VIETNAMESE FAMILY FAVOURITES - Saturday November 16

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VIETNAMESE FAMILY FAVOURITES - Saturday November 16

160.00

Skills Acquired: Learn how to toast rice and use it in a soup to prevent your soup going gluggy. Learn the art of poaching chicken over the lowest heat to obtain succulent meat for salads and turn the remaining stock into a nutritious soup. And learn how to balance sweet, spicy and sour to create authentic Asian dressings.

Menu:

  • Ha Noi nem ran spring rolls made with ground pork, dried mushrooms, jicama and rolled in translucent rice paper then deep fried and served with Asian greens and a nuoc cham dipping sauce

  • Goi ga - Vietnamese poached chicken salad comprised of slowly poached and shredded chicken served with crunchy cabbage, carrot, shallots, cucumber, peanuts, deep fried shallots and dressed with either a Vietnamese rice vinegar dressing or a spicy green chilli dressing. This salad is served spooned into crunchy Vietnamese black sesame crackers.

  • Chao Ga - Vietnamese split mung bean and chicken soup. This soup will become a family favourite for its gentle, healing properties. It contains lotus seeds, toasted rice, split mung beans and poached chicken and is eaten with a toasted french baguette and a liberal helping of fresh Vietnamese herbs

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