Vietnamese cuisine is characterised by the use of fresh herbs and spices, using lemongrass, ginger, mint, coriander, Saigon cinnamon, bird's eye chilli, lime, and basil leaves. You'll learn to make a variety of delicious Vietnamese dishes great for everyday family meals or when entertaining friends.
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With historical influences from China, France, Malaysia and Cambodia, Vietnam has developed its own unique cuisine. Vietnamese cuisine is characterised by the use of fresh herbs and spices, using lemongrass, ginger, mint, coriander, Saigon cinnamon, bird's eye chilli, lime, and basil leaves.
Week 1: Lemongrass Chicken Banh Mi - a Vietnamese baguette made with grilled lemongrass chicken, pickled vegetables and fresh herbs.
Week 2: Vietnamese Pork Noodle Salad - made with quick-seared pork, rice noodles, crunchy vegetables, and herbs. It has a bold flavour and is served with a rice vinegar dressing.
Week 3: Quick Beef Pho - a simple meal consisting of a salty broth, chicken or beef, rice noodles and a sprinkling of herbs. Served in a large bowl, it is usually accompanied by thinly sliced raw beef and a plate of fresh garnishes such as basil, coriander, radishes and lime.
Week 4: Che Chuoi - a Vietnamese dessert made with tapioca pearls and slice bananas or plantains. It is combined with coconut cream and often flavoured with pandan leaves, This creamy pudding can be garnished with crushed peanuts or sesame seeds.
Your course fee includes all ingredients ($60). Each night you'll prepare the recipes, learning tips and tricks from chef Clive, then you'll enjoy your dish at the end of the class.
Each week bring a teatowel and a container in case there are leftovers.