Full Day Vietnamese Cuisine

About this course

The class introduces core techniques used in Vietnamese cooking. Participants practise holding and using a Chinese cleaver, prepare and fold rice-paper summer rolls with vegetable and seafood fillings, and make a dipping sauce. The course also covers seasoning pho stock with herbs and spices, balancing flavours, and using common Vietnamese seasonings together. Each participant has an individual preparation space, while cooking at the hob is carried out in pairs. A Head Chef and Assistant Chef guide the class and answer questions about ingredients and techniques.

What you'll learn

• Use a Chinese cleaver with appropriate grip, pressure and cutting technique
• Prepare, fill and fold Vietnamese summer rolls using rice-paper wrappers
• Make a dipping sauce for summer rolls
• Combine herbs and spices to season pho stock and adjust its flavour
• Balance commonly used Vietnamese herbs and spices in dishes

Is this course right for you?

The course is described as suitable for all levels, including beginners and more experienced cooks. Participants prepare ingredients individually but work in pairs when cooking at the hob, so the class involves both individual preparation and shared cooking.

• Hob cooking is carried out in pairs

Before you go

• Participants are advised to bring a suitable container for taking home leftovers.
• The menu may contain nuts, shellfish, gluten and egg. Learners with allergies should contact the provider in advance so alternative recipes and ingredients can be considered.
• Vegetarian alternatives can be accommodated if requested in advance.