Join Tracey to explore the unique cuisine of Luang Prabang, the ancient imperial city in northern Laos. You will learn about its distinctive flavours, bountiful fresh herbs and its everyday staple, steamed sticky rice. Recipes include: two dipping sauces – smoky tomato jeow and green chilli with sawtooth coriander; ua si khai, lemongrass stalks, cleverly sliced along their length to create a pocket that is stuffed with minced chicken and spring onion, then dipped in beaten egg and fried until golden; mushrooms and sticky rice parcels steamed in banana leaf; and, an aromatic fish, galangal and herb salad.
Discover the Cuisine of Laos
Distinctive flavours from Luang Prabang
Whether you want to explore a new cuisine, learn some new techniques or simply expand your cooking repertoire, our highly experienced instructors will show you how to prepare delicious dishes that are guaranteed to impress. Click here for more information the class format.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/ make during this class.
About the Chef
Chef, Author & Culinary Tour Host,
Tracey first came to Hanoi in Vietnam after 15 years in the Melbourne restaurant scene. She put her extensive hospitality experience to good use at Koto, a grass- roots charity. As the first chef/trainer her contribution transformed disadvantaged young people into sought after hospitality professionals. In April 2008 she opened the Hanoi Cooking Centre, a purpose built cooking school and café. Tracey is acknowledged as an expert in Vietnamese food as evident by her appointment as Executive Chef of the 1,000 years of Hanoi state banquet for 900 dignitaries. Tracey is also the successful author of several Vietnamese cookbooks: Koto, Vietnamese Street Food, Real Vietnamese Cooking, and Made in Vietnam. More