Vietnamese Street Food

About this course

The class covers chicken pho, pork balls, prawn summer rolls, a crunchy Vietnamese salad and nuoc cham dipping sauce. Participants learn to build a spiced broth, make an aromatic lemongrass, chilli, ginger and palm sugar paste, julienne vegetables and balance sweet, salty, sour and spicy flavours. Teaching chefs demonstrate each stage before participants recreate the dishes in pairs at their cooking stations. The finished food is eaten at the chef’s table, with the option to pack it to take home.

What you'll learn

• Prepare a spiced broth for chicken pho
• Make an aromatic paste using lemongrass, chilli, ginger and palm sugar
• Use julienne knife techniques on fresh vegetables
• Assemble prawn summer rolls from scratch
• Balance the sweet, salty, sour and spicy elements of nuoc cham

Is this course right for you?

Listed as suitable for all levels, the class combines chef-led demonstrations with hands-on cooking in pairs. Learners can book individually or with someone else, with solo attendees potentially paired with another participant.

• Individual bookings may be paired with another attendee
• Participation takes place at shared cooking stations

Before you go

• All ingredients and cooking equipment are provided.
• Aprons are provided.
• A digital recipe pack is included.
• The cooked food can be packed to take home instead of eaten at the chef’s table.
• A complimentary glass of bubbles or a soft drink is provided on arrival.