Tracey’s menu features vibrant, authentic dishes from across the South East Asian region: Vietnamese poached chicken, red shallot, carrot, sesame and jicama salad tossed with a lime juice and fish sauce dressing; Laotian ua si khai, lemongrass stalks, cut along their lengths, carefully stuffed with minced chicken and spring onion, then rolled in beaten egg and fried; Cambodian fish amok, a mildly spiced coconut cream fish curry steamed in banana leaves; and finally from Sri Lanka, a vegan cashew nut curry with saffron basmati rice, both enhanced with traditional aromatic spices and herbs including curry leaves, turmeric, cardamom and saffron.
South East Asia: Cambodia to Sri Lanka
Vibrant, authentic dishes
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