Saigon Cooking Class & Local Market Tour

About

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.

The market tour will introduce you the local ingredients and purchase a selection of them for your cooking class. For a fun and warmer 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 4 courses meal. MSG and Knorr powders/enhance flavors are of course forbidden! We will adapt the menu to vegetarians or for people with food allergies. 

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

Menu

Tuesday:

• Gỏi cuốn: Fresh spring rolls with prawns, pork, fresh herbs, and rice noodles. Peanut dipping sauce
• Gỏi gà: Green Mango, “Cang Cua” salad, baby spinach & BBQ chicken with sate
• Cơm gói lá sen: Fried rice with lotus seeds, prawns, chicken, carrots & green peas folded in a fresh lotus leaf
• Surprise seasonal dessert

Wednesday:

• Chả giò: Fried spring roll with pork & glass noodles. Nuoc Mam dipping sauce 
• Gỏi gà bắp chuối: Banana blossoms salad with chicken, peanuts and deep-fried shallots in a banana tree flower presentation. Nuoc Mam dressing
• Bún thịt nướng: Fresh rice noodles with marinated BBQ pork, raw vegetables and fresh herbs. Hoa Tuc’s Kumquat and Nuoc Mam dressing 
• Surprise seasonal dessert

Thursday:

• Cuốn diếp: Mustard Leaf Rolls with Crunchy Vegetables & Prawns
• Kumquat Sweet and Sour Dipping Sauce
• Xôi chiên: Sticky Rice Fritter Stuffed with Pork and Carrot with Soya Sauce
• Bò lá lốt: Char-Grilled Beef Wrapped in Betel Leaves with Lemongrass Served with Fresh Rice Noodles or Rice
• Seasonal Dessert

Friday:

• Canh chua tôm: Sour soup with prawns, pineapple, tamarind paste & okra 
• Gỏi Ngó sen: Fresh lotus stems salad with prawns, pork and Vietnamese herbs with prawn cracker and a chili flower. Sweet and sour dressing
• Gà kho gừng: Stew chicken in a clay pot, ginger, coconut juice & jasmine rice
• Surprise seasonal dessert.

Saturday:

• Chả giò: Fried Spring Roll with Pork & Taro. Nuoc Mam Dipping Sauce
• Gỏi rau muống: Water Spinach and “Cang Cua” Salad with Quail Eggs, Dry Prawns, Raw Vegetables, Fried Garlic & Shallots with Hoa Tuc’s Kumquat Dressing
• Mì xào giòn hải sản: Crispy Fried Noodles with Squids and Crunchy Vegetables
• Seasonal Dessert

Sunday:

• Gỏi cuốn: Fresh Spring Rolls with Prawns, Pork, Fresh Herbs and Rice Noodles
• Saigon Cooking Class’s Peanut Dipping Sauce
• Gỏi miến mực: Glass Noodle Salad with Marinated Squids, Vegetables & Tamarind Dressing
• Bánh Xèo: Crisp rice flour pancake with pork & prawns and soya sprouts - Bánh Xèo.
• Seasonal Dessert

Schedule

From Tuesday To Sunday

Morning class:

• 8:45   am: Meet at Cua Tay entrance of Ben Thanh market (West Gate 5)
• 9:00   am: Market tour: purchase a selection of ingredients for your cooking
• 10:00 am: Hands-on Cooking class
• 12:30 pm: Enjoy the meal
• 1:00   pm: End of class