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DTSTART;TZID=Europe/London:20250316T160000
DTEND;TZID=Europe/London:20250316T190000
DTSTAMP:20260418T224424
CREATED:20241217T173901Z
LAST-MODIFIED:20250309T082103Z
UID:4111-1742140800-1742151600@phoandfamily.com
SUMMARY:Summer Rolls + More Vietnamese Cooking Class
DESCRIPTION:Rolls + More: Learn to cook authentic homemade Vietnamese summer rolls and more.   \n\n\n\nMEAT\, PESCATARIAN\, VEGETARIAN 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\nDuring 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. \n\n\n\nFor those who are pescatarian\, vegetarian or vegan\, we can adapt this class to cater for you (the non-meat menu and ingredients are below). \n\n\n\nWith 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. \n\n\n\nIt’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. \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! \n\n\n\n\n\n\n\nMenu\n\n\n\nMeat menu \n\n\n\n\nSalmon Summer Rolls (Cá Hồi Nướng Cuốn)\n\n\n\nGrilled Lemongrass Pork Belly With Rice (Thịt Nướng)\n\n\n\nRoasted Aubergine and Sautéed Spring Onions With Rice (Cà Tím Nướng Mỡ Hành)\n\n\n\nPickled Carrot and Daikon Garnish (Đồ Chua)\n\n\n\nFish Sauce Dressing (Nước Chấm)\n\n\n\nScotch Bonnet Chilli Condiment (Ớt Bằm)\n\n\n\n\nPescatarian menu: \n\n\n\n\nSalmon Summer Rolls\n\n\n\nRoasted Lemongrass Mushroom With Rice\n\n\n\nRoasted Aubergine and Sautéed Spring Onions With Rice (Cà Tím Nướng Mỡ Hành)\n\n\n\nPickled Carrot and Daikon Garnish (Đồ Chua)\n\n\n\nFish Sauce Dressing (Nước Chấm)\n\n\n\nScotch Bonnet Chilli Condiment (Ớt Bằm)\n\n\n\n\nVeggie / Vegan menu: \n\n\n\n\nMushroom Summer Rolls\n\n\n\nRoasted Lemongrass Mushroom With Rice\n\n\n\nRoasted Aubergine and Sautéed Spring Onions With Rice (Cà Tím Nướng Mỡ Hành)\n\n\n\nPickled Carrot and Daikon Garnish (Đồ Chua)\n\n\n\nVeggie Fish Sauce Dressing (Veggie Nước Chấm)\n\n\n\nScotch Bonnet Chilli Condiment (Ớt Bằm)\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\nSalmon Summer Rolls (Cá Hồi Nướng Cuốn) (for meat menu)  |   Mushroom Summer Rolls (for veggie & vegan menu)\n\n\n\n\nSalmon (for meat & pescatarian menu)   |   White large flat mushrooms (for veggie & vegan menu) \n\n\n\nGarlic granules\n\n\n\nSalt \n\n\n\nBlack pepper\n\n\n\nOlive oil\n\n\n\nSpring onion\n\n\n\nFried shallots (shallots\, vegetable oil\, wheat flour)\n\n\n\nSalted peanuts\n\n\n\nCucumber\n\n\n\nLettuce\n\n\n\nThai basil\n\n\n\nMint\n\n\n\nCoriander\n\n\n\nPickled carrot and daikon (Đồ Chua) (per below)\n\n\n\nRice vermicelli & rice paper\n\nRice\, Water (and depending on brand\, tapioca starch and/or salt)\n\n\n\n\n\nNước chấm   |   Veggie nước chấm (see below for ingredients)\n\n\n\n\nGrilled Lemongrass Pork Belly With Rice (Thịt Nướng) (for meat menu)   |   Roasted Lemongrass Mushroom With Rice (for pescatarian\, veggie & vegan menu)\n\n\n\n\nPork belly (for meat menu)   |   White large flat mushrooms (for pescatarian\, veggie & vegan menu)\n\n\n\nSalt\n\n\n\nBlack pepper\n\n\n\nSugar\n\n\n\nMSG\n\n\n\nFish sauce / Omitted for non-pescatarian veggie/vegan\n\nAnchovy (Encrasicholina spp.) extract (Fish)\, Salt\, Sugar\n\n\n\n\n\nSoy sauce (water\, soybeans\, wheat\, salt)\n\n\n\nRed chillies\n\n\n\nGarlic cloves\n\n\n\nShallots\n\n\n\nLemongrass\n\n\n\nSpring onions\n\n\n\nOlive oil\n\n\n\nCucumber\n\n\n\nLettuce\n\n\n\nPickled carrot and daikon (Đồ Chua) (per below)\n\n\n\nNước chấm (per below) (for meat & pescatarian menu)   |   Veggie nước chấm (per below) (for veggie & vegan menu)\n\n\n\nBasmati rice\n\n\n\n\nRoasted Aubergine and Sautéed Spring Onions With Rice (Cà Tím Nướng Mỡ Hành)\n\n\n\n\nAubergine\n\n\n\nSpring onion\n\n\n\nOlive oil\n\n\n\nNước chấm (per below) (for meat & pescatarian menu)   |   Veggie nước chấm (per below) (for veggie & vegan menu)\n\n\n\nBasmati rice\n\n\n\n\nPicked Carrots and Daikon (Đồ Chua)\n\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\nCarrots\n\n\n\nDaikon (aka Mooli)\n\n\n\nSugar\n\n\n\nSalt\n\n\n\n\nFish Sauce Dressing (Nước Chấm) (for meat & pescatarian menu)\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\nVeggie Fish Sauce Dressing (Veggie Nước Chấm) (for veggie & vegan menu)\n\n\n\n\nSoy sauce (water\, soybeans\, wheat\, salt)\n\n\n\nApple cider vinegar (cider vinegar\, water)\n\n\n\nGarlic\n\n\n\nRed chilli\n\n\n\nWhite sugar\n\n\n\nFresh lime\n\n\n\n\nScotch Bonnet Chilli Condiment (Ớt Bằm)\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 (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. \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 very 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/rolls-more-16th-march-2025/
