Authentic Saigon Cooking Class Tour 3.5 Hours in Ho Chi Minh City
Tổng quát
Ngôn ngữ có sẵn
3 giờ 30 phút
Vé di động
Saigon Cooking Class Tour offers a delightful immersion into the vibrant culinary culture of Ho Chi Minh City, Vietnam. Led by expert local chefs, this hands-on experience takes participants on a journey through the bustling markets of Saigon:
- Meeting Chef at the West gate (gate no.5) of Ben Thanh Market. Along with Chef to visit the market, participants will have the opportunity to understand more about local food, Vietnamese ingredients and its substitutions.
- Back to cooking class, in a humble spacious place, participants put on an apron, sit down and enjoy a traditional welcome drink.
- Then, everybody takes action to make their day. They learn each step of cooking, from preparing ingredients, making sauce, marinating, cooking, …. All of the basic cooking methods will be covered in this class.
Once everything is done, it’s time to relax, enjoy the fruits of their labor in a convivial ambiance with new friends taking part in the cooking session
Thông tin khác
Chính sách hủy
For a full refund, cancel at least 24 hours before the scheduled departure time.
Bao gồm
Bottled water
English-speaking guide
Certificate and guide book for cooking after course
Lunch in cooking class
Personal expenses or Tipping/Gratuities...
No market for tours start at 2:30 PM or 5:50 PM
Cần Quan Tâm
Market visit from 8:30 am till 9:30 am Follow our Chef through the vibrant Ben Thanh market to purchase a selection of ingredients for your cooking lesson. At 9:40 am our Chef will bring you back by Taxi to our cooking class. Hands-on Cooking Class from 10am till 1pm In a warm atmosphere, participants cook all together following step by step our Chef and everyone has their own material and ingredients for a better understanding of cooking techniques. You will discover Vietnamese kitchenware to cook and enjoy a tasty 4 courses meal. MSG and “Knorr powders/enhance flavors” are of course forbidden! Download our MENU. We will adapt the menu to vegetarians or for people with food allergies, let us know your booking in advance so we can accommodate you.
Tùy chọn
MENU 4 – THURSDAY - Advanced
1. Salad rolls: 1. Salad rolls / Rouleau de printemps
2. Vietnamese chicken curry: 2. Vietnamese chicken curry / Poulet au curry
3. Lotus stem salad with pork : 3. Lotus stem salad with pork and shrimps / Salade de lotus au porc et aux crevettes
4. Grilled pork rib and rice: 4. Grilled pork rib and broken rice / Côte de porc grille avec du riz brisé
MENU 1 – MONDAY - Advanced
1. 1. Beef salad: 1. Beef salad with young banana and star fruit /
Salade de boeuf aux bananes vertes et aux caramboles
2. Chicken Noodle : 2. Chicken Noodle / Soupe de vermicelle au poulet
3. Vietnamese sizzling pancake: 3. Vietnamese sizzling pancake / Crêpe vietnamienne
4. Steamed rolled cake : 4. Steamed rolled cake / Gâteau enroulé cuit à la vapeur
MENU 5 – FRIDAY - VEGETARIAN
1. Salad rolls : 1. Salad rolls – Rouleau de printemps
2. Sizzling pancake: 2. Sizzling pancake – Crêpe vietnamienne
3. Spicy noodle soup: 3. Spicy noodle soup in Central region – Soupe de vermicelli épicée du centre
MENU 5 – FRIDAY - INITIATION
1. Mango salad with pork : 1. Mango salad with pork & shrimps / Salade de mangue au porc & aux crevettes
Braised chicken with ginger: Braised chicken with ginger / Poulet braise au gingembre
3. Skewed ball pork meat: 3. Skewed ball pork meat with fresh rice noodle / Boulette de porc hâché servi au vermicelle frais
4. Steamed rice in pandan leaf: 4. Steamed rice in pandan leaf flavor / Riz moulé au parfum de la feuille de pandan
Menu 6–Sar & Sunday-VEGETARIAN
1. Spring rolls : 1. Spring rolls – Pâté impérial
2. Steamed rolled cake : 2. Steamed rolled cake – Galette farcie enroulée
3. Stewed vegetable noodle : 3. Stewed vegetable noodle soup – Soupe de legumes mijotés au vermicelle
Private Cooking Class
Private Cooking Class: Private Cooking Class on your own. You can choose whatever in the list of options you want.
