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Vietnamese Class & Meal – Pho Soup; Vietnamese 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

Bun Tom Nuong Xa

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 Carrot Vinaigrette

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.

Bun Tom Nuong Xa

Ingredients:

Shrimp & Marinade:

  • – 1/3 cup fish sauce
  • – 1/4 cup sugar
  • – 2 Tbsp lemongrass minced
  • – 1 Tbsp canola oil
  • – 2 cloves garlic minced
  • – 1 lb shrimp medium, peeled & deveined

Sauce:

  • – 1/2 cup lime juice freshly squeezed
  • – 1/4 cup sugar
  • – 2 Tbsp fish sauce
  • – 1 clove garlic minced
  • – 1 Thai chili seeded, minced
  • – 1 Tbsp carrot shredded
  • – Crispy Shallots & Shallot Oil
  • – 2 Tbsp canola oil
  • – 1/2 cup shallots thinly sliced

Remaining Ingredients:

  • – 4 oz rice vermicelli
  • – 1 head Bibb lettuce shredded, divided
  • – 1 cup bean sprouts fresh, divided
  • – 1 cup carrots shredded, divided
  • – 1/2 medium cucumber halved lengthwise, seeded, sliced thinly
  • – 1/4 cup mint fresh, chopped
  • – 1/4 cup unsalted, roasted peanuts chopped
  • – cooking spray

Method:

  1. Whisk together all marinade ingredients (except shrimp) until sugar is dissolved. Combine with shrimp in a zip top bag. Refrigerate for 1 hour, tossing ingredients halfway through.
  2.  
  3. Whisk together all sauce ingredients until sugar is dissolved, and set aside.
  4.  
  5. To prepare shallots, in a small skillet, heat canola oil over medium heat. Toss in shallots and cook for about 5 minutes, until they are crispy and golden brown. Strain shallots over a small bowl to reserve both the shallots and the oil. Set aside.
  6.  
  7. Prepare rice vermicelli according to package directions. Drain. Transfer to a large bowl, and toss noodles with the reserved shallot oil. Toss in half the lettuce, bean sprouts, and carrots, and all of the cucumbers.
  8.  
  9. Shrimp can either be cooked on the grill or on a grill pan. If grilling, I recommend skewering the shrimp. On the grill pan, be sure to coat in a cooking spray first, as the sugar in the marinade will cause the shrimp to stick. Cook shrimp for a couple minutes per side until opaque and caramelized.
  10.  
  11. To serve, add a quarter of the noodle mixture to four bowls. Divide the sauce, shrimp, fried shallots, mint and peanuts among each bowl. Serve the remaining lettuce, bean sprouts and carrots on the side. Enjoy!

Recipes Notes:

  1. If you can’t find Thai chili, substitute with serrano.  A jalapeno will work in a pinch, too.
  2.  
  3. Boston lettuce or some other leafy green lettuce would also work well in this dish.
  4.  
  5. If you can’t find fresh bean sprouts in your produce section, you can usually find canned in the asian aisle.  Just be sure to drain and pat dry before using.
  6.  
  7. If using small shrimp, cut the marinating time down to 30-40 minutes.

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