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March 5, 2022 3:30 PM
60 minute break from 4:00 pm to 5:00pm MT
90 mins
Live Class
On-Demand Class
$ 35.00 CAD
plus tax
Join Mai Nguyen on a journey to central Vietnam with her recipe for Bun Bo Hue. Unlike Pho, which typically relies on a single protein, Bun Bo Hue combines both beef and pork bones for its characteristically spicy broth, which is enhanced with both shrimp paste and lemongrass for its fragrance and punch. You'll start your online cooking class making the broth, which we'll make in an instant pot so it's ready to eat for your dinner: but if you'd rather cook it slowly on the stove you can finish your Bun Bo Hue the next day. Then we'll take a break from our class while the broth is cooking before we come back to finish our soup so it's ready in time for dinner.
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Ingredients for Bun Bo Hue: dried rice vermicelli noodles, pork blood cubes (optional), Cha Lua (Vietnamese pork sausage, optional), green onion, yellow/red onion, optional garnishes: bean sprouts, Thai basil, lime wedges, sliced jalapeños, Bird's eye chilis.
Ingredients for Bun Bo Broth: 3 lbs beef bones (neck, knuckles, oxtail, spare ribs, etc.), 1 lb pork hocks, 1 lb boneless beef shank, yellow onion, lemongrass, fish sauce, sugar, Vietnamese fermented shrimp paste (Mam Ruoc optional, but important for authentic flavour).
Ingredients for Chili Oil: paprika, chili flakes, garlic, shallots, lemongrass, neutral flavor oil.
NOTE: you will need an instant pot or pressure cooker if you plan to eat your bun bo hue 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 an appetizer on arrival and a full meal of what we make in the class.
Chef's Table classes include all of the above, plus a welcome drink and a dessert at the end of the night.
A selection of wines and beers are available 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 for her online class on Tuna Niçoise, a Provençal summer classic combining new potatoes, green beans, tomatoes and boiled eggs with tuna, all dressed with an olive oil vinaigrette. In our elegant take on this regional French dish we use locally grown cherry tomatoes, lightly grilled ahi tuna, and quail's eggs cooked so that the yolk is still a little soft. Then our dressing blends summer herbs and a hint of anchovy with olive oil and lemon for a light kiss of summer flavour.
Join Kathryn Joel for this online class and learn how to make your own homemade Pita Bread flatbreads, together with Swordfish and Lamb Souvlaki Skewers. You'll start your class making the dough for your pita breads, then we'll marinate and prepare our swordfish and lamb skewers (you can substitute alternative proteins) and whip up Tahini and Tzatziki Sauces and a Green Salad. Finally we'll cook our skewers on the grill, sharing grilling tips and tricks as we do, so they're ready to serve for dinner with our Green Salad and Pita Breads.
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