Vietnam’s 3000 kilometre coastline along the South China Sea is home to an amazing array of fresh seafood. Tracey’s menu features traditional dishes made with fresh herbs and distinctive spices and condiments. Her menu features: sweet and sour dressed squid with a citrusy pomelo, dill and mint salad; cha gio, fried spring rolls filled with crab, prawn taro and pork; Hanoi’s famous cha ca la vong, marinated rockling with turmeric, fresh dill and rice vermicelli noodles; and finally, chao tom, fresh shimp ground to a paste with garlic, spring onion, fish sauce and a little pork, then wrapped around sugar cane batons, and fried – absolutely delicious with a classic dipping sauce.
Seafood Specialties of Vietnam
Traditional dishes with distinctive spices and condiments
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