A Vietnamese Cookery Course with Uyen Lelu

Bought as a surprise for a friend’s birthday and not one to miss out on learning how to cook different types of cuisine, I thought it only fair to take myself along as well.  I’ve heard a lot of good stuff about Lelu – not just the cookery course she runs but her supper club adventures and recent encounters with Jamie Oliver in his quest to discover missionaries of Vietnamese food in Britain.

The course is held a couple of times a month from her home in London Fields for 6 or 7 guests at a suggested donation of £75 per person, a very humble amount I thought.

After a disastrous journey taking over 2 hours to get from Brixton to London Fields with the shoddy Sunday tube service, I arrived fashionably late, but thankfully just in time for a steaming bowl of Beef Pho.  Whilst tucking into the Pho I had a chance to introduce myself to the other guests and absorb my surroundings.  As expected there were a mixture of guests, some with Vietnamese heritage looking to recreate dishes they were already familiar with, others with less experience but a vested interest nonetheless.

Uyen took time to explain the fundamentals of Vietnamese cuisine, balancing yin and yang or hot and cold for overall well-being and health.  This doesn’t just refer to the temperature or spiciness of a particular food, each type of food has a particular characteristic and can be blended together to provide the optimum balance or used to redress an imbalance when you’re feeling low or have over indulged.  This leads onto the freshness and vibrancy of Vietnamese food, abundant with fragrant herbs – I never feel overly full when I’ve eaten Vietnamese food yet the flavours are strong and satisfying.

There is plenty of participation in the dishes that are made, we all mucked in to make the Saigon Summer Rolls and Bo La Lot, and Uyen’s mother frequently came to the table to give us a closer look at the various dressings for the salad and fish dishes.  It is important to get the balance of sweet, sour and salty just right, tasting as you go and adjusting as necessary.

We break for a trip to the conveniently located Vietnamese/Asian supermarket near Uyen’s house and are shown some of the key ingredients – Three Crabs Fish Sauce, Rice Paper, La Lot leaves and the best Instant Pho stock cubes for when you don’t have time to make that delicious broth from scratch.  Time even for a pint at the local before we head back for the second half of the day and commence the remaining dishes.

We were given a ‘goodie bag’ at the end of the day – containing some of the leftovers that we had prepared, some fresh ho fun noodles and a large bottle of the holy grail Beef Pho stock which I devoured within a couple of days.

All in all, I was very pleased with the course, we covered a lot in one day and I left understanding the essence of balancing sweetness, saltiness and sourness.  There are no print outs of the recipes but they are captured on Lelu’s website (see blogroll for link) so this really wasn’t necessary.

Saigon Summer Rolls – I’ve made these many times before with lots of different ingredients.  They always impress and are so quick to make, although I did learn a few tips for presentation by arranging the mint leaves on the underside before rolling and allowing a strand or two of chinese chive to peek out the end.  Served with a spicy hoisin and peanut sauce.

The Chicken Salad was really zingy and fresh (the recipe on Lelu’s website uses Prawn instead which I imagine works equally well).  Julienned carrots, sharp unripened green mango, shallots, hot mint, chilli and banana blossom are mixed together thoroughly (to break down the texture of the raw carrots and onion a little) and dressed with a mixture of cider vinegar, fish sauce, soy, sugar, garlic chilli and peanuts.  This was the first time I had tried banana blossom (or at least was aware of what is was) and it didn’t taste of much but added a nice slightly crunchy texture and was good for absorbing the dressing.  The salad was served with crunchy Vietnamese Prawn Crackers which had a slight chilli kick to them.

For me the highlight of the day was definitely Thit Heo Kho Trung (Braised Pork Belly in Pear Cider and Coconut Juice).  This reminded me of a dish my mother makes with plump shitake mushrooms rather than eggs, spiced with ginger and star anise and slow cooked for several hours.  The eggs in this dish, a mixture of hen and quail, take on a different texture when slow cooked with the yolks becoming smooth and buttery. Uyen explained that traditionally this dish (before the days of fridges) would be left on the stove and reheated twice a day to kill any bacteria.  I made it about a week after the course and whilst I did keep it in the fridge, it tasted even better after a day or so and not a single drop of that deliciously rich sauce was wasted.

I’ve cooked whole fish many times before but in a more Chinese style, with soy, ginger and spring onions.  I really enjoyed the freshness of the green mango and chilli that accompanied the fried Brill, and the steamed Trout was a tasty reminder of a fish I overlook too often these days.

To cleanse the palate we finished up with a traditional Tofu and Watercress soup.  The recipe for this isn’t on the website although I’m sure it consists solely of a light chicken or vegetable stock, with chunks of silken tofu and finished with watercress just before serving.

VerdictThumbs Up.  Really good value for money, this course is a relaxed and informal introduction to some of the basics of Vietnamese cuisine.  The goodie bags to take home are an additional treat, especially given the quantity of food on offer throughout the day.  If you book be sure to skip breakfast! 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s