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:

• Learn 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 and hear the stories behind the dishes
• Recipe handout

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 Standard / £10 Concessions**/ £5 Unwaged 

*All proceeds help fund our community meal service which has become a critical food support service delivering 70,000 free nutritious, tasty meals per year to households struggling to access food, and is needed now more than ever by our community. By supporting our fundraising programme you have an opportunity to learn new skills, support a worthy cause, and enjoy delicious food!

**Concessionary rates available for students, pensioners and low waged

If you would like to be added to our FREE online community class mailing list - just drop a line to classes@madeinhackney.org. Please note that, in the interest of fairness, opportunities to attend free classes are limited. 

Refunds: we require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class.

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

INGREDIENTS LIST

Have your ingredients ready, weighed out and chopped where necessary before the class starts to help you keep pace with the session and feel more relaxed. 
We also recommend printing out your handout or having it available to view on a separate device if possible.

VIETNAMESE SLAW WITH STIR FRIED MARINATED TOFU

For 2 people (main course)

SALAD

• ¼ white cabbage
• 2 small carrots (or 1 large) shredded
• 3 large slices of root ginger
• 1 teaspoon sea salt
• 15g of coriander
• 15g of mint leaves
• 2 tablespoons fried shallots (ready to use - sold in Chinese supermarkets or homemade)
• 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 fish sauce or soy sauce
• 2.5 tablespoons maple syrup
• 3 tablespoons water
• 2 garlic cloves minced
• 1 teaspoon fresh red chilli deseeded and thinly chopped

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

• 200g of extra-firm tofu
• 2 teaspoon 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

BEFORE THE CLASS

• Wash all fresh vegetables
• Peel carrots, remove both ends and set aside, cut the carrots in julienne
• Slice the cabbage leaves thinly, ideally using a mandolin
• Wash, dry the aromatic herbs and remove the mint leaves from the stem

BANH CUON

INGREDIENTS FOR 15 BANH CUON

BATTER

• 1.5 cups of Potato Starch (bought in Chinese/South East Asian shops) 
• 0.5 cup of Rice Flour (also can be found in oriental shops)
• 4 cups of water
• 1/2 tsp of sea salt   
• 1 tablespoon of rapeseed oil

GARNISHING

• 400 g sprouted mung beans
• 50 g fried shallots (sold in Asian shops)
• Cucumber sliced in julienne

FILLING

• 15 g dried black mushrooms soaked in water for 30 mins
• 200g shredded carrots
• 100g chestnut mushrooms
• 3 small shallots, chopped thinly
• 2 spring onions, chopped thinly
• 2.5 tablespoon soy sauce
• ½ tablespoon maple syrup
• ¼ teaspoon black pepper   

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