Learn to make Vietnamese Porridge & Salad in a private online class!

Approximately 1.5 hours

English

Your host Son

Son is a tour guide, wedding planner, and lover of traditional cultures and cuisines. His tourism adventure started in 2016, when he ran his own homestay from his hometown - Mekong Delta. Since then he has thoroughly enjoyed hosting travelers from all over the world, and introducing them to his Vietnamese heritage and culture. Son is also a very passionate home chef, who enjoys plating and styling his food, before serving it to his guests, friends and family. He started to cook at the age of 7 and has learned to cook traditional dishes from his mother, grandmother and aunty. Starting out as a tiny kitchen helper, who cut all the ingredients, to head chef in his home kitchen! Being a Traveling Spoon host will help Son share his passion for food and cooking, and will also help him connect with like-minded people from around the world.

Highlights

Learn to make two traditional Vietnamese dishes, Chao goi ga and Nuoc mam cham
Private, one-on-one online instruction with a Ho Chi Minh City native
Scheduled mutually at your convenience (host lives in Ho Chi Minh City, Vietnam (GMT+7)
Customization available for dietary restrictions or preferences
Recipes and ingredients list will be emailed in advance of class
Travel from your own home and learn Vietnamese culinary traditions!

What will you cook together

Vietnamese rice porridge with chicken salad (chao goi ga)
Vietnamese fish sauce dipping (nuoc mam cham)

Ingredients

See Full Ingredient List

1 whole free-range chicken
11 cups water
2 whole white onions (peeled)
2 golf-ball size ginger pieces (smashed)
1/2 cup short-grain rice (rinse thoroughly, drain and soak in cold water for 15 minutes)
1/2 cup sweet rice (rinse thoroughly, drain and soak in cold water for 15 minutes)
1 tbsp salt
1 tbsp chicken bouillon powder
1 tbsp granulated sugar
1 tsp black pepper
A few sprigs of Vietnamese coriander (rau ram)
4 cups shredded cabbage
4 scallions, thinly sliced
1 cup grated or matchstick carrots
1 red bell pepper, sliced into bite-sized pieces
1/2 cup roughly chopped fresh mint
1/2 cup roughly chopped fresh cilantro
1/2 cup chopped peanuts
1 cup hot water
3/4 cup granulated sugar
3 tbsp lime juice (1 fresh lime)
3/4 cup fish sauce
6 garlic cloves (thinly sliced or minced with a garlic press)
2 chili peppers with seeds removed (thinly sliced or minced)

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