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Super delicious Vietnamese winter warmers made easy for you.
Join us to explore the full potential of chicken by making iconic Vietnamese dishes. During a food study trip to Vietnam, Rany was astonished by how cleverly the Vietnamese got maximum value out of a whole chicken.
Thus, the "whole chicken, no waste" technique was born. Chicken is carefully poached to remain succulent while releasing flavour into the boiling water, which becomes a base stock. That stock serves as a base for Chicken Pho and Chicken Rice, while the poached chicken is served as a garnish. You will also be introduced to stir-fried Vietnamese morning glory - the tastiest vegetables in the world.
Why Join
Highly economical way to plan restaurant-quality meals ahead of time
Learn Vietnamese broth-making techniques
Course Contents
-> Duration: 4 hours / 80% demo + 20% hands-on (heavy on knowledge transfer)
-> Admission: Home cooks only. No chef + food business owner allowed.