Chefs
Menu
Live
Live
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.
Play Zoom Recording for this class:
Play on-demand video for this class:
Zoom ID & Passcode:
868 0886 2488
233796
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.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
This St. Patrick's Day, join Kathryn Joel and learn to prepare her very Irish recipe for pan-seared Salmon with Colcannon. We'll pair our salmon with an Irish Whiskey and Kathryn will share stories and memories of Ireland with you as we cook.
Join Kathryn Joel for her online class on how to make deep fried or oven fried Sweet Potato Fries, with a Jamaican Jerk twist. We'll teach you how to prepare your fries either way, then serve them with a complimentary Yogurt Dipping Sauce. Start your afternoon with our Jamaican Fries, then come back for our Jamaican Chicken Curry at 4pm for a full day of Caribbean inspired cuisine.
Sign up for exclusive promos, new class drops, and more.
Follow us on social media to be the first to know whats new!
