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Discovering Cam Thanh Cooking Class Recipe – A Magic Journey

Welcome to the Heart of Hoi An Flavors! Join us on a culinary adventure through Hoi An with Cam Thanh Cooking Class, Tra Que Cooking Class …

Hoi An cooking classes offer a unique opportunity to delve into the heart of Vietnamese cuisine, learning to prepare authentic dishes using fresh, local ingredients and traditional techniques. 

See more details >>> Cam Thanh Hoi An Cooking Class MENU

Let Hoi An tours and you discover what is the menu you will join in the cooking class and how can you cook after back home with sharing our amazing recipes ensuring an authentic taste of Cam Thanh Cooking Class Hoi An recipes as below.

Cam Thanh Cooking Class Menu

1	Fried Corn Spring rolls
2	Vietnamese pancake (Bánh Xèo)
3	Papaya salad
4	Cao Lau Hoi An
5	Dessert

Here are recipes instructions you can do after back home. 

1. Corn Spring Rolls

Ingredients

• 1 fresh corn, peeled thinly to the cob
• 1/2 cup chopped green onions
• 1/4 teaspoon salt
• 1/4 teaspoon chicken powder
• 1/8 teaspoon black pepper
• 1 tablespoon cooking oil
• 10-12 rice paper wrappers
• 1 egg white

Instructions

1. Prepare : In a bowl, combine corn peeled, green onions, salt, chicken powder, and black pepper. Mix together.
2. Stir-fry Filling: Heat cooking oil in a pan over medium heat. Add the corn mixture and stir-fry for about 2 minutes until slightly softened. Remove from heat and let cool slightly.
3. Wrapping Filling: Place a spoonful of the corn mixture near one end of the wrapper.
4. Roll Spring Rolls: Fold the bottom and sides of the wrapper over the filling, then roll tightly to enclose the filling completely.
5. Seal: Brush the top edge of the spring roll with white egg to seal.
6. Repeat: Repeat steps 3-6 with the remaining rice paper wrappers and filling.
7. Deep Fry: Heat about 2 inches of oil in a deep fryer or pot to 350°F (175°C). Carefully add a few spring rolls at a time and fry until golden brown and crispy, about 2-3 minutes.
8. Drain: Remove the spring rolls from the oil and drain on paper towels.
9. Serve: Serve hot with your favorite dipping sauce.

2. Vietnamese Rice Pancakes

Ingredients

• 1 1/2 tablespoons rice flour
• 1/2 tablespoon crispy flour
• 1/4 teaspoon turmeric powder
• 4 tablespoons water
• 1 egg yolk
• 4 slices bacon, thinly sliced
• 4 large shrimp, peeled and deveined
• Bean sprouts, for topping

Instructions

1. Make Batter: In a bowl, whisk together rice flour, crispy flour, turmeric powder, water, and egg yolk until smooth.
2. Prepare Toppings: Cut bacon into small pieces. Peel and devein shrimp.
3. Cook Bacon and Shrimp: Heat a little oil in a pan over medium heat. Add bacon and cook until crispy. Remove bacon from the pan and set aside. Add shrimp to the pan and cook until pink and cooked through.
4. Make Pancakes: Pour 1/4 cup of batter into the pan with bacon and shrimp, tilting to create a thin, round pancake.
5. Add Toppings: Top the pancake with a layer of bean sprouts, then cover the lit and wait.
6. Cook and Flip: Cook until the bottom of the pancake is set and golden brown, about 1-2 minutes. Carefully flip the half of pancake and cook for another 1-2 minutes until golden brown on the other side.
7. Serve: Remove the pancake from the skillet and serve immediately. Repeat with the remaining batter to make more pancakes.

3. Papaya Salad

Ingredients

• 1/2 papaya, peeled, seeded, and shredded
• 1 large carrot, peeled and shredded
• 1/2 cup chopped red onion
• 1 tablespoon lemongrass, finely chopped
• 2 cloves garlic, minced
• 1 shallot, minced
• 1/2 pound boneless, skinless chicken breast, thinly sliced
• 2 teaspoons cashew oil
• 1 teaspoon sugar
• 1/2 teaspoon chicken powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 8 teaspoon lemongrass minced
• 1 tablespoon cooking oil

For the fish Sauce

• 1/4 cup fish sauce
• 1 tablespoon sugar
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1-2 chilies, minced (optional)
• 1 tablespoon water

Toppings

• Roasted peanuts
• Fresh chilies
• Lime wedges
• Additional salt and chicken powder to taste

Instructions

1. Marinate Chicken: In a bowl, combine chicken with minced garlic, shallot, cashew oil, sugar, chicken powder, salt, black pepper, and lemongrass minced. Marinate for at least 15 minutes.
2. Make Sauce: In a small bowl, whisk together fish sauce, sugar, lemon juice, minced garlic, and chilies (if using). Add water to adjust consistency.
3. Cook Chicken: Heat cooking oil in a pan over medium heat. Add marinated chicken and stir-fry until cooked through.
4. Prepare Salad: In a large bowl, combine shredded papaya, carrot, and red onion. Add cooked chicken and lemongrass.
5. Add Sauce: Pour the fish sauce mixture over the salad and toss to coat evenly.
6. Serve: roasted peanuts, fresh chilies, and lime wedges. Season with additional salt and chicken powder to taste.

4. Cao Lau Noodle

Ingredients

• 1 pound Cao Lau noodles (or substitute with thick rice noodles)
• 1/2 pound pork belly, thinly sliced
• 1 tablespoon minced garlic
• 1 shallot, minced
• 1 teaspoon five-spice powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 teaspoons sugar
• 5 teaspoons soy sauce
• 1 teaspoon cashew nuts, ground
• 1 tablespoon cooking oil
• 8 teaspoons lemongrass minced

For the Broth:

• 6 cups water
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 star anise
• 1 cinnamon stick
• 2 cloves

Toppings:

• Chopped scallions
• Bean sprouts
• Herbs like cilantro and mint
• Crushed peanuts

Instructions:

1. Marinate Pork: In a bowl, combine pork with minced garlic, shallot, five-spice powder, salt, pepper, sugar, soy sauce, and ground cashew nuts. Marinate for at least 15 minutes.
2. Cook Pork broth: Heat cooking oil in a pan over medium heat. Add marinated pork and stir-fry until cooked through add water, star anise, cinnamon stick. Reduce heat and simmer for 15-20 minutes.
3. Cook Noodles: Cook noodles according to package directions. Drain and rinse with cold water.
4. Assemble Bowls: Divide noodles among bowls. Top with cooked pork, broth, and desired toppings.
5. Serve: Enjoy the Cao Lau noodles while they are hot.