With warmer days ahead, Tracey’s regional hot-off-the-grill recipes and addictive salads will add unique Vietnamese flavours and textures to your summer meal repertoire. Recipes include: turmeric and tofu in betel leaf; sizzling pork ribs with green chilli dipping sauce; from Hoi An, seasoned lemongrass and ginger mackerel wrapped in banana leaf and char-grilled, served with lime, chilli and salt; popular with Hanoi families, vibrant coleslaw bursting with sweet, sour and salty flavours, crunchy nuts, poached chicken and fresh hot mint; and from Hue in central Vietnam, spicy eggplant and young jack fruit vegetarian salad with ginger, garlic, chilli, and sesame seeds served with rice crackers.
Tastes of Vietnam
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.
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