Vietnamese Cookery Class and Meal with Chorchaba Recipes
We hope you loved your cookery class. You’ll find your recipes below, ready to bring to life and enjoy all over again.
- Fresh Pork Spring Rolls
- Vietnamese Chicken Curry
- Vietnamese Chow Mein
- Vietnamese Pickled Vegetables
Fresh Pork Spring Rolls
Serves: people
Ingredients
Vegetarian/Vegan Option: King oyster mushroom and Firm tofu
For the Pork Marinade
- 200 g Pork Belly OR 200 g King oyster mushroom, finely sliced
- 1 tbsp Vegetable oil
- 1 clove Garlic minced or grated
- ¼ tsp Cracked black pepper
- ¼ tsp Sea salt
For the Spring Rolls
- 6 Rice paper sheets
- 10 g Sweet Thai basil 3 sprigs
- 5 g Fresh Mint 1 tbsp, leaves picked
- ¼ Little gem lettuce about 3 leaves
- 50 g Rice vermicelli noodles cooked
- ¼ Cucumber
- ½ Carrot about 50g shredded
For the Dipping Sauce
- 1 clove Garlic minced or grated
- 2 tsp Caster sugar
- 2 tbsp Peanut butter (smooth)
- 2 tbsp Hoisin sauce
- 2 tsp Rice vinegar
- 2 tbsp Water
- 1 Red chilli finely chopped
Method
Method
For the Pork Marinade
- Combine the Pork mince, Vegetable oil, Garlic, Cracked black pepper and Sea salt in a bowl.
- Marinate for 30 minutes.
For the Pork
- Heat a pan over medium-high heat.
- Add the marinated Pork mince and cook for 4–5 minutes, stirring frequently, until cooked through.
- Allow to cool before assembling the spring rolls.
For the Dipping Sauce
- Heat a small pan over medium heat.
- Add the Garlic and cook for 30 seconds until fragrant.
- Stir in the Peanut butter, Hoisin sauce, Sugar and Water.
- Cook for 2–3 minutes, stirring continuously until smooth.
- Transfer to a serving bowl.
- Mix the Vinegar and Red chilli together and stir into the sauce.
For the Spring Rolls
- Soak a Rice paper sheet in cold water until softened.
- Place onto a clean board.
- Layer with Little gem lettuce, Thai basil, Fresh Mint, Rice vermicelli noodles, Carrot and the cooked Pork mince.
- Fold in the sides and roll tightly.
- Repeat with the remaining ingredients.
- Serve with the dipping sauce.
Vegetarian/Vegan Option
- Marinate the King oyster mushroom as per the recipe.
- Cook the King oyster mushroom for 5–6 minutes until browned.
- Cook the Firm tofu for 4–5 minutes until lightly browned and slice.
- Use the King oyster mushroom and Firm tofu as the filling.
- Ensure a vegan Hoisin sauce is used if require
Do Chua- Vietnamese Pickled Vegetables
Serves: people
Ingredients
- 1/2 Carrot cut into matchsticks
- 50 g Mooli (daikon) radish cut into matchsticks
- 1 tsp Sea salt
- 50 g Caster sugar
- 150 ml White wine vinegar
- 120 ml Water lukewarm
Method
- Place the carrot and daikon radish into a mixing bowl.
- Add 2 tsp of the sugar and the sea salt. Massage gently for 2–3 minutes until the vegetables begin to soften and release water.
- Rinse the vegetables under cold water, then drain well.
- Transfer the vegetables to a clean jar.
- Mix the remaining sugar with the white wine vinegar and lukewarm water until dissolved to form a pickling liquid.
- Pour the pickling liquid over the vegetables and seal the jar with a lid.
- Leave to pickle for at least 1 hour before serving.
