Tickets: £52.50 / £42 for Hearth Members
Home Cooked at The Hearth - our monthly Supper Club series - is back in March, with a very special guest chef, Kieu-My from 9Kitchens.
A delicious seasonal menu to celebrate Vietnamese cuisine.
For this session, we will make a full Vietnamese menu.
TRADITIONAL MENU
1) GOI DU DU: Green papaya salad (or green mango salad depending on market availability) served with rice crackers
2) BANH MI: Traditional Vietnamese sandwich (DIY)
You will start by making your own banh mi, the popular Vietnamese sandwich. It is just not another sandwich, it is one of the best sandwiches in the world.
You will:
Use artisan sourdough bread made locally
Make your own pickled carrots and daikon
Select the filling that you would like into your banh mi Char Siu chicken with Vietnamese sausage)
Add fresh herbs and fresh vegetables to your liking (coriander, mint, lettuce, cucumber)
Add fresh chili if you want some heat
3) PHO GA: Vietnamese Chicken Rice Noodles Soup
We will continue with the traditional and fragrant Vietnamese rice noodle soup with free range chicken. A beloved dish, cooked in a traditional way, to be served with plenty of beansprouts, fresh coriander, mint, spring onions and a squeeze of lemon to your liking.
Gluten Free and Plant-based option: PHO using a rich fragrant mix of spices and tofu
4) FRENCH CHOUX PASTRIES WITH COCONUT CHANTILLY AND FRESH MANGO
The dinner will end with a freshly made chou pastry covered with craquelin, vanilla creme patissiere, mango compotee and finished with whipped coconut Chantilly.
ALLERGENS IN THE TRADITIONAL MENU: Soybeans, sesame oil, fish, (eggs, milk, wheat in the dessert)
GLUTEN FREE AND PLANT-BASED MENU
1) GOI DU DU: Green papaya salad (or green mango salad depending on market availability) served with rice crackers
2) GOI CUONH: Rice paper rolls (DIY)
You will make your own summer rolls using rice papers together with:
Thin rice vermicelli
Marinated tofu
Fresh herbs, cucumber and lettuce
Pickled vegetables that you will prepare yourself
Peanut-based dipping sauce
3) PHO CHAY: Vietnamese Plant-based Rice Noodles Soup
4) Mango and passion fruit tart
ALLERGENS: Soybeans, Sesame seeds, Peanuts, Almonds
Additional drinks and cocktails are available for purchase at the bar.
ABOUT KIEU-MY
Born and raised in France from Vietnamese parents, Kieumy spent more than a decade in Singapore and traveled to all neighboring countries.
After a long corporate career, she started a new life and trained at Ferrandi - a famous cookery school in Paris - and as a Natural Chef and Plant-Based Chef in London.
Today, she celebrates seasonal meals and local fresh ingredients with a vast array of textures, flavours, and always freshness. Her style of cooking is strongly influenced by her French-Asian Oriental background but also by her rich encounters with Chefs during her extensive travels.
She is now the founder of 9Kitchens Catering Ltd, a social enterprise that prepares ethnic plant-based meals for private and corporate events. She has also been a regular Teaching Instructor for Made in Hackney, School of Wok, and London Cookery School.
She is not vegan but has cut down drastically on meat consumption and other animal-sourced ingredients. She believes in inspiring people to eat the food they like but just better for themselves and for our planet. 90 percent of her clients are not vegan but are just keen to incorporate more plants on their plates.
For this event, she will showcase famous Vietnamese dishes in a traditional way, just healthier.