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Vietnamese Cooking Together – Chicken Curry, Bun Tom Nuong, Lemongrass Posset

We hoped you enjoyed cooking together. If you have any questions for chef please do ask and we’ll get back to you as soon as possible.

You Cooked:

  • Bun Tom Nuong
  • Vietnamese Chicken Curry with Rice
  • Peach Granita

Vietnamese Chicken Curry


  • – 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


  • – 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


  1. Cut chicken into large 2-3″ chunks if using large pieces.
  3. Add salt, onion powder & curry powder to chicken. Marinate for 2-4 hours.
  5. Cut onions, potatoes and carrots into 1.5-2″ chunks.
  7. Deep fry potatoes and carrots until lightly browned so they hold their shape.
  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.
  11. Remove chicken, drain fat and clean off any burned residue in the pot.
  13. Add some oil to the pot on low heat and sweat onion until soft, then add garlic until lightly brown.
  15. Return chicken to the pot with lemongrass, bay leaves, and sugar.
  17. Add 50% water and 50% chicken broth to the pot until all ingredients are fully submerged.
  19. Put the flame on high until boiling, reduce to medium-high heat to maintain a low boil.
  21. After 5 minutes of low boil, taste the broth and adjust with salt, sugar, and curry powder to taste if needed.
  23. Add potatoes and carrots, and more water and chicken broth to cover (50/50 ratio).
  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.
  27. Add coconut milk, stir and raise the heat to high until it hits a boil, then turn off the heat.
  29. Serve with bread, accent with a squeeze of lemon and sambal for heat.

Bun Tom Nuong Xa – Lemongrass prawns with rice vermicelli

An incredibly well-balanced dish of both flavour and texture, simple enough even for a weeknight meal!

Ingredients – serves 4

Prawns & Marinade

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


  • 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 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


Whisk together all marinade ingredients (except prawns) until sugar is dissolved. Combine with prawns and refrigerate for 1 hour, tossing ingredients halfway through.

Whisk together all sauce ingredients until sugar is dissolved and set aside.

To prepare shallots, in a small pan, heat oil over medium heat. Toss in shallots and cook for about 5 minutes, until they are crispy and golden brown, reserve both the shallots and the oil. Set aside.

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 the cucumbers.

Prawns can either be cooked on the grill or on a grill pan until opaque and caramelised.

Vietnamese Noodle Salad (V)


For the Dressing

  • 1/4 cup rice vinegar
  • 3 tablespoons lime juice
  • 3 tablespoons coconut or date sugar*
  • 2 tablespoons mushroom soy sauce (or low-sodium soy sauce)
  • 2 tablespoons freshly grated lemongrass (white part only)
  • 1 clove garlic, grated
  • 1 to 2 bird’s eye chilies, sliced (optional)
  • 2 to 3 dashes Maggi seasoning
  • 1 tablespoon water

For the Bún Chay

  • 8 ounces thin rice noodles (vermicelli-style)
  • 2 carrots, julienned
  • 1 large bell pepper (orange, yellow, or red), thinly sliced
  • 1 cup English cucumber half moons
  • 1 cup cilantro stems and leaves (remove tough stem ends if desired)
  • 1 cup Thai basil leaves
  • 1 cup mint leaves
  • 1 cup chopped peanuts
  • Lime wedges for serving (optional)

For the Caramelized Tofu

    • 1 tablespoon peanut oil
    • 14 ounces firm tofu, sliced into bite-sized rectangles
    • 2 teaspoons mushroom soy sauce, or low sodium soy-sauce
    • 1 tablespoon sesame oil
    • 1 tablespoon coconut or date sugar


  1. Set a large pot of water on the stove to boil. Whisk the dressing ingredients together in a small bowl. Set aside to infuse.
  2. Cook the noodles according to package directions; rinse with cold water, drain well, then divide into four serving bowls.
  3. Heat one tablespoon of peanut oil in a large skillet set over medium heat. Add the tofu pieces and fry until golden brown, about 5 to 7 minutes on both sides. While the tofu is frying, stir the mushroom soy sauce, sesame oil, and sugar together in a small bowl until the sugar has dissolved.
  4. Once the tofu is browned, pour this mixture into the pan. Allow the sauce to cook in the pan for 1 to 2 minutes, until it begins to thicken. Flip the tofu to ensure the sauce coats and sticks to each side. Cook for another minute or so, until the tofu is caramelized and sticky. Transfer the tofu to the noodle bowls.
  5. Top the noodle bowls with julienned carrot, sliced bell pepper, cucumber half moons, herbs, and peanuts. Pour a quarter of the prepared dressing over each bowl. Serve at once.


We learned this recipe from our friends at Leith’s cookery school in London – we love it for summer evenings!  

If peaches are out of season, we would recommend either plums or pears. Pineapple and rhubarb work well.

Ingredients Serves 4 

4 firm but ripe peaches; 120g caster sugar; 400ml dry white wine or rosé;  2 tsp vanilla extract, or 1 vanilla pod;  1 orange; half 1 lemon;  2 sprigs of mint, plus small mint leaves for garnish;  1 sprig basil;  400ml cold water. 

1. Boil the white wine for 10 minutes. 

2. Add the sugar and 400ml cold water into the pan with the wine. Over a low heat, gently melt down the sugar before adding the vanilla, lemon and orange slices, herbs and peaches. 

3. Cover the peaches with a cartouche and bring to the boil. Reduce the heat to a simmer and continue to cook for 10-15 minutes or until the peaches are soft, this will depend on the ripeness of the peaches you are using. It is important for the peaches to retain their shape. Turn heat off and allow to cool slightly in the syrup. 

4. Remove the peaches with a slotted spoon. Then remove the skin from the peaches, cool to room temperature and chill in the fridge. Make sure you place the peaches on their base so they maintain their shape when serving.. 

5. Strain the syrup into a freezer-proof container and place in the freezer. Remove every 2 hours and fork through to break up the crystals until you have achieved a crystal granita like consistency. You will probably need to do this twice, once after 2 hours in the freezer, then re-chill for 2 hours and fork again for service. 

6. To serve, scoop the granita and serve with room temp peaches

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