Summer Rolls + More: Learn to cook authentic homemade Vietnamese summer rolls and more.

Join me, Xuan, in my Walthamstow kitchen for a fun and social way to explore the art and umami deliciousness of Vietnamese food. It’s an immersive cooking experience that’ll feel like part cookery class and part social supper club. Whether you’re new to Vietnamese cuisine or looking to refine your skills, my classes offer a taste of authentic Vietnamese cooking traditions with an easygoing, social approach.

Come join the family!

The Class

During this 3 hour Vietnamese cooking class, you’ll master the street food crowd-pleaser Grilled Lemongrass Pork Belly With Rice (Thịt Nướng), a simple but incredibly delicious Roasted Aubergine and Sautéed Spring Onions With Rice dish (Cà Tím Nướng Mỡ Hành) and the classy and light Salmon Summer Rolls (Cá Hồi Nướng Cuốn). A garnish common to two of those dishes, as well as many other Vietnamese dishes, is Vietnamese pickled carrot and daikon (Đồ Chua). I’ll show you how to make your own. You’ll also learn how to make two essential Vietnamese condiments (Nước Chấm and Ớt Bằm) that are staples in any Vietnamese kitchen.

With your help, I’ll show you how to make each of the dishes, the pickled carrot and daikon garnish and the condiments from scratch. I’ll also share practical Vietnamese cooking tips and information so you can learn more about the dishes and Vietnamese culture, save time preparing dishes and adapt recipes to taste. You’ll also find out where to buy Vietnamese foods and what brands my family and I tend to go for.

It’ll be far too much food to eat in one go so, roughly 1 hour 45 minutes into the class, we’ll sit together and eat the Roasted Aubergine and Sautéed Spring Onions With Rice (Cà Tím Nướng Mỡ Hành). We’ll then plate up and eat the Grilled Lemongrass Pork Belly With Rice (Thịt Nướng). Then comes the final preparation for the Salmon Summer Rolls (Cá Hồi Nướng Cuốn), which we’ll sit and eat roughly 2 hours 30 minutes into the class.

You’ll have summary recipes to follow during the class to help you track all the steps. After the class, I’ll email you the full recipes, including ingredients and methods, so you can replicate the dishes at home and practice your Vietnamese cooking skills!

For those of us who are pescatarian, vegetarian or vegan, get in touch before booking. We can adapt this class to cater for you (the non-meat recipes and ingredients are below).

Menu

Meat/fish class menu

• Salmon Summer Rolls (Cá Hồi Nướng Cuốn)
• Grilled Lemongrass Pork Belly With Rice (Thịt Nướng)
• Roasted Aubergine and Sautéed Spring Onions With Rice (Cà Tím Nướng Mỡ Hành)
• Pickled Carrot and Daikon Garnish (Đồ Chua)
• Fish Sauce Dressing (Nước Chấm)
• Scotch Bonnet Chilli Condiment (Ớt Bằm)

Pescatarian/veggie/vegan class menu:

• Salmon Summer Rolls for pescatarian / Mushroom Summer Rolls for veggie/vegan
• Roasted Lemongrass Mushroom With Rice
• Roasted Aubergine and Sautéed Spring Onions With Rice (Cà Tím Nướng Mỡ Hành)
• Pickled Carrot and Daikon Garnish (Đồ Chua)
• Fish Sauce Dressing (Nước Chấm) for pescatarian / Veggie Fish Sauce Dressing (Veggie Nước Chấm) for veggie/vegan
• Scotch Bonnet Chilli Condiment (Ớt Bằm)

Other Information

This class can be adapted to cater for pescatarians, vegetarians or vegans. If you have any allergies or dietary restrictions or preferences though, please contact us before booking to see if we can accommodate and so that we are aware and can adjust the class accordingly where we can accommodate.

We’re not licensed to serve alcohol but feel free to BYOB and if we have any booze we’ll be happy to share.

Xuan’s full address will be in your booking email when you buy a ticket. Please arrive at least 5 minutes prior to the class start time.

Read our Cookery Class Terms in advance of booking please – they contain very important information about what (not) to wear to class, cancellations and allergies.

See our FAQs for more information.