LOCATION:Xuan’s House\, 46 Pendlestone Road\, Walthamstow\, London\, E17 9BH\, United Kingdom
ATTACH;FMTTYPE=image/webp:https://phoandfamily.com/wp-content/uploads/2024/11/summer-roll-spread2-small-land-feat.webp
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20250302T103000
DTEND;TZID=Europe/London:20250302T140000
DTSTAMP:20260418T224425
CREATED:20250106T111444Z
LAST-MODIFIED:20250220T184919Z
UID:4178-1740911400-1740924000@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\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nJoin 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. \n\n\n\nCome join the family! \n\n\n\n\n\n\n\nThe Class\n\n\n\nDuring 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. \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 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. \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 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). \n\n\n\n\n\n\n\nMenu\n\n\n\n \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\n\n\n\n\nOther Information\n\n\n\n \n\n\n\n\nMenu ingredients for allergy and dietary awareness\nChicken Pho\n\n\n\n\nBone broth (chicken or beef bones\, water)\n\n\n\nSpices – Star anise\, Cinnamon/Cassia\, Cloves\n\n\n\nRoot ginger\n\n\n\nOnion (white)\n\n\n\nCarrot\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\nSpring onions\n\n\n\nBeansprouts\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\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\nIf you have any allergies or dietary restrictions or preferences\, please contact us before booking to see if we can accommodate. \n\n\n\nThis 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. \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 very 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-2nd-mar-2025/
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:20250215T103000
DTEND;TZID=Europe/London:20250215T140000
DTSTAMP:20260418T224425
CREATED:20241026T103450Z
LAST-MODIFIED:20250118T131310Z
UID:3641-1739615400-1739628000@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\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nJoin 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. \n\n\n\nCome join the family! \n\n\n\n\n\n\n\nThe Class\n\n\n\nDuring 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. \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 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. \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 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). \n\n\n\n\n\n\n\nMenu\n\n\n\n \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\n\n\n\n\nOther Information\n\n\n\n \n\n\n\n\nMenu ingredients for allergy and dietary awareness\nChicken Pho\n\n\n\n\nBone broth (chicken or beef bones\, water)\n\n\n\nSpices – Star anise\, Cinnamon/Cassia\, Cloves\n\n\n\nRoot ginger\n\n\n\nOnion (white)\n\n\n\nCarrot\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 onions\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\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\nIf you have any allergies or dietary restrictions or preferences\, please contact us before booking to see if we can accommodate. \n\n\n\nThis 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. \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 very 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-more-15th-feb-2025/
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:20250201T163000
DTEND;TZID=Europe/London:20250201T193000
DTSTAMP:20260418T224425
CREATED:20241217T160013Z
LAST-MODIFIED:20250118T131515Z
UID:4044-1738427400-1738438200@phoandfamily.com
SUMMARY:Summer Rolls + More Vietnamese Cooking Class
