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Cooking Together Vietnamese – Summer Rolls; Caramel Coconut Chicken; Fried-Rice;

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We hope you enjoyed your cooking together class with us, below are the recipes – if you have any questions for chef please do ask and we’ll get back to you as soon as possible.

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Vietnamese Summer Rolls; Caramel Coconut Chicken; Stir-Fried Rice; Lime Slaw

Vietnamese Summer Rolls

Ingredients – Makes 10:

Summer Rolls:

  • – 4oz bean thread noodles (cellophane or transparent noodles)
  • – 10×8′-9′ rice wrappers
  • – 150g Shredded beef (optional)
  • – 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


  1. Mix all ingredients in a medium bowl – Do Ahead – Can be made 1 day ahead. Cover and chill.
  3. 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.
  5. 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.
  7. To serve, cut rolls in half on diagonal. Add chopped cilantro to dipping sauce.

Caramel Coconut Chicken or Fish

Ingredients – Serves 4:

  • – 2 chicken breasts, sliced or hake fillets
  • – 1/2 cup / 80 g brown sugar
  • – 1 tbsp water
  • – 400 g / 14 oz coconut milk
  • – 1 1/2 tbsp soy sauce
  • – 2 1/2 tbsp rice vinegar
  • – 2 garlic cloves, minced
  • – 1 shallot finely sliced
  • – 1/4 tsp white pepper

Garnish (Optional):

  • – 1 spring onion, sliced
  • – 1 large red chilli, finely sliced
  • – Coriander, chopped
  • – Lime juice and zest


  1. Place sugar and water in a skillet over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients except chicken.
  3. Stir, then put the chicken in.
  5. Adjust the heat so it is simmering energetically. Not rapidly, not a slow simmer (I use medium high heat).
  7. After 5 minutes, turn the chicken.
  9. Once sauce and chicken is brown, remove from heat.
  11. Place chicken on serving plates, spoon over some sauce (don’t need much, chicken is infused with flavour + sauce is strong).
  13. Garnish with shallots and chilli, if using. Serve with rice.

Stir-Fried Rice


  • – 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


  1. 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.
  3. Toppings/garnishes: Serve with some toasted cashews, chopped chillies and some extra chopped coriander.

Lime Slaw

Ingredients – Serves 2:

  • – 1x lime zest and juice
  • – 1 tsp of caster sugar
  • – 3 tbsp of olive oil
  • – 1x handful of chopped coriander
  • – ¼ red cabbage, shredded
  • – ¼ white cabbage, shredded
  • – 1 carrot, grated
  • – 1x shallot, sliced
  • – 1 green chilli, sliced
  • – 1tbsp of Asian mayo (optional)


  1. In a bowl, combine sugar, lime zest and juice. Whisk until well combined and sugar has melted.
  3. Start stirring in the oil, gradually, still whisking.
  5. Add white and red cabbage, pinch of salt and pepper and roughly rub the marinade in.
  7. Add the rest of the ingredients and correct the seasoning.
  9. We could use a tbsp. of mayonnaise or yoghurt for a creamy version of the slaw.

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