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Vietnamese – Healthy & Fresh: Goi Xoai (mango salad), Chicken Pho, Goi Cuon Ca Nuong (baked fish)

  • Post category:Recipes

Vietnamese Cookery Class Recipes

We hope you enjoyed your evening at the cookery school, Chorchaba loves to delight guests with her fabulous dishes, of you have any questions for her please ask and we’ll get back to you.

We Cooked: Goi Xoai – Mango/Pomelo Salad, Chicken Pho, Goi Cuon Ca Nuong – baked fish


Ingredients: serves 2 people

  1. 5 cooked prawns
  2. 60 grams cooked shredded chicken
  3. 400 grams mango or pomelo – which ever is in season – both are delicious
  4. 40 grams carrot Julien
  5. 20 grams sliced onion
  6. fresh mint sliced
  7. Thai basil sliced
  8. 3 tablespoon toasted crushed peanut
  9. 3 tablespoon sesame seed toasted
  10. 2 tablespoon crispy shallots

For the Dressing

  1. large red chilli
  2. 1 clove garlic crushed together roughly
  3. 1 tablespoon sugar
  4. 1 ½ tablespoon fish sauce
  5. 1 ½ tablespoon lime juice
  6. water 2 teaspoon


  1. crush the large red chilli and garlic
  2. add the sugar fish sauce lime juice and water
  3. add the sliced birds eye chilli
  4. set aside
  6. mix all the prawn chicken mango carrot onion with the dressing in a mixing bowl
  7. add  the sliced fresh mint and sliced basil crushed peanut sesame seed and crispy shallots and some sliced chilli
  8. mix together and then transfer to a serving dish
  9. garnish with fresh mint


Ingridients – serves 2

  1. Half of medium onion skin on
  2. 2 pieces ginger – sliced

For The stock

  1. 500 grams chicken thigh meat
  2. 1-2 litres water
  3. 2 coriander root, option use small sprig of coriander stem use the leaves for the garnish
  4. 3 star anise
  5. 1 carrot sliced
  6. 1 cinnamon stick
  7. 3 clove garlic
  8. 3 teaspoon coriander seed crushed
  9. 2 tablespoon fish sauce
  10. 1 teaspoon sugar
  11. 1 teaspoon salt
  12. 180 grams rice noodles follow cooking instructions on the packet
  13. 2 spring onion finely sliced

For The Garnish

  1. 200 grams bean sprout
  2. 1 small bunch Thai basil
  3. Mint
  4. Coriander
  5. 2 lime cut into quarters
  6. Hoisin sauce
  7. Birds eye chilli – to your taste


  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.


Ingredients – Serves 2

  1. 1 good sized Sea Bass or Red Snapper  filleted
  2. 2 pieces of sliced ginger
  3. ½ teaspoon five spice
  4. 1 teaspoon salt (Pink Himalayan)
  5. ¼ teaspoon black pepper
  6. 1 tablespoon onion powder
  7. 1 bunch spring onion
  8. 2 shallots
  9. 1 tablespoon minced garlic
  10. ½ cup Spring onion oil 1 cup chopped spring onion and one third cup olive oil
  11. Vermicelli rice noodles
  12. Rice paper wrappers, they need to be softened in water
  13. Seeded cucumbers cut into strips
  14. Pineapple cut into strips
  15. Red or green leaf lettuce
  16. Mint leaves
  17. Vietnamese coriander leaves
  18. Dipping sauces Vietnamese sweet and sour fish sauce (nuoc mam chua ngot)


Line a baking tray with foil

Rub the fillets with the five spice, salt, black pepper and onion powder. place 2 spring onion, sliced Ginger, minced garlic and sliced shallots on one of the fillets and then place the second fillet on top.

And allow to marinade for half hour.  

Cover the tray with foil and bake for 30 minutes at 350 degrees

While the fish is baking make the spring onion oil by mixing chopped spring onion and olive oil

Cook the rice vermicelli by following packet instructions

Prepare all salad ingredients

Remove the fop foil from the fish and bake for a further 5-7 minutes till skin is crispy

then brush with spring onion oil then ready to roll

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