Itinerary in brief
Cooking classes Hanoi
Cooking class 1How great would it be to be able to return home from your time in Vietnam, to dazzle your family and friends with mouth-watering delicacies like Banana Flower Salad, Bun Cha and Fresh Spring Rolls.
All the Menus we offer are made with recipes developed by Hidden Hanoi, using ingredients that can be found in most well stocked Asian grocery stores. So you can easily replicate them in your own kitchen
Cooking class 1How great would it be to be able to return home from your time in Vietnam, to dazzle your family and friends with mouth-watering delicacies like Banana Flower Salad, Bun Cha and Fresh Spring Rolls.
All the Menus we offer are made with recipes developed by Hidden Hanoi, using ingredients that can be found in most well stocked Asian grocery stores. So you can easily replicate them in your own kitchen
We will not just only show you how to cook but also we will teach you more about Vietnamese culture through out the course with the short movie demonstrating a traditional Vietnamese kitchen; by explaining the importance of rice and its cultural significance; the different spices, when and how they are used; the market; and of course fish sauce.
The first Guest to book may choose from one of these 5 different menus (so book early if you have a special request):
Seafood
o Fresh Spring Rolls with Prawns
o Papaya Salad
o Sweet and Sour Prawns
o Sour Fish Soup
This lightly balanced summer meal showcases several typical Vietnamese cooking techniques such as rolling, stir-frying and dipping!
sea food small
o Banana flower salad
o Claypot Stewed Chicken with lotus seeds and mushrooms
o Cabbage Rolls filled with Pork and mushrooms
o Green wasabi leaves Soup
This meal is most often eaten when the weather is cooler. The ingredients are readily available in most countries and the recipes can be easily adapted to suit individual tastes.
Street Food
o Fresh Bun Noodle and mixed herb Salad
o Marinated and BBQ'd Pork
o Ngoc mum (fish sauce) soup with green papaya and carrot
o Fried Vietnamese Spring Rolls
This menu is a specialty on Hanoi's streets. Typical served at lunch, the soup is served cold in Summer and warm in Winter.
bun cha
o Water Spinach Salad/season vegetable
o Clay pot Stewed Eggplant with Pork
o Mussel Soup
o Tofu with fresh Tomato Sauce
(We offer fresh spring rolls for the group over 4)
This is the sort of meal Vietnamese peasants might eat at harvest time. They will harvest water spinach from the tocal pond and catch small crabs around the rice-field to make a simple soup eaten with salted small eggplant.
Vegetarian
o Fried tofu balls
o Vegetarian curry
o Boiled Susu with salted peanuts
o Beansprout soup
Not even fish sauce is used in these special dishes traditional prepared for the monks in the pagodas and for vegetarians during the full moon.
The first Guest to book may choose from one of these 5 different menus (so book early if you have a special request):
Seafood
o Fresh Spring Rolls with Prawns
o Papaya Salad
o Sweet and Sour Prawns
o Sour Fish Soup
This lightly balanced summer meal showcases several typical Vietnamese cooking techniques such as rolling, stir-frying and dipping!
sea food small
o Banana flower salad
o Claypot Stewed Chicken with lotus seeds and mushrooms
o Cabbage Rolls filled with Pork and mushrooms
o Green wasabi leaves Soup
This meal is most often eaten when the weather is cooler. The ingredients are readily available in most countries and the recipes can be easily adapted to suit individual tastes.
Street Food
o Fresh Bun Noodle and mixed herb Salad
o Marinated and BBQ'd Pork
o Ngoc mum (fish sauce) soup with green papaya and carrot
o Fried Vietnamese Spring Rolls
This menu is a specialty on Hanoi's streets. Typical served at lunch, the soup is served cold in Summer and warm in Winter.
bun cha
o Water Spinach Salad/season vegetable
o Clay pot Stewed Eggplant with Pork
o Mussel Soup
o Tofu with fresh Tomato Sauce
(We offer fresh spring rolls for the group over 4)
This is the sort of meal Vietnamese peasants might eat at harvest time. They will harvest water spinach from the tocal pond and catch small crabs around the rice-field to make a simple soup eaten with salted small eggplant.
Vegetarian
o Fried tofu balls
o Vegetarian curry
o Boiled Susu with salted peanuts
o Beansprout soup
Not even fish sauce is used in these special dishes traditional prepared for the monks in the pagodas and for vegetarians during the full moon.
Contact Lotussia Travel for more information and Book this tour,.
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