Hanoi to Saigon

Course summary

Embark on a culinary journey from Hanoi to Saigon in this vibrant, hands-on cooking class where we will explore the rich flavours and textures of Vietnamese cuisine.  From the northern streets of Hanoi to the bustling southern markets of Saigon, you’ll learn how to prepare a variety of authentic dishes that showcase the best of Vietnamese culinary traditions.
This class will feature:

1. Bún Chả Hà Nội (Grilled Pork with Rice Vermicelli) – A savory and aromatic dish of grilled pork, fresh herbs, and rice vermicelli, served with a tangy dipping sauce.
2. Spring Rolls Two Ways – Explore two styles of Vietnamese spring rolls: one from the northern port city of Hải Phòng (with a deliciously savory filling) and one from the southern city of Saigon (with fresh ingredients and shrimp).
3. Cà Phê Sữa Đá (Vietnamese Iced Coffee) – Experience the classic Vietnamese coffee culture with a sweet, rich iced coffee made with condensed milk.
4. Bò Lá Lốt (Grilled Beef in Betel Leaves) – Succulent beef wrapped in aromatic betel leaves, grilled to perfection, and served with a fresh herb dip.

This class will not only teach you the techniques behind these iconic dishes but also provide insight into the cultural and regional distinctions that shape the Vietnamese culinary landscape. Whether you are a beginner or an experienced cook, you’ll leave with new skills and a deeper appreciation for the diversity of Vietnamese cuisine.

Suitable for those with gluten and dairy or egg, soy and nut allergy.

What you will learn

• how to prepare Bún Chả Hà Nội: grill pork to perfection and assemble the balanced dish with rice vermicelli, fresh herbs, and dipping sauce
• how to make Spring Rolls Two Ways: master the art of making both crispy fried spring rolls from Hải Phòng and refreshing fresh spring rolls from Saigon
• how to brew authentic Vietnamese iced coffee: prepare a traditional, strong Vietnamese coffee using a drip filter and sweetened condensed milk for a delicious iced version
• how to grill Bò Lá Lốt: wrap seasoned beef in betel leaves and grill them to create this fragrant and savory dish.

What you will get

• a deeper understanding of the regional diversity in Vietnamese cooking, from the bold, savory flavours of the north to the fresh, light dishes of the south
• recipe to take home
• incredible food you have made

What you need to bring

• apron
• containers to take home
• wear closed toe shoes

About the tutor

With a deep-rooted passion for food and a love for bringing people together, Kate Ngo is dedicated to teaching the art of cooking and baking in a fun, interactive way. For seven years, Kate ran a successful baking business specialising in macarons, custom-made cookies, cakes, and desserts for all occasions. Her enthusiasm for creating wholesome yet visually stunning dishes shines through in every recipe.
Living with allergies herself, Kate’s recipes can be adapted to be allergy-friendly, including gluten-free, nut-free, egg-free, soy-free, dairy-free, and vegan.

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