Vegan Vietnamese Street Food

Live Online Cookery Class - Vegan Vietnamese Street Food

The Event

Join Kieumy Pham Thai, plant based certified cookery teacher and specialist in Asian cooking, to learn how to prepare healthy authentic Vietnamese street food dishes..

The class will include:

• Learning to make Banh Cuon, a delicate steamed rice roll and a Vietnamese Street Food classic
• How to prepare Nuoc Cham, the famous Vietnamese dipping sauce 
• How to prepare a simple yet tasty plant based filling 
• How to achieve a soft and translucent wrapper with no special equipment 
• Learn to make Goi Chay, Vietnamese Slaw using tofu
• How to prepare tofu for maximum flavour
• How to balance sweet, sour and salty flavours
• Presentation skills 
• Opportunity to ask Kieumy questions
• Recipe handout

All recipes are gluten free. For ingredients and equipment needed see below...

About Kieumy

Kieumy was born and raised in France by Vietnamese parents, and she lived in Asia for more than a decade. She trained at Ferrandi, a renowned cookery school in Paris, and later as a Natural Chef and Plant-Based Chef in London. Her style of cooking is strongly influenced by her French-Asian Oriental background and extensive travels. Kieumy is passionate about healthy seasonal food which is good for people and kind to the planet. She founded BOM (Beautiful Wholesome Meals), a social enterprise which employs and trains up refugee women, teaching people to make more conscious choices about the food they eat through sustainable culinary activities. 

Fee: £20 (£10 concession).  All funds raised go towards our community meal service providing free nutritious, tasty meals to households who need them during these challenging times. 

If you are able to donate more than this please visit https://www.crowdfunder.co.uk/...

If you wish to be added to our FREE online community class programme mailing list just drop a line to classes@madeinhackney.org. Be aware that in the interest of fairness, opportunities to attend free classes are limited.

BEFORE THE CLASS

• Wash all fresh vegetables
• Peel carrots, remove both ends and set aside
• Cut 2 carrots in julienne (chopped into matchsticks)
• Put the rest of the carrots into your food processor to chop them thinly if you have one (or small grater is ok)
• Slice the cabbage leaves as thinly as possible, ideally using a mandolin or otherwise a good sharp knife 
• Wash, dry the aromatic herbs and remove the mint leaves from the stem

INGREDIENTS LIST  

VIETNAMESE SLAW WITH STIR FRIED MARINATED TOFU

For 2 people (main course)

SALAD

• ¼ white cabbage
• 2 small carrots (or 1 large) shredded
• 1 teaspoon sea salt
• 15g of coriander
• 15g of mint leaves
• 2 tablespoons fried shallots (ready to use - sold in Chinese supermarkets or homemade) / or use fried onions
• 2 tablespoons crushed roasted peanuts

RED ONIONS

• ½ red onion sliced thinly
• 4 tbsp apple cider vinegar
• 1.5 tablespoons maple syrup
• 1 teaspoon sea salt

DRESSING

• 4 tablespoons lime juice 
• 3 tablespoons soy sauce
• 2.5 tablespoons maple syrup
• 3 tablespoons water
• 2 garlic cloves minced
• 1 teaspoon fresh red chilli deseeded and thinly chopped (optional)

STIR-FRIED MARINATED TOFU (toofoo brand in Waitrose or Sainsbury or extra firm tofu)

• 200g of extra-firm tofu
• 2 tablespoons tamari or soy sauce
• 2cm piece root ginger , peeled and finely chopped or grated
• 1 garlic clove , finely chopped
• 2 tablespoons lemon or lime juice

BANH CUON 

INGREDIENTS FOR 15 BANH CUON

BATTER

• 1 cup of Potato Starch (bought in Chinese/South East Asian shops) 
• 1 cup of Rice Flour (buy from Asian shops only as Western rice flour is different)
• 4 cups of water
• 1/2 tsp of sea salt       
• 1 tablespoon of sunflower oil

FILLING 1

• 15 g dried black mushrooms soaked in water for 30 mins (or you can use dried shiitake pre-soaked in warm water for 1-2 hours)
• 100g shredded carrots
• 100g chestnut mushrooms
• 100g pointed cabbage sliced thinly - optional
• 3 small shallots, chopped thinly / or use one large onion
• Bunch of coriander stems sliced thinly
• 2 spring onions, chopped thinly
• 2.5 tablespoon soy sauce
• ½ tablespoon maple syrup
• ¼ teaspoon white ground pepper    
• 50 g fried shallots (sold in oriental shops and waitrose)
• ½ cucumber sliced in julienne 

GARNISHING

• 50 g fried shallots (sold in Asian shops)
• 1/2 cucumber -  sliced in julienne (very thin matchstick slices)
• 1 small bunch coriander 
• 1 small bunch mint

FILLING 2

• 8 lettuce leaves
• 1/2 block (125g) of firm tofu glazed from the recipe below
• Handful of coriander leaves 
• Handful of mint leaves
• 50g coarsely chopped roasted peanuts

GLAZED TOFU

1/2 block of extra-firm tofu (125gr)

Glaze: 2 tablespoon soy sauce / 2 tablespoon maple  syrup / 1 tablespoon water

DIPPING SAUCE (sweet and sour)

 3 tablespoons  soy sauce sauce / 2 tablespoon maple syrup / 3 tablespoon lemon juice / 6 tablespoon water / 1 minced garlic clove / red chilli

EQUIPMENT LIST

• Mixing bowls 
• Knives 
• Mandolin (or a good sharp knife)
• Food processor (if possible)
• Large plates 
• Brush 
• Very important:  effective non-stick pan with a matching lid (between 15 to 20cm diameter ideally)
• Spatula
• Spoons 
• Ladle
• Chopping board (to be covered with aluminium foil later in the class)

Refunds: we require a minimum of 24 hours' notice for any cancellations or transfers once you have booked onto a class.

For information: classes@madeinhackney.org / 020 8442 4266

Location: Zoom, details to be provided via email (usually the day before the class). Check your junk mail if need be!