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DTSTART;TZID=Europe/London:20260912T103000
DTEND;TZID=Europe/London:20260912T140000
DTSTAMP:20260530T181430
CREATED:20260528T182255Z
LAST-MODIFIED:20260528T182257Z
UID:4762-1789209000-1789221600@phoandfamily.com
SUMMARY:Pho + More Vietnamese Cooking Class
DESCRIPTION:Pho + More: Learn to cook authentic homemade Vietnamese pho and more.   \n\n\n\n \n\n\n\nMeat or vegan menu available! \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nThe Class  \n\n\n\nThis fun\, interactive 3.5 hour Vietnamese cookery class centres around sumptuous soup and salad. 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. \n\n\n\nYou’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. \n\n\n\nWith 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. \n\n\n\nIt’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. \n\n\n\nYou’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). \n\n\n\n\n\n\n\nMenu\n\n\n\n \n\n\n\nMEAT \n\n\n\n\nAuthentic Saigonese-style Chicken Pho (Phở Gà)\n\n\n\nVietnamese Pickled Cabbage Salad (Gỏi Bắp Cải) with Prawn Crackers\n\n\n\nPho Broth-Poached Chicken with Steamed Rice and Ginger Chilli Soy Sauce\n\n\n\nNước Chấm (Fish Sauce Dressing)\n\n\n\nỚt Bằm (Scotch Bonnet Chilli Condiment)\n\n\n\n\nVEGAN \n\n\n\n\nSaigonese-style Vegan Pho\n\n\n\nVietnamese Pickled Cabbage Salad (Gỏi Bắp Cải) with Rice Crackers\n\n\n\nFirm Tofu with Steamed Rice and Ginger Chilli Soy Sauce\n\n\n\nVegan Nước Chấm (Vegan ‘Fish’ Sauce Dressing)\n\n\n\nỚt Bằm (Scotch Bonnet Chilli Condiment)\n\n\n\n\n\n\n\n\nOther Information\n\n\n\n \n\n\n\n\nMenu ingredients for allergy and dietary awareness\nMEAT MENU \n\n\n\nChicken Pho\n\n\n\n\nBone broth (chicken or beef bones\, water)\n\n\n\nSpices – Star anise\, Cinnamon/Cassia\, Cloves (sometimes also black cardamom)\n\n\n\nRoot ginger\n\n\n\nOnion (white)\n\n\n\nCarrot\n\n\n\nDaikon / Mooli\n\n\n\nChicken\n\n\n\nSalt & MSG\n\n\n\nKnorr chicken powder\n\nLactose (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).\n\n\n\n\n\nFish sauce\n\nAnchovy (Encrasicholina spp.) Extract (Fish)\, Salt\, Sugar\n\n\n\n\n\nPho noodles\n\nRice\, Water (and depending on brand\, tapioca starch and/or salt)\n\n\n\n\n\nGarnishes\n\nLime\n\n\n\nThai basil (when available)\n\n\n\nMint\n\n\n\nCoriander\n\n\n\nRed Bird’s Eye Chilli\n\n\n\nBeansprouts\n\n\n\nSpring onion\n\n\n\n\n\nHoisin sauce\n\nWater\, 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\n\n\n\n\n\nSriracha\n\nChilli\, Sugar\, Water\, Salt\, Garlic\, Flavour Enhancer: E621\, Stabiliser: E415\, Acidity Regulator: E260\, E330\, Preservative: E202\n\n\n\n\n\n\nPickled Cabbage Salad & Prawn Crackers\n\n\n\n\nPrawn crackers (sub-bullets are ingredients depending on brand used)\n\nStarch\, Water\, Prawn (crustacean)\, Sugar\, Salt\n\n\n\nTapioca starch (containing anti-oxidant E223 sulphite)\, Shrimp (crustacean)\, Sugar\, Salt\, Garlic\, Flavour Enhancer (E621)\, Acidity Regulator (E330)\, Leavening Agent (E500ii)\n\n\n\nTapioca starch (contains sulphite)\, Shrimp (crustacean)\, Sugar\, Salt\, Garlic\, Flavour Enhancer (E621)\, Citric acid (E330)\, Sodium Bicarbonates (E500ii)\n\n\n\n\n\nVegetable oil\n\n\n\nCarrot\n\n\n\nCucumber\n\n\n\nPointed cabbage (or white cabbage or red cabbage or napa cabbage)\n\n\n\nOnion (white or red)\n\n\n\nPickling vinegar (or white vinegar or white wine vinegar or apple cider vinegar)\n\nBarley Malt Vinegar\, Natural Spice Flavourings\n\n\n\n\n\nWhite caster sugar\n\n\n\nGarnish\n\nLime\n\n\n\nChilli\n\n\n\nFish sauce\n\nAnchovy (Encrasicholina spp.) Extract (Fish)\, Salt\, Sugar\n\n\n\n\n\nFried shallots (shallots\, vegetable oil\, wheat flour)\n\n\n\n\n\nThai basil\n\n\n\nPeanuts\n\n\n\n\nPoached Chicken\, Rice & Ginger Chilli Soy Sauce\n\n\n\n\nChicken (cooked in Pho broth)\n\n\n\nJasmine rice\n\n\n\nWhole root ginger\n\n\n\nScotch bonnet chilli condiment (see below)\n\n\n\nSoy sauce (water\, soybeans\, wheat\, salt)\n\n\n\n\nNước Chấm (Fish Sauce Dressing)\n\n\n\n\nFish sauce\n\nAnchovy (Encrasicholina spp.) Extract (Fish)\, Salt\, Sugar\n\n\n\n\n\nWhite vinegar\n\nWater\, malted barley\n\n\n\n\n\nGarlic\n\n\n\nRed chilli\n\n\n\nWhite caster sugar\n\n\n\nFresh lime\n\n\n\n\nỚt Bằm (Scotch Bonnet Chilli Condiment)\n\n\n\n\nScotch bonnet chillies\n\n\n\nFresh garlic\n\n\n\nWhite vinegar (water\, malted barley)\n\n\n\n\n \n\n\n\nVEGAN MENU \n\n\n\nVegan Pho\n\n\n\n\nLarge white & shiitake mushrooms\n\n\n\nDeep fried tofu (soybean)\n\n\n\nChayote (gourd) (optional)\n\n\n\nOnion (white) \n\n\n\nCarrot\n\n\n\nDaikon / Mooli\n\n\n\nRoot ginger\n\n\n\nSpices – Star anise\, Cinnamon/Cassia\, Cloves (sometimes also black cardamom)\n\n\n\nSalt & MSG\n\n\n\nSugar\n\n\n\nVegan ‘fish’ sauce\n\nSalt Solution (Water 75%\, Salt 25%)\, Sugar\, Seaweed Extract\, Soybean Protein\, Yeast Extract\, Vinegar\n\n\n\n\n\nPho noodles\n\nRice\, Water (and depending on brand\, tapioca starch and/or salt)\n\n\n\n\n\nGarnishes\n\nLime\n\n\n\nThai basil (when available)\n\n\n\nMint\n\n\n\nCoriander\n\n\n\nRed Bird’s Eye Chilli\n\n\n\nBeansprouts\n\n\n\nSpring onion\n\n\n\n\n\nHoisin sauce\n\nWater\, 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\n\n\n\n\n\nSriracha\n\nChilli\, Sugar\, Water\, Salt\, Garlic\, Flavour Enhancer: E621\, Stabiliser: E415\, Acidity Regulator: E260\, E330\, Preservative: E202\n\n\n\n\n\n\nPickled Cabbage Salad & Prawn Crackers\n\n\n\n\nRice crackers\n\nRice\, Tapioca\, White Sesame\, Water\, Salt\n\n\n\n\n\nVegetable oil\n\n\n\nCarrot\n\n\n\nCucumber\n\n\n\nPointed cabbage (or white cabbage or red cabbage or napa cabbage)\n\n\n\nOnion (white or red)\n\n\n\nPickling vinegar (or white vinegar or white wine vinegar or apple cider vinegar)\n\nBarley Malt Vinegar\, Natural Spice Flavourings\n\n\n\n\n\nWhite caster sugar\n\n\n\nGarnish\n\nLime\n\n\n\nChilli\n\n\n\nVegan ‘fish’ sauce\n\nSalt Solution (Water 75%\, Salt 25%)\, Sugar\, Seaweed Extract\, Soya Bean Protein\, Yeast Extract\, Vinegar\n\n\n\n\n\nFried shallots (shallots\, vegetable oil\, wheat flour)\n\n\n\n\n\nThai basil\n\n\n\nPeanuts\n\n\n\n\nFirm Tofu\, Rice & Ginger Chilli Soy Sauce\n\n\n\n\nFirm tofu\n\nWater\, Soya Bean (34%)\, Firming Agent (Magnesium Chloride)\n\n\n\n\n\nJasmine rice\n\n\n\nWhole root ginger\n\n\n\nScotch bonnet chilli condiment (see below)\n\n\n\nSoy sauce (water\, soybeans\, wheat\, salt)\n\n\n\n\nNước Chấm Chay (Vegan ‘Fish’ Sauce Dressing)\n\n\n\n\nApple cider vinegar\n\n\n\nSoy sauce\n\n\n\nGarlic\n\n\n\nRed chilli\n\n\n\nWhite sugar\n\n\n\nSalt & MSG\n\n\n\nFresh lime\n\n\n\n\nỚt Bằm (Scotch Bonnet Chilli Condiment)\n\n\n\n\nScotch bonnet chillies\n\n\n\nFresh garlic\n\n\n\nWhite vinegar (water\, malted barley)\n\n\n\n\n\n\nIf you have any allergies or dietary restrictions or preferences\, please contact us before booking to see if we can accommodate. \n\n\n\nWe’re not licensed to sell alcohol but if we have any booze we’ll be happy to share and feel free to BYOB. \n\n\n\nPlease arrive at least 5 minutes prior to the class start time. \n\n\n\nRead our Cookery Class Terms in advance of booking please – they contain important information about what (not) to wear to class\, cancellations and allergies. \n\n\n\nSee our FAQs for more information.
URL:https://phoandfamily.com/class/pho-12-sep-2026/
LOCATION:Xuan’s House\, 46 Pendlestone Road\, Walthamstow\, London\, E17 9BH\, United Kingdom
ATTACH;FMTTYPE=image/webp:https://phoandfamily.com/wp-content/uploads/2024/10/chicken-pho-featured.webp
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20261010T103000
DTEND;TZID=Europe/London:20261010T140000
DTSTAMP:20260530T181430
CREATED:20260528T182323Z
LAST-MODIFIED:20260528T182325Z
UID:4763-1791628200-1791640800@phoandfamily.com
SUMMARY:Pho + More Vietnamese Cooking Class
DESCRIPTION:Pho + More: Learn to cook authentic homemade Vietnamese pho and more.   \n\n\n\n \n\n\n\nMeat or vegan menu available! \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nThe Class  \n\n\n\nThis fun\, interactive 3.5 hour Vietnamese cookery class centres around sumptuous soup and salad. 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. \n\n\n\nYou’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. \n\n\n\nWith 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. \n\n\n\nIt’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. \n\n\n\nYou’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). \n\n\n\n\n\n\n\nMenu\n\n\n\n \n\n\n\nMEAT \n\n\n\n\nAuthentic Saigonese-style Chicken Pho (Phở Gà)\n\n\n\nVietnamese Pickled Cabbage Salad (Gỏi Bắp Cải) with Prawn Crackers\n\n\n\nPho Broth-Poached Chicken with Steamed Rice and Ginger Chilli Soy Sauce\n\n\n\nNước Chấm (Fish Sauce Dressing)\n\n\n\nỚt Bằm (Scotch Bonnet Chilli Condiment)\n\n\n\n\nVEGAN \n\n\n\n\nSaigonese-style Vegan Pho\n\n\n\nVietnamese Pickled Cabbage