Thai & Vietnamese [Fully Booked]

Thailand and Vietnam share lots of similarities in their cuisines, from the use of food ingredients to their cooking methods and flavour combinations. Thai dishes tend to be more spicy and Vietnamese dishes has more French and Chinese influence. The use of fish sauce, chilli, garlic, lemongrass, fresh herbs like sweet basil, coriander and mint, citrusy limes and kaffir lime leaves impacts flavours that are just so unique and pleasing.

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!

Your experience

You will be welcomed with a

Tropical Sunrise

A delicious and refreshing combination of pineapple, orange and mango juices with a touch of grenadine syrup

You will learn:

Knife Skills

Vietnamese Summer Rolls

Fresh and clean flavours of succulent prawns, fresh mint leaves, coriander, vermicelli noodles, lettuce, carrots and bean sprouts wrapped in rice paper wrapper, served with Nuoc Cham dip or Creamy Hoi Sin Peanut sauce.

A DIY Vietnamese summer roll party is a stress free and fantastic way to entertain family and friends.

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. Its quick and easy to make and keeps for weeks in the fridge.

Hoisin Peanut Sauce

No cooking required! This can be whipped up in minutes. The combination of creamy peanut butter with piquet hoisin sauce, the kick from sriracha chillies and freshness from lemon juice is simply heavenly. A handy recipe that taste great with just about anything, you can use it as a dressing too; add to noodles and vegetables for a very tasty noodle salad.

Thai Tom Yum Chicken Curry

A zesty curry inspired by the popular Tom Yum soup, fragranced with kaffir lime leaf, lemongrass, galangal and spiced with chilli padi. Slow cooked with white aubergine,

baby bamboo shoots, straw mushrooms, long beans, red capsicum and tender succulent chicken pieces, finished with a squeeze of fresh lime.

Fragrant Jasmine Rice

Tips to cook the perfect fluffy soft grain

Vegetable Carving

Radish flowers

Chilli curls

Presentation and Plating

Chinese Tea and water will be served throughout the day. At the end of the session, we will sit together to sample your masterpieces.