DESCRIPTION:Summer Rolls + More (TRIAL): Learn to cook authentic homemade Vietnamese summer rolls and more.    \n\n\n\nMEAT\, PESCATARIAN\, VEGETARIAN OR VEGAN MENU AVAILABLE (see below). \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\n*** 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. *** \n\n\n\nJoin 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. \n\n\n\nCome join the family! \n\n\n\n\n\n\n\nThe Class\n\n\n\nDuring 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. \n\n\n\nWith 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.  \n\n\n\nIt’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. \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 practice your Vietnamese cooking skills! \n\n\n\nFor those who are pescatarian\, vegetarian or vegan\, we can adapt this class to cater for you (the non-meat menu and ingredients are below). \n\n\n\n\n\n\n\nMenu\n\n\n\nMeat class menu \n\n\n\n\nSalmon Summer Rolls (Cá Hồi Nướng Cuốn)\n\n\n\nGrilled Lemongrass Pork Belly With Rice (Thịt Nướng)\n\n\n\nRoasted Aubergine and Sautéed Spring Onions With Rice (Cà Tím Nướng Mỡ Hành)\n\n\n\nPickled Carrot and Daikon Garnish (Đồ Chua)\n\n\n\nFish Sauce Dressing (Nước Chấm)\n\n\n\nScotch Bonnet Chilli Condiment (Ớt Bằm)\n\n\n\n\nPescatarian/veggie/vegan class menu: \n\n\n\n\nSalmon Summer Rolls for pescatarian OR Mushroom Summer Rolls for veggie/vegan\n\n\n\nRoasted Lemongrass Mushroom With Rice\n\n\n\nRoasted Aubergine and Sautéed Spring Onions With Rice (Cà Tím Nướng Mỡ Hành)\n\n\n\nPickled Carrot and Daikon Garnish (Đồ Chua)\n\n\n\nFish Sauce Dressing (Nước Chấm) for pescatarian OR Veggie Fish Sauce Dressing (Veggie Nước Chấm) for veggie/vegan\n\n\n\nScotch Bonnet Chilli Condiment (Ớt Bằm)\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\nSalmon Summer Rolls (Cá Hồi Nướng Cuốn) / Mushroom Summer Rolls\n\n\n\n\nSalmon / White large flat mushrooms\n\n\n\nGarlic granules\n\n\n\nSalt \n\n\n\nBlack pepper\n\n\n\nOlive oil\n\n\n\nSpring onion\n\n\n\nFried shallots (shallots\, vegetable oil\, wheat flour)\n\n\n\nSalted peanuts\n\n\n\nCucumber\n\n\n\nLettuce\n\n\n\nThai basil\n\n\n\nMint\n\n\n\nCoriander\n\n\n\nPickled carrot and daikon (Đồ Chua) (per below)\n\n\n\nRice vermicelli & rice paper\n\nRice\, Water (and depending on brand\, tapioca starch and/or salt)\n\n\n\n\n\nNước chấm / Veggie nước chấm (see below for ingredients)\n\n\n\n\nGrilled Lemongrass Pork Belly With Rice (Thịt Nướng) / Roasted Lemongrass Mushroom With Rice\n\n\n\n\nPork belly / White large flat mushrooms\n\n\n\nSalt\n\n\n\nBlack pepper\n\n\n\nSugar\n\n\n\nMSG\n\n\n\nFish sauce / Omitted for non-pescatarian veggie/vegan\n\nAnchovy (Encrasicholina spp.) extract (Fish)\, Salt\, Sugar\n\n\n\n\n\nSoy sauce (water\, soybeans\, wheat\, salt)\n\n\n\nRed chillies\n\n\n\nGarlic cloves\n\n\n\nShallots\n\n\n\nLemongrass\n\n\n\nSpring onions\n\n\n\nOlive oil\n\n\n\nCucumber\n\n\n\nLettuce\n\n\n\nPickled carrot and daikon (Đồ Chua) (per below)\n\n\n\nNước chấm (per below) / Veggie nước chấm for non-pescatarian veggie/vegan\n\n\n\nBasmati rice\n\n\n\n\nRoasted Aubergine and Sautéed Spring Onions With Rice (Cà Tím Nướng Mỡ Hành)\n\n\n\n\nAubergine\n\n\n\nSpring onion\n\n\n\nOlive oil\n\n\n\nNước chấm or Veggie nước chấm for non-pescatarian veggie/vegan (per below)\n\n\n\nBasmati rice\n\n\n\n\nPicked Carrots and Daikon (Đồ Chua)\n\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\nCarrots\n\n\n\nDaikon (aka Mooli)\n\n\n\nSugar\n\n\n\nSalt\n\n\n\n\nFish Sauce Dressing (Nước Chấm)\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\nVeggie Fish Sauce Dressing (Veggie Nước Chấm)\n\n\n\n\nSoy sauce (water\, soybeans\, wheat\, salt)\n\n\n\nApple cider vinegar (cider vinegar\, water)\n\n\n\nSalt\n\n\n\nMSG\n\n\n\nGarlic\n\n\n\nRed chilli\n\n\n\nDark muscovado sugar\n\n\n\nFresh lime\n\n\n\n\nScotch Bonnet Chilli Condiment (Ớt Bằm)\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 (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. \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 very 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/summer-rolls-1st-feb-2025/
LOCATION:Xuan’s House\, 46 Pendlestone Road\, Walthamstow\, London\, E17 9BH\, United Kingdom
ATTACH;FMTTYPE=image/webp:https://phoandfamily.com/wp-content/uploads/2024/11/summer-roll-spread2-small-land-feat.webp
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Europe/London:20250111T103000
DTEND;TZID=Europe/London:20250111T140000
DTSTAMP:20260418T224425
CREATED:20241021T160000Z
LAST-MODIFIED:20241211T133815Z
