Vietnamese Cookery Class 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.
Goi Xoai - Vietnamese Mango salad
Serves: People
Ingredients
- 5 King prawns cooked, OR 100 g Firm tofu, cubed
- 100 g Chicken thighs skinless and boneless cooked and shredded, OR 100 g King oyster mushroom, finely shredded
- 100g g Mango sliced OR 200g Pomelo segments
- 50 g Carrot julienne
- ½ Banana Shallot thinly sliced
- 5 g Fresh Mint 1 tbsp, sliced
- 5 g Sweet Thai basil sliced
- 2 tbsp Peanuts toasted and crushed
- 2 tbsp Sesame seeds
- 2 tbsp Crispy shallots
- 1 Red chilli finely sliced, for garnish
For the Dressing
- 1 Red chilli
- 1 clove Garlic minced or grated
- 1 tbsp Caster sugar
- 1½ tbsp Fish sauce OR 1½ tbsp Light soy sauce
- 1 Lime juice
- 2 tsp Water
Method
For the Dressing
- Crush the Red chilli and Garlic together using a mortar and pestle.
- Add the Sugar, Fish sauce, Lime juice and Water and mix until the sugar dissolves.
- Set aside.
For the Salad
- Place the King prawn, shredded Chicken thighs skinless and boneless, Pomelo or Mango, Carrot and White onion into a large mixing bowl.
- Pour over the dressing and toss gently to combine.
- Add the Fresh Mint, Thai basil, Peanuts, Toasted sesame seeds, Crispy shallots and sliced Red chilli.
- Toss gently until evenly combined.
To Serve
- Transfer the salad to a serving platter.
- Garnish with additional Fresh Mint and serve immediately.
Vegetarian/Vegan Option
- Cook the King oyster mushroom for 5–6 minutes until browned.
- Add the Firm tofu and cook for 4–5 minutes until lightly browned.
- Allow to cool slightly before adding to the salad.
- Use Light soy sauce in place of the Fish sauce in the dressing.
Phở Gà – Vietnamese Chicken Pho
Serves: people
Ingredients
For the Stock
- 330 g Chicken thighs skinless and boneless OR 150 g King oyster mushroom, thickly sliced
- 1 Water
- ½ White onion skin on
- 10 g Fresh ginger 1 tbsp, sliced
- 2 Coriander root OR 5 g Fresh Coriander stems
- ½ Carrot sliced
- 3 Star anise
- ½ Cinnamon stick
- 3 clove Garlic minced or grated
- 3 tsp Coriander seeds crushed
- 2 tbsp Fish sauce OR 2 tbsp Light soy sauce
- 1 tsp Caster sugar
- 1 tsp Sea salt
For the Soup
- 150 g Rice noodles
- 2 Spring onion finely sliced
For the Garnish
- 200 g Beansprouts
- 1 Sweet Thai basil
- 5 g Fresh Mint 1 tbsp
- 10 g Fresh Coriander 2 tbsp
- 1 Lime cut into wedges
- Hoisin sauce to serve
- 1 Bird’s eye chilli finely sliced, to taste
Method
For the Stock
- Heat a dry pan over medium heat.
- Roast the White onion and Fresh ginger until lightly charred on all sides.
- Place the Chicken thighs skinless and boneless, Water, roasted White onion, Fresh ginger, Coriander root, Carrot, Star anise, Cinnamon stick, Garlic, Coriander seeds, Fish sauce, Sugar and Sea salt into a large pan.
- Bring to the boil, then reduce to a gentle simmer.
- Cook for 30 minutes, skimming any impurities from the surface.
- Remove the chicken and set aside to cool slightly.
- Continue simmering the stock for a further 10 minutes.
- Strain the stock and discard the solids.
- Shred the chicken and set aside.
For the Soup
- Cook the Rice noodles according to the packet instructions.
- Divide the noodles between serving bowls.
- Top with the shredded chicken and Spring onion.
- Ladle over the hot stock.
To Serve
- Arrange the Beansprouts, Thai basil, Fresh Mint, Fresh Coriander, Lime wedges, Hoisin sauce and Birdseye chilli on the table.
- Allow each person to garnish their Pho to taste.
- 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.
- Use Light soy sauce in place of the Fish sauce.
- Prepare the stock as above, omitting the chicken and using the King oyster mushroom in the broth.
- Add the cooked Firm tofu to the serving bowls before ladling over the stock.
Vietnamese Baked Fish Salad Rolls (Goi Cuon Ca Nuong)
Ingredients
Ingredients
For the Fish
- 300 g Sea bass fillets OR 330g Chicken thighs skinless and boneless, OR 250g Firm tofu
- 10 g Fresh ginger 1 tbsp, sliced
- ½ tsp Chinese five spice
- 1 tsp Sea salt
- ¼ tsp Cracked black pepper
- 1 tbsp Onion powder
- 2 Banana shallot sliced
- 1 tbsp Garlic minced or grated
For the Salad Rolls
- 100 g Rice vermicelli noodles cooked
- 6 Rice paper sheets softened
- 100 g Cucumber cut into strips
- 100 g Pineapple cut into strips
- 6 Butterhead lettuce leaves OR 6 Green leaf lettuce leaves
- 5 g Fresh Mint 1 tbsp, leaves picked
- 5 g Fresh Coriander
For the Spring Onion Oil
- 4 Spring onion finely chopped
- 80 ml Olive oil
Method
Method
For the Fish
- Line a baking tray with foil.
- Season the Sea bass fillets with the Chinese five spice, Sea salt, Cracked black pepper and Onion powder.
- Place the Fresh ginger, Spring onion, Banana shallot and Garlic over one fillet.
- Place the second fillet on top and leave to marinate for 30 minutes.
- Cover with foil and bake at 180°C for 30 minutes.
- Remove the foil and bake for a further 5–7 minutes until lightly golden.
For the Spring Onion Oil
- Combine the chopped Spring onion and Olive oil in a bowl.
- Brush over the cooked fish while still warm.
For the Salad Rolls
- Cook the Rice vermicelli noodles according to the packet instructions and allow to cool.
- Prepare the Cucumber, Pineapple, lettuce leaves, Fresh Mint and Vietnamese coriander.
- Flake the cooked fish into large pieces.
- Soften a Rice paper sheet in water and place on a clean board.
- Layer with lettuce, Rice vermicelli noodles, Cucumber, Pineapple, Fresh Mint, Vietnamese coriander and fish.
- Roll tightly and repeat with the remaining ingredients.
To Serve
- Serve the salad rolls with Vietnamese sweet and sour fish sauce for dipping.
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.
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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