Salad (Gỏi Bắp Cải) with Rice Crackers\n\n\n\nFirm Tofu with Steamed Rice and Ginger Chilli Soy Sauce\n\n\n\nVegan Nước Chấm (Vegan ‘Fish’ Sauce Dressing)\n\n\n\nỚt Bằm (Scotch Bonnet Chilli Condiment)\n\n\n\n\n\n\n\n\nOther Information\n\n\n\n \n\n\n\n\nMenu ingredients for allergy and dietary awareness\nMEAT MENU \n\n\n\nChicken Pho\n\n\n\n\nBone broth (chicken or beef bones\, water)\n\n\n\nSpices – Star anise\, Cinnamon/Cassia\, Cloves (sometimes also black cardamom)\n\n\n\nRoot ginger\n\n\n\nOnion (white)\n\n\n\nCarrot\n\n\n\nDaikon / Mooli\n\n\n\nChicken\n\n\n\nSalt & MSG\n\n\n\nKnorr chicken powder\n\nLactose (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).\n\n\n\n\n\nFish sauce\n\nAnchovy (Encrasicholina spp.) Extract (Fish)\, Salt\, Sugar\n\n\n\n\n\nPho noodles\n\nRice\, Water (and depending on brand\, tapioca starch and/or salt)\n\n\n\n\n\nGarnishes\n\nLime\n\n\n\nThai basil (when available)\n\n\n\nMint\n\n\n\nCoriander\n\n\n\nRed Bird’s Eye Chilli\n\n\n\nBeansprouts\n\n\n\nSpring onion\n\n\n\n\n\nHoisin sauce\n\nWater\, 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\n\n\n\n\n\nSriracha\n\nChilli\, Sugar\, Water\, Salt\, Garlic\, Flavour Enhancer: E621\, Stabiliser: E415\, Acidity Regulator: E260\, E330\, Preservative: E202\n\n\n\n\n\n\nPickled Cabbage Salad & Prawn Crackers\n\n\n\n\nPrawn crackers (sub-bullets are ingredients depending on brand used)\n\nStarch\, Water\, Prawn (crustacean)\, Sugar\, Salt\n\n\n\nTapioca starch (containing anti-oxidant E223 sulphite)\, Shrimp (crustacean)\, Sugar\, Salt\, Garlic\, Flavour Enhancer (E621)\, Acidity Regulator (E330)\, Leavening Agent (E500ii)\n\n\n\nTapioca starch (contains sulphite)\, Shrimp (crustacean)\, Sugar\, Salt\, Garlic\, Flavour Enhancer (E621)\, Citric acid (E330)\, Sodium Bicarbonates (E500ii)\n\n\n\n\n\nVegetable oil\n\n\n\nCarrot\n\n\n\nCucumber\n\n\n\nPointed cabbage (or white cabbage or red cabbage or napa cabbage)\n\n\n\nOnion (white or red)\n\n\n\nPickling vinegar (or white vinegar or white wine vinegar or apple cider vinegar)\n\nBarley Malt Vinegar\, Natural Spice Flavourings\n\n\n\n\n\nWhite caster sugar\n\n\n\nGarnish\n\nLime\n\n\n\nChilli\n\n\n\nFish sauce\n\nAnchovy (Encrasicholina spp.) Extract (Fish)\, Salt\, Sugar\n\n\n\n\n\nFried shallots (shallots\, vegetable oil\, wheat flour)\n\n\n\n\n\nThai basil\n\n\n\nPeanuts\n\n\n\n\nPoached Chicken\, Rice & Ginger Chilli Soy Sauce\n\n\n\n\nChicken (cooked in Pho broth)\n\n\n\nJasmine rice\n\n\n\nWhole root ginger\n\n\n\nScotch bonnet chilli condiment (see below)\n\n\n\nSoy sauce (water\, soybeans\, wheat\, salt)\n\n\n\n\nNước Chấm (Fish Sauce Dressing)\n\n\n\n\nFish sauce\n\nAnchovy (Encrasicholina spp.) Extract (Fish)\, Salt\, Sugar\n\n\n\n\n\nWhite vinegar\n\nWater\, malted barley\n\n\n\n\n\nGarlic\n\n\n\nRed chilli\n\n\n\nWhite caster sugar\n\n\n\nFresh lime\n\n\n\n\nỚt Bằm (Scotch Bonnet Chilli Condiment)\n\n\n\n\nScotch bonnet chillies\n\n\n\nFresh