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Summer Rolls, Banh Mi + More: Learn to cook authentic homemade Vietnamese summer rolls, banh mi and more.
23 November 2024 @ 16:00 – 19:30 GMT
*** THIS IS A PRIVATE TRIAL CLASS. IF WE HAVE NOT MADE DIRECT ARRANGEMENTS WITH YOU TO BOOK INTO THIS CLASS, PLEASE DON’T! THANKS! ***
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 3.5 hour Vietnamese cooking class, you’ll master the classy and light Salmon Summer Rolls (Cá Hồi Nướng Cuốn), the classic Pork Bánh Mì (Bánh Mì Thit Do) and the street food crowd-pleaser Grilled Lemongrass Pork Belly With Rice. One garnish common to all 3 dishes is Vietnamese pickled carrot and daikon. I’ll show you how to make your own, which you’ll discover is used in many other Vietnamese dishes too. You’ll also learn how to make two essential Vietnamese condiments that are also used for a whole variety of Vietnamese cuisine (Nước Chấm and Ớt Bằm).
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, you’ll sit and eat the Salmon Summer Rolls (Cá Hồi Nướng Cuốn) together. We’ll then finish preparing the Bánh Mì Thit Do and you’ll sit and eat those roughly 2 hours 15 minutes into the class. Then comes the Grilled Lemongrass Pork Belly With Rice, which we’ll aim to eat roughly 3 hours 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 likely adapt this class to cater for you – non-meat recipes and ingredients below.
Menu
- Salmon Summer Rolls (Cá Hồi Nướng Cuốn)
- Bánh Mì Thit Do
- Grilled Lemongrass Pork Belly With Rice
- Pickled Carrot and Daikon Garnish
- Nước Chấm (Fish Sauce Dressing)
- Ớt Bằm (Scotch Bonnet Chilli Condiment)
Pescatarian/veggie/vegan variations:
- Mushroom Summer Rolls
- Mushroom Bánh Mì
- Roasted Aubergine With Rice
- Pickled Carrot and Daikon Garnish
- Veggie Nước Chấm
- Ớt Bằm (Scotch Bonnet Chilli Condiment)
Other Information
If you have any allergies or dietary restrictions or preferences, please contact us before booking to see if we can accommodate.
This class can be adapted to cater for pescatarians, vegetarians or vegans.
We’re not licensed to serve alcohol but feel free to BYOB.
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.