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Vietnamese Cookery class – Recipes


A unique blend of Chinese and French style, Vietnamese food is greatly admired for its fresh and fragrant flavour.  Naturally low in dairy and fat, you will learn the tips and trick to enjoy making Vietnamese at home. If you have any questions for Chorchaba let us know and we’ll get back to you as soon as possible.

Vietnamese Chicken Pho Soup


  • Half a medium onion skin on
  • 2 pieces ginger sliced

For the 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

To Garnish

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


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

Vietnamese Fried Rice


  • 5 large prawns
  • 50 grams pork
  • 2 cups cooked rice
  • 2 eggs
  • 50 grams Chinese sausage
  • 50 grams sweet corn
  • 20 grams diced onion
  • 50 grams carrot
  • 50 grams frozen peas
  • 2 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 2 spring onion
  • 1 tablespoon chopped garlic
  • 1 tablespoon cooking oil
  • 1 tablespoon sesame oil


  1. Heat the oil fry the garlic till you can smell aroma
  2. Add onion to soften
  3. Add the pork and sausage and prawns
  4. Stir fry till pork and prawns are cooked add the eggs beaten and scramble
  5. Add the cooked rice mix well tossing as you cook
  6. Add all veg and seasoning with Oyster sauce sesame oil sugar and chilli sauce (siracha)
  7. Garnish with spring onion and serve

Vietnamese Pork Roll

Called bánh tráng, rice paper is among the main staples in the Vietnamese kitchen and used to roll these delicious street food treats.


  • 200 grams pork neck or fillet
  • 1 tablespoon oil
  • 1 teaspoon grated garlic
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 100 grams rice vermicelli
  • Thai basil, mint, carrot
  • rice paper

Dipping Sauce

  • 1 tablespoon chopped garlic
  • 1 tablespoon oil
  • 2 tablespoon palm sugar
  • 2 tablespoon peanut butter
  • 2 tablespoon hoisin sauce
  • 2 tablespoon water
  • 2 tablespoon rice vermicelli
  • 1 large chilli


  1. Marinade the pork and the garlic in the oil with the salt and black pepper. Rest for 30 minutes

    Either grill or oven roast until cooked through

    Thinly slice the meat ready to use.

  2. Fill a wide shallow bowl partway with water. The water temperature depends on the type of rice paper. In general, thinner rice paper requires cooler water. 
  3. After a rice paper is dipped, it takes a minute or two to fully soften and become usable. It’s ready for wrapping and rolling when it’s pliable and slightly tacky.
  5. When wrapping with a rice paper circle, centre the filling in the bottom third. Bring the lower edge up over the filling, then fold in the two side flaps, and then roll the entire thing up.
  7. For the dipping sauce combine all the ingredients
  9. Serve and enjoy!

Vietnamese Crispy Pancake – Bahn Xeo


  • 120 grams rice flour
  •  1 tablespoon corn starch
  • ½ teaspoon salt
  • ¼ teaspoon ground turmeric
  • 200ml water
  • 1/3 cup coconut milk


Wisk together the rice flour corn starch salt and turmeric in the water to a smooth paste

let it sit for 30 minutes

Filling ingredients

  • 240 grams fresh prawns
  • 270 grams mince pork
  • 4 good sized white mushrooms thinly sliced
  • ½ small onion thinly sliced
  • pinch of salt
  • 100 grams beansprouts
  • oil for stir fry
  • salad leaves
  • Sprig of coriander


  1. cook the onion on a low heat to sauté

    then add the pork

    then add the prawns

    then add the mushroom


    remove from heat.

    split into 4 portions

    Heat a clean pan add I portion of ingredients spread out over the pan and then using a ladle add enough batter mix to form a crepe.

    allow to cook for several minutes taking care not to burn then add some raw bean sprout on one side of the flat crepe cover with a lid for several minutes to steam the beansprouts.

    watch as the crepe cooks and add some oil around the outside of the crepe to help crispy.

    then fold over to half moon and flip onto a serving plate.

    serve with salad leaves to be used as a carrier for the crepe.

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