Phở + Family

Pho + More Vietnamese Cooking Class
2025-11-01 10:30 - 14:00 (Europe/London) | Xuan’s House, 46 Pendlestone Road, Walthamstow, London, E17 9BH, United Kingdom
Pho + More: Learn to cook authentic homemade Vietnamese pho and more.

Meat or vegan menu available!

The Class

This fun, interactive 3.5 hour Vietnamese cookery class centres around sumptuous soup and salad. You’ll also discover that, once you know how to make these dishes, you’ll easily be able to make several other delectable dishes and dazzle your family and friends with your new Vietnamese cooking skills and knowledge.

You’ll master Vietnam’s iconic Chicken Pho (Phở Gà) (or Vegan Pho), a refreshing Vietnamese Pickled Cabbage Salad (Gỏi Bắp Cải) served with Prawn Crackers (or vegan-friendly Rice Crackers), and Pho Broth-Poached Chicken (or Firm Tofu) with Steamed Rice and Ginger Chilli Soy Sauce. You’ll also learn how to make two essential Vietnamese condiments that you can use for a whole variety of Vietnamese cuisine.

With your help, I’ll show you how to make each of the dishes and 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, adapt recipes to taste and make your own spin-off dishes. 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 2 hours into the class, we’ll sit and eat the Vietnamese Pickled Cabbage Salad and Prawn/Rice Crackers and the Pho Broth-Poached Chicken/Firm Tofu with Steamed Rice and a Ginger Chilli Soy Sauce. We’ll then finish preparing the Pho together and sit and eat that 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 impress your family and friends. As a little bonus, you’ll also get the recipe to make the delicious Saigonese-style Beef Pho (Phở Bò).

Menu

MEAT

Authentic Saigonese-style Chicken Pho (Phở Gà)

Vietnamese Pickled Cabbage Salad (Gỏi Bắp Cải) with Prawn Crackers

Pho Broth-Poached Chicken with Steamed Rice and Ginger Chilli Soy Sauce

Nước Chấm (Fish Sauce Dressing)

Ớt Bằm (Scotch Bonnet Chilli Condiment)

VEGAN

Saigonese-style Vegan Pho

Vietnamese Pickled Cabbage Salad (Gỏi Bắp Cải) with Rice Crackers

Firm Tofu with Steamed Rice and Ginger Chilli Soy Sauce

Vegan Nước Chấm (Vegan ‘Fish’ Sauce Dressing)

Ớt Bằm (Scotch Bonnet Chilli Condiment)

Other Information

Menu ingredients for allergy and dietary awareness
MEAT MENU

Chicken Pho

Bone broth (chicken or beef bones, water)

Spices – Star anise, Cinnamon/Cassia, Cloves (sometimes also black cardamom)

Root ginger

Onion (white)

Carrot

Daikon / Mooli

Chicken

Salt & MSG

Knorr chicken powder

Lactose (Milk), Salt, Flavour Enhancers (E621, E631, E627), Maltodextrin, Mineral Salt (Potassium), Chicken (5.7%), Modified Corn Starch, Palm Fat, Sugar, Yeast Extract, Chicken Fat (0.6%), Flavourings (Contain Egg), Chicken Extract (0.1%), Potato Starch, Acid (Lactic Acid), Antioxidant (Extracts of Rosemary), Colour (E150C).

Fish sauce

Anchovy (Encrasicholina spp.) Extract (Fish), Salt, Sugar

Pho noodles

Rice, Water (and depending on brand, tapioca starch and/or salt)

Garnishes

Lime

Thai basil (when available)

Mint

Coriander

Red Bird’s Eye Chilli

Beansprouts

Spring onion

Hoisin sauce

Water, Sugar, Soybean Paste (Soybean, Wheat Flour, Salt, Water, Sugar, Flavour Enhancer: E621, Preservative: E211), Salt, Distilled Vinegar, Corn Flour, Garlic, Colour: E150a, Sesame Oil, Star Anise, Preservative: E202

Sriracha

Chilli, Sugar, Water, Salt, Garlic, Flavour Enhancer: E621, Stabiliser: E415, Acidity Regulator: E260, E330, Preservative: E202

Pickled Cabbage Salad & Prawn Crackers

Prawn crackers (sub-bullets are ingredients depending on brand used)

Starch, Water, Prawn (crustacean), Sugar, Salt

Tapioca starch (containing anti-oxidant E223 sulphite), Shrimp (crustacean), Sugar, Salt, Garlic, Flavour Enhancer (E621), Acidity Regulator (E330), Leavening Agent (E500ii)

Tapioca starch (contains sulphite), Shrimp (crustacean), Sugar, Salt, Garlic, Flavour Enhancer (E621), Citric acid (E330), Sodium Bicarbonates (E500ii)

Vegetable oil

Carrot

Cucumber

Pointed cabbage (or white cabbage or red cabbage or napa cabbage)

Onion (white or red)

Pickling vinegar (or white vinegar or white wine vinegar or apple cider vinegar)

Barley Malt Vinegar, Natural Spice Flavourings

White caster sugar

Garnish

Lime

Chilli

Fish sauce

Anchovy (Encrasicholina spp.) Extract (Fish), Salt, Sugar

Fried shallots (shallots, vegetable oil, wheat flour)

Thai basil

Peanuts

Poached Chicken, Rice & Ginger Chilli Soy Sauce

Chicken (cooked in Pho broth)

Jasmine rice

Whole root ginger

Scotch bonnet chilli condiment (see below)

Soy sauce (water, soybeans, wheat, salt)

Nước Chấm (Fish Sauce Dressing)

Fish sauce

Anchovy (Encrasicholina spp.) Extract (Fish), Salt, Sugar

White vinegar

Water, malted barley

Garlic

Red chilli

White caster sugar

Fresh lime

Ớt Bằm (Scotch Bonnet Chilli Condiment)

Scotch bonnet chillies

Fresh garlic

White vinegar (water, malted barley)

VEGAN MENU

Vegan Pho

Large white & shiitake mushrooms

Deep fried tofu (soybean)

Chayote (gourd) (optional)

Onion (white)

Carrot

Daikon / Mooli

Root ginger

Spices – Star anise, Cinnamon/Cassia, Cloves (sometimes also black cardamom)

Salt & MSG

Sugar

Vegan ‘fish’ sauce

Salt Solution (Water 75%, Salt 25%), Sugar, Seaweed Extract, Soybean Protein, Yeast Extract, Vinegar

Pho noodles

Rice, Water (and depending on brand, tapioca starch and/or salt)

Garnishes

Lime

Thai basil (when available)

Mint

Coriander

Red Bird’s Eye Chilli

Beansprouts

Spring onion

Hoisin sauce

Water, Sugar, Soybean Paste (Soybean, Wheat Flour, Salt, Water, Sugar, Flavour Enhancer: E621, Preservative: E211), Salt, Distilled Vinegar, Corn Flour, Garlic, Colour: E150a, Sesame Oil, Star Anise, Preservative: E202

Sriracha

Chilli, Sugar, Water, Salt, Garlic, Flavour Enhancer: E621, Stabiliser: E415, Acidity Regulator: E260, E330, Preservative: E202

Pickled Cabbage Salad & Prawn Crackers

Rice crackers

Rice, Tapioca, White Sesame, Water, Salt

Vegetable oil

Carrot

Cucumber

Pointed cabbage (or white cabbage or red cabbage or napa cabbage)

Onion (white or red)

Pickling vinegar (or white vinegar or white wine vinegar or apple cider vinegar)

Barley Malt Vinegar, Natural Spice Flavourings

White caster sugar

Garnish

Lime

Chilli

Vegan ‘fish’ sauce

Salt Solution (Water 75%, Salt 25%), Sugar, Seaweed Extract, Soya Bean Protein, Yeast Extract, Vinegar

Fried shallots (shallots, vegetable oil, wheat flour)

Thai basil

Peanuts

Firm Tofu, Rice & Ginger Chilli Soy Sauce

Firm tofu

Water, Soya Bean (34%), Firming Agent (Magnesium Chloride)

Jasmine rice

Whole root ginger

Scotch bonnet chilli condiment (see below)

Soy sauce (water, soybeans, wheat, salt)

Nước Chấm Chay (Vegan ‘Fish’ Sauce Dressing)

Apple cider vinegar

Soy sauce

Garlic

Red chilli

White sugar

Salt & MSG

Fresh lime

Ớt Bằm (Scotch Bonnet Chilli Condiment)

Scotch bonnet chillies

Fresh garlic

White vinegar (water, malted barley)

If you have any allergies or dietary restrictions or preferences, please contact us before booking to see if 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.

Pho + More Vietnamese Cooking Class
2025-10-12 10:30 - 14:00
Pho + More: Learn to cook authentic homemade Vietnamese pho and more.

Meat or vegan menu available!

The Class

This fun, interactive 3.5 hour Vietnamese cookery class centres around sumptuous soup and salad. You’ll also discover that, once you know how to make these dishes, you’ll easily be able to make several other delectable dishes and dazzle your family and friends with your new Vietnamese cooking skills and knowledge.

You’ll master Vietnam’s iconic Chicken Pho (Phở Gà) (or Vegan Pho), a refreshing Vietnamese Pickled Cabbage Salad (Gỏi Bắp Cải) served with Prawn Crackers (or vegan-friendly Rice Crackers), and Pho Broth-Poached Chicken (or Firm Tofu) with Steamed Rice and Ginger Chilli Soy Sauce. You’ll also learn how to make two essential Vietnamese condiments that you can use for a whole variety of Vietnamese cuisine.

With your help, I’ll show you how to make each of the dishes and 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, adapt recipes to taste and make your own spin-off dishes. 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 2 hours into the class, we’ll sit and eat the Vietnamese Pickled Cabbage Salad and Prawn/Rice Crackers and the Pho Broth-Poached Chicken/Firm Tofu with Steamed Rice and a Ginger Chilli Soy Sauce. We’ll then finish preparing the Pho together and sit and eat that 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 impress your family and friends. As a little bonus, you’ll also get the recipe to make the delicious Saigonese-style Beef Pho (Phở Bò).

