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.
Highly economical way to plan restaurant-quality meals ahead of time
Learn Vietnamese broth-making techniques
Vietnamese chicken broth from scratch
Pho Ga: Vietnamese chicken noodle soup
Com Ga: Chicken rice with famous carrot & radish pickle
Goi Ga: Chicken salad with an addictive oil-free dressing
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.
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
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