UID:3314-1736591400-1736604000@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\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nJoin 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. \n\n\n\nCome join the family! \n\n\n\n\n\n\n\nThe Class\n\n\n\nDuring 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. \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 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. \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 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). \n\n\n\n\n\n\n\nMenu\n\n\n\n \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\n\n\n\n\nOther Information\n\n\n\n \n\n\n\n\nMenu ingredients for allergy and dietary awareness\nChicken Pho\n\n\n\n\nBone broth (chicken or beef bones\, water)\n\n\n\nSpices – Star anise\, Cinnamon/Cassia\, Clove\n\n\n\nOnion (white)\n\n\n\nCarrot\n\n\n\nChicken\n\n\n\nSalt & MSG\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\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\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\nIf you have any allergies or dietary restrictions or preferences\, please contact us before booking to see if we can accommodate. \n\n\n\nThis 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. \n\n\n\nWe’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. \n\n\n\nXuan’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. \n\n\n\nRead our Cookery Class Terms in advance of booking please – they contain very 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-more-11th-jan-2025/
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:20241214T103000
DTEND;TZID=Europe/London:20241214T140000
DTSTAMP:20260418T224425
CREATED:20241021T160000Z
LAST-MODIFIED:20241120T165200Z
UID:3327-1734172200-1734184800@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\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nJoin 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. \n\n\n\nCome join the family! \n\n\n\n\n\n\n\nThe Class\n\n\n\nDuring 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. \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 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. \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 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). \n\n\n\n\n\n\n\nMenu\n\n\n\n \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\n\n\n\n\nOther Information\n\n\n\n \n\n\n\n\nMenu ingredients for allergy and dietary awareness\nChicken Pho\n\n\n\n\nBone broth (chicken or beef bones\, water)\n\n\n\nSpices – Star anise\, Cinnamon/Cassia\, Clove\n\n\n\nOnion (white)\n\n\n\nCarrot\n\n\n\nChicken\n\n\n\nSalt & MSG\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\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\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 shallot\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\nIf you have any allergies or dietary restrictions or preferences\, please contact us before booking to see if we can accommodate. \n\n\n\nThis 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. \n\n\n\nWe’re not licensed to serve alcohol but feel free to BYOB. \n\n\n\nXuan’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. \n\n\n\nRead our Cookery Class Terms in advance of booking please – they contain very 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-more-14th-dec-2024/
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:20241201T153000
DTEND;TZID=Europe/London:20241201T190000
DTSTAMP:20260418T224425
CREATED:20241021T160000Z
LAST-MODIFIED:20241120T165252Z
UID:3315-1733067000-1733079600@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\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nJoin 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. \n\n\n\nCome join the family! \n\n\n\n\n\n\n\nThe Class\n\n\n\nDuring 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. \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 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. \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 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). \n\n\n\n\n\n\n\nMenu\n\n\n\n \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\n\n\n\n\nOther Information\n\n\n\n \n\n\n\n\nMenu ingredients for allergy and dietary awareness\nChicken Pho\n\n\n\n\nBone broth (chicken or beef bones\, water)\n\n\n\nSpices – Star anise\, Cinnamon/Cassia\, Clove\n\n\n\nOnion (white)\n\n\n\nCarrot\n\n\n\nChicken\n\n\n\nSalt & MSG\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\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\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 shallot\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\nIf you have any allergies or dietary restrictions or preferences\, please contact us before booking to see if we can accommodate. \n\n\n\nThis 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. \n\n\n\nWe’re not licensed to serve alcohol but feel free to BYOB. \n\n\n\nXuan’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. \n\n\n\nRead our Cookery Class Terms in advance of booking please – they contain very 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-more-1st-dec-2024/
