I did two totally different cooking classes in Vietnam. The first class took place on a famr outside of Ho Chi Minh, while the second one was in Mui Ne along the sandy beach. With the beach just a few feet away and sand under my toes I attended this class with my friend Lisa, who just happened to be ringing in the Christmas season in Mui Ne.
Other than the location there were a few differences between the two classes. At the Mui Ne Cooking School the menu depends on the day. On Monday, Wednesday and Friday the dishes include:
- Beef noodle soup
- Mui Ne pancakes with sweet and sour sauce
- Fresh rice paper spring rolls with peanut sauce
- Seafood salad served in half a pineapple
And Tuesday, Thursday and Saturday it’s:
- Chicken curry with sweet potato
- Rice noodles with grilled beef or pork and garlic sauce
- Vietnamese fried spring rolls with chili sauce
- Fresh coffee or coconut jelly with sweetened milk
The first menu looked more appetizing for me, so Lisa and I registered for the Monday class. There were about 12 people in the class and two cooking stations, with places for each of us.
After a glass of tea and brief introduction, we hopped in a taxi and went to the market to buy some of the ingredients we would be using that day.
The market was amazing! It was just like in Shanghai except with different food vendors and a more exotic fruit selection. Unfortunately the market was very busy and our group was quite big so it was not possible to follow our tour guide and hear everything she had to teach us. We also had the opportunity to try different market snacks that were so delicious! (The snacks were all included).
When we returned to the cooking school, we got to cooking several authentic Vietnamese recipes. The teachers were fantastic, offering support when needed. After each course we sat down together, sipping on Calamansi Juice and eating our dishes. The Pho Bo (Vietnamese Beef Noodle Soup) was my absolute favorite! In Vietnam, the broth is simmered all night long to really develop the beefy flavors. My little Nomad ate this every morning at the hotel.
This class was definitely worth it! The recipe I learned were ones that I’ll be making again since they were so tasty and super easy to do!
This yummy soup is a Vietnamese favorite especially for breakfast!
- Ingredients stock mix
- ½ liter water
- ¼ cube beef stock (maggi)
- 2 cloves star anis
- 1 cinnamon stick
- 400 g rice noodles
- 400 g beef filet
- 500 g beef-bone
- 1" piece of fresh ginger
- 1 scallion
- 1 shallot
- ½ tsp pepper
- 1 tsp sugar
- ½ tsp salt
- 1 tbsp vegetable oil
- 1 tbsp fish sauce
- Ingredients side dish
- 1 cup Herbs like coriander, mint and thyme
- ½ small onion
- 1 cup bean sprouts
- ½ tsp Fried Onions
- Lime wedges, for garnish
- Prepare the stock water by putting water, ginger, star anis, and the beefbone
- in a reasonable sized pan before.
- Cook this for 1 hour. (This stock water can be used for 2 bowls)
- Cut the beef filet into thin small pieces. Heat the oil in a wok, add the
- shallot and scallion to stir fry for 10 sec.
- Now add the beef and fry it all together for another 30 sec.
- Add 1 cup of stock water in the pan together with sugar, fish sauce, salt
- and beef stock.
- Boil hot water in a pan, dip the noodles with a sieve spoon in for 1 min.
- Then put the noodles in a soup bowl.
- Put on a side plate the bean sprouts, coriander, fresh onion, mint and
- perilla, set aside
- Combine the soup to your noodles, sprinkle the fried onion and black
- pepper on top and a lime on the side.