Menu

A taste of Vietnam Mui Ne cooking school offers two different menus. Both menus include very popular Vietnamese dishes that are tasty and healthy.

Our Menus

  • Mon, Wed & Fri

    • Beef noodle soup
    • Mui Ne pancakes with sweet and sour sauce
    • Fresh rice paper spring rolls with peanut sauce
    • Seafood salad served in half a pineapple

  • Tue, Thu & Sat

    • Chicken curry with sweet potato
    • Rice noodles with grilled beef or pork and garlic sauce
    • Vietnamese fried spring rolls with chilli sauce
    • Fresh coffee or coconut jelly with sweetened milk

Get the Recipes

We are happy to share our menu options and recipes with you. Click here for the Monday, Wednesday & Friday Menu and here for the Tuesday, Thursday & Saturday Menu more information.

Take both classes!

Join our cooking class twice and get a price reduction on your second class!

Allergies or Food Restrictions?

Specify your wishes or food restrictions in the booking form and the chefs will adjust your wishes into the menu.

Our Meals

  • Vietnamese beef noodle soup (Pho Bo)

    Vietnamese beef noodle soup (Pho Bo)

    Among all the Vietnamese dishes that came to the attention of the people in the western hemisphere, nothing else has received such acceptance as Pho. Pho is considered the national dish of Vietnam. It has captured the culinary hearts of so many people in the west because of its misleading simplicity and its fabulous flavors. Pho is the perfect comfort food – warm, hearty and deliciously refreshing.

  • Mui Ne pancakes with sweet and sour sauce (Ban Xeo)

    Mui Ne pancakes with sweet and sour sauce (Ban Xeo)

    Pancakes mainly made out of flour and rice. Eating the cake is a messy but enjoyable process. 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. The combination of the crispy texture of the banh xeo & the rich taste of the toppings, together with fresh vegetables and the sweet and sour sauce make it a real treat. The excitement of banh xeo lies in the way the pancake is prepared - the sizzling sound when the batter is poured into the hot pan, the smell of the batter as it cooks and the mixture of the yellow batter, the green spring onions and the red shrimp.

  • Fresh rice paper spring rolls with peanut sauce (Cha gio heo)

    Fresh rice paper spring rolls with peanut sauce (Cha gio heo)

    Spring rolls are most popular in Vietnam. They are made with a very thin rice paper. The filling can either be vegetables, pork, shrimp or crabmeat. Remember, Vietnamese spring rolls are appetizers and not a meal, this reasons very little ingredient to put into the rice paper. Dip the roll into a peanut sauce or sugar water mixture for a delightful taste. The rolls are called “spring rolls” because they are traditionally eaten on the Chinese New Year, which takes place in the beginning of the spring season.

  • Chicken curry with sweet potato (Ca ri ga)

    Chicken curry with sweet potato (Ca ri ga)

    Almost every country in Asia has it's own version of chicken curry and Vietnam is no exception. Vietnamese curry is relatively mild (and unknown) compared to it's Indian, Thai or Malaysian counterparts but extremely fragrant and full of flavors. Although this dish is hearty enough to serve on its own, with its familiar vegetable trio of carrot, potato and onion, this dish often gets served with a side of steamed rice.

  • Rice noodles with grilled pork or beef and garlic sauce (Bún chả)

    Rice noodles with grilled pork or beef and garlic sauce (Bún chả)

    Bún chả is a popular Vietnamese dish which is thought to have originated from Hanoi, Vietnam. Bún chả is a traditional pork noodle salad, served in a bowl with fresh veggies. Also fried springrolls can be added for a crunchy bite. Bún chả is a delicious and easy to make dish that does taste great with garlic sauce!

  • Vietnamese fried spring rolls with chili sauce ( Chả giò)

    Vietnamese fried spring rolls with chili sauce ( Chả giò)

    Chả giò, fried Vietnamese spring rolls, are a popular dish in the Vietnamese cuisine and usually served as an appetizer. For this reason very little ingredients are put into the rice paper. The ingredients in this dish are not fixed. The most commonly used meat is pork, but crab, shrimp, chicken or tofu can also be used. Also vegetables like carrots can be used into this dish. The ingredients are wrapped in rice paper and then get deep fried until the rice paper coat turns crispy and golden brown. Fried spring rolls are a very tasty snack and do taste great with some chili sauce!

  • Seafood salad served in half a pineapple (Goi haisan trong thuyen thom)

    Seafood salad served in half a pineapple (Goi haisan trong thuyen thom)

    It is noticed that with the increasing trend towards healthy eating seafood salads have become very popular entrees. The main ingredients in this salad are sliced green mango, lotus root, carrot, cucumber ,pineapple, onion, sesame seeds, mint, fish sauce and of course seafood.

  • Fresh coffee /coconut jelly with sweetened milk (Thach Rau Cau)

    Fresh coffee /coconut jelly with sweetened milk (Thach Rau Cau)

    Rau câu is a popular Vietnamese gelatin dessert that is sold throughout the whole country. Varieties of Rau câu can be found in many Asian countries. This delicious dessert is made with agar, a felantinous substance derived from seaweed, and flavored with coconut milk, pandan or other flavors. Due to the gelatin, Rau câu is characterized by a firm texture. Because the gelatin is firm in texture compared to American gelatin, Vietnamese gelatin can be layered and shaped into intricate cakes. Thach Rau Cau is considered to be the most popular type of Rau câu, it representing a Coffee, Coconut, and Pandan Jelly that can be served with cream and ice.