Join Kieumy Pham Thai, plant based certified cookery teacher and specialist in South East Asian cooking, to learn how to prepare plant based versions of popular authentic Vietnamese street food dishes.

This masterclass will include:

• How to make banh mi chay, Vietnamese Sandwich - a crisp and light baguette with a mouth-watering filling - said to be one of the best sandwiches in the world!
• How to create a selection of delicious plant based fillings for your sandwich - char siu tofu, carrot & daikon Pickles and mushroom paté
• Discover how to make gluten free Banh Cuon Chay, delicate steamed rice rolls filled with shitake mushrooms & soy mince, served with a sweet & sour dipping sauce and a cucumber, beansprout, coriander & mint garnish
• Learn how to make crispy cha gio chay - spring rolls filled with seasonal vegetables, served with rice vermicelli and lemongrass tofu
• How to prepare goi du du – a refreshing unripe papaya or green mango salad (depending on what’s available) with fresh herbs and a tangy dressing
• Learn how to cook and season the perfect tofu and soy mince
• Opportunity to ask Kieumy your questions
• A delicious organic plant-based lunch
• Recipe pack

About the chef: Kieumy Pham Thai

Kieumy was born and raised in France by Vietnamese parents, and she lived in Asia for more than a decade. She trained at Ferrandi, a renowned cookery school in Paris, and later as a Natural Chef and Plant-Based Chef in London. Her style of cooking is strongly influenced by her French-Asian background and extensive travels. Kieumy is passionate about inspiring others, even the most ardent meat lovers, to enjoy more plants on their plate. She founded 9Kitchens Catering Ltd a social enterprise which addresses health, sustainable food systems and employment. 

Fee: 

All proceeds from our masterclasses help fund our community meal service which has become a critical food support service delivering 70,000 free nutritious, tasty meals per year to households struggling to access food, and is needed now more than ever by our community.

Single workstation: £125

Double workstation (share with someone from your household/ social bubble): £230

Prices include VAT

Note On Ticket Price Change 

Apologies we have had to pause offering a concession rate for our paying in-person cookery classes. Due to the pandemic we cannot fit as many people in the kitchen which means classes generate less vital revenue needed to keep the charity going. 

We are still offering tiered ticket prices for our brilliant online live cookery classes (£5-£30), recordings of live classes (£3-£20. 

Refunds/transfers: we require a minimum of 7 days' notice for any cancellations or transfers once you have booked onto a class to enable us to try to resell your ticket. 

Please understand our charity needs time to enable us to try to resell your tickets as we rely heavily on the income generated. You are also welcome to give your ticket to a friend or family member in case of last minute illness (just email classes@madeinhackney.org to let us know). If the workstation you require (single or double) is not available, please let us know as we may be able to accommodate.

Vouchers: To redeem a voucher purchased on our site, please contact us to book a place. If contacting us by email please attach your voucher. If telephoning, have your voucher to hand so you can quote the voucher number.

For information: classes@madeinhackney.org / 020 8442 4266 

Location: Made In Hackney, Liberty Hall*, 128 Clapton Common, Spring Hill, Clapton, London, E5 9AA, UK. *Liberty Hall is a black and white village hall building with a gable roof at the top of Spring Hill, just by the common

ALLERGEN ALERT 

Made In Hackney uses cereals containing gluten namely: wheat (spelt and khorasan wheat), rye, barley, oats; peanuts; all other nuts; sesame; all other seeds; soybeans; celery and celeriac; mustard; sulphur dioxide/sulphites; lupin; tomatoes and other allergens in it's classes. Our food is freshly prepared in our busy cookery school kitchen that handles allergens, so we cannot guarantee that our food and drinks are allergen-free. Even in classes where these ingredients are not being used, they will be on site in our store rooms and our equipment will have previously come into contact with them. Participants attend at their own risk.