garlic\n\n\n\nWhite vinegar (water\, malted barley)\n\n\n\n\n \n\n\n\nVEGAN MENU \n\n\n\nVegan Pho\n\n\n\n\nLarge white & shiitake mushrooms\n\n\n\nDeep fried tofu (soybean)\n\n\n\nChayote (gourd) (optional)\n\n\n\nOnion (white) \n\n\n\nCarrot\n\n\n\nDaikon / Mooli\n\n\n\nRoot ginger\n\n\n\nSpices – Star anise\, Cinnamon/Cassia\, Cloves (sometimes also black cardamom)\n\n\n\nSalt & MSG\n\n\n\nSugar\n\n\n\nVegan ‘fish’ sauce\n\nSalt Solution (Water 75%\, Salt 25%)\, Sugar\, Seaweed Extract\, Soybean Protein\, Yeast Extract\, Vinegar\n\n\n\n\n\nPho noodles\n\nRice\, Water (and depending on brand\, tapioca starch and/or salt)\n\n\n\n\n\nGarnishes\n\nLime\n\n\n\nThai basil (when available)\n\n\n\nMint\n\n\n\nCoriander\n\n\n\nRed Bird’s Eye Chilli\n\n\n\nBeansprouts\n\n\n\nSpring onion\n\n\n\n\n\nHoisin sauce\n\nWater\, 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\n\n\n\n\n\nSriracha\n\nChilli\, Sugar\, Water\, Salt\, Garlic\, Flavour Enhancer: E621\, Stabiliser: E415\, Acidity Regulator: E260\, E330\, Preservative: E202\n\n\n\n\n\n\nPickled Cabbage Salad & Prawn Crackers\n\n\n\n\nRice crackers\n\nRice\, Tapioca\, White Sesame\, Water\, Salt\n\n\n\n\n\nVegetable oil\n\n\n\nCarrot\n\n\n\nCucumber\n\n\n\nPointed cabbage (or white cabbage or red cabbage or napa cabbage)\n\n\n\nOnion (white or red)\n\n\n\nPickling vinegar (or white vinegar or white wine vinegar or apple cider vinegar)\n\nBarley Malt Vinegar\, Natural Spice Flavourings\n\n\n\n\n\nWhite caster sugar\n\n\n\nGarnish\n\nLime\n\n\n\nChilli\n\n\n\nVegan ‘fish’ sauce\n\nSalt Solution (Water 75%\, Salt 25%)\, Sugar\, Seaweed Extract\, Soya Bean Protein\, Yeast Extract\, Vinegar\n\n\n\n\n\nFried shallots (shallots\, vegetable oil\, wheat flour)\n\n\n\n\n\nThai basil\n\n\n\nPeanuts\n\n\n\n\nFirm Tofu\, Rice & Ginger Chilli Soy Sauce\n\n\n\n\nFirm tofu\n\nWater\, Soya Bean (34%)\, Firming Agent (Magnesium Chloride)\n\n\n\n\n\nJasmine rice\n\n\n\nWhole root ginger\n\n\n\nScotch bonnet chilli condiment (see below)\n\n\n\nSoy sauce (water\, soybeans\, wheat\, salt)\n\n\n\n\nNước Chấm Chay (Vegan ‘Fish’ Sauce Dressing)\n\n\n\n\nApple cider vinegar\n\n\n\nSoy sauce\n\n\n\nGarlic\n\n\n\nRed chilli\n\n\n\nWhite sugar\n\n\n\nSalt & MSG\n\n\n\nFresh lime\n\n\n\n\nỚt Bằm (Scotch Bonnet Chilli Condiment)\n\n\n\n\nScotch bonnet chillies\n\n\n\nFresh garlic\n\n\n\nWhite vinegar (water\, malted barley)\n\n\n\n\n\n\nIf you have any allergies or dietary restrictions or preferences\, please contact us before booking to see if we can accommodate. \n\n\n\nWe’re not licensed to sell alcohol but if we have any booze we’ll be happy to share and feel free to BYOB. \n\n\n\nPlease arrive at least 5 minutes prior to the class start time. \n\n\n\nRead our Cookery Class Terms in advance of booking please – they contain important information about what (not) to wear to class\, cancellations and allergies. \n\n\n\nSee our FAQs for more information.