Menu

MEAT

Authentic Saigonese-style Chicken Pho (Phở Gà)

Vietnamese Pickled Cabbage Salad (Gỏi Bắp Cải) with Prawn Crackers

Pho Broth-Poached Chicken with Steamed Rice and Ginger Chilli Soy Sauce

Nước Chấm (Fish Sauce Dressing)

Ớt Bằm (Scotch Bonnet Chilli Condiment)

VEGAN

Saigonese-style Vegan Pho

Vietnamese Pickled Cabbage Salad (Gỏi Bắp Cải) with Rice Crackers

Firm Tofu with Steamed Rice and Ginger Chilli Soy Sauce

Vegan Nước Chấm (Vegan ‘Fish’ Sauce Dressing)

Ớt Bằm (Scotch Bonnet Chilli Condiment)

Other Information

Menu ingredients for allergy and dietary awareness
MEAT MENU

Chicken Pho

Bone broth (chicken or beef bones, water)

Spices – Star anise, Cinnamon/Cassia, Cloves (sometimes also black cardamom)

Root ginger

Onion (white)

Carrot

Daikon / Mooli

Chicken

Salt & MSG

Knorr chicken powder

Lactose (Milk), Salt, Flavour Enhancers (E621, E631, E627), Maltodextrin, Mineral Salt (Potassium), Chicken (5.7%), Modified Corn Starch, Palm Fat, Sugar, Yeast Extract, Chicken Fat (0.6%), Flavourings (Contain Egg), Chicken Extract (0.1%), Potato Starch, Acid (Lactic Acid), Antioxidant (Extracts of Rosemary), Colour (E150C).

Fish sauce

Anchovy (Encrasicholina spp.) Extract (Fish), Salt, Sugar

Pho noodles

Rice, Water (and depending on brand, tapioca starch and/or salt)

Garnishes

Lime

Thai basil (when available)

Mint

Coriander

Red Bird’s Eye Chilli

Beansprouts

Spring onion

Hoisin sauce

Water, Sugar, Soybean Paste (Soybean, Wheat Flour, Salt, Water, Sugar, Flavour Enhancer: E621, Preservative: E211), Salt, Distilled Vinegar, Corn Flour, Garlic, Colour: E150a, Sesame Oil, Star Anise, Preservative: E202

Sriracha

Chilli, Sugar, Water, Salt, Garlic, Flavour Enhancer: E621, Stabiliser: E415, Acidity Regulator: E260, E330, Preservative: E202

Pickled Cabbage Salad & Prawn Crackers

Prawn crackers (sub-bullets are ingredients depending on brand used)

Starch, Water, Prawn (crustacean), Sugar, Salt

Tapioca starch (containing anti-oxidant E223 sulphite), Shrimp (crustacean), Sugar, Salt, Garlic, Flavour Enhancer (E621), Acidity Regulator (E330), Leavening Agent (E500ii)

Tapioca starch (contains sulphite), Shrimp (crustacean), Sugar, Salt, Garlic, Flavour Enhancer (E621), Citric acid (E330), Sodium Bicarbonates (E500ii)

Vegetable oil

Carrot

Cucumber

Pointed cabbage (or white cabbage or red cabbage or napa cabbage)

Onion (white or red)

Pickling vinegar (or white vinegar or white wine vinegar or apple cider vinegar)

Barley Malt Vinegar, Natural Spice Flavourings

White caster sugar

Garnish

Lime

Chilli

Fish sauce

Anchovy (Encrasicholina spp.) Extract (Fish), Salt, Sugar

Fried shallots (shallots, vegetable oil, wheat flour)

Thai basil

Peanuts

Poached Chicken, Rice & Ginger Chilli Soy Sauce

Chicken (cooked in Pho broth)

Jasmine rice

Whole root ginger

Scotch bonnet chilli condiment (see below)

Soy sauce (water, soybeans, wheat, salt)

Nước Chấm (Fish Sauce Dressing)

Fish sauce

Anchovy (Encrasicholina spp.) Extract (Fish), Salt, Sugar

White vinegar

Water, malted barley

Garlic

Red chilli

White caster sugar

Fresh lime

Ớt Bằm (Scotch Bonnet Chilli Condiment)

Scotch bonnet chillies

Fresh garlic

White vinegar (water, malted barley)

VEGAN MENU

Vegan Pho

Large white & shiitake mushrooms

Deep fried tofu (soybean)

Chayote (gourd) (optional)

Onion (white)

Carrot

Daikon / Mooli

Root ginger

Spices – Star anise, Cinnamon/Cassia, Cloves (sometimes also black cardamom)

Salt & MSG

Sugar

Vegan ‘fish’ sauce

Salt Solution (Water 75%, Salt 25%), Sugar, Seaweed Extract, Soya Bean Protein, Yeast Extract, Vinegar

Pho noodles

Rice, Water (and depending on brand, tapioca starch and/or salt)

Garnishes

Lime

Thai basil (when available)

Mint

Coriander

Red Bird’s Eye Chilli

Beansprouts

Spring onion

Hoisin sauce

Water, Sugar, Soybean Paste (Soybean, Wheat Flour, Salt, Water, Sugar, Flavour Enhancer: E621, Preservative: E211), Salt, Distilled Vinegar, Corn Flour, Garlic, Colour: E150a, Sesame Oil, Star Anise, Preservative: E202

Sriracha

Chilli, Sugar, Water, Salt, Garlic, Flavour Enhancer: E621, Stabiliser: E415, Acidity Regulator: E260, E330, Preservative: E202

Pickled Cabbage Salad & Prawn Crackers

Rice crackers

Rice, Tapioca, White Sesame, Water, Salt

Vegetable oil

Carrot

Cucumber

Pointed cabbage (or white cabbage or red cabbage or napa cabbage)

Onion (white or red)

Pickling vinegar (or white vinegar or white wine vinegar or apple cider vinegar)

Barley Malt Vinegar, Natural Spice Flavourings

White caster sugar

Garnish

Lime

Chilli

Vegan ‘fish’ sauce

Salt Solution (Water 75%, Salt 25%), Sugar, Seaweed Extract, Soya Bean Protein, Yeast Extract, Vinegar

Fried shallots (shallots, vegetable oil, wheat flour)

Thai basil

Peanuts

Firm Tofu, Rice & Ginger Chilli Soy Sauce

Firm tofu

Water, Soya Bean (34%), Firming Agent (Magnesium Chloride)

Jasmine rice

Whole root ginger

Scotch bonnet chilli condiment (see below)

Soy sauce (water, soybeans, wheat, salt)

Nước Chấm Chay (Vegan ‘Fish’ Sauce Dressing)

Apple cider vinegar

Soy sauce

Garlic

Red chilli

White sugar

Salt & MSG

Fresh lime

Ớt Bằm (Scotch Bonnet Chilli Condiment)

Scotch bonnet chillies

Fresh garlic

White vinegar (water, malted barley)

If you have any allergies or dietary restrictions or preferences, please contact us before booking to see if 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.

Pho + More Vietnamese Cooking Class
2025-09-28 10:30 - 14:00
Pho + More: Learn to cook authentic homemade Vietnamese pho and more.

Meat or vegan menu available!

The Class

This fun, interactive 3.5 hour Vietnamese cookery class centres around sumptuous soup and salad. You’ll also discover that, once you know how to make these dishes, you’ll easily be able to make several other delectable dishes and dazzle your family and friends with your new Vietnamese cooking skills and knowledge.

You’ll master Vietnam’s iconic Chicken Pho (Phở Gà) (or Vegan Pho), a refreshing Vietnamese Pickled Cabbage Salad (Gỏi Bắp Cải) served with Prawn Crackers (or vegan-friendly Rice Crackers), and Pho Broth-Poached Chicken (or Firm Tofu) with Steamed Rice and Ginger Chilli Soy Sauce. You’ll also learn how to make two essential Vietnamese condiments that you can use for a whole variety of Vietnamese cuisine.

With your help, I’ll show you how to make each of the dishes and 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, adapt recipes to taste and make your own spin-off dishes. 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 2 hours into the class, we’ll sit and eat the Vietnamese Pickled Cabbage Salad and Prawn/Rice Crackers and the Pho Broth-Poached Chicken/Firm Tofu with Steamed Rice and a Ginger Chilli Soy Sauce. We’ll then finish preparing the Pho together and sit and eat that 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 impress your family and friends. As a little bonus, you’ll also get the recipe to make the delicious Saigonese-style Beef Pho (Phở Bò).

Menu

MEAT

Authentic Saigonese-style Chicken Pho (Phở Gà)

Vietnamese Pickled Cabbage Salad (Gỏi Bắp Cải) with Prawn Crackers

Pho Broth-Poached Chicken with Steamed Rice and Ginger Chilli Soy Sauce

Nước Chấm (Fish Sauce Dressing)

Ớt Bằm (Scotch Bonnet Chilli Condiment)

VEGAN

Saigonese-style Vegan Pho

Vietnamese Pickled Cabbage Salad (Gỏi Bắp Cải) with Rice Crackers

Firm Tofu with Steamed Rice and Ginger Chilli Soy Sauce

Vegan Nước Chấm (Vegan ‘Fish’ Sauce Dressing)

Ớt Bằm (Scotch Bonnet Chilli Condiment)

Other Information

Menu ingredients for allergy and dietary awareness
MEAT MENU

Chicken Pho

Bone broth (chicken or beef bones, water)

Spices – Star anise, Cinnamon/Cassia, Cloves (sometimes also black cardamom)

Root ginger

Onion (white)

Carrot

Daikon / Mooli

Chicken

Salt & MSG

Knorr chicken powder

Lactose (Milk), Salt, Flavour Enhancers (E621, E631, E627), Maltodextrin, Mineral Salt (Potassium), Chicken (5.7%), Modified Corn Starch, Palm Fat, Sugar, Yeast Extract, Chicken Fat (0.6%), Flavourings (Contain Egg), Chicken Extract (0.1%), Potato Starch, Acid (Lactic Acid), Antioxidant (Extracts of Rosemary), Colour (E150C).

