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In-Person
June 3, 2025 6:00 PM
3 - 3.5 hours
Live Class
On-Demand Class
$ 125.00 CAD
plus tax
Join Mai Nguyen in-person and she'll take you on a journey to the city of Hue in central Vietnam with her class on how to make Bun Bo Hue, the hidden gem of Vietnamese noodle soups. 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 shrimp paste and lemongrass for its fragrance and punch. Together with Mai, you'll learn to make her Bun Bo Hue broth, sped up in an instant pot, and how to assemble your bowls with rice noodles, Vietnamese pork sausage, and (optional) pork blood cubes. Plus, for a starter, you'll learn to make Banh Bot Loc, tapioca dumplings filled with pork and shrimp, finished with fish sauce and a fragrant Scallion Oil.
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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.
Explore a world of brunch dishes with Chef Owner Kathryn Joel. We’ll begin in Spain with Pisto Manchego, a vibrant vegetable ragout served with perfectly poached eggs and finished with Manchego cheese, then head to North Africa for Shakshuka, eggs braised in a spiced tomato sauce. From Turkey, you’ll make Çılbır, delicate poached eggs served over garlicky yoghurt with a chilli butter, and we’ll make our own warm pita bread for dipping and sharing too. Throughout the class, you’ll learn essential techniques — from poaching eggs and balancing spice to building flavourful sauces — and gain the confidence to recreate these global brunch favourites at home.
Celebrate Mother’s Day with an elegant French-inspired spring lunch class, taught by Chef Owner Kathryn Joel. We’ll begin with Gougères, light, airy choux pastry cheese puffs, before making our own homemade Pasta al Limone with Asparagus. The main course is a classic Chicken Fricassée, gently braised and finished with a luscious pan sauce. Together with your mom, you’ll learn essential techniques — from working with fresh pasta dough to building flavourful sauces — and finish the meal with individual Orange Soufflés served with Crème Anglaise.
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