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January 29, 2022 3:30 PM
60 minute break from 4:00pm to 5:00pm MT
90 mins
Live Class
On-Demand Class
$ 35.00 CAD
plus tax
Join Mai Nguyen and learn to make your own Beef Pho, at home. Mai's popular Pho class starts with the broth, which you'll make in an instant pot so it's ready to eat for your dinner. But if you'd rather cook your broth slowly on the stove, you can finish your Pho the next day instead. We'll take a break from our class while our broth is cooking then return to finish it with sliced beef and garnishes just in time for your evening supper.
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Ingredients, Beef Pho Broth: 1 lb oxtail, 2 lb beef knuckle bones, 1 lb beef marrow bones, yellow onion, fresh ginger, cinnamon, whole star anise pod, whole cloves, cardamom pods, fennel seeds, black peppercorns, fish sauce, yellow rock sugar (or granulated sugar/brown sugar).
Ingredients, Beef Pho: beef pho broth, fresh pho noodles (we like Sincere Orient brand), beef eye round or top sirloin, Vietnamese beef meatballs, yellow onion, green onions, cilantro.
Optional Garnishes: bean sprouts, Thai basil (strongly recommended), lime wedges, sliced jalapeños, bird eye chilies, hoisin sauce, sriracha, ground pepper.
Essential Equipment: you will need an instant pot or pressure cooker if you plan to eat your pho on the night of your class.
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include a meal of what we make, as described in the event description.
A selection of beverages (wine, beer and more) is available at all our classes for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Kathryn Joel for her introduction to Filled Pastas and learn to make our egg yolk enriched fresh pasta dough, perfect for achieving light and delicate filled pastas. Then together we'll make two different filled pastas with sauces. We'll begin with an easy Ravioli, filled with Winter Squash and served with a Parsley & Walnut "Pesto" Sauce. Next we'll prepare Swiss Chard & Ricotta filled Tortelloni, served with a deliciously simple Brown Butter & Sage Sauce. We do hope that you'll join us for this tasty hands-on class. It's the perfect complement or add-on to our popular Pasta Basics class on how to make cut pasta. NOTE: THIS CLASS IS SUITABLE FOR VEGETARIANS.
Join Kathryn Joel for her introduction to Filled Pastas and learn to make our egg yolk enriched fresh pasta dough, perfect for achieving light and delicate filled pastas. Then together we'll make two different filled pastas with sauces. We'll begin with an easy Ravioli, filled with Winter Squash and served with a Parsley & Walnut "Pesto" Sauce. Next we'll prepare Swiss Chard & Ricotta filled Tortelloni, served with a deliciously simple Brown Butter & Sage Sauce. We do hope that you'll join us for this tasty hands-on class. It's the perfect complement or add-on to our popular Pasta Basics class on how to make cut pasta. NOTE: THIS CLASS IS SUITABLE FOR VEGETARIANS.
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