, sugar, pepper and salt. Mix until well combined.
- Â
- Â Â Â 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.
- Â
- 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.
- Â
- 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:
- Mix the vinegar sugar salt and stir till sugar has dissolved.
- Â
- Transfer to a big enough glass jar adding the shredded carrot.
- Â
- Marinade for 20-30 minutes.
- Â
- Â Can be kept in a fridge for up to 1 week if required.
We hope you enjoyed the class!
We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef get in touch lovetocook@foodsorcery.co.uk
Spread the word about us! on TripAdvisor or google. If you have any feedback about the class please do let us know.
Take a Look at our cookery classes. Gift vouchers are available and never expire.