HANOI DAILY TOUR

HANOI COOKING CLASS (4 HOURS)

HANOI COOKING CLASS (4 HOURS)

Getting to know the food is also the great way of getting to know the country. Vietnamese food is healthy, simple to cook and delicious and forms a large part of the culture. This half day tour gives you a hands-on lesson on how to shop and cook authentic Vietnamese food.

From: US $50+

Our tour guide will pick up at your hotel and take a walk to outdoor market (wet market) with the chef. You will be fascinated with every step by the color, noise and the smells of the foods. Stroll around to visit distinct food sections with their variety of herbs, vegetables, meat and sea food which brings you very close to the simple life. It is very interesting to see and to learn how a local woman chooses and buys the best quality of the fresh food from numerous food stalls in the market. With a rattan hand basket, your job is to buy some herbs and spices for the cooking class (Herbs and spices are a very important part of authentic Vietnamese food). Raw food bought from the market will be washed and prepared quickly in the kitchen. Cooking methods and utensils will be placed properly on each table.

You will prepare and cook by yourself under the instruction of the chef from the beginning to the end, learning how to marinate and to spice will be the most crucial lesson.

Enjoy what you have cooked (Very big portion) the chef will taste and give a reward to the best dish. After all, a little gift and all of the recipes from the cooking class will be given to you as you leave.

There are two classes every day at the following times:

9:00 am – 12:30 noon and 15:00 pm – 18:30 pm

Price: US$50+/pax

*Included: pick up at hotel, local expert, welcomed-drink (water/ or green tea/ coffee), visiting wet market, your cooked lunch/or dinner in mini restaurant of old quarter.

NOTE: + Private tour with your own group, not sharing with other guests upon request.

     + Joining group tour should be maximum 12 guests, sometimes less or full, depends each day.


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