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June 11, 2022 4:30 PM
90 mins
Live Class
On-Demand Class
$ 35.00 CAD
plus tax
Join Mai Nguyen for a taste of Vietnam with this online class on Bun Thit Nuong - Vermicelli Bowls topped with Lemongrass Marinated and Grilled Beef, served with aromatics and Nuoc Cham. Mai will walk you through preparing and presenting a beautiful bowl of Rice Noodles and Beef. Together you'll marinate the beef, make a Nuoc Cham dipping sauce, prepare the accompaniments and garnishes and cook your beef perfectly on the grill before assembling your bowls, just in time for supper.
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Ingredients for Bun Thit Nuong Bo (Beef Vermicelli Bowl): marinated beef (or king oyster mushroom for vegan option), scallion oil, daikon and carrot pickle, fresh herbs (lettuce, perilla, rau ram, mint, cilantro, fish mint, basil etc.), cucumber, Nuoc cham, dried rice vermicelli.
Ingredients for Marinated Beef: 1/5 lb beef sirloin or cut of marbled beef, shallot, lemongrass, garlic, sugar, fish sauce, soy sauce, neutral oil.
Ingredients for Marinated King Oyster Mushroom (vegan option): king oyster mushrooms, shallot, garlic, lemongrass, sugar, vegan sauce (nuoc mam bottle, but nuoc cham), soy sauce, neutral oil.
Ingredients for Scallion oil: green onions, neutral vegetable oil.
Ingredients for Daikon and Carrot Pickle: daikon, carrot, distilled white vinegar, sugar, salt.
Ingredients for Nuoc Cham: fish sauce, sugar, fresh lime or distilled white vinegar, garlic, birds eye chili.
Speciality Equipment: instant read thermometer, grill (optional)
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 Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
Join Chef Owner Kathryn Joel for an introduction to filled pastas and learn to make our egg-yolk enriched fresh pasta dough, perfect for creating light and delicate filled pastas. You’ll prepare two types of filled pasta with sauces. Begin with Ravioli filled with winter squash, served with a deliciously aromatic parsley and walnut chopped sauce. Next, make Swiss Chard & Ricotta Tortelloni, served with a simple but flavourful brown butter and sage sauce. This class is an ideal complement to our Pasta Basics class and is suitable for vegetarians.
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