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

MEAT, PESCATARIAN, VEGETARIAN OR VEGAN MENU AVAILABLE.

The Class

During this fun interactive 3 hour cookery class, you’ll master the dinner party favourite Salmon Summer Rolls (Cá Hồi Nướng Cuốn), street food crowd-pleaser Grilled Lemongrass Pork Belly With Rice (Thịt Nướng) and a simple but packed with flavour Roasted Aubergine and Sautéed Spring Onions With Rice dish (Cà Tím Nướng Mỡ Hành). You’ll also learn how to make the often used crunchy, zingy garnish, pickled carrot and daikon (Đồ Chua), and two essential Vietnamese condiments (Nước Chấm and Ớt Bằm) that are staples in any Vietnamese kitchen.

For those who are pescatarian, vegetarian or vegan, we can adapt this class to cater for you (the non-meat menu and ingredients are below).

With your help, I’ll show you how to make everything 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 30 minutes into the class, we’ll sit together and eat the Roasted Aubergine and Sautéed Spring Onions With Rice (Cà Tím Nướng Mỡ Hành). Shortly after, we’ll finish preparing 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, roll together 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 impress your family and friends!

Menu

Meat 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 menu:

• Salmon Summer Rolls
• 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)
• Scotch Bonnet Chilli Condiment (Ớt Bằm)

Veggie / Vegan menu:

• Mushroom Summer Rolls
• 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)
• Veggie Fish Sauce Dressing (Veggie Nước Chấm)
• Scotch Bonnet Chilli Condiment (Ớt Bằm)

Other Information

If you have any allergies or dietary restrictions or preferences (other than pescatarian, vegetarian or vegan), 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 sell alcohol but if we have any booze we’ll be happy to share and feel free to BYOB.

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.