[Winter Class] Vietnamese Pho & Chicken Rice

10 hearty flavourful meals from just 1 chicken.

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

1. Vietnamese chicken broth from scratch
2. Pho Ga: Vietnamese chicken noodle soup 
3. Com Ga: Chicken rice with famous carrot & radish pickle
4. Goi Ga: Chicken salad with an addictive oil-free dressing
5. Stir-fried pak choi

-> Duration: 4 hours / 80% demo + 20% hands-on (heavy on knowledge transfer)
-> Admission: Home cooks only. No chef + food business owner allowed. 

Dietary Info

• Mandatory Ingredients (no substitutions): chicken, fish sauce, soy sauce, sesame, miso paste
  
• Optional ingredients: crab, coriander
  
• Halal recipes: Non-Muslim clients may drink in the class with their meals 
• Low-gluten class: Use soy sauce and miso paste
• No gluten-free option offered