Facilitated by Kelly Meredith from Under The Pickle Tree. Learn how to poach a whole chicken to perfection and use the leftover stock to make a Vietnamese chicken soup. Make a classic Vietnamese lemongrass and five spice marinade and use to create char-grilled lemongrass beef. Learn to pickle your own Vietnamese vegetables. Learn how to use whole ingredients from top to tail and turn your spring onion tops into an oil for use in dressing Asian salads and for use in stir fries. Master the art of deep fried rice paper spring rolls.