I’m Lua Le, a home chef. My cooking class is not just about cooking and eating home food but also about spending time together to talk, share stories, traveling experiences and cultures. I hope you can join me in my home and allow me to share some of the wonders of Vietnamese cuisine. I specialize in authentic and healthy home-style dishes, making use of universal ingredients available the world over.
I focus on a menu that requires no special tools to prepare or cook ensuring that you have no problem repeating the cooking process in your own kitchen. I use high-quality ingredients, exclusive of MSG and I can tailor traditional menus to vegetarian/vegan palates, gluten-free, lactose-intolerant or special diets, etc. We will start from scratch. I will advise you on how best to prepare the food and guide you step by step through that cooking process with my cooking experience/tips to ensure you to get the best results.
*If you are a solo traveler who wish to take this class, please contact us*
I have been cooking since I was 5 years old. I learned most of the Vietnamese traditional recipes in my family kitchen, and I also enjoy experimenting with new ingredients and
Please contact us
The below are some suggested menus to give you an idea of the types of dishes I offer. The menu might vary. If you would like to learn to make something specific, please write down on the booking page.
Vegetarian Menu: we can make a vegetarian version of the above menus.
Please contact me for special dietary requirements or a tailored menu.
Meet at my house in Copac Square: (Block/Lô A, 10th Floor, Unit 10-A7), 12 Tôn Đản Street, Ward/Phường 13, District/Quận 4, HCMC
Building address in Vietnamese: 12 Đường Tôn Đản Phường 13 Quận 4
My place is very close to the city center and easy to find. You even can walk from the city center along nice river side. When you are standing on the street, looking at the building, the residents entrances are on the left hand side. The elevators of Block A
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Full refund will be issued for cancellation made at least 48 hours prior to the activity