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Vietnamese Cooking Together Recipes – Bhan Xeo Pancakes; Chicken Curry with Stir Fried Vegetables

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Cooking Together Vietnamese Recipes

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. 

We Cooked:

  1. Starter:  Bhan Xeo Pancakes
  2. Main: Vietnamese Chicken Curry with Stir Fried Vegetables
  3. Dessert: Click here for a link to the Food Sorcery favourites

Bhan Xeo Pancakes – Starter

Ingredients: Serves 2

For the Pancakes:

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

For the Filling:

  • – 6 large prawns or 150 grams fresh shitake mushroom
  • – 150 grams mince pork or chopped firm tofu beancurd.
  • – 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. Whisk together the rice flour corn starch salt and turmeric in the sode water to a smooth paste.
  2. Let it sit for 30 minutes. 
  3. Add the coconut milk

For the Filling:

  1. Cook the onion on a low heat to sauté.
  2. Then add the pork, prawns, the mushrooms and salt.
  3. Remove from heat and split into 4 portions.

Forming the Pancakes:

  1. 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.
  2. 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.
  3. Watch as the crepe cooks and add some oil around the outside of the crepe to help crispy.
  4. Then fold over to half moon and flip onto a serving plate.
  5. Serve with salad leaves to be used as a carrier for the crepe.

Dipping Sauce (Nu Oc Mam) – Starter

Ingredients: Serves 2

  • – 2 cloves garlic, finely chopped
  • – 2 birds eye chilli, finely chopped
  • – 3 tbsp caster sugar
  • – 3 tbsp lime juice
  • – 4 tbsp fish sauce or vegan fish sauce or mushroom sauce


  1. Mix together all ingredients with 80ML water Serve alongside the pancakes with some lettuce leaves spring onion and herbs.

Vietnamese Chicken Curry – Main

Ingredients: Serves 2

  • – 300g chicken thighs cut into pieces or dried beancurd sticks
  •  – One medium size potato
  • – 1 medium sized carrot
  • – 1 medium-sized onion
  • – 1 garlic cloves finely chopped
  • – 1 stalk lemongrass cut into 5″ pieces then split lengthwise, smashed to expose more leaves
  • – 1 bay leaf (optional)
  • – 1/2 cup coconut milk
  • – oil for frying
  • – 1 tsp sugar (optional)
  • – Water if needed to dilute coconut milk


  • – 1 tsp salt
  • – 1 tsp onion powder
  • – 1 tbsp. Vietnamese curry powder – see below.


  1. Cut chicken into large 2-3″ pieces. Follow packet instructions for bean curd sticks to soften.
  2. Add salt, onion powder & curry powder to chicken. Marinate for 2-4 hours.
  3. Cut onions, potatoes and carrots into 1.5-2″ chunks.
  4. Deep fry potatoes and carrots until lightly browned so they hold their shape.
  5. Marinade the chicken or beancurd for a few hours
  6. Brown chicken on all sides, drain fat and clean off any burned residue in the pan, set aside.
  7. Add some oil to the pan on low heat sweat onion until soft, then add garlic until lightly brown.
  8. Return chicken or add beancurd to the pan with lemongrass, bay leaves, sugar and water until all ingredients are fully submerged.
  9. Heat on high until boiling, reduce to medium-high heat to maintain a low boil.
  10. After 5 minutes of low boil, taste the broth and adjust with salt, sugar, and curry powder to taste if needed.
  11. Add potatoes and carrots, and more water if needed.
  12. Return 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 until cooked.
  13. Add coconut milk, stir and raise the heat to high until it hits a boil, then turn off the heat.
  14. Serve with bread, rice and chow mein as a side.

Chorchaba’s Vietnamese Curry Powder – Main

Ingredients: Makes plenty to save for later

  • – 4 bay leaves
  • – 8 whole cloves
  • – 1 tsp coriander seeds or 1/2 tsp of ground coriander
  • – 2 tsp cumin seeds or 1 tsp ground cumin
  • – 1 tsp fennel seed
  • – 4 star anise
  • – 1tsp chilli powder
  • – 1 tsp ground nutmeg
  • – 2 tsp cinnamon
  • – 2 tsp tumeric


  1. Heat a non-stick pan over medium heat.
  2. Toast whole spices for 30-45 seconds by placing them in the hot pan and occasionally shake the pan or stir the spices with a wooden spoon or chopsticks to prevent them from burning.
  3. Place whole spices in an electric spice/coffee grinder and grind to a fine powder. Alternatively you can use a mortal and pestle.
  4. Add the powdered spices to the grinder and pulse for a few seconds to mix well.
  5. Store in airtight container away from direct sunlight.

Vietnamese Stir-Fry – Main

Ingredients: Serves 2

  1. 100 grams broccoli small florets sliced
  2. 1 clove garlic chopped
  3. 50 grams mange tout
  4. 1 red chilli sliced
  5. 2 pak choi
  6. 1 spring onion
  7. 100 grams marinated bean curd
  8. 20 grams roasted cashew nut
  9. 100 grams hoi sin sauce
  10. 1 teaspoon soy sauce
  11. 1 tablespoon oil


  1. Prepare the vegetables and heat the oil in a large enough wok or flat bottom pan.
  2. add the broccoli florets, crushed garlic and mange tout gently stir-fry allow to soften
  3. add the chilli and pak choi and raise the heat turning regularly
  4. once the veggies are sizzling add the spring onion hoisin sauce and soy sauce
  5. cook for a further 3 minutes
  6. Serve with rice

Vietnamese Pickled Vegetables (Do Chua) – Additional Recipe to try

  • – 1 large carrot
  • – 100g daikon radish
  • – 1 teaspoon salt
  • – ½ cup of sugar
  • – 1 ¼ cup of white vinegar
  • – 1 cup of luke warm water


  1. Cut the carrot and radishes into matchsticks and place in a mixing bowl.
  2. Sprinkle vegetables with 2 teaspoons of sugar & 1 teaspoon of salt and gently massage for 2-3 minutes (until you notice water being released from the vegetables)
  3. Rinse and drain vegetables and put in a jar with lid.
  4. Mix together the white vinegar, water and remaining sugar then pour over the vegetables in the jar.
  5. Close the lid and set aside to ferment for 1 hour

Chorchaba’s Favourite brands for her dishes

Available in Asian supermarkets such as W.H.Lungs or Wing Yip

image of Ingredients for Thai cookery classes at Food Sorcery Manchester and Didsbury
Flat Egg Noodles
Image of Ingredients for Thai cookery classes at Food Sorcery Manchester and Didsbury
Firm Bean Curd
image of Ingredients for Thai cookery classes at Food Sorcery Manchester and Didsbury
Bean Curd Sticks
image of Ingredients for Thai cookery classes at Food Sorcery Manchester and Didsbury
Light/Thin Soy Sauce
image of ingredients for Asian cookery classes at Food sorcery Manchester
Glass Noodles
image of Thai coconut milk for cookery classes at Food Sorcery
Coconut milk
image of Vietnamese salty soy sauce for cookery classes at Food sorcery
Salty Dark Soy Sauce
image of ngredients for Asian cookery classes at Food sorcery Manchester
Rice Flour
image of Vietnamese cookery class ingredients for Food Sorcery
Hoisin Sauce
Imge of Ingredients for Thai cookery classes at Food Sorcery Manchester and Didsbury
King Oyster Mushroom
image of Ingredients for Thai cookery classes at Food Sorcery Manchester and Didsbury
Mushroom Sauce

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