URL:https://phoandfamily.com/class/pho-10-oct-2026/
LOCATION:Xuan’s House\, 46 Pendlestone Road\, Walthamstow\, London\, E17 9BH\, United Kingdom
ATTACH;FMTTYPE=image/webp:https://phoandfamily.com/wp-content/uploads/2024/10/chicken-pho-featured.webp
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20261107T103000
DTEND;TZID=Europe/London:20261107T140000
DTSTAMP:20260530T181430
CREATED:20260528T182541Z
LAST-MODIFIED:20260528T182543Z
UID:4761-1794047400-1794060000@phoandfamily.com
SUMMARY:Pho + More Vietnamese Cooking Class
DESCRIPTION:Pho + More: Learn to cook authentic homemade Vietnamese pho and more.   \n\n\n\n \n\n\n\nMeat or vegan menu available! \n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nThe Class  \n\n\n\nThis fun\, interactive 3.5 hour Vietnamese cookery class centres around sumptuous soup and salad. 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. \n\n\n\nYou’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. \n\n\n\nWith 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. \n\n\n\nIt’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. \n\n\n\nYou’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). \n\n\n\n\n\n\n\nMenu\n\n\n\n \n\n\n\nMEAT \n\n\n\n\nAuthentic Saigonese-style Chicken Pho (Phở Gà)\n\n\n\nVietnamese Pickled Cabbage Salad (Gỏi Bắp Cải) with Prawn Crackers\n\n\n\nPho Broth-Poached Chicken with Steamed Rice and Ginger Chilli Soy Sauce\n\n\n\nNước Chấm (Fish Sauce Dressing)\n\n\n\nỚt Bằm (Scotch Bonnet Chilli Condiment)\n\n\n\n\nVEGAN \n\n\n\n\nSaigonese-style Vegan Pho\n\n\n\nVietnamese Pickled Cabbage Salad (Gỏi Bắp Cải) with Rice Crackers\n\n\n\nFirm Tofu with Steamed Rice and Ginger Chilli Soy Sauce\n\n\n\nVegan Nước Chấm (Vegan ‘Fish’ Sauce Dressing)\n\n\n\nỚt Bằm (Scotch Bonnet Chilli Condiment)\n\n\n\n\n\n\n\n\nOther Information\n\n\n\n \n\n\n\n\nMenu ingredients for allergy and dietary awareness\nMEAT MENU \n\n\n\nChicken Pho\n\n\n\n\nBone broth (chicken or beef bones\, water)\n\n\n\nSpices – Star anise\, Cinnamon/Cassia\, Cloves (sometimes also black cardamom)\n\n\n\nRoot ginger\n\n\n\nOnion (white)\n\n\n\nCarrot\n\n\n\nDaikon / Mooli\n\n\n\nChicken\n\n\n\nSalt & MSG\n\n\n\nKnorr chicken powder\n\nLactose (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).