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:20241117T103000
DTEND;TZID=Europe/London:20241117T140000
DTSTAMP:20260418T224425
CREATED:20241021T160000Z
LAST-MODIFIED:20241118T115335Z
UID:3298-1731839400-1731852000@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\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nJoin 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. \n\n\n\nCome join the family! \n\n\n\n\n\n\n\nThe Class\n\n\n\nDuring 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. \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 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. \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 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). \n\n\n\n\n\n\n\nMenu\n\n\n\n \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\n\n\n\n\nOther Information\n\n\n\n \n\n\n\n\nMenu ingredients for allergy and dietary awareness\nChicken Pho\n\n\n\n\nBone broth (chicken or beef bones\, water)\n\n\n\nSpices – Star anise\, Cinnamon/Cassia\, Clove\n\n\n\nOnion (white)\n\n\n\nCarrot\n\n\n\nChicken\n\n\n\nSalt & MSG\n\n\n\nFish sauce\n\nAnchovy (Stolephorus 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\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\n\nStarch\, Water\, Prawn (crustacean)\, Sugar\, 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\nFish sauce\n\nAnchovy (Stolephorus Spp.) Extract (Fish)\, Salt\, Sugar\n\n\n\n\n\nFried shallot\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 (Stolephorus 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\nIf you have any allergies or dietary restrictions or preferences\, please contact us before booking to see if we can accommodate. \n\n\n\nThis 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. \n\n\n\nWe’re not licensed to serve alcohol but feel free to BYOB. \n\n\n\nXuan’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. \n\n\n\nRead our Cookery Class Terms in advance of booking please – they contain very 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-more-17th-nov-2024/
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:20241116T103000
DTEND;TZID=Europe/London:20241116T140000
DTSTAMP:20260418T224425
CREATED:20241021T160000Z
LAST-MODIFIED:20241116T165444Z
UID:3294-1731753000-1731765600@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\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\nJoin 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. \n\n\n\nCome join the family! \n\n\n\n\n\n\n\nThe Class\n\n\n\nDuring 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. \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 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. \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 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). \n\n\n\n\n\n\n\nMenu\n\n\n\n \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\n\n\n\n\nOther Information\n\n\n\n \n\n\n\n\nMenu ingredients for allergy and dietary awareness\nChicken Pho\n\n\n\n\nBone broth (chicken or beef bones\, water)\n\n\n\nSpices – Star anise\, Cinnamon/Cassia\, Clove\n\n\n\nOnion (white)\n\n\n\nCarrot\n\n\n\nChicken\n\n\n\nSalt & MSG\n\n\n\nFish sauce\n\nAnchovy (Stolephorus 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\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\n\nStarch\, Water\, Prawn (crustacean)\, Sugar\, 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\nFish sauce\n\nAnchovy (Stolephorus Spp.) Extract (Fish)\, Salt\, Sugar\n\n\n\n\n\nFried shallot\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 (Stolephorus 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\nIf you have any allergies or dietary restrictions or preferences\, please contact us before booking to see if we can accommodate. \n\n\n\nThis 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. \n\n\n\nWe’re not licensed to serve alcohol but feel free to BYOB. \n\n\n\nXuan’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. \n\n\n\nRead our Cookery Class Terms in advance of booking please – they contain very 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-more-16th-nov-2024/
LOCATION:Xuan’s House\, 46 Pendlestone Road\, Walthamstow\, London\, E17 9BH\, United Kingdom
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