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X-ORIGINAL-URL:https://phoandfamily.com
X-WR-CALDESC:Events for Phở + Family
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BEGIN:VEVENT
DTSTART;TZID=Europe/London:20241214T103000
DTEND;TZID=Europe/London:20241214T140000
DTSTAMP:20241120T165200Z
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:20241120T165252Z
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:20241118T115335Z
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:20241116T165444Z
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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