I really enjoyed the class. The class started with a short trip to a nearby market to buy some herbs and vegetables for the upcoming meal. Our Vietnamese guide Tommy spoke really good English as he'd studied in the US for two years and trained as a chef in Thailand. He explained some of the ingredients at the market and what they're used for.
Back at the school, Tommy gave us lots of information about the dishes and Vietnamese cuisine in general, which was very interesting. There was a lot of emphasis on flavour, especially for dressings, sauces and marinades. The level seemed good for beginner and inexperienced cooks, because we didn't do anything too technical. It was a right level for me but more advanced cooks may not find it challenging enough. For example, we didn't actually cook the meat/fish in the first and second courses (it was cooked by the kitchen staff). However, we did all the cooking for the third dish, using woks and small gas hobs.
It was an intimate, informal and friendly atmosphere and Tommy and his assistants were very attentive, giving us advice and answering our questions. After the three courses, we were given a small dessert, along with certificates and a copy of all the recipes. I would definitely recommend this class to anyone travelling to Ho Chi Minh.