The art of transforming one chicken into a Vietnamese feast.
Join us to learn flavourful classic Vietnamese food; it's pure goodness hugging you from the inside, especially in winter. Rany learned these recipes in Hoi-An, the Vietnamese food capital, during her 2018 food study trip.
In this class, you will learn Rany's "whole chicken, no waste" technique: a continuous cooking method to extract best value and flavour from a chicken. Chicken is carefully poached to remain succulent while releasing enough flavour to turn the boiling water into stock. That stock becomes a base for Chicken Pho and Chicken Rice, while the poached chicken is seasoned and served as a garnish. This is a highly economical way to plan restaurant-quality meals ahead of time.
Vietnamese chicken broth from scratch
Pho Ga: Fragrant and aromatic chicken broth, served with rice noodles and tender chicken
Com Ga: Chicken rice, served with juicy chicken, carrot & radish pickle and spring onion & ginger sauce
Goi Ga: Vietnamese chicken salad with an addictive oil-free dressing
Stir-fried morning glory: the king of vegetable stir fry
-> Admission: Home cooks only
Mandatory Ingredients (no substitutions): chicken, fish sauce, soy sauce, sesame, fermented soy bean paste
Optional ingredients: crab, coriander
Halal recipes: alcohol-free + halal chicken. Non-Muslim clients may enjoy a glass of wine with their meals.
Low-gluten class: please join if you can consume soy sauce and miso paste