In this lesson, you’ll be making the classic Vietnamese aromatic noodle soup, chicken pho. We’ll make the broth from scratch, learning to balance the flavours to suit your taste. While the pho broth is infusing, you’ll be preparing and marinating your spring roll filling, before learning to fill, fold and roll the perfect spring roll. The tasty crunch of Vietnamese spring rolls are incredibly more-ish, especially when dipped in your own freshly made dipping sauce. Then a favourite at my supper club.. a lovely warm ginger chicken stew, using fresh green pepper corns that bring a wonderful sweet, spicy & smoky balance to the dish.
At the end of the class… sit, relax and enjoy your creations. Your take homes are my recipes, your new skills and your delicious food… if there’s any left over.