\n\n\n\n\n\nFish sauce\n\nAnchovy (Encrasicholina spp.) Extract (Fish)\, Salt\, Sugar\n\n\n\n\n\nPho noodles\n\nRice\, Water (and depending on brand\, tapioca starch and/or salt)\n\n\n\n\n\nGarnishes\n\nLime\n\n\n\nThai basil (when available)\n\n\n\nMint\n\n\n\nCoriander\n\n\n\nRed Bird’s Eye Chilli\n\n\n\nBeansprouts\n\n\n\nSpring onion\n\n\n\n\n\nHoisin sauce\n\nWater\, 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\n\n\n\n\n\nSriracha\n\nChilli\, Sugar\, Water\, Salt\, Garlic\, Flavour Enhancer: E621\, Stabiliser: E415\, Acidity Regulator: E260\, E330\, Preservative: E202\n\n\n\n\n\n\nPickled Cabbage Salad & Prawn Crackers\n\n\n\n\nPrawn crackers (sub-bullets are ingredients depending on brand used)\n\nStarch\, Water\, Prawn (crustacean)\, Sugar\, Salt\n\n\n\nTapioca starch (containing anti-oxidant E223 sulphite)\, Shrimp (crustacean)\, Sugar\, Salt\, Garlic\, Flavour Enhancer (E621)\, Acidity Regulator (E330)\, Leavening Agent (E500ii)\n\n\n\nTapioca starch (contains sulphite)\, Shrimp (crustacean)\, Sugar\, Salt\, Garlic\, Flavour Enhancer (E621)\, Citric acid (E330)\, Sodium Bicarbonates (E500ii)\n\n\n\n\n\nVegetable oil\n\n\n\nCarrot\n\n\n\nCucumber\n\n\n\nPointed cabbage (or white cabbage or red cabbage or napa cabbage)\n\n\n\nOnion (white or red)\n\n\n\nPickling vinegar (or white vinegar or white wine vinegar or apple cider vinegar)\n\nBarley Malt Vinegar\, Natural Spice Flavourings\n\n\n\n\n\nWhite caster sugar\n\n\n\nGarnish\n\nLime\n\n\n\nChilli\n\n\n\nFish sauce\n\nAnchovy (Encrasicholina spp.) Extract (Fish)\, Salt\, Sugar\n\n\n\n\n\nFried shallots (shallots\, vegetable oil\, wheat flour)\n\n\n\n\n\nThai basil\n\n\n\nPeanuts\n\n\n\n\nPoached Chicken\, Rice & Ginger Chilli Soy Sauce\n\n\n\n\nChicken (cooked in Pho broth)\n\n\n\nJasmine rice\n\n\n\nWhole root ginger\n\n\n\nScotch bonnet chilli condiment (see below)\n\n\n\nSoy sauce (water\, soybeans\, wheat\, salt)\n\n\n\n\nNước Chấm (Fish Sauce Dressing)\n\n\n\n\nFish sauce\n\nAnchovy (Encrasicholina spp.) Extract (Fish)\, Salt\, Sugar\n\n\n\n\n\nWhite vinegar\n\nWater\, malted barley\n\n\n\n\n\nGarlic\n\n\n\nRed chilli\n\n\n\nWhite caster sugar\n\n\n\nFresh lime\n\n\n\n\nỚt Bằm (Scotch Bonnet Chilli Condiment)\n\n\n\n\nScotch bonnet chillies\n\n\n\nFresh garlic\n\n\n\nWhite vinegar (water\, malted barley)\n\n\n\n\n \n\n\n\nVEGAN MENU \n\n\n\nVegan Pho\n\n\n\n\nLarge white & shiitake mushrooms\n\n\n\nDeep fried tofu (soybean)\n\n\n\nChayote (gourd) (optional)\n\n\n\nOnion (white) \n\n\n\nCarrot\n\n\n\nDaikon / Mooli\n\n\n\nRoot ginger\n\n\n\nSpices – Star anise\, Cinnamon/Cassia\, Cloves (sometimes also black cardamom)\n\n\n\nSalt & MSG\n\n\n\nSugar\n\n\n\nVegan ‘fish’ sauce\n\nSalt Solution (Water 75%\, Salt 25%)\, Sugar\, Seaweed Extract\, Soybean Protein\, Yeast Extract\, Vinegar\n\n\n\n\n\nPho noodles\n\nRice\, Water (and depending on brand\, tapioca starch and/or