Fish sauce

Anchovy (Encrasicholina spp.) Extract (Fish), Salt, Sugar

Pho noodles

Rice, Water (and depending on brand, tapioca starch and/or salt)

Garnishes

Lime

Thai basil (when available)

Mint

Coriander

Red Bird’s Eye Chilli

Beansprouts

Spring onion

Hoisin sauce

Water, Sugar, Soybean Paste (Soybean, Wheat Flour, Salt, Water, Sugar, Flavour Enhancer: E621, Preservative: E211), Salt, Distilled Vinegar, Corn Flour, Garlic, Colour: E150a, Sesame Oil, Star Anise, Preservative: E202

Sriracha

Chilli, Sugar, Water, Salt, Garlic, Flavour Enhancer: E621, Stabiliser: E415, Acidity Regulator: E260, E330, Preservative: E202

Pickled Cabbage Salad & Prawn Crackers

Prawn crackers (sub-bullets are ingredients depending on brand used)

Starch, Water, Prawn (crustacean), Sugar, Salt

Tapioca starch (containing anti-oxidant E223 sulphite), Shrimp (crustacean), Sugar, Salt, Garlic, Flavour Enhancer (E621), Acidity Regulator (E330), Leavening Agent (E500ii)

Tapioca starch (contains sulphite), Shrimp (crustacean), Sugar, Salt, Garlic, Flavour Enhancer (E621), Citric acid (E330), Sodium Bicarbonates (E500ii)

Vegetable oil

Carrot

Cucumber

Pointed cabbage (or white cabbage or red cabbage or napa cabbage)

Onion (white or red)

Pickling vinegar (or white vinegar or white wine vinegar or apple cider vinegar)

Barley Malt Vinegar, Natural Spice Flavourings

White caster sugar

Garnish

Lime

Chilli

Fish sauce

Anchovy (Encrasicholina spp.) Extract (Fish), Salt, Sugar

Fried shallots (shallots, vegetable oil, wheat flour)

Thai basil

Peanuts

Poached Chicken, Rice & Ginger Chilli Soy Sauce

Chicken (cooked in Pho broth)

Jasmine rice

Whole root ginger

Scotch bonnet chilli condiment (see below)

Soy sauce (water, soybeans, wheat, salt)

Nước Chấm (Fish Sauce Dressing)

Fish sauce

Anchovy (Encrasicholina spp.) Extract (Fish), Salt, Sugar

White vinegar

Water, malted barley

Garlic

Red chilli

White caster sugar

Fresh lime

Ớt Bằm (Scotch Bonnet Chilli Condiment)

Scotch bonnet chillies

Fresh garlic

White vinegar (water, malted barley)

VEGAN MENU

Vegan Pho

Large white & shiitake mushrooms

Chayote (gourd)

Onion (white)

Carrot

Daikon / Mooli

Root ginger

Spices – Star anise, Cinnamon/Cassia, Cloves (sometimes also black cardamom)

Salt & MSG

Sugar

Vegan ‘fish’ sauce

Salt Solution (Water 75%, Salt 25%), Sugar, Seaweed Extract, Soya Bean Protein, Yeast Extract, Vinegar

Pho noodles

Rice, Water (and depending on brand, tapioca starch and/or salt)

Garnishes

Lime

Thai basil (when available)

Mint

Coriander

Red Bird’s Eye Chilli

Beansprouts

Spring onion

Hoisin sauce

Water, Sugar, Soybean Paste (Soybean, Wheat Flour, Salt, Water, Sugar, Flavour Enhancer: E621, Preservative: E211), Salt, Distilled Vinegar, Corn Flour, Garlic, Colour: E150a, Sesame Oil, Star Anise, Preservative: E202

Sriracha

Chilli, Sugar, Water, Salt, Garlic, Flavour Enhancer: E621, Stabiliser: E415, Acidity Regulator: E260, E330, Preservative: E202

Pickled Cabbage Salad & Prawn Crackers

Rice crackers (sub-bullets are ingredients depending on brand used)

Rice, Tapioca, White Sesame, Water, Salt

Vegetable oil

Carrot

Cucumber

Pointed cabbage (or white cabbage or red cabbage or napa cabbage)

Onion (white or red)

Pickling vinegar (or white vinegar or white wine vinegar or apple cider vinegar)

Barley Malt Vinegar, Natural Spice Flavourings

White caster sugar

Garnish

Lime

Chilli

Vegan ‘fish’ sauce

Salt Solution (Water 75%, Salt 25%), Sugar, Seaweed Extract, Soya Bean Protein, Yeast Extract, Vinegar

Fried shallots (shallots, vegetable oil, wheat flour)

Thai basil

Peanuts

Firm Tofu, Rice & Ginger Chilli Soy Sauce

Firm tofu

Water, Soya Bean (34%), Firming Agent (Magnesium Chloride)

Jasmine rice

Whole root ginger

Scotch bonnet chilli condiment (see below)

Soy sauce (water, soybeans, wheat, salt)

Nước Chấm Chay (Vegan ‘Fish’ Sauce Dressing)

Apple cider vinegar

Soy sauce

Garlic

Red chilli

White sugar

Salt & MSG

Fresh lime

Ớt Bằm (Scotch Bonnet Chilli Condiment)

Scotch bonnet chillies

Fresh garlic

White vinegar (water, malted barley)

If you have any allergies or dietary restrictions or preferences, please contact us before booking to see if 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.

Pho + More Vietnamese Cooking Class
2025-09-06 10:30 - 14:00, 2025-08-10 16:00 - 19:30, 2025-06-15 10:30 - 14:00
Pho + More: Learn to cook authentic homemade Vietnamese pho and more.

The Class

This fun, interactive 3.5 hour Vietnamese cookery class centres around sumptuous soup and salad. You’ll also discover that, once you know how to make these dishes, you’ll easily be able to make several other delectable dishes and dazzle your family and friends with your new Vietnamese cooking skills and knowledge.

You’ll master Vietnam’s iconic Chicken Pho (Phở Gà), a refreshing Vietnamese Pickled Cabbage Salad (Gỏi Bắp Cải) served with Prawn Crackers, and Pho Broth-Poached Chicken with Steamed Rice and Ginger Chilli Soy Sauce. You’ll also learn how to make two essential Vietnamese condiments that you can use for a whole variety of Vietnamese cuisine.

With your help, I’ll show you how to make each of the dishes and 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, adapt recipes to taste and make your own spin-off dishes. 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 2 hours into the class, we’ll sit and eat the Vietnamese Pickled Cabbage Salad and Prawn Crackers and the Pho Broth-Poached Chicken with Steamed Rice and a Ginger Chilli Soy Sauce. We’ll then finish preparing the Pho together and sit and eat that 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 impress your family and friends. As a little bonus, you’ll also get the recipe to make the delicious Saigonese-style Beef Pho (Phở Bò).

Menu

Authentic Saigonese-style Chicken Pho (Phở Gà)

Vietnamese Pickled Cabbage Salad (Gỏi Bắp Cải) with Prawn Crackers

Pho Broth-Poached Chicken with Steamed Rice and Ginger Chilli Soy Sauce

Nước Chấm (Fish Sauce Dressing)

Ớt Bằm (Scotch Bonnet Chilli Condiment)

Other Information

Menu ingredients for allergy and dietary awareness
Chicken Pho

Bone broth (chicken or beef bones, water)

Spices – Star anise, Cinnamon/Cassia, Cloves

Root ginger

Onion (white)

Carrot

Chicken

Salt & MSG

Knorr chicken powder

Lactose (Milk), Salt, Flavour Enhancers (E621, E631, E627), Maltodextrin, Mineral Salt (Potassium), Chicken (5.7%), Modified Corn Starch, Palm Fat, Sugar, Yeast Extract, Chicken Fat (0.6%), Flavourings (Contain Egg), Chicken Extract (0.1%), Potato Starch, Acid (Lactic Acid), Antioxidant (Extracts of Rosemary), Colour (E150C).

Fish sauce

Anchovy (Encrasicholina spp.) Extract (Fish), Salt, Sugar

Pho noodles

Rice, Water (and depending on brand, tapioca starch and/or salt)

Garnishes

Lime

Thai basil (when available)

Mint

Coriander

Red Bird’s Eye Chilli

Beansprouts

Spring onion

Hoisin sauce

Water, Sugar, Soybean Paste (Soybean, Wheat Flour, Salt, Water, Sugar, Flavour Enhancer: E621, Preservative: E211), Salt, Distilled Vinegar, Corn Flour, Garlic, Colour: E150a, Sesame Oil, Star Anise, Preservative: E202

Sriracha

Chilli, Sugar, Water, Salt, Garlic, Flavour Enhancer: E621, Stabiliser: E415, Acidity Regulator: E260, E330, Preservative: E202

Pickled Cabbage Salad & Prawn Crackers

Prawn crackers (sub-bullets are ingredients depending on brand used)

Starch, Water, Prawn (crustacean), Sugar, Salt

Tapioca starch (containing anti-oxidant E223 sulphite), Shrimp (crustacean), Sugar, Salt, Garlic, Flavour Enhancer (E621), Acidity Regulator (E330), Leavening Agent (E500ii)

Tapioca starch (contains sulphite), Shrimp (crustacean), Sugar, Salt, Garlic, Flavour Enhancer (E621), Citric acid (E330), Sodium Bicarbonates (E500ii)

Vegetable oil

Carrot

Cucumber

Pointed cabbage (or white cabbage or red cabbage or napa cabbage)

Onion (white or red)

Pickling vinegar (or white vinegar or white wine vinegar or apple cider vinegar)

Barley Malt Vinegar, Natural Spice Flavourings

White caster sugar

Garnish

Lime

Chilli

Fish sauce

Anchovy (Encrasicholina spp.) Extract (Fish), Salt, Sugar

Fried shallots (shallots, vegetable oil, wheat flour)

Thai basil

Peanuts

Poached Chicken, Rice & Ginger Chilli Soy Sauce

Chicken (cooked in Pho broth)

Jasmine rice

Whole root ginger

Scotch bonnet chilli condiment (see below)

Soy sauce (water, soybeans, wheat, salt)

Nước Chấm (Fish Sauce Dressing)

Fish sauce

Anchovy (Encrasicholina spp.) Extract (Fish), Salt, Sugar

White vinegar

Water, malted barley

Garlic

Red chilli

White caster sugar

Fresh lime

Ớt Bằm (Scotch Bonnet Chilli Condiment)

Scotch bonnet chillies

Fresh garlic

White vinegar (water, malted barley)

If you have any allergies or dietary restrictions or preferences, please contact us before booking to see if we can accommodate.