Vietnamese Chicken Curry
Serves: people
Ingredients
Vegetarian/Vegan Option: King oyster mushroom and Firm tofu
For the Marinade
- 300 g Chicken thighs skinless and boneless cut into large chunks, OR 150 g King oyster mushroom, thickly sliced and 150g Firm Tofu
- 1 tsp Sea salt
- 1 tsp Onion powder
- 1 tbsp Vietnamese curry powder
For the Curry
- 2 tsp Vegetable oil
- 1 Onion diced
- 1 clove Garlic minced or grated
- 1 Lemongrass stick, bruised and cut into large pieces
- 1 Bay leaf
- 5 g Caster sugar
- 200 g Maris Piper potatoes cut into large chunks
- 1 Carrot cut into large chunks
- 120 ml Water
- 120 ml Coconut milk
Method
Method
For the Marinade
- Combine the Chicken thighs skinless and boneless with the Sea salt, Onion powder and Vietnamese curry powder.
- Mix well and leave to marinate for at least 30 minutes.
For the Curry
- Heat the Vegetable oil in a large pan over medium heat.
- Add the onion and cook for 4–5 minutes until softened.
- Add the Garlic and cook for 1 minute until fragrant.
- Add the marinated chicken, Lemongrass, Bay leaf and Sugar. Cook for 2–3 minutes.
- Pour in the Water to cover the chicken.
- Bring to the boil, then reduce to a gentle simmer.
- Cook for 5 minutes, then taste and adjust seasoning if required.
- Add the Maris Piper potato and Carrot. Add a little more water if required to keep the vegetables covered.
- Simmer for 25–30 minutes until the chicken is tender and the vegetables are cooked through.
- Stir in the Coconut milk and bring back to a gentle boil.
- Remove from the heat and serve
Vegetarian/Vegan Option
- Cook the King oyster mushroom for 5–6 minutes until browned.
- Add 150 g Firm tofu, cubed, and cook for 4–5 minutes until lightly browned.
Chorchaba’s Vietnamese Curry Powder
This makes plenty of powder so you can save some for later
Serves: People
Ingredients
- 4 Bay leaves
- 8 Cloves
- 1 tsp Coriander seeds
- 2 tsp Cumin seeds
- 1 tsp Fennel seeds
- 4 Star anise
- 1 tsp Chilli powder
- 1 tsp Ground Nutmeg
- 2 tsp Cinnamon powder
- 2 tsp Ground Turmeric
Method
- Heat a pan over a medium heat.
- Add the bay leaves, cloves, coriander seeds, cumin seeds, fennel seeds and star anise. Toast for 30–45 seconds, shaking the pan regularly to prevent the spices from burning.
- Transfer the toasted spices to a spice grinder or pestle and mortar, then grind to a fine powder.
- Add the chilli powder, ground nutmeg, cinnamon powder and ground turmeric. Pulse briefly or mix well to combine.
- Store in an airtight container away from direct sunlight.
Vietnamese Chow Mein
Serves: people
Ingredients
- 2 tbsp Vegetable oil
- 150 g Firm tofu sliced
- ½ White onion sliced
- 100 g Closed cup mushroom sliced
- 2 clove Garlic minced or grated
- 100 g Chinese Leaf roughly chopped
- 50 g Mangetout
- ⅛ head Broccoli head sliced
- 1 tbsp Light soy sauce
- 1 tbsp Hoisin sauce Use Mushroom sauce for vegan
- Cracked black pepper to taste
- 50 g Cashew nuts optional to taste
- 1 tbsp Sesame seeds toasted
Method
Method
- Cook the Egg noodles or Rice noodles according to the packet instructions. Drain and set aside.
- Heat 1 tbsp Vegetable oil in a wok or large pan over medium-high heat.
- Add the Firm tofu and cook for 4–5 minutes until golden. Remove and set aside.
- Add the remaining Vegetable oil to the pan.
- Add the White onion, Carrot and King oyster mushroom. Cook for 3–4 minutes until softened.
- Add the Garlic and cook for 30 seconds until fragrant.
- Add the White cabbage and Mangetout and stir-fry for 1 minute.
- Return the Firm tofu to the pan.
- Add the cooked noodles and toss well.
- Stir in the Light soy sauce and Dark soy sauce and cook for 2 minutes, tossing continuously.
- Season with Cracked black pepper and Sriracha or Chilli paste to taste.
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
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