Tracey’s Vietnamese recipes combine hot-off-the-grill proteins with fresh, flavourful salads and a range of different accompaniments. Easily prepared ahead, these recipes are sure to become popular standbys for any summer meal: pork belly poached in a master stock then char-grilled and served in steamed bao buns with pickled cabbage and hot mint; beef marinated in lime juice, sugar, fish sauce, chopped garlic, lemongrass and chilli, then seared and sliced and tossed in a rice paddy herb salad sprinkled with chopped unsalted peanuts; BBQ prawns on lemongrass skewers with a chilli, sea salt dipping sauce; and, the well- known classic green mango salad with sun-dried char-grilled squid.
Summer in Vietnam: Fire up the Grill
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