This class is not suitable for pescatarians, vegetarians or vegans currently. Our Rolls + More classes are though so please take a look at those. If you’re interested in pescatarian, vegetarian or vegan variations of this Pho + More class, send me a message – the more interest, the more quickly we’ll be able to offer a specifically pescatarian, vegetarian or vegan Pho focused class.

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.

Summer Rolls + More Vietnamese Cooking Class
2025-06-07 10:30 - 13:30
Rolls + More: Learn to cook authentic homemade Vietnamese summer rolls and more.

MEAT, PESCATARIAN, VEGETARIAN OR VEGAN MENU AVAILABLE – Select preference during checkout.

The Class

This fun, interactive 3 hour Vietnamese cookery class centres around oven-based dishes that are relatively easy to prepare while being mouth-wateringly flavoursome. You’ll also discover that, once you know how to make these dishes, you’ll easily be able to make several other delectable dishes and dazzle your family and friends with your new Vietnamese cooking skills and knowledge.

For meat eaters, you’ll master the dinner party favourite Salmon Summer Rolls (Cá Hồi Nướng Cuốn), street food crowd-pleaser Grilled/Roasted 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 pescatarians, vegetarians or vegans, we can adapt this class to cater for you. The equally delicious non-meat menus and ingredients are below. I use large white mushrooms as the main meat and fish substitute but you’ll discover that you can as easily make the dishes with a variety of other options, like tofu.

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) / Roasted Lemongrass Mushroom With Rice. Then comes the final preparation for the Salmon Summer Rolls (Cá Hồi Nướng Cuốn) / Mushroom Summer Rolls, 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 (select preference during checkout)

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

Menu ingredients for allergy and dietary awareness
Salmon Summer Rolls (Cá Hồi Nướng Cuốn) (for meat menu) | Mushroom Summer Rolls (for veggie & vegan menu)

Salmon (for meat & pescatarian menu) | White large flat mushrooms (for veggie & vegan menu)

Garlic granules

Salt

Black pepper

Olive oil

Spring onion

Fried shallots (shallots, vegetable oil, wheat flour)

Salted peanuts

Cucumber

Lettuce

Thai basil

Mint

Coriander

Pickled carrot and daikon (Đồ Chua) (per below)

Rice vermicelli & rice paper

Rice, Water (and depending on brand, tapioca starch and/or salt)

Nước chấm | Veggie nước chấm (see below for ingredients)

Grilled Lemongrass Pork Belly With Rice (Thịt Nướng) (for meat menu) | Roasted Lemongrass Mushroom With Rice (for pescatarian, veggie & vegan menu)

Pork belly (for meat menu) | White large flat mushrooms (for pescatarian, veggie & vegan menu)

Salt

Black pepper

Sugar

MSG

Fish sauce / Omitted for non-pescatarian veggie/vegan

Anchovy (Encrasicholina spp.) extract (Fish), Salt, Sugar

Soy sauce (water, soybeans, wheat, salt)

Red chillies

Garlic cloves

Shallots

Lemongrass

Spring onions

Olive oil

Cucumber

Lettuce

Pickled carrot and daikon (Đồ Chua) (per below)

Nước chấm (per below) (for meat & pescatarian menu) | Veggie nước chấm (per below) (for veggie & vegan menu)

Basmati rice

Roasted Aubergine and Sautéed Spring Onions With Rice (Cà Tím Nướng Mỡ Hành)

Aubergine

Spring onion

Olive oil

Nước chấm (per below) (for meat & pescatarian menu) | Veggie nước chấm (per below) (for veggie & vegan menu)

Basmati rice

Picked Carrots and Daikon (Đồ Chua)

Pickling vinegar (or white vinegar or white wine vinegar or apple cider vinegar)

Barley Malt Vinegar, Natural Spice Flavourings

Carrots

Daikon (aka Mooli)

Sugar

Salt

Fish Sauce Dressing (Nước Chấm) (for meat & pescatarian menu)

Fish sauce

Anchovy (Encrasicholina spp.) extract (Fish), Salt, Sugar

White vinegar

Water, malted barley

Garlic

Red chilli

White caster sugar

Fresh lime

Veggie Fish Sauce Dressing (Veggie Nước Chấm) (for veggie & vegan menu)

Soy sauce (water, soybeans, wheat, salt)

Apple cider vinegar (cider vinegar, water)

Garlic

Red chilli

White sugar

Fresh lime

Scotch Bonnet Chilli Condiment (Ớt Bằm)

Scotch bonnet chillies

Fresh garlic

White vinegar (water, malted barley)

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.

Summer Rolls + More Vietnamese Cooking Class
2025-05-31 10:30 - 13:30, 2025-05-10 18:00 - 21:00, 2025-04-26 10:30 - 13:30
Rolls + More: Learn to cook authentic homemade Vietnamese summer rolls and more.

MEAT, PESCATARIAN, VEGETARIAN OR VEGAN MENU AVAILABLE.

The Class

This fun, interactive 3 hour Vietnamese cookery class centres around oven-based dishes that are relatively easy to prepare while being mouth-wateringly flavoursome. You’ll also discover that, once you know how to make these dishes, you’ll easily be able to make several other delectable dishes and dazzle your family and friends with your new Vietnamese cooking skills and knowledge.

For meat eaters, 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 pescatarians, vegetarians or vegans, we can adapt this class to cater for you. The equally delicious non-meat menus and ingredients are below. I use large white mushrooms as the main meat and fish substitute but you’ll discover that you can as easily make the dishes with a variety of other options, like tofu.

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) / Roasted Lemongrass Mushroom With Rice. Then comes the final preparation for the Salmon Summer Rolls (Cá Hồi Nướng Cuốn) / Mushroom Summer Rolls, 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

Menu ingredients for allergy and dietary awareness
Salmon Summer Rolls (Cá Hồi Nướng Cuốn) (for meat menu) | Mushroom Summer Rolls (for veggie & vegan menu)

Salmon (for meat & pescatarian menu) | White large flat mushrooms (for veggie & vegan menu)

Garlic granules

Salt

Black pepper

Olive oil

Spring onion

Fried shallots (shallots, vegetable oil, wheat flour)

Salted peanuts

Cucumber

Lettuce

Thai basil

Mint

Coriander

Pickled carrot and daikon (Đồ Chua) (per below)

Rice vermicelli & rice paper

Rice, Water (and depending on brand, tapioca starch and/or salt)

Nước chấm | Veggie nước chấm (see below for ingredients)

Grilled Lemongrass Pork Belly With Rice (Thịt Nướng) (for meat menu) | Roasted Lemongrass Mushroom With Rice (for pescatarian, veggie & vegan menu)

Pork belly (for meat menu) | White large flat mushrooms (for pescatarian, veggie & vegan menu)

Salt

Black pepper

Sugar

MSG

Fish sauce / Omitted for non-pescatarian veggie/vegan

Anchovy (Encrasicholina spp.) extract (Fish), Salt, Sugar

Soy sauce (water, soybeans, wheat, salt)

Red chillies

Garlic cloves

Shallots

Lemongrass

Spring onions

Olive oil

Cucumber

Lettuce

Pickled carrot and daikon (Đồ Chua) (per below)

Nước chấm (per below) (for meat & pescatarian menu) | Veggie nước chấm (per below) (for veggie & vegan menu)

Basmati rice

Roasted Aubergine and Sautéed Spring Onions With Rice (Cà Tím Nướng Mỡ Hành)

Aubergine

Spring onion

Olive oil

Nước chấm (per below) (for meat & pescatarian menu) | Veggie nước chấm (per below) (for veggie & vegan menu)

Basmati rice

Picked Carrots and Daikon (Đồ Chua)

Pickling vinegar (or white vinegar or white wine vinegar or apple cider vinegar)

Barley Malt Vinegar, Natural Spice Flavourings

Carrots

Daikon (aka Mooli)

Sugar

Salt

Fish Sauce Dressing (Nước Chấm) (for meat & pescatarian menu)

Fish sauce

Anchovy (Encrasicholina spp.) extract (Fish), Salt, Sugar

White vinegar

Water, malted barley

Garlic

Red chilli

White caster sugar

Fresh lime

Veggie Fish Sauce Dressing (Veggie Nước Chấm) (for veggie & vegan menu)

Soy sauce (water, soybeans, wheat, salt)

Apple cider vinegar (cider vinegar, water)

Garlic

Red chilli

White sugar

Fresh lime

Scotch Bonnet Chilli Condiment (Ớt Bằm)

Scotch bonnet chillies

Fresh garlic

White vinegar (water, malted barley)

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.

Pho + More Vietnamese Cooking Class
2025-05-18 10:30 - 14:00
Pho + More: Learn to cook authentic homemade Vietnamese pho and more.

The Class

This fun interactive 3.5 hour Vietnamese cooking class centres around sumptuous soup and salad. You’ll also discover that, once you know how to make these dishes, you’ll easily be able to make several other delectable dishes and dazzle your family and friends with your new Vietnamese cooking skills and knowledge.

You’ll master Vietnam’s iconic Chicken Pho (Phở Gà), a refreshing Vietnamese Pickled Cabbage Salad (Gỏi Bắp Cải) served with Prawn Crackers, and Pho Broth-Poached Chicken with Steamed Rice and Ginger Chilli Soy Sauce. You’ll also learn how to make two essential Vietnamese condiments that you can use for a whole variety of Vietnamese cuisine.

