Vietnamese Cuisine (Full Day)

About this course

Participants explore core Vietnamese cooking techniques through preparation of summer rolls, dipping sauce and pho stock. The class covers handling a Chinese cleaver, preparing rice paper wrappers, combining fillings and balancing flavours with herbs, spices and seasoning. Each learner has an individual chopping board and preparation area, while hob-based cooking is carried out in pairs. The teaching team can also answer questions about ingredients and techniques during the session.

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 to accompany Vietnamese summer rolls.
• Balance herbs, spices and seasoning when preparing pho stock and other Vietnamese dishes.

Is this course right for you?

The class is listed as suitable for all levels. Participation combines individual preparation with cooking at the hob in pairs, within a small group setting. The course may suit learners looking to develop or consolidate Vietnamese cooking techniques, although the source does not specify previous-experience requirements.

• Cooking at the hob takes place in pairs.
• Class sizes typically range from six to twelve learners.

Before you go

• Each learner has their own chopping board and preparation space.
• Participants are recommended to bring a Tupperware container for leftovers.
• The menu may include nuts, shellfish, gluten and egg. Allergies should be raised in advance so alternative recipes and ingredients can be provided.
• Vegetarian requirements can be accommodated by arrangement.