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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.
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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