Fresh 3-Course Vietnamese Cooking Class

About

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:

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

Wednesday:

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

Thursday:

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

Friday:

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

Saturday:

• Fried Spring Roll with Pork & Taro. Nuoc Mam Dipping Sauce
• Water Spinach and “Cang Cua” Salad with Quail Eggs, Dry Prawns, Raw Vegetables, Fried Garlic & Shallots with Hoa Tuc’s Kumquat Dressing
• Crispy Fried Noodles with Squids and Crunchy Vegetables
• Seasonal Dessert

Sunday:

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

Schedule

From Tuesday To Sunday

Afternoon class:

• 2:00 pm: Meeting at Saigon Cooking Class
• 2:15 pm: Hands-on Cooking class 
• 4:00 pm: Enjoy dinner with tea
• 5:00 pm: End of the session