Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas.
You Cooked:
Chicken Pho Soup
Prawn Summer Rolls with Peanut Dipping Sauce
Vietnamese Chicken Curry
Chicken Phou Soup
Ingredients:
- – half of medium onion skin on
- – 2 pieces ginger sliced
For 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
Garnish:
- – 200 grams bean sprout
- – 1 small bunch thai basil
- – mint
- – coriander
- – 2 lime cut into quarters
- – hoisin sauce
- – birds eye chilli
Method:
- Dry roast the onion and ginger in a pan tossing and making sure they don’t burn.
- Bring the water to the boil add the chicken and carrot with the roasted onion and ginger cook for approx. 30 minutes.
- Remove the chicken and add all remaining ingredients cook for 5 to 10 minutes then strain the stock.
- Shred the chicken discarding the bones allow to cool.
- Place all topping ingredients on the table for people to help themselves.
- Prepare individual bowls of chicken broth with some chicken and noodles combined to create a bowl of soup.
- Each individual can then add the topping to their own preference.
Ginger Garlic Noodle Soup
Ingredients:
- – 1 tablespoon olive oil
- – 3 sliced shallots
- – 1 bunch spring onions sliced separate the green and white halfs
- – 4 grated garlic cloves
- – 2 tablespoons grated ginger
- – 5.5 cups vegetable stock
- – 2 whole star anise
- – 2 tablespoons soy sauce
- – 10 oz sliced mushroom
- – 6 oz rice noodle
- – 1.5 heads pok choi chopped
- – sesame seeds
- – red pepper flakes
Method:
- Heat the oil add the shallots stir fry till you smell aroma.
- Pdd the white spring onion, garlic and ginger cook for several minutes.
- Pour the stock over and bring back to simmer add the star anise soy sauce and cook for several minutes.
- Remove the star anise and add the slice mushroom noodle and pok choi cook until noodle is soft.
- Season to taste and divide to individual bowls.
TIP
- you can add bean curd if you wish
Vietnamese Spring Rolls with Shrimp and Pork (Goi Coun Tom Thit)
Ingredients:
- – 500 grams cooked shrimp
- – 250 grams belly pork
- – 1 shallot
- – 7 oz bag rice vermicelli
- – 6-7 sheets of rice paper
- – seasonal salad ingredients such as: mint, thai basil, beansprout, carrot.
Method:
- Wash the belly pork in salt water and rinse.
- In a pan add water to the pork just enough to cover and bring to the boil with the shallot and a teaspoon of salt.
- Cook for 30 minutes or until you can insert a skewer easily.
- Remove the pork and rinse pat dry slice thinly set aside.
- Cook the rice vermicelli as per packet instructions.
- Lay out the rice paper sheets place a line of salad ingredients and vermicelli at one end roll once then lay the line of pork and a line of shrimp alongside then roll the sheet into a spring roll.
Vietnamese Spring Rolls
Ingredients:
- – 4oz bean thread noodles (cellophane or transparent noodles)
- – 10×8′-9′ rice wrappers
- – Handful of fresh basil leaves
- – handful fresh cilantro leaves plus 1 tablespoon chopped
- – handful fresh mint leaves
- – 100g daikon
- – 1x cucumber, cut into matchstick-size pieces
- – 1 carrot, cut into matchstick-size pieces
- – 10 small green or red lettuce leaves (baby gem)
Dipping Sauce:
- – 100ml fresh lime juice
- – 3 tablespoons soy sauce
- – 2 tbsp sweet chilli
- – 3 tablespoons sugar
- – 2 fresh red Thai chiles or 1 red jalapeño or Fresno chile, thinly sliced
- – 2 spring onion, sliced
Method:
- Mix all ingredients in a medium bowl – Do Ahead – Can be made 1 day ahead. Cover and chill.
- Put noodles in a large bowl. Pour enough hot water over to cover; let stand until softened, about 10 minutes. Drain. Transfer to a large bowl of ice water to cool; drain and set aside.
- Fill a bowl with warm water. Working with 1 rice paper round at a time, soak rice paper in water, turning occasionally, until just pliable but not limp, about 30 seconds. Transfer to a work surface. Arrange pinch of beef halves across canter of round. Top with some leaves of each herb, then daikon cucumber, and carrot. Arrange a small handful of noodles over. Place 1 lettuce leaf over, torn or folded to fit. Fold bottom of rice paper over filling, then fold in ends and roll like a burrito into a tight cylinder. Transfer roll, seam side down, to a platter. Repeat to make 10 more rolls – Do Ahead – Can be made 1 hour ahead. Cover with a damp kitchen towel and refrigerate.
- To serve, cut rolls in half on diagonal. Add chopped cilantro to dipping sauce.
Vietnamese Chicken Curry
Ingredients:
- – 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
Marinade:
- – 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
Method:
- Cut chicken into large 2-3″ chunks if using large pieces.
- Add salt, onion powder & curry powder to chicken. Marinate for 2-4 hours.
- Cut onions, potatoes and carrots into 1.5-2″ chunks.
- Deep fry potatoes and carrots until lightly browned so they hold their shape.
- After marinating, brown chicken on all sides in small batches in a pot, skin side down first. Add oil if you’re using skinless.
- Remove chicken, drain fat and clean off any burned residue in the pot.
- Add some oil to the pot on low heat and sweat onion until soft, then add garlic until lightly brown.
- Return chicken to the pot with lemongrass, bay leaves, and sugar.
- Add 50% water and 50% chicken broth to the pot until all ingredients are fully submerged.
- Put the flame on high until boiling, reduce to medium-high heat to maintain a low boil.
- After 5 minutes of low boil, taste the broth and adjust with salt, sugar, and curry powder to taste if needed.
- Add potatoes and carrots, and more water and chicken broth to cover (50/50 ratio).
- 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.
- Add coconut milk, stir and raise the heat to high until it hits a boil, then turn off the heat.
- Serve with bread, accent with a squeeze of lemon and sambal for heat.
Chorchaba’s Vietnamese Curry Powder
Ingredients:
- – 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
Method:
- Heat a non-stick pan over medium heat.
- 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.
- Place whole spices in an electric spice/coffee grinder and grind to a fine powder. Alternatively you can use a mortal and pestle.
- Add the powdered spices to the grinder and pulse for a few seconds to mix well.
- Store in airtight container away from direct sunlight.
Fried-Rice (Demo)
Ingredients:
- – 300g of red or black rice, boiled
- – 1tbsp of oil
- – 2 spring onions, chopped
- – 1 red onion, sliced
- – Handful of chopped coriander
- – Soy sauce to season (tamari)
- – 1 lime, juice and zest
Method:
- Heat the oil in a wok or large frying pan, add onion and fry until translucent. Add the rest of your ingredients and serve straight away.
- Toppings/garnishes: Serve with some toasted cashews, chopped chillies and some extra chopped coriander.
We hope you enjoyed the class!
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