With your help, I’ll show you how to make each of the dishes and 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, adapt recipes to taste and make your own spin-off dishes. 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 2 hours into the class, we’ll sit and eat the Vietnamese Pickled Cabbage Salad and Prawn Crackers and the Pho Broth-Poached Chicken with Steamed Rice and a Ginger Chilli Soy Sauce. We’ll then finish preparing the Pho together and sit and eat that 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 impress your family and friends. As a little bonus, you’ll also get the recipe to make the delicious Saigonese-style Beef Pho (Phở Bò).

Menu

Authentic Saigonese-style Chicken Pho (Phở Gà)

Vietnamese Pickled Cabbage Salad (Gỏi Bắp Cải) with Prawn Crackers

Pho Broth-Poached Chicken with Steamed Rice and Ginger Chilli Soy Sauce

Nước Chấm (Fish Sauce Dressing)

Ớt Bằm (Scotch Bonnet Chilli Condiment)

Other Information

Menu ingredients for allergy and dietary awareness
Chicken Pho

Bone broth (chicken or beef bones, water)

Spices – Star anise, Cinnamon/Cassia, Cloves

Root ginger

Onion (white)

Carrot

Chicken

Salt & MSG

Knorr chicken powder

Lactose (Milk), Salt, Flavour Enhancers (E621, E631, E627), Maltodextrin, Mineral Salt (Potassium), Chicken (5.7%), Modified Corn Starch, Palm Fat, Sugar, Yeast Extract, Chicken Fat (0.6%), Flavourings (Contain Egg), Chicken Extract (0.1%), Potato Starch, Acid (Lactic Acid), Antioxidant (Extracts of Rosemary), Colour (E150C).

Fish sauce

Anchovy (Encrasicholina spp.) Extract (Fish), Salt, Sugar

Pho noodles

Rice, Water (and depending on brand, tapioca starch and/or salt)

Garnishes

Lime

Thai basil (when available)

Mint

Coriander

Red Bird’s Eye Chilli

Beansprouts

Spring onion

Hoisin sauce

Water, Sugar, Soybean Paste (Soybean, Wheat Flour, Salt, Water, Sugar, Flavour Enhancer: E621, Preservative: E211), Salt, Distilled Vinegar, Corn Flour, Garlic, Colour: E150a, Sesame Oil, Star Anise, Preservative: E202

Sriracha

Chilli, Sugar, Water, Salt, Garlic, Flavour Enhancer: E621, Stabiliser: E415, Acidity Regulator: E260, E330, Preservative: E202

Pickled Cabbage Salad & Prawn Crackers

Prawn crackers (sub-bullets are ingredients depending on brand used)

Starch, Water, Prawn (crustacean), Sugar, Salt

Tapioca starch (containing anti-oxidant E223 sulphite), Shrimp (crustacean), Sugar, Salt, Garlic, Flavour Enhancer (E621), Acidity Regulator (E330), Leavening Agent (E500ii)

Tapioca starch (contains sulphite), Shrimp (crustacean), Sugar, Salt, Garlic, Flavour Enhancer (E621), Citric acid (E330), Sodium Bicarbonates (E500ii)

Vegetable oil

Carrot

Cucumber

Pointed cabbage (or white cabbage or red cabbage or napa cabbage)

Onion (white or red)

Pickling vinegar (or white vinegar or white wine vinegar or apple cider vinegar)

Barley Malt Vinegar, Natural Spice Flavourings

White caster sugar

Garnish

Lime

Chilli

Fish sauce

Anchovy (Encrasicholina spp.) Extract (Fish), Salt, Sugar

Fried shallots (shallots, vegetable oil, wheat flour)

Thai basil

Peanuts

Poached Chicken, Rice & Ginger Chilli Soy Sauce

Chicken (cooked in Pho broth)

Jasmine rice

Whole root ginger

Scotch bonnet chilli condiment (see below)

Soy sauce (water, soybeans, wheat, salt)

Nước Chấm (Fish Sauce Dressing)

Fish sauce

Anchovy (Encrasicholina spp.) Extract (Fish), Salt, Sugar

White vinegar

Water, malted barley

Garlic

Red chilli

White caster sugar

Fresh lime

Ớt Bằm (Scotch Bonnet Chilli Condiment)

Scotch bonnet chillies

Fresh garlic

White vinegar (water, malted barley)

If you have any allergies or dietary restrictions or preferences, please contact us before booking to see if we can accommodate.

This class is not suitable for pescatarians, vegetarians or vegans currently. Our Rolls + More classes are though so please take a look at those. If you’re interested in pescatarian, vegetarian or vegan variations of this Pho + More class, send me a message – the more interest, the more quickly we’ll be able to offer a specifically pescatarian, vegetarian or vegan Pho focused class.

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.

Pho + More Vietnamese Cooking Class
2025-03-29 17:30 - 21:00
Pho + More: Learn to cook authentic homemade Vietnamese pho and more.

The Class

During this fun interactive 3.5 hour Vietnamese cooking class, you’ll master Vietnam’s iconic Chicken Pho (Phở Gà), a refreshing Vietnamese Pickled Cabbage Salad (Gỏi Bắp Cải) served with Prawn Crackers, and Pho Broth-Poached Chicken with Steamed Rice and Ginger Chilli Soy Sauce. You’ll also learn how to make two essential Vietnamese condiments that you can use for a whole variety of Vietnamese cuisine.

With your help, I’ll show you how to make each of the dishes and 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, adapt recipes to taste and make your own spin-off dishes. 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 2 hours into the class, we’ll sit and eat the Vietnamese Pickled Cabbage Salad and Prawn Crackers and the Pho Broth-Poached Chicken with Steamed Rice and a Ginger Chilli Soy Sauce. We’ll then finish preparing the Pho together and sit and eat that 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 impress your family and friends. As a little bonus, you’ll also get the recipe to make the delicious Saigonese-style Beef Pho (Phở Bò).

Menu

Authentic Saigonese-style Chicken Pho (Phở Gà)

Vietnamese Pickled Cabbage Salad (Gỏi Bắp Cải) with Prawn Crackers

Pho Broth-Poached Chicken with Steamed Rice and Ginger Chilli Soy Sauce

Nước Chấm (Fish Sauce Dressing)

Ớt Bằm (Scotch Bonnet Chilli Condiment)

Other Information

Menu ingredients for allergy and dietary awareness
Chicken Pho

Bone broth (chicken or beef bones, water)

Spices – Star anise, Cinnamon/Cassia, Clove

Root ginger

Onion (white)

Carrot

Chicken

Salt & MSG

Knorr chicken powder

Lactose (Milk), Salt, Flavour Enhancers (E621, E631, E627), Maltodextrin, Mineral Salt (Potassium), Chicken (5.7%), Modified Corn Starch, Palm Fat, Sugar, Yeast Extract, Chicken Fat (0.6%), Flavourings (Contain Egg), Chicken Extract (0.1%), Potato Starch, Acid (Lactic Acid), Antioxidant (Extracts of Rosemary), Colour (E150C).

Fish sauce

Anchovy (Encrasicholina spp.) Extract (Fish), Salt, Sugar

Pho noodles

Rice, Water (and depending on brand, tapioca starch and/or salt)

Garnishes

Lime

Thai basil (when available)

Mint

Coriander

Red Bird’s Eye Chilli

Beansprouts

Spring onion

Hoisin sauce

Water, Sugar, Soybean Paste (Soybean, Wheat Flour, Salt, Water, Sugar, Flavour Enhancer: E621, Preservative: E211), Salt, Distilled Vinegar, Corn Flour, Garlic, Colour: E150a, Sesame Oil, Star Anise, Preservative: E202

Sriracha

Chilli, Sugar, Water, Salt, Garlic, Flavour Enhancer: E621, Stabiliser: E415, Acidity Regulator: E260, E330, Preservative: E202

Pickled Cabbage Salad & Prawn Crackers

Prawn crackers (sub-bullets are ingredients depending on brand used)

Starch, Water, Prawn (crustacean), Sugar, Salt

Tapioca starch (containing anti-oxidant E223 sulphite), Shrimp (crustacean), Sugar, Salt, Garlic, Flavour Enhancer (E621), Acidity Regulator (E330), Leavening Agent (E500ii)

Tapioca starch (contains sulphite), Shrimp (crustacean), Sugar, Salt, Garlic, Flavour Enhancer (E621), Citric acid (E330), Sodium Bicarbonates (E500ii)

Vegetable oil

Carrot

Cucumber

Pointed cabbage (or white cabbage or red cabbage or napa cabbage)

Onion (white or red)

Pickling vinegar (or white vinegar or white wine vinegar or apple cider vinegar)

Barley Malt Vinegar, Natural Spice Flavourings

White caster sugar

Garnish

Lime

Chilli

Fish sauce

Anchovy (Encrasicholina spp.) Extract (Fish), Salt, Sugar

Fried shallots (shallots, vegetable oil, wheat flour)

Thai basil

Peanuts

Poached Chicken, Rice & Ginger Chilli Soy Sauce

Chicken (cooked in Pho broth)

Jasmine rice

Whole root ginger

Scotch bonnet chilli condiment (see below)

Soy sauce (water, soybeans, wheat, salt)

Nước Chấm (Fish Sauce Dressing)

Fish sauce

Anchovy (Encrasicholina spp.) Extract (Fish), Salt, Sugar

White vinegar

Water, malted barley

Garlic

Red chilli

White caster sugar

Fresh lime

Ớt Bằm (Scotch Bonnet Chilli Condiment)

Scotch bonnet chillies

Fresh garlic

White vinegar (water, malted barley)

If you have any allergies or dietary restrictions or preferences, please contact us before booking to see if we can accommodate.

This class is not suitable for pescatarians, vegetarians or vegans currently. If you’re interested in pescatarian, vegetarian or vegan variations of these dishes or dedicated pescatarian, vegetarian or vegan classes, send me a message – the more interest, the more quickly we’ll be able to adapt this class and/or offer specifically pescatarian, vegetarian or vegan classes.

We’re not licensed to sell alcohol but if we have any booze we’ll be happy to share and 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.

