Explore the vibrant food culture and history behind some of Vietnam’s traditional winter dishes. Tracey’s menu features: from Vietnam’s northern Chinese border, braised pork belly with fermented black beans and tofu; pickled bean shoots with pineapple and chilli, commonly served in north Vietnam, particularly with pork dishes; Hanoi-style fried seafood spring rolls made with rice paper wrappers dipped coated in egg and bread crumbs to resemble French style croquettes; from the regional north, steamed pork, mushroom and cellophane noodle cabbage rolls served with chilli sauce as a side; and smoky, earthy eggplant with Thai basil, a popular dish from the Mekong delta that also goes well with pork.
