Vietnamese cuisine cook
An 8-step Vietnamese cooking path: food safety and kitchen safety, knife skills and prep, pho and noodle broths, dipping sauces and regional seasoning, braising, stir-frying, frying and steaming, set rice meals and drinking snacks, kitchen operations and dish costing. Graduates can cook in restaurants and rice shops or open a small eatery; suits fast workers who can handle heat.
Start here
Step 1: Food hygiene & kitchen safety
One short lesson per step, 10–15 minutes on a phone. No sign-up needed.
Hands-on roadmap
Roadmap
- Step 1Lesson
Food hygiene & kitchen safety
Separate raw and cooked food, fridge and freezer temperatures, keeping food samples; food safety knowledge certificate and health checks; preventing burns, oil fires and gas leaks.
No English content for this step yet.
- Step 2Skill
Knife skills, meat, fish & herb prep
Knife grip, slicing, julienne and dicing, sharpening; cleaning fish, butchering meat and deodorising offal; keeping herbs fresh; never share raw and cooked boards.
Requires: Food hygiene & kitchen safety
No English content for this step yet.
- Step 3Skill
Broths for pho, bun bo and hu tieu
Blanch bones, simmer gently, char onion and ginger, use pho spice bags; clear, naturally sweet broth without relying on MSG; final seasoning and safe broth storage.
Requires: Knife skills, meat, fish & herb prep
- Step 4Lesson
Dipping sauces & regional flavours
Sweet and sour fish sauce, fermented anchovy sauce, soy-based dips and chilli lime salt; differences between Northern, Central and Southern tastes; balancing salt, sweet, sour and heat with standard recipes.
Requires: Broths for pho, bun bo and hu tieu
No English content for this step yet.
- Step 5Skill
Braises, stir-fries, fried & steamed dishes
Caramelised pork with eggs, clay-pot fish, crisp green stir-fries, spring rolls, steamed fish and sour soup; control heat and timing for consistent daily quality.
Requires: Dipping sauces & regional flavours
No English content for this step yet.
- Step 6Skill
Set rice meals, drinking snacks & rush service
Mise en place, office rice sets, grilled dishes and hotpots; serve 50 to 100 portions at lunch with correct portions, neat plating and short waits.
Requires: Braises, stir-fries, fried & steamed dishes
No English content for this step yet.
- Step 7Project
Project: 15-dish menu & a trial service
Build a 15-dish menu with standard recipes, portions and food cost; cook a trial for 30 guests, logging feedback, ticket times and food waste.
Requires: Set rice meals, drinking snacks & rush service
No English content for this step yet.
- Step 8Assessment
Cooking test, costing & finding work
Timed cook-off of 3 dishes plus a kitchen hygiene check; set menu prices from a 30 to 40% food cost; prepare a job application or a small eatery plan.
Requires: Project: 15-dish menu & a trial service
No English content for this step yet.
