Vietnamese Street Food
Your three day tour around some of the best flavours you’ll find on a plate. The tapestry of Vietnamese Street Food reflects a myriad of influences from across the globe. When you bite into a Vietnamese dish you can genuinely taste the legacy of its rich history. Perhaps the largest influence is from its northern border neighbour, China. With dumplings, noodle-based soups, stir-frying techniques and use of seasonings bear witness to this. Whilst China remains a major influence in Vietnamese cuisine, it is impossible to overlook the French influence. Having been a colony of France for just over a century that influence is shown thoroughly through the iconic Bánh Mi with a French Baguette at its core. The wide spread use of coffee is also a legacy of this era.
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Introducing Guest Chef
Thuy Hoang
We are absolutely delighted to announce that on Day 3 we'll be welcoming Masterchef UK Quarter finalist '23 Thuy Hoang to share her extensive knowledge of Vietnamese cuisine and a few family recipes. Thuy came to the UK from Vietnam at the age of nine and is hugely passionate about the cuisine of her cultural heritage. Indochina’s rich food influences, from India, China and, for Vietnam, nearly 100 years of its French colonial past, have created varied dishes unique in Asia. Since appearing on BBC1’s MasterChef reaching the 2023 Quarter Finals, Thuy has been promoting Vietnamese food: as a chef for supper clubs and corporate dining; by teaching at leading cookery schools, including a forthcoming class at the award-winning School of Wok in Covent Garden, London; by writing recipes, articles and restaurant reviews for food magazines; and by doing on-stage cooking demos at food festivals across the UK. Thuy also has a YouTube channel where there are films of her demonstrating Vietnamese recipes. She is a judge for the three most prestigious national food industry awards in the UK (the Great Taste Awards, UK Quality Food Awards, and the Great British Food Awards). You can find out more about Thuy by visiting her website
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RETREAT PROGRAMME
Day 1 - Friday November 29th
16:00-1800 Arrive
19.00pm Canapé and fizz reception with an introduction to your 3 days from Chef Anita-Clare Field, Executive Chef Patron. La Petite Bouchée
19:30pm 3 course Dinner.cooked by Anita-Clare Field, Executive Chef Patron La Petite Bouchée
20:30pm Making Stock for Pho
21:30pm End
Day 2 - Saturday December 1st
MORNING
08:30am Breakfast
10:00am Introduction to the day, the ingredients and menu
10:15 am Nuróc Turong Chám ( Vietnamese Peanut Dipping Sauce)
10:40 am Marinade and Chicken Preap for Vietnamese Sticky Chicken Skewers
11:15am Morning Break
11:35am Pho Bo ( Steak vegetables, herb and noodles prep)
12:15pm Vietnamese Summer Rolls ( Goi Cuon )
13:00pm Building our Pho Bo
13:15pm Lunch ( Vietnamese Summer Rolls, Beef Pho)
AFTERNOON
14:15pm Baguette Dough for Bánh Mi Demonstration
14:45pm Quick pickles to accompany dishes ( Pickled Carrots, Pickled Daikon Radish)
15:15pm Afternoon Break
15:40pm Nuoc Cham Dipping Sauce
16:15pm Muc Nhoi Thit ( Stuffed Calamari)
16: 50pm Prawn and Pork Parcels Demonstration
17: 30pm Final Dinner Prep
END
EVENING
19:00pm Dinner ,We'll be eating the dishes weve been preparing throughout the day.
20:00pm Introduction to Day 3 from MasterChef Quarter Finalist Thuy Hoang
20:30pm END
DAY 3 - Sunday 2nd December
MORNING
8:30am Breakfast
10:00am Introduction to the day and menu from Guest Chef Thuy Hoang
10:15am Day of cookery with Thuy Hoang, Masterchef Quarterfinalist 2023
Thuy will be guiding you through some of the Vietnamese classics as well as doing a couple of demonstrations throughout the day
13:15 Lunch
AFTERNOON
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14:15 We continue on our Vietnamese journey with Thuy
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15:15 Afternoon Break
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17:00 END
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EVENING
19:00 Dinner
8.30pm END
DAY 4 – Monday 4th December
MORNING
8.30am Breakfast followed by presentations, packed lunches and check-out.