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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 a meal of what we make, as described in the event description. Some classes include drink pairings, if specified.
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.
Let the heady perfume of the Spice Trail transport you to the markets of Marrakesh as you learn to prepare simple but delicious mezze, couscous and a tagine. We'll be using cumin, coriander, cinnamon, ginger, saffron and more, as we show you how to bring the flavours of North Africa into your own home kitchen, starting with our Mezze selection of Beetroot & Orange Salad, Moroccan Spiced Carrot Dip and Baba Ganoush. Next we'll be making Spinach & Feta Briouats (Moroccan spiced Filo Triangles), finished with a Harissa Yogurt Sauce, and finally a classic Tagine of Chicken with Preserved Lemons & Green Olives to serve with Couscous.
Join Chef Cyrilles Koppert and learn to make Schnitzel, a comfort food classic and beloved menu item from his former restaurant Manor Bistro in Edmonton. Austrian Wiener Schnitzel is made with pounded veal cutlets, but Cyrilles' more German version of Schnitzel uses pork or chicken, breaded and fried then served with a wild mushroom cream sauce. You'll also learn to make Spaetzle from scratch, to serve alongside your Schnitzel with Mushroom Sauce!
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