Raymond - Vietnam (for mobile viewing, view in landscape)

  • Raymond:  Vietnamese Noodle Bowl (Bún)
  • An Heirloom Recipe: Pork, Prawn and Chive Dumplings (veg option)
Experience Schedule (menus below)
ONLINE: Thursday July 16, 5:00pm - 6:30pm PST
5 spots available
Raymond: Vietnamese Noodle Bowl (Bún)
$25.00 Sign up now
Sunday Oct 4, 5:00pm-6:30pm
16 spots available
Raymond: Vietnamese Noodle Bowl (Bún)
$25.00 Sign up now
ONLINE: Sunday Sept 26th 5:00pm-6:30pm PST
14 spots available
An Heirloom Recipe: Pork, Prawn and Chive Dumplings (veg option)
$25.00 Sign up now
ONLINE: Sat Nov 27th 5:00pm-6:30pm
20 spots available
An Heirloom Recipe: Pork, Prawn and Chive Dumplings (veg option)
$25.00 Sign up now

Here’s how it works:

After registration you’ll receive an email with your shopping list and equipment list.  The day of your experience you will receive your zoom link and recipe packet.

At the scheduled time of your culinary adventure, you’ll click on the Zoom link and join your session live.

All online culinary adventures are interactive, are 1.5 hours in duration, and co-hosted with In My Kitchen founder Paula Mohammed, on zoom. Our online culinary adventures require a minimum of 4 registrants to ensure they go ahead as scheduled.

Looking for a private event or corporate team building event?

We would be happy to customize a corporate or private group cooking event for you, for more info please email us at:  info@inmykitchen.ca

Cooking with Raymond:

Raymond is passionate about food and culture and likes to say "that countries have borders but flavours will cross cultures".   When you cook with Raymond, you will learn how to make Vietnamese dishes that are authentic, and you will also learn about the composition of each dish and why it is important to the integrity of the dish.  Raymond is gracious, you will leave your experience feeling fullfilled in your stomach and your heart! 

Raymond: Vietnamese Noodle Bowl (Bún)

Raymond’s Vietnamese Noodle Bowl (Bún)

Adaptable to Gluten Free and diabetic diets

Bún (sounds like Boong)

Raymond shares with us a little about Bún:

Bún is what we call rice-vermicelli in Viet. It is so common in many of our meals that any dish that includes rice-vermicelli is called Bún.  In most restaurant menus, Bún has its own category which usually include Bún Bò Nướng (grilled Beef), Bún Gà Nướng(Grilled Chicken) or Bún Chả Giò(Spring Rolls). In this class,  you will learn the basics of Bun which is also the foundation of Viet cooking.

Bún  is a light meal that can be eaten anytime of day often anytime after breakfast and before dinner. We call it a light meal instead of a snack. On a hot day, Bún can also be a refreshing and substantive dinner.

Ingredient boxes are available for private group experiences; curbside pick up in Vancouver please click here for more info.    

An Heirloom Recipe: Pork, Prawn and Chive Dumplings (veg option)

An Heirloom Recipe: Pork, Prawn and Chive Dumplings (veg option)

In My Kitchen experiences are for everyone! Don't feel like cooking?  No problem,  come and enjoy the stories, conversation and learning. 

About the Dumpling Wrappers

If you are unable to pick up a dumpling kit to make the wrappers, it is okay.  Your wrappers won't be the traditional method, but they will still work.  You can roll them out with a pasta machine and cookie cutter or you are allowed to purchase the ready made dumpling wraps.  Please note, these are not the traditional wraps that you will learn to make with Raymond.  But  we don't want this to be difficult, so work with what you have.  If purchasing, look for a local brand if possible and key ingredients should only be flour and water with a short shelf life, due to no preservatives.  Look for them in the refrigerated section or directly from a local frozen dimsum business in Chinatown, along Kingsway or Fraser st.  in Vancouver.

Ingredient List

For the Dough 

  • 2 C All purpose unbleached flour 
  • 1 T Cornstarch (for the little bit of extra chew)
  • 1 C luke warm water or more as needed 

For the Filling

  • 1C Lean Ground Pork 
  • 1C Shell on medium Prawns
  • ½ lb Fresh Garlic Chives clean 
  • 12 Dried Cloud ear mushrooms 

Dipping Sauce 

  • 1T Soy sauce 
  • 1 Rice Vinegar 
  • 1 Thai chili thinly sliced

Utensil list

  • Dumpling Kit*
  • 10” frying pan with airtight glass lid preferred
  • 2 Mixing bowls 
  • A sharp knife

*We have a limited number of dumpling kits available here for curbside pick up in Vancouver.  Or you can use something that is about 5" long and 1.5-2" in diameter to roll out your wrappers.  

Get to know Raymond:

Where were you born?

I was born in Bạc Liêu near the Southern tip of Vietnam, where our family lived for many generations. Bac Lieu was a small provincial town where the French built manors with louvre shutters and streets with wide boulevards. In these boulevards food-vendors hustled from morning to night selling everything from morning coffee to late night snacks.  Just steps away from our home, there were endless rice paddies where foraged herbs can be bought directly from the farmers working these fields.

Can you tell us a little bit about the history of your family?

We landed in Winnipeg in 1979. At the time there were only two Chinese general grocers. We couldn't find all the products we were accustomed to. Two years later we opened the first South-East Asian grocery in Winnipeg. From that moment on, food became even more of a focus of our family.

At the store, I was the go-to person for English speaking customers.  Adventurous locals would want to know our specialty products. The store is still being operated by my family to this day.

How do you express your love for cooking and culture?

Like most young immigrants to Canada, I did not appreciate my own culture outside our home. Vietnamese food was not known outside family circles until much later. However, I learned from a young age that countries have borders but flavours will cross cultures. Now for me, cooking is a way to create moments to gather with friends and family. The food sets the tone and I always try to bring in new flavours, new dishes, new ingredients, making each family gathering a unique experience.

What makes Viet cuisine special, what are your favourite dishes?

A typical Viet meal has at least 50% vegetables, 25% protein, and 25% carbohydrates. We eat at least half of the vegetables raw. Leafy lettuce is often used for wrapping. My favourite dishes are the ones to share like self-assembling salad rolls and noodle bowls.

Do you often cook together as a family?

We were a family of foodies before the term “foodies” was coined. Not surprising as our new life in Canada, for many years, evolved around a grocery store. 

For me cooking is an essential life skill and I make sure to pass it on to the next generation. Whether it is my 4yo godchild learning to separate egg yolks for our Sunday waffles or my nieces asking questions about our family recipes.

https://cdn.shopify.com/s/files/1/1954/9303/files/Raymond3.jpeg?v=1594062033
Raymond
Vietnam
“Countries have borders but flavours will cross cultures
ct-vietnam