Duration: 3 hours 30 minutes
MENU 4 – THURSDAY - VEGETARIAN
1. Sizzling pancake: 1. Sizzling pancake – Crêpe vietnamienne
2. Dumpling with leek: 2. Dumpling with leek and crouton sauce - Ravioli à la sauce de ciboulette et de crouton
3. Wonton soup: 3. Wonton soup – Soupe de wonton
MENU 1 – MONDAY - INITIATION
1. Vietnamese spring rolls: 1. Vietnamese spring rolls / Pate imperial
2. Morning glory salad: 2. Morning glory salad with pork & shrimps / Salade de liseron d’eau au porc & aux crevettes
3. Caramel pork in clay pot: 3. Caramel pork in clay pot / Porc au caramel
4. Steamed rice in pandan leaf: 4. Steamed rice in pandan leaf flavor / Riz moulé au parfum de la feuille de pandan
MENU 6– SAR & SUNDAY -Advanced
1. Spring rolls : 1. Spring rolls / Pâté impérial
2. Grilled ball pork meat: 2. Grilled ball pork meat served with fine vermicelle / Boulette de porc hâché
3. Chicken noodle : 3. Chicken noodle / Soupe de poulet au vermicelle
4. Steamed rolled cake : 4. Steamed rolled cake / Gâteau enroulé cuit à la vapeur
MENU 3 – WEDNESDAY - Advanced
1. Beef noodle in Hue style / : 1. Beef noodle in Hue style / Soupe de boeuf au style de Hue
2. Vietnamese sizzling pancake: 2. Vietnamese sizzling pancake / Crêpe vietnamienne
3. Stuffed dumpling : 3. Stuffed dumpling with spring onion sauce / Ravioli au riz gluant
4. Grilled chicken: 4. Grilled chicken with five spice / Poulet grille aux cinq épices
MENU 1 - MONDAY - VEGETARIAN
1. Fried wonton with plum : 1. Fried wonton with plum sauce – Wonton frit à la sauce de prune
2. Dumpling with leek: 2. Dumpling with leek and crouton sauce – Ravioli à la sauce de ciboulette et de crouton
3. Noodle soup with tomato: 3. Noodle soup with tomato, fried tofu and soya milk
Soupe de vermicelli au lait de soja, au tofu et aux tomates
MENU 6 – SAR & SUN-INITIATION
1. Salad rolls : 1. Salad rolls / Rouleau du printemps
2. Chicken noodle soup / Soup
Vietnamese sizzling pancake: Vietnamese sizzling pancake / Crêpe frite vietnamienne
MENU 4 – THURSDAY - INITIATION
1. Beef salad with star fruit : 1. Beef salad with star fruit and young banana / Salade de boeuf aux caramboles et aux bananes vertes
2. Grilled pork with noodle: 2. Grilled pork with fresh noodle / Porc grille à la citronnelle servi au vermicelle frais
3. Caramel fish in clay pot: 3. Caramel fish in clay pot / Poisson au caramel
4. Steamed rice in pandan leaf: 4. Steamed rice in pandan leaf flavor / Riz moulé au parfum de la feuille de pandan
MENU 3 – WEDNESDAY-VEGETARIAN
1. Salad rolls : 1. Salad rolls – Rouleau de printemps
2. Mushroom salad : 2. Mushroom salad / Salade de champignons Roi Pleurote
3. Noodle soup with five spice: 3. Noodle soup with five spices (Pho) – Soupe de vermicelli aux cinq épices (PHO)
MENU 3–WEDNESDAY - INITIATION
1. Dumpling filled : 1. Dumpling filled with mung bean and spring onion sauce / Perle fourrée aux haricots mungo et à la sauce de ciboulette
2. Vegetable salad with pork: 2. Vegetable salad with pork and shrimps/ Salade de légumes au porc et aux crevettes
3. Grilled pork rib: 3. Grilled pork rib/ Cotelette grillee
4. Steamed rice in pandan leaf: 4. Steamed rice in pandan leaf flavor / Riz moulé au parfum de la feuille de pandan
MENU 2 – TUESDAY - Advanced
1. Chicken wings in fish sauce: 1. Chicken wings in fish sauce / Aile de poulet frite à la sauce de poisson
2. Spring rolls / Pâté impéria: 2. Spring rolls / Pâté impérial
3. Chicken Noodle : 3. Chicken Noodle / Soupe de vermicelle au poulet
4. Vegetable salad with pork: 4. Vegetable salad with pork and shrimps / Salade de legumes aux crevettes
MENU 2 - TUESDAY - VEGETARIAN
1. Salad rolls with turnip: 1. Salad rolls with turnip and vegetable – Rouleau au jicama et legume
2. Sizzling pancake : 2. Sizzling pancake – Crêpe vietnamienne
3. Spicy noodle soup : 3. Spicy noodle soup in Central region – Soupe de vermicelli épicée du centre
MENU 2 – TUESDAY - INITIATION
1. Lotus stem salad with pork: 1. Lotus stem salad with pork & shrimps / Salade de liseron d’eau au porc & aux crevettes
Grilled beef with lemongrass: Grilled beef with lemongrass served with fresh noodle / Boeuf grille à la citronnelle servi au vermicelle frais
3. Imperial fried rice: 3. Imperial fried rice / Riz impérial frit
MENU 5 – FRIDAY - Advanced
1. Beef noodle: 1. Beef noodle / Soupe de vermicelle au boeuf
2. Fresh mustard leaf rolls: 2. Fresh mustard leaf rolls with shrimps / Rouleau à la feuille de moutarde
3. Grilled fish in banana leaf: 3. Grilled fish in banana leaf / Poisson grillé à la feuille de banane
4. Braised chicken with ginger: 4. Braised chicken with ginger / Poulet braisé au gingembre
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