Thai & Vietnamese (Full Day Class, Covid class size: 5)
Time & Location
In this class you will learn to balance the sweet, sour, spicy, salty, bitter, and the ultimate umami; and be brought to the streets of Thailand and Vietnam.
You will be welcomed with a freshly shaken
A delicious and refreshing combination of pineapple, orange, and mango juices with a touch of grenadine syrup
Lunch will also be provided.
You will learn:
- Knife sharpening and cutting skills
- Vegetable carving for garnish
- Presentation and plating skills
Recipes on this course may include:
Thai Massaman Beef Curry
One of the more unique Thai curries, it originated in the south of Thailand and has a Malay and Indian influence with fragrance from cardamom pods, cinnamon, coriander, star anise, bay leaves and chilli and the tang from tamarind, thickened with creamy sweet coconut, umami from fish sauce and fluffy potatoes. The curry is served at the last minute with a handful of crunchy peanuts.
Vietnamese Chicken Pho
Light yet flavourful broth infused with the complex flavours of roasted onions, garlic, ginger and hints of aromatic cinnamon, green cardamom, star anise, cloves, and coriander seeds. Ladled over rice noodles served with the crunch of beansprouts, fresh coriander, Thai basil and chillies.
Fragrant Jasmine Rice
Tips to cook the perfect fluffy soft grain.
Thai Green Mango Salad
A whiff of the zesty dressing of fresh limes, chilli, garlic, palm sugar and fish sauce brings you straight to the streets of Thailand! A refreshing salad with stripes of green mango, smashed green beans, cherry tomatoes and whole roasted peanuts.
Vietnamese Style Crisp Fried Spring Rolls
Delicious parcel filled with minced pork, glass noodles, carrots, wood ear and garlic deep-fried to golden perfection. Served enrobed in a lettuce leaf with fresh sweet basil, mint and cilantro leaves, dipped in a refreshing sweet, sour, spicy and salty Nuoc Cham dip.
Nuoc Cham Dipping sauce
Bold and refreshing flavours from fresh lime juice, fish sauce, raw chillies and garlic, Nuoc Cham is the principle sauce used lavishly as a dip, sauce or marinade in many dishes in the Vietnamese kitchen from summer and spring rolls to grilled meat to fried fish and many more. It's quick and easy to make and keeps for weeks in the fridge.
This is a practical interactive cookery session, remember to bring your takeaway containers to bring home your masterpieces to show off your new skills! All the ingredients, equipment, recipes, and a working apron will be provided. Asian tea will be served throughout the class.
Book online or call us on +44 7813 702759 for more information.
Gift vouchers cannot be redeemed through our online booking system, to book please call +44 7813 702759 or email firstname.lastname@example.org
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