VIETNAMESE
What will you cook?
- goi coun – Vietnamese spring rolls packed with greens, shrimp or pork & herbs
- quick pho ga – a classic fragrant Vietnamese noodle soup
- nuoc cham – a traditional Vietnamese basic dipping sauce
- banh xeo – crispy Vietnamese pancakes
Join Sam Sin for this 6-hour Vietnamese cookery masterclass, where you will learn how to make a range of classic and more unusual dishes, all using the wonderful aromatic flavours of Thailand and Vietnam.
Both countries have a rich heritage of regional cuisines to draw from, so you will cook and feast on a range of tastes found across Vietnam & Thailand. You will go home with a wealth of new skills, an understanding of how each of the cuisines makes use of spices in their own unique way, and lots of ideas to add excitement to your midweek meal planning. Bring lots of containers as there will be a lot of food to take home!
Sam has a wealth of experience in teaching all the in’s and out’s of East and Southeast Asian cooking; from the traditions and culture around the recipes to using alternative ingredients that are more readily available to you in supermarkets and shops near you.
This class is not suitable for people with nut allergies.
Coronavirus: safety measures are in place throughout our Cookery School programme.
Vegan, vegetarian and dairy free.
You can select your dietary preferences and inform us about any allergies or other requirements during checkout.
What do people think:
“Some nice cooking ideas that’ll use again.”
“Great advice and opportunity to ask questions.”
“Loved learning how to make fishcakes from scratch and the dipping sauce.”
“The course was great.”
About Sam
How are you involved in the CGF work?
I have been working with CGF since 2014, starting off as a volunteer before I became a Coordinator on the Community projects and the Cookery School. I now work as a Cooking Leader teaching the Cantonese, Japanese, Thai, and Vietnamese Cookery Classes. I also work on alongside other Cookery Leaders to deliver cookery classes in the community both in-person and online.
What are your food inspirations?
I really enjoy learning from other people, their traditional foods, and the stories behind their recipes. I think it is really important to keep traditional recipes alive and celebrate their origins. I take inspiration from the places I have traveled to as I try to take cookery classes to learn how to cook the local cuisines.
What do you do in your spare time?
When I’m not working I like to eat out, practice yoga, and travel. As I’m usually working with food all day, it’s a treat for me to have my dinner cooked for me! I also enjoy pottering around my patio garden, where I’m experimenting with growing more unusual crops in a limited amount of space.
