The Tet (New Year) is the most important lunar event in the Vietnamese calendar. It is a time to enjoy traditional celebratory pork dishes, social gatherings with friends and family reunions. In this class, Tracey shares her special recipes with a menu featuring: fried pork and crab spring rolls; refreshing kohlrabi salad with aromatic herbs; marinated pork ribs and bamboo soup with cellophane noodles topped with chilli, pepper, lime juice and herbs; grilled young green rice and pork patties where the rice is used to bind the pork mince to add extra silky texture; and to finish, a popular dessert with cooked sticky rice flavoured with fresh ginger juice and finely ground palm sugar, served in small toasted sesame seed lined moulds. Not to be missed!
Celebrate the Vietnamese New Year
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