Hoi An is one of the best places in Vietnam to learn to cook. Fresh herbs come from nearby farms, seafood arrives daily from the coast, and the town has its own dishes that you will not find made the same way anywhere else. A half-day class is an easy and memorable way to take those flavours home.
How a typical class works
Most classes begin with a guided visit to the central market, where your instructor explains the herbs, noodles, sauces and spices used in local cooking. Many then travel by boat or bicycle to a kitchen in the countryside or by the river. You cook three or four dishes yourself, eat what you have made, and usually leave with the recipes.
Dishes you are likely to cook
- Cao lau – thick noodles with pork, greens and crispy croutons, the signature dish of Hoi An.
- Banh xeo – a crisp rice-flour pancake filled with shrimp, pork and bean sprouts, wrapped in rice paper with herbs.
- Fresh spring rolls – rice paper rolls with shrimp, herbs and a peanut or fish-sauce dip.
- White rose dumplings – delicate steamed shrimp dumplings shaped like a flower.
- Green papaya or banana flower salad – a refreshing starter built on local herbs.
Choosing the right class
Decide whether you want a market visit, a farm visit or simply time in the kitchen, and check the group size before you book. Smaller groups give you more hands-on time. Most schools can adapt menus for vegetarians and for common allergies if you tell them in advance.
Morning classes are the most popular because the market is at its freshest and the weather is cooler. Book a day or two ahead in the busy months from February to August.
