Fresh 3-Course Vietnamese Cooking Class

Sobre

For a fun and warm atmosphere, participants cook all together with our Chef but everyone has their own material and ingredients for a better understanding of cooking techniques. 

You will discover Vietnamese kitchenware to cook and enjoy a tasty full courses meal. MSG and “Knorr powders/enhance flavors” are of course forbidden! 

Unleash the secrets of Local Cuisine! Sharp your cooking skills, learn, eat & have fun! Our Chefs exclusively fluent in English teach classic Vietnamese dishes as well as contemporary, excellent, Hoa Tuc signature recipes.

We can also cater up to 45 pax for big private group bookings. Feel free to contact us for more information.

Menu

TUESDAY

• Chả giò: Fried spring roll with pork & muschrooms. Nuoc Mam dipping

sauce.

• Gỏi gà bắp chuối: Banana blossoms salad with chicken, vegetables, in

a banana tree flower presentation.

• Banh Xeo: Crisp rice flour pancake with pork & prawns, soya

sprouts.Traditional dipping sauce.

WEDNESDAY

• Chả giò: Fried spring roll with pork & mushrooms. Nuoc Mam dipping

sauce.

• Gỏi gà bắp chuối: Banana blossoms salad with chicken, vegetables, in a

banana tree flower presentation.

• Bún thịt nướng: Fresh rice noodles with marinated BBQ pork, raw

vegetables and fresh herbs. Kumquat and Nuoc Mam dressing.

THURSDAY

• Canh chua tôm: Sour soup with prawns, pineapple, tamarind paste & okra
• Xôi chiên: Sticky rice fritter stuffed with pork, carrot and soya sauce.
• Bun Cha Hanoi: Pork meat ball with lemongrass, signature dipping sauce

and fresh rice noodles.

FRIDAY

• Canh chua tôm: Sour soup with prawns, pineapple, tamarind paste & okra.
• Gỏi Ngó sen: Fresh lotus stems salad with prawns, pork with lotus roots

cracker and a chili flower.

• Gà kho gừng: Stew chicken in a clay pot, ginger, coconut juice & jasmine

rice.

SATURDAY

• Goi Cuon: Fresh spring rolls with prawns, pork, fresh herbs and rice

noodles. Peanut dipping sauce.

• Gỏi gà: Green mango, pepper elder, baby spinach salad with marinated

chicken with sate.

• Banh Xeo: Crisp rice flour pancake with pork & prawns and soya sprouts.

Traditional dipping sauce.

SUNDAY

• Chả giò: Fried spring roll with pork & mushrooms. Nuoc Mam dipping

sauce.

• Gỏi gà: Green mango, pepper elder, baby spinach salad with marinated

chicken with sate.

• Cơm gói lá sen: wrapped fried rice with lotus seeds, prawns, chicken,

carrots & green peas wrapped in a fresh lotus leaf.

Cronograma

From Tuesday To Sunday

Afternoon class:

• 2:00 pm: Meeting at Saigon Cooking Class
• 2:15 pm: Hands-on Cooking class 
• 5:00 pm: End of the session