Monday Wednesday Friday
Tuesday Thursday Saturday
We are happy to share our menu options and recipes with you. After each class we give you a recipe booklet to take home. Not only that, we email you the recipe documents of both classes!
Do both cooking classes and get a price reduction on your second class!
Allergies & Food Restrictions
Just let us know (in the booking form) if you have any special dietary needs and the chefs will make sure to create an adjusted menu that suits your needs.
Please be aware that we don’t cater for ‘strict’ vegetarians/vegans as we use ingredients like fish sauce & other spices which may include fish/meat products to prepare some of the dishes. If you are comfortable with cooking with these spices/ingredients and simply leaving out (or replacing) the actual meat or fish then you’re very welcome to join.
- Vietnamese Beef Noodle Soup (Phở Bò )Among all the Vietnamese dishes that came to the attention of the people in the western hemisphere, nothing else has received as much appreciation as pho. And rightly so; this delicious noodle soup is widely considered the national dish of Vietnam. Its steamy broth and fresh flavours have captured the culinary hearts of so many people around the world.
- Mui Ne Pancakes (Bánh Xèo)A simple pancake mainly made out of flour and rice, then stuffed with fresh local ingredients.
Prepping (and eating) the cake is as messy as it is enjoyable:
You wrap a piece of freshly cooked banh xeo in bean sprouts, star fruit, mint and spring onions which you dip into a lovely sweet chili fish sauce.
But the most special thing about banh xeo? We reckon it’s the trip that all 5 of your senses get taken on as you prepare it:
The sizzling sound of the batter pouring into the hot pan. The smell of the batter as it cooks. The vibrant colours of the yellow batter, green spring onions, and red shrimp. The taste sensation of crispy banh xeo, rich toppings, fresh veggies, and tangy sweet and sour sauce. Yum!
- Fresh Rice Paper Spring Rolls with Peanut Sauce (Chả Giò Heo)Spring rolls are an absolute staple in Vietnam. With an outer layer made with very thin rice paper, Vietnamese spring rolls can be filled either with vegetables, pork, shrimp or crab meat.
- Chicken Curry with Sweet Potato (Cà ri Gà)Almost every country in Asia has its own version of chicken curry– and Vietnam is no exception. Vietnamese curry is relatively mild (and unknown) compared to its Indian, Thai, or Malaysian counterparts. But it’s also extremely fragrant and full of flavour!
- Rice Noodles with Grilled Pork & Garlic Sauce (Bún chả)Bún chả is a popular Vietnamese dish which is thought to have originated from Hanoi. Bún chả is a traditional pork noodle salad, served in a bowl with fresh veggies. Fried spring rolls are typically served on the side for an added crunchy bite. Delicious and light.
- Vietnamese Fried Spring Rolls with Chili Sauce (Chả giò)Chả giò, fried Vietnamese spring rolls, is a popular dish in Vietnam and is usually served as an appetizer. For this reason, very little ingredients are put into the rice paper. The ingredients in this dish are fairly flexible, but the most commonly used are rice vermicelli, shrimp, chicken, tofu, egg, basil, chopped lettuce, cilantro, and of course: fish sauce!
- Seafood Salad Served in Half a Pineapple (Goi Haisan Trong Thuyen Thom)As Vietnamese cuisine moves to become healthier, seafood salads are becoming an increasingly popular entree throughout the country. The main ingredients in this salad are tangy green mango and fresh crunchy lotus.
- Fresh Coffee/Coconut Jelly with Sweetened Milk (Thạch Rau Câu)Rau câu is a popular Vietnamese gelatin dessert that is sold throughout the whole country. Nowadays, rau câu has become so popular that you can find it not just in Vietnam but in many other Asian countries.