Summer Rolls + More Vietnamese Cooking Class
2025-03-16 16:00 - 19:00
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

Menu ingredients for allergy and dietary awareness
Salmon Summer Rolls (Cá Hồi Nướng Cuốn) (for meat menu) | Mushroom Summer Rolls (for veggie & vegan menu)

Salmon (for meat & pescatarian menu) | White large flat mushrooms (for veggie & vegan menu)

Garlic granules

Salt

Black pepper

Olive oil

Spring onion

Fried shallots (shallots, vegetable oil, wheat flour)

Salted peanuts

Cucumber

Lettuce

Thai basil

Mint

Coriander

Pickled carrot and daikon (Đồ Chua) (per below)

Rice vermicelli & rice paper

Rice, Water (and depending on brand, tapioca starch and/or salt)

Nước chấm | Veggie nước chấm (see below for ingredients)

Grilled Lemongrass Pork Belly With Rice (Thịt Nướng) (for meat menu) | Roasted Lemongrass Mushroom With Rice (for pescatarian, veggie & vegan menu)

Pork belly (for meat menu) | White large flat mushrooms (for pescatarian, veggie & vegan menu)

Salt

Black pepper

Sugar

MSG

Fish sauce / Omitted for non-pescatarian veggie/vegan

Anchovy (Encrasicholina spp.) extract (Fish), Salt, Sugar

Soy sauce (water, soybeans, wheat, salt)

Red chillies

Garlic cloves

Shallots

Lemongrass

Spring onions

Olive oil

Cucumber

Lettuce

Pickled carrot and daikon (Đồ Chua) (per below)

Nước chấm (per below) (for meat & pescatarian menu) | Veggie nước chấm (per below) (for veggie & vegan menu)

Basmati rice

Roasted Aubergine and Sautéed Spring Onions With Rice (Cà Tím Nướng Mỡ Hành)

Aubergine

Spring onion

Olive oil

Nước chấm (per below) (for meat & pescatarian menu) | Veggie nước chấm (per below) (for veggie & vegan menu)

Basmati rice

Picked Carrots and Daikon (Đồ Chua)

Pickling vinegar (or white vinegar or white wine vinegar or apple cider vinegar)

Barley Malt Vinegar, Natural Spice Flavourings

Carrots

Daikon (aka Mooli)

Sugar

Salt

Fish Sauce Dressing (Nước Chấm) (for meat & pescatarian menu)

Fish sauce

Anchovy (Encrasicholina spp.) extract (Fish), Salt, Sugar

White vinegar

Water, malted barley

Garlic

Red chilli

White caster sugar

Fresh lime

Veggie Fish Sauce Dressing (Veggie Nước Chấm) (for veggie & vegan menu)

Soy sauce (water, soybeans, wheat, salt)

Apple cider vinegar (cider vinegar, water)

Garlic

Red chilli

White sugar

Fresh lime

Scotch Bonnet Chilli Condiment (Ớt Bằm)

Scotch bonnet chillies

Fresh garlic

White vinegar (water, malted barley)

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.

Pho + More Vietnamese Cooking Class
2025-03-02 10:30 - 14:00
Pho + More: Learn to cook authentic homemade Vietnamese pho 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 3.5 hour Vietnamese cooking class, you’ll master Vietnam’s iconic Chicken Pho, a refreshing Vietnamese Pickled Cabbage Salad (Gỏi Bắp Cải) served with Prawn Crackers, and Pho Broth-Poached Chicken with Steamed Rice and Ginger Chilli Soy Sauce. You’ll also learn how to make two essential Vietnamese condiments that you can use for a whole variety of Vietnamese cuisine.

With your help, I’ll show you how to make each of the dishes and 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, adapt recipes to taste and make your own spin-off dishes. 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 2 hours into the class, we’ll sit and eat the Vietnamese Pickled Cabbage Salad and Prawn Crackers and the Pho Broth-Poached Chicken with Steamed Rice and a Ginger Chilli Soy Sauce. We’ll then finish preparing the Pho together and sit and eat that 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. As a little bonus, you’ll also get the recipe to make the delicious Saigonese-style Beef Pho (Phở Bò).

Menu

Authentic Saigonese-style Chicken Pho (Phở Gà)

Vietnamese Pickled Cabbage Salad (Gỏi Bắp Cải) with Prawn Crackers

Pho Broth-Poached Chicken with Steamed Rice and Ginger Chilli Soy Sauce

Nước Chấm (Fish Sauce Dressing)

Ớt Bằm (Scotch Bonnet Chilli Condiment)

Other Information

Menu ingredients for allergy and dietary awareness
Chicken Pho

Bone broth (chicken or beef bones, water)

Spices – Star anise, Cinnamon/Cassia, Cloves

Root ginger

Onion (white)

Carrot

Chicken

Salt & MSG

Knorr chicken powder

Lactose (Milk), Salt, Flavour Enhancers (E621, E631, E627), Maltodextrin, Mineral Salt (Potassium), Chicken (5.7%), Modified Corn Starch, Palm Fat, Sugar, Yeast Extract, Chicken Fat (0.6%), Flavourings (Contain Egg), Chicken Extract (0.1%), Potato Starch, Acid (Lactic Acid), Antioxidant (Extracts of Rosemary), Colour (E150C).

Fish sauce

Anchovy (Encrasicholina spp.) Extract (Fish), Salt, Sugar

Pho noodles

Rice, Water (and depending on brand, tapioca starch and/or salt)

Garnishes

Lime

Thai basil (when available)

Mint

Coriander

Red Bird’s Eye Chilli

Spring onions

Beansprouts

Hoisin sauce

Water, Sugar, Soybean Paste (Soybean, Wheat Flour, Salt, Water, Sugar, Flavour Enhancer: E621, Preservative: E211), Salt, Distilled Vinegar, Corn Flour, Garlic, Colour: E150a, Sesame Oil, Star Anise, Preservative: E202

Sriracha

Chilli, Sugar, Water, Salt, Garlic, Flavour Enhancer: E621, Stabiliser: E415, Acidity Regulator: E260, E330, Preservative: E202

Pickled Cabbage Salad & Prawn Crackers

Prawn crackers

Starch, Water, Prawn (crustacean), Sugar, Salt

Tapioca starch (containing anti-oxidant E223 sulphite), Shrimp (crustacean), Sugar, Salt, Garlic, Flavour Enhancer (E621), Acidity Regulator (E330), Leavening Agent (E500ii)

Tapioca starch (contains sulphite), Shrimp (crustacean), Sugar, Salt, Garlic, Flavour Enhancer (E621), Citric acid (E330), Sodium Bicarbonates (E500ii)

Vegetable oil

Carrot

Cucumber

Pointed cabbage (or white cabbage or red cabbage or napa cabbage)

Onion (white or red)

Pickling vinegar (or white vinegar or white wine vinegar or apple cider vinegar)

Barley Malt Vinegar, Natural Spice Flavourings

White caster sugar

Garnish

Lime

Chilli

Fish sauce

Anchovy (Encrasicholina spp.) Extract (Fish), Salt, Sugar

Fried shallots (shallots, vegetable oil, wheat flour)

Thai basil

Peanuts

Poached Chicken, Rice & Ginger Chilli Soy Sauce

Chicken (cooked in Pho broth)

Jasmine rice

Whole root ginger

Scotch bonnet chilli condiment (see below)

Soy sauce (water, soybeans, wheat, salt)

Nước Chấm (Fish Sauce Dressing)

Fish sauce

Anchovy (Encrasicholina spp.) Extract (Fish), Salt, Sugar

White vinegar

Water, malted barley

Garlic

Red chilli

White caster sugar

Fresh lime

Ớt Bằm (Scotch Bonnet Chilli Condiment)

Scotch bonnet chillies

Fresh garlic

White vinegar (water, malted barley)

If you have any allergies or dietary restrictions or preferences, please contact us before booking to see if we can accommodate.

This class is not suitable for pescatarians, vegetarians or vegans currently. If you’re interested in a pescatarian, vegetarian or vegan variations of these dishes or dedicated pescatarian, vegetarian or vegan classes, send me a message – the more interest, the more quickly we’ll be able to adapt this class and/or offer specifically pescatarian, vegetarian or vegan classes.

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.

Pho + More Vietnamese Cooking Class
2025-02-15 10:30 - 14:00
Pho + More: Learn to cook authentic homemade Vietnamese pho 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 3.5 hour Vietnamese cooking class, you’ll master Vietnam’s iconic Chicken Pho, a refreshing Vietnamese Pickled Cabbage Salad (Gỏi Bắp Cải) served with Prawn Crackers, and Pho Broth-Poached Chicken with Steamed Rice and Ginger Chilli Soy Sauce. You’ll also learn how to make two essential Vietnamese condiments that you can use for a whole variety of Vietnamese cuisine.

With your help, I’ll show you how to make each of the dishes and 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, adapt recipes to taste and make your own spin-off dishes. 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 2 hours into the class, we’ll sit and eat the Vietnamese Pickled Cabbage Salad and Prawn Crackers and the Pho Broth-Poached Chicken with Steamed Rice and a Ginger Chilli Soy Sauce. We’ll then finish preparing the Pho together and sit and eat that 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. As a little bonus, you’ll also get the recipe to make the delicious Saigonese-style Beef Pho (Phở Bò).

Menu

Authentic Saigonese-style Chicken Pho (Phở Gà)

Vietnamese Pickled Cabbage Salad (Gỏi Bắp Cải) with Prawn Crackers

Pho Broth-Poached Chicken with Steamed Rice and Ginger Chilli Soy Sauce

Nước Chấm (Fish Sauce Dressing)

Ớt Bằm (Scotch Bonnet Chilli Condiment)

Other Information

Menu ingredients for allergy and dietary awareness
Chicken Pho

Bone broth (chicken or beef bones, water)

Spices – Star anise, Cinnamon/Cassia, Cloves

Root ginger

Onion (white)

Carrot

Chicken

Salt & MSG

Knorr chicken powder

Lactose (Milk), Salt, Flavour Enhancers (E621, E631, E627), Maltodextrin, Mineral Salt (Potassium), Chicken (5.7%), Modified Corn Starch, Palm Fat, Sugar, Yeast Extract, Chicken Fat (0.6%), Flavourings (Contain Egg), Chicken Extract (0.1%), Potato Starch, Acid (Lactic Acid), Antioxidant (Extracts of Rosemary), Colour (E150C).

Fish sauce

Anchovy (Encrasicholina spp.) Extract (Fish), Salt, Sugar

Pho noodles

Rice, Water (and depending on brand, tapioca starch and/or salt)

Garnishes

Lime

Thai basil (when available)

Mint

Coriander

Red Bird’s Eye Chilli

Beansprouts

Spring onions

Hoisin sauce

Water, Sugar, Soybean Paste (Soybean, Wheat Flour, Salt, Water, Sugar, Flavour Enhancer: E621, Preservative: E211), Salt, Distilled Vinegar, Corn Flour, Garlic, Colour: E150a, Sesame Oil, Star Anise, Preservative: E202

Sriracha

Chilli, Sugar, Water, Salt, Garlic, Flavour Enhancer: E621, Stabiliser: E415, Acidity Regulator: E260, E330, Preservative: E202

Pickled Cabbage Salad & Prawn Crackers

Prawn crackers

Starch, Water, Prawn (crustacean), Sugar, Salt

Tapioca starch (containing anti-oxidant E223 sulphite), Shrimp (crustacean), Sugar, Salt, Garlic, Flavour Enhancer (E621), Acidity Regulator (E330), Leavening Agent (E500ii)

Tapioca starch (contains sulphite), Shrimp (crustacean), Sugar, Salt, Garlic, Flavour Enhancer (E621), Citric acid (E330), Sodium Bicarbonates (E500ii)

Vegetable oil

Carrot

Cucumber

Pointed cabbage (or white cabbage or red cabbage or napa cabbage)

Onion (white or red)

Pickling vinegar (or white vinegar or white wine vinegar or apple cider vinegar)

Barley Malt Vinegar, Natural Spice Flavourings

White caster sugar

Garnish

Lime

Chilli

Fish sauce

Anchovy (Encrasicholina spp.) Extract (Fish), Salt, Sugar

Fried shallots (shallots, vegetable oil, wheat flour)

Thai basil

Peanuts

Poached Chicken, Rice & Ginger Chilli Soy Sauce

Chicken (cooked in Pho broth)

Jasmine rice

Whole root ginger

Scotch bonnet chilli condiment (see below)

Soy sauce (water, soybeans, wheat, salt)

Nước Chấm (Fish Sauce Dressing)

Fish sauce

Anchovy (Encrasicholina spp.) Extract (Fish), Salt, Sugar

White vinegar

Water, malted barley

Garlic

Red chilli

White caster sugar

Fresh lime

Ớt Bằm (Scotch Bonnet Chilli Condiment)

Scotch bonnet chillies

Fresh garlic

White vinegar (water, malted barley)

If you have any allergies or dietary restrictions or preferences, please contact us before booking to see if we can accommodate.

This class is not suitable for pescatarians, vegetarians or vegans currently. If you’re interested in pescatarian, vegetarian or vegan variations of these dishes or dedicated pescatarian, vegetarian or vegan classes, send me a message – the more interest, the more quickly we’ll be able to adapt this class and/or offer specifically pescatarian, vegetarian or vegan classes.

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.

Summer Rolls + More Vietnamese Cooking Class
2025-02-01 16:30 - 19:30
Summer Rolls + More (TRIAL): Learn to cook authentic homemade Vietnamese summer rolls and more.

MEAT, PESCATARIAN, VEGETARIAN OR VEGAN MENU AVAILABLE (see below).

*** This is a trial class that we are offering for 33% off (i.e. £60 instead of £90). We’ve done a trial of this class already and it’s good but we want to tighten up a few things. Timings and quantities may not therefore be as tight as they will be in a fully paid class. In particular, you should expect that the class timings may vary +/- 30mins. ***

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

Menu

Meat 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 OR 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 OR Veggie Fish Sauce Dressing (Veggie Nước Chấm) for veggie/vegan

Scotch Bonnet Chilli Condiment (Ớt Bằm)

Other Information

Menu ingredients for allergy and dietary awareness
Salmon Summer Rolls (Cá Hồi Nướng Cuốn) / Mushroom Summer Rolls

Salmon / White large flat mushrooms

Garlic granules

Salt

Black pepper

Olive oil

Spring onion

Fried shallots (shallots, vegetable oil, wheat flour)

Salted peanuts

Cucumber

Lettuce

Thai basil

Mint

Coriander

Pickled carrot and daikon (Đồ Chua) (per below)

Rice vermicelli & rice paper

Rice, Water (and depending on brand, tapioca starch and/or salt)

Nước chấm / Veggie nước chấm (see below for ingredients)

Grilled Lemongrass Pork Belly With Rice (Thịt Nướng) / Roasted Lemongrass Mushroom With Rice

Pork belly / White large flat mushrooms

Salt

Black pepper

Sugar

MSG

Fish sauce / Omitted for non-pescatarian veggie/vegan

Anchovy (Encrasicholina spp.) extract (Fish), Salt, Sugar

Soy sauce (water, soybeans, wheat, salt)

Red chillies

Garlic cloves

Shallots

Lemongrass

Spring onions

Olive oil

Cucumber

Lettuce

Pickled carrot and daikon (Đồ Chua) (per below)

Nước chấm (per below) / Veggie nước chấm for non-pescatarian veggie/vegan

Basmati rice

Roasted Aubergine and Sautéed Spring Onions With Rice (Cà Tím Nướng Mỡ Hành)

Aubergine

Spring onion

Olive oil

Nước chấm or Veggie nước chấm for non-pescatarian veggie/vegan (per below)

Basmati rice

Picked Carrots and Daikon (Đồ Chua)

Pickling vinegar (or white vinegar or white wine vinegar or apple cider vinegar)

Barley Malt Vinegar, Natural Spice Flavourings

Carrots

Daikon (aka Mooli)

Sugar

Salt

Fish Sauce Dressing (Nước Chấm)

Fish sauce

Anchovy (Encrasicholina spp.) extract (Fish), Salt, Sugar

White vinegar

Water, malted barley

Garlic

Red chilli

White caster sugar

Fresh lime

Veggie Fish Sauce Dressing (Veggie Nước Chấm)

Soy sauce (water, soybeans, wheat, salt)

Apple cider vinegar (cider vinegar, water)

Salt

MSG

Garlic

Red chilli

Dark muscovado sugar

Fresh lime

Scotch Bonnet Chilli Condiment (Ớt Bằm)

Scotch bonnet chillies

Fresh garlic

White vinegar (water, malted barley)

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.

Pho + More Vietnamese Cooking Class
2025-01-11 10:30 - 14:00
Pho + More: Learn to cook authentic homemade Vietnamese pho 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 3.5 hour Vietnamese cooking class, you’ll master Vietnam’s iconic Chicken Pho, a refreshing Vietnamese Pickled Cabbage Salad (Gỏi Bắp Cải) served with Prawn Crackers, and Pho Broth-Poached Chicken with Steamed Rice and Ginger Chilli Soy Sauce. You’ll also learn how to make two essential Vietnamese condiments that you can use for a whole variety of Vietnamese cuisine.

With your help, I’ll show you how to make each of the dishes and 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, adapt recipes to taste and make your own spin-off dishes. 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 2 hours into the class, we’ll sit and eat the Vietnamese Pickled Cabbage Salad and Prawn Crackers and the Pho Broth-Poached Chicken with Steamed Rice and a Ginger Chilli Soy Sauce. We’ll then finish preparing the Pho together and sit and eat that 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. As a little bonus, you’ll also get the recipe to make the delicious Saigonese-style Beef Pho (Phở Bò).

Menu

Authentic Saigonese-style Chicken Pho (Phở Gà)

Vietnamese Pickled Cabbage Salad (Gỏi Bắp Cải) with Prawn Crackers

Pho Broth-Poached Chicken with Steamed Rice and Ginger Chilli Soy Sauce

Nước Chấm (Fish Sauce Dressing)

Ớt Bằm (Scotch Bonnet Chilli Condiment)

Other Information

Menu ingredients for allergy and dietary awareness
Chicken Pho

Bone broth (chicken or beef bones, water)

Spices – Star anise, Cinnamon/Cassia, Clove

Onion (white)

Carrot

Chicken

Salt & MSG

Fish sauce

Anchovy (Encrasicholina spp.) Extract (Fish), Salt, Sugar

Pho noodles

Rice, Water (and depending on brand, tapioca starch and/or salt)

Garnishes

Lime

Thai basil (when available)

Mint

Coriander

Red Bird’s Eye Chilli

Hoisin sauce

Water, Sugar, Soybean Paste (Soybean, Wheat Flour, Salt, Water, Sugar, Flavour Enhancer: E621, Preservative: E211), Salt, Distilled Vinegar, Corn Flour, Garlic, Colour: E150a, Sesame Oil, Star Anise, Preservative: E202

Sriracha

Chilli, Sugar, Water, Salt, Garlic, Flavour Enhancer: E621, Stabiliser: E415, Acidity Regulator: E260, E330, Preservative: E202

Pickled Cabbage Salad & Prawn Crackers

Prawn crackers

Starch, Water, Prawn (crustacean), Sugar, Salt

Tapioca starch (containing anti-oxidant E223 sulphite), Shrimp (crustacean), Sugar, Salt, Garlic, Flavour Enhancer (E621), Acidity Regulator (E330), Leavening Agent (E500ii)

Tapioca starch (contains sulphite), Shrimp (crustacean), Sugar, Salt, Garlic, Flavour Enhancer (E621), Citric acid (E330), Sodium Bicarbonates (E500ii)

Vegetable oil

Carrot

Cucumber

Pointed cabbage (or white cabbage or red cabbage or napa cabbage)

Onion (white or red)

Pickling vinegar (or white vinegar or white wine vinegar or apple cider vinegar)

Barley Malt Vinegar, Natural Spice Flavourings

White caster sugar

Garnish

Lime

Chilli

Fish sauce

Anchovy (Encrasicholina spp.) Extract (Fish), Salt, Sugar

Fried shallots (shallots, vegetable oil, wheat flour)

Thai basil

Peanuts

Poached Chicken, Rice & Ginger Chilli Soy Sauce

Chicken (cooked in Pho broth)

Jasmine rice

Whole root ginger

Scotch bonnet chilli condiment (see below)

Soy sauce (water, soybeans, wheat, salt)

Nước Chấm (Fish Sauce Dressing)

Fish sauce

Anchovy (Encrasicholina spp.) Extract (Fish), Salt, Sugar

White vinegar

Water, malted barley

Garlic

Red chilli

White caster sugar

Fresh lime

Ớt Bằm (Scotch Bonnet Chilli Condiment)

Scotch bonnet chillies

Fresh garlic

White vinegar (water, malted barley)

If you have any allergies or dietary restrictions or preferences, please contact us before booking to see if we can accommodate.

This class is not suitable for pescatarians, vegetarians or vegans currently. If you’re interested in a pescatarian, vegetarian or vegan variations of these dishes or dedicated pescatarian, vegetarian or vegan classes, send me a message – the more interest, the more quickly we’ll be able to adapt this class and/or offer specifically pescatarian, vegetarian or vegan classes.

We’re not licensed to serve paid-for 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.

Pho + More Vietnamese Cooking Class
2024-12-14 10:30 - 14:00, 2024-12-01 15:30 - 19:00
Pho + More: Learn to cook authentic homemade Vietnamese pho 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 3.5 hour Vietnamese cooking class, you’ll master Vietnam’s iconic Chicken Pho, a refreshing Vietnamese Pickled Cabbage Salad (Gỏi Bắp Cải) served with Prawn Crackers, and Pho Broth-Poached Chicken with Steamed Rice and Ginger Chilli Soy Sauce. You’ll also learn how to make two essential Vietnamese condiments that you can use for a whole variety of Vietnamese cuisine.

With your help, I’ll show you how to make each of the dishes and 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, adapt recipes to taste and make your own spin-off dishes. 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 2 hours into the class, we’ll sit and eat the Vietnamese Pickled Cabbage Salad and Prawn Crackers and the Pho Broth-Poached Chicken with Steamed Rice and a Ginger Chilli Soy Sauce. We’ll then finish preparing the Pho together and sit and eat that 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. As a little bonus, you’ll also get the recipe to make the delicious Saigonese-style Beef Pho (Phở Bò).

Menu

Authentic Saigonese-style Chicken Pho (Phở Gà)

Vietnamese Pickled Cabbage Salad (Gỏi Bắp Cải) with Prawn Crackers

Pho Broth-Poached Chicken with Steamed Rice and Ginger Chilli Soy Sauce

Nước Chấm (Fish Sauce Dressing)

Ớt Bằm (Scotch Bonnet Chilli Condiment)

Other Information

Menu ingredients for allergy and dietary awareness
Chicken Pho

Bone broth (chicken or beef bones, water)

Spices – Star anise, Cinnamon/Cassia, Clove

Onion (white)

Carrot

Chicken

Salt & MSG

Fish sauce

Anchovy (Encrasicholina spp.) Extract (Fish), Salt, Sugar

Pho noodles

Rice, Water (and depending on brand, tapioca starch and/or salt)

Garnishes

Lime

Thai basil (when available)

Mint

Coriander

Red Bird’s Eye Chilli

Hoisin sauce

Water, Sugar, Soybean Paste (Soybean, Wheat Flour, Salt, Water, Sugar, Flavour Enhancer: E621, Preservative: E211), Salt, Distilled Vinegar, Corn Flour, Garlic, Colour: E150a, Sesame Oil, Star Anise, Preservative: E202

Sriracha

Chilli, Sugar, Water, Salt, Garlic, Flavour Enhancer: E621, Stabiliser: E415, Acidity Regulator: E260, E330, Preservative: E202

Pickled Cabbage Salad & Prawn Crackers

Prawn crackers

Starch, Water, Prawn (crustacean), Sugar, Salt

Tapioca starch (containing anti-oxidant E223 sulphite), Shrimp (crustacean), Sugar, Salt, Garlic, Flavour Enhancer (E621), Acidity Regulator (E330), Leavening Agent (E500ii)

Tapioca starch (contains sulphite), Shrimp (crustacean), Sugar, Salt, Garlic, Flavour Enhancer (E621), Citric acid (E330), Sodium Bicarbonates (E500ii)

Vegetable oil

Carrot

Cucumber

Pointed cabbage (or white cabbage or red cabbage or napa cabbage)

Onion (white or red)

Pickling vinegar (or white vinegar or white wine vinegar or apple cider vinegar)

Barley Malt Vinegar, Natural Spice Flavourings

White caster sugar

Garnish

Lime

Chilli

Fish sauce

Anchovy (Encrasicholina spp.) Extract (Fish), Salt, Sugar

Fried shallot

Thai basil

Peanuts

Poached Chicken, Rice & Ginger Chilli Soy Sauce

Chicken (cooked in Pho broth)

Jasmine rice

Whole root ginger

Scotch bonnet chilli condiment (see below)

Soy sauce (water, soybeans, wheat, salt)

Nước Chấm (Fish Sauce Dressing)

Fish sauce

Anchovy (Encrasicholina spp.) Extract (Fish), Salt, Sugar

White vinegar

Water, malted barley

Garlic

Red chilli

White caster sugar

Fresh lime

Ớt Bằm (Scotch Bonnet Chilli Condiment)

Scotch bonnet chillies

Fresh garlic

White vinegar (water, malted barley)

If you have any allergies or dietary restrictions or preferences, please contact us before booking to see if we can accommodate.

This class is not suitable for pescatarians, vegetarians or vegans currently. If you’re interested in a pescatarian, vegetarian or vegan variations of these dishes or dedicated pescatarian, vegetarian or vegan classes, send me a message – the more interest, the more quickly we’ll be able to adapt this class and/or offer specifically pescatarian, vegetarian or vegan classes.

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.

Pho + More Vietnamese Cooking Class
2024-11-17 10:30 - 14:00, 2024-11-16 10:30 - 14:00
Pho + More: Learn to cook authentic homemade Vietnamese pho 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 3.5 hour Vietnamese cooking class, you’ll master Vietnam’s iconic Chicken Pho, a refreshing Vietnamese Pickled Cabbage Salad (Gỏi Bắp Cải) served with Prawn Crackers, and Pho Broth-Poached Chicken with Steamed Rice and Ginger Chilli Soy Sauce. You’ll also learn how to make two essential Vietnamese condiments that you can use for a whole variety of Vietnamese cuisine.

With your help, I’ll show you how to make each of the dishes and 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, adapt recipes to taste and make your own spin-off dishes. 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 2 hours into the class, we’ll sit and eat the Vietnamese Pickled Cabbage Salad and Prawn Crackers and the Pho Broth-Poached Chicken with Steamed Rice and a Ginger Chilli Soy Sauce. We’ll then finish preparing the Pho together and sit and eat that 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. As a little bonus, you’ll also get the recipe to make the delicious Saigonese-style Beef Pho (Phở Bò).

Menu

Authentic Saigonese-style Chicken Pho (Phở Gà)

Vietnamese Pickled Cabbage Salad (Gỏi Bắp Cải) with Prawn Crackers

Pho Broth-Poached Chicken with Steamed Rice and Ginger Chilli Soy Sauce

Nước Chấm (Fish Sauce Dressing)

Ớt Bằm (Scotch Bonnet Chilli Condiment)

Other Information

Menu ingredients for allergy and dietary awareness
Chicken Pho

Bone broth (chicken or beef bones, water)

Spices – Star anise, Cinnamon/Cassia, Clove

Onion (white)

Carrot

Chicken

Salt & MSG

Fish sauce

Anchovy (Stolephorus Spp.) Extract (Fish), Salt, Sugar

Pho noodles

Rice, Water (and depending on brand, tapioca starch and/or salt)

Garnishes

Lime

Thai basil (when available)

Mint

Coriander

Red Bird’s Eye Chilli

Hoisin sauce

Water, Sugar, Soybean Paste (Soybean, Wheat Flour, Salt, Water, Sugar, Flavour Enhancer: E621, Preservative: E211), Salt, Distilled Vinegar, Corn Flour, Garlic, Colour: E150a, Sesame Oil, Star Anise, Preservative: E202

Sriracha

Chilli, Sugar, Water, Salt, Garlic, Flavour Enhancer: E621, Stabiliser: E415, Acidity Regulator: E260, E330, Preservative: E202

Pickled Cabbage Salad & Prawn Crackers

Prawn crackers

Starch, Water, Prawn (crustacean), Sugar, Salt

Vegetable oil

Carrot

Cucumber

Pointed cabbage (or white cabbage or red cabbage or napa cabbage)

Onion (white or red)

Pickling vinegar (or white vinegar or white wine vinegar or apple cider vinegar)

Barley Malt Vinegar, Natural Spice Flavourings

White caster sugar

Garnish

Lime

Chilli

Fish sauce

Anchovy (Stolephorus Spp.) Extract (Fish), Salt, Sugar

Fried shallot

Thai basil

Peanuts

Poached Chicken, Rice & Ginger Chilli Soy Sauce

Chicken (cooked in Pho broth)

Jasmine rice

Whole root ginger

Scotch bonnet chilli condiment (see below)

Soy sauce (water, soybeans, wheat, salt)

Nước Chấm (Fish Sauce Dressing)

Fish sauce

Anchovy (Stolephorus Spp.) Extract (Fish), Salt, Sugar

White vinegar

Water, malted barley

Garlic

Red chilli

White caster sugar

Fresh lime

Ớt Bằm (Scotch Bonnet Chilli Condiment)

Scotch bonnet chillies

Fresh garlic

White vinegar (water, malted barley)

If you have any allergies or dietary restrictions or preferences, please contact us before booking to see if we can accommodate.

This class is not suitable for pescatarians, vegetarians or vegans currently. If you’re interested in a pescatarian, vegetarian or vegan variations of these dishes or dedicated pescatarian, vegetarian or vegan classes, send me a message – the more interest, the more quickly we’ll be able to adapt this class and/or offer specifically pescatarian, vegetarian or vegan classes.

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.