salt)\n\n\n\n\n\nGarnishes\n\nLime\n\n\n\nThai basil (when available)\n\n\n\nMint\n\n\n\nCoriander\n\n\n\nRed Bird’s Eye Chilli\n\n\n\nBeansprouts\n\n\n\nSpring onion\n\n\n\n\n\nHoisin sauce\n\nWater\, 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\n\n\n\n\n\nSriracha\n\nChilli\, Sugar\, Water\, Salt\, Garlic\, Flavour Enhancer: E621\, Stabiliser: E415\, Acidity Regulator: E260\, E330\, Preservative: E202\n\n\n\n\n\n\nPickled Cabbage Salad & Prawn Crackers\n\n\n\n\nRice crackers\n\nRice\, Tapioca\, White Sesame\, Water\, Salt\n\n\n\n\n\nVegetable oil\n\n\n\nCarrot\n\n\n\nCucumber\n\n\n\nPointed cabbage (or white cabbage or red cabbage or napa cabbage)\n\n\n\nOnion (white or red)\n\n\n\nPickling vinegar (or white vinegar or white wine vinegar or apple cider vinegar)\n\nBarley Malt Vinegar\, Natural Spice Flavourings\n\n\n\n\n\nWhite caster sugar\n\n\n\nGarnish\n\nLime\n\n\n\nChilli\n\n\n\nVegan ‘fish’ sauce\n\nSalt Solution (Water 75%\, Salt 25%)\, Sugar\, Seaweed Extract\, Soya Bean Protein\, Yeast Extract\, Vinegar\n\n\n\n\n\nFried shallots (shallots\, vegetable oil\, wheat flour)\n\n\n\n\n\nThai basil\n\n\n\nPeanuts\n\n\n\n\nFirm Tofu\, Rice & Ginger Chilli Soy Sauce\n\n\n\n\nFirm tofu\n\nWater\, Soya Bean (34%)\, Firming Agent (Magnesium Chloride)\n\n\n\n\n\nJasmine rice\n\n\n\nWhole root ginger\n\n\n\nScotch bonnet chilli condiment (see below)\n\n\n\nSoy sauce (water\, soybeans\, wheat\, salt)\n\n\n\n\nNước Chấm Chay (Vegan ‘Fish’ Sauce Dressing)\n\n\n\n\nApple cider vinegar\n\n\n\nSoy sauce\n\n\n\nGarlic\n\n\n\nRed chilli\n\n\n\nWhite sugar\n\n\n\nSalt & MSG\n\n\n\nFresh lime\n\n\n\n\nỚt Bằm (Scotch Bonnet Chilli Condiment)\n\n\n\n\nScotch bonnet chillies\n\n\n\nFresh garlic\n\n\n\nWhite vinegar (water\, malted barley)\n\n\n\n\n\n\nIf you have any allergies or dietary restrictions or preferences\, please contact us before booking to see if we can accommodate. \n\n\n\nWe’re not licensed to sell alcohol but if we have any booze we’ll be happy to share and feel free to BYOB. \n\n\n\nPlease arrive at least 5 minutes prior to the class start time. \n\n\n\nRead our Cookery Class Terms in advance of booking please – they contain important information about what (not) to wear to class\, cancellations and allergies. \n\n\n\nSee our FAQs for more information.
URL:https://phoandfamily.com/class/pho-7-nov-2026/
LOCATION:Xuan’s House\, 46 Pendlestone Road\, Walthamstow\, London\, E17 9BH\, United Kingdom
ATTACH;FMTTYPE=image/webp:https://phoandfamily.com/wp-content/uploads/2024/10/chicken-pho-featured.webp
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