here is your Vietnamese recipes for your class
VIETNAMESE RECIPES WITH TASTE OF VIETNAM – COOKING CLASS
Complimentary fruits and refresher on arrival
Nuoc Cham – Vietnamese Dipping Sauce
- 2 tasp fish sauce
- 2 tasp rice vinegar
- 1 tbsp white sugar
- 4 tbsp water
- 2 garlic cloves, finely chopped
- 1 red birdseye chilli, finely chopped
- 1/2 lime - juice only
- To make the dressing, place the fish sauce, vinegar, sugar and water in a bowl stir to combine.
- Add garlic, chilli and lime juice, and stir to combine.
- You may want to adjust the recipe to your taste
Goi Cuon – Fresh Rice Paper Rolls with pineapple and prawn
- 8 rice paper sheets
- 1 cup sliced greens such as chives, spring onion, mustard, iceberg lettuce,
- coriander, mint etc.
- 1/4 pineaple slice thinly 1cm x 3cm
- 8 medium cooked prawns for garnish - cut them in length way
- Pork belly, boiled and thinly sliced option
- Optional 1/4 packet of rice noodles
- Wash the vegetables and julienne into thin pieces around 4mm thick.
- Slice pork into thin pieces, then marinate in a mixture of ginger, soy, chopped garlic
- and vegetable oil if you like or just leave them unseason.
- Lay the rice rice paper sheets on a flat, clean surface. Place the julienne vegetables
- prawn and pork together across the middle of the sheet, up to the edge of the left side and
- leaving about 3-4cm on the right side.
- Fold the sheet over itself, tucking it in close to the filling to compact it into a ‘log’
- Fold the right-hand side of the sheet in, then continue rolling tightly.
- Repeat until you have made the desired number of Rice Paper Rolls.
- For pork belly, you will need to boil for 1.5 hour, refrigerate so it is easier for slicing into thin pieces 1cm x 3cm
Banh Mi Thit – Vietnamese Pork Rolls or Mushroom
- 5g active dry yeast or fast-rise yeast, 150ml warm water (40 degrees)
- 250g low-protein, unbleached bread flour plus extra for shaping the loaves, 5g salt, 5g sugar, option 5g gluten flour.
- Pickles - recipe below Pork, sliced - recipe below, Pate 60g and Mayo 60g
- Slices of cucumber, green onions and iceberg, sprig of corriander for ganish and fresh chilli.
- Sauces: chilli and soy
- Put the yeast in a small bowl and add the 1/2 cup water. Set aside for 2 to 3 minutes to soften the yeast. (It will look kind of blotchy as the granules break down. It may also get a bit foamy too.)
- Mix the flour, salt and sugar and yeast water to combine together in a dough. Flour your work surface and hands with about 1 tablespoon of flour.
- When your dough has completed, place dough in a greased bowl, turning to coat all sides. Cover, and let rise in a warm place (25-30 degree) for about 30-60 minutes, or until doubled in bulk. Dough is ready if indentation remains when touched.
- Punch down dough. On a lightly floured surface, roll into a rectangle. Cut dough in half, creating two 8x12 inch rectangles or small baby ones.
- Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet.
- Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.
- Preheat oven to 240 degrees. Spray water in the oven bake for 5 mins. Then reduce the oven for 200 and bake 20-25 mins until golden brown. Remove and cool.
- When you serve, spoon mayo and pate first. Add pork then pickles, slices of cucumber and green onion, iceberg, chilli. Garnish with coriander. Add sauce last.
- 1kg Pork belly
- 1 tasp five spice - grounded
- 200g salt
- Chicken stock - optional
- Use a sharp knife, score the pork skins. Optional use sissors with sharp end to poke the skins as many times as you can.
- Add five spices and 50g of salt. Leave over night if possible.
- Place the pork in the long tray. Add chicken stock optional with 1cm on the bottom of the tray.
- Add the rest of the salt on the pork skin. Not let the salt getting into the liquid. This will help the crackling later but not making the pork too salty.
- Place the pork in preheated oven at 160 degrees.
- Cook for min 2 hours or more.
- Use a small knife and poke through to test if this pork is cooked.
- Turn the oven as high as you can for 10-15 min to get the crackling going.
- Please watch the oven as it would make lot of smoke.
- Remove and rest for 20mins
- Cut and serve.
- 1 carrots, 1/4 papaya green, 1/2 small daikon
- 200g sugar
- 400ml rice vinegar
- 1 table salt
- Mix the vinegar, sugar and salt
- Julienne all the vegetables or thinly slices.
- Mix the vinegar mix with the vegetable and leave for minimum of 10 mins.
Bun Rau, Thit hay Dau – Vietnamese salad with choice of marinaded chicken, beef, pork or crispy tofu
We believe that cooking, eating and sharing should be an experience, not just a meal. We created OTAO Kitchen as an extension of our passion for food and to share this passion with others. Food plays an important role in our culture heritage and is central to our family life. Sharing a meal with family and loved ones is a traditional and happy experience. We wish to extend this experience to you and welcome you to OTAO Kitchen.
OTAO Kitchen is named after Ông Táo, the Vietnamese Kitchen God. Ông Táo is regarded as the advocate of Vietnamese families to the gods and a messenger between Heaven and Earth. In preparation of a prosperous year, Vietnamese families clean their homes and polish their silver. During the New Year celebrations, Ông Táo comes to serve as the Kitchen God to Vietnamese families. As the old year ends, he flys back to Heaven on a magic carp reporting on each family’s life and experiences over the past year to the Jade Emperor, the King of Heaven. Ông Táo is regarded as a family member and various prayers and offerings are brought to him at the family altar.
Through our cooking classes, OTAO Kitchen offers an amazing opportunity to further understand the culture, food and cooking of Vietnam right here in Adelaide, Melbourne, Canberra, Sydney, Brisbane and Perth.
We aim to increase the accessibility of Vietnamese recipes with healthy food options and to build awareness of Vietnamese cooking and cuisine in this regard. Our cooking classes offer you an intelligent, thoughtful and authentic cooking experience. One that is fun, adventurous and suitable for people of all ages, teams, work party, backgrounds and levels of cooking skill.
By coming to our classes you will learn to cook delicious recipes from across Asian and you can look forward to enjoying what you cook in a relaxed and friendly atmosphere with friends. The skills you will learn are fully transferable to your own kitchen and we look forward to hearing and seeing what you create at home after the class. OTAO Kitchen offers a range of cooking classes for all occasions, including regular public classes, corporate cooking classes and events, and private and group function bookings.
We have chosen a selection of marvellous dishes from across Asia for each of the cooking classes and we are delighted to teach and share these recipes with you. We look forward to seeing you soon and welcoming you into OTAO Kitchen’s Asian cooking schools in Adelaide, Melbourne, Canberra, Sydney, Brisbane and Perth soon.