The Avenue Cookery School: International Vietnamese

Diana, Sophie and Richard in their Avenue kit

The crew

If you read Notes of Bacon, you will be well acquainted with the fact that I make no claim to be a chef of any sort. I'm a cook, a home cook, and I love it. I get kicks from experimenting with weird ingredients, trying out new recipes and learning new kitchen skills (in order to a. make me appear more impressive and b. cook food that actually tastes good). Therefore, you can imagine my sheer glee when I was invited by my friend Sophie at The Avenue Cookery School to take part in their International Vietnamese cooking class.

Asian Salmon with Rice Noodle Stir Fry

Asian cuisine – you can’t escape it. And who would want to? Not only is London getting more and more up to speed on some of the most wonderful cuisines from across the world (E.g. Bao, Pho, Bibimbap to name a few in London) but home cooks are now attempting recipes a little further outside their comfort box – because we can! Not only do we now have access to the brains of millions of chefs and home cooks across our dear world wide web, but we have access to the right ingredients too (without having to tackle tourists for them in China Town), thanks to some wonderful Asian supermarkets popping up around town.

Asian Pulled Chicken Sliders

Sliders are basically a way to make it ok to eat more than one burger. It’s true. The mentality is roughly: “One big burger? Alright but I feel like a bit of a porker”,  “3 sliders? Oh they’re only little! Practically a canapé!”

Thai Basil Chicken {Pad kra pao gai / ผัดกระเพราไก่}

Pad kra pao gai - ผัดกระเพราไก่

If you've had the pleasure of visiting Thailand, you'll know that one of the most wonderful things about it is the food. This particular dish, alongside pad see ew (to be continued...), is an absolute favourite. Alongside spaghetti oilo e aglio and this roasted salmon, thai basil chicken is a staple in our household and gets made at least once a fortnight.

Gua bao with spicy fried chicken

Gua Bao, often known quite ambiguously as just 'Bao' - which would be like saying 'bread' or 'wrap' - is a Taiwanese street food made to melt hearts and stomachs alike. They are little cloud-like white buns in which you'll find a varity of magnificently cooked meat (crispy duck, braised pork belly, fried chicken...) accompanied by tangy, crispy, saucy and spicy flavours. My perfect Gua Bao comprises of magnificent meat, something pickled, something spicy and a (very important) crunch.

Winter Slaw with Thai Peanut Dressing

About two years ago I went for dinner at a dear friends house and she served me this. Or something like this, it was peanutty red cabbage, that's for sure. It has stuck with me since then as such a beautiful merging of English and Thai with a sprinkling of Christmas (the red cabbage). I'm sure that's what she was going for.

Crispy Asian chicken thighs

This is my Mum's recipe, so you know it's going to be good. Alongside the lovely English classics such as cottage pies and Sunday roasts, my wonderful Ma has a magnificent repertoire of Asian recipes. 

Crispy Aromatic Duck

If I hadn't named this blog Notes of Bacon, I would have definitely gone for 'Notes of Crispy Duck'. By that I mean that crispy aromatic duck, the westernised sister of the Peking duck, is, for me, up there with bacon. Alongside all other crispy meat.

Nasi Goreng

Brainstorming what lunch should be with a Dutch man and three Brits who have spent a large chunk of their lives in the Far East is going to land you somewhere delicious, inevitably. I should really have seen nasi goreng coming. 

BBQ Pork Bánh Mì

I have an obsession with bánh mì. But tasting the combination of overnight marinated pork, tangy pickles, pâté and a crusty, light baguette - who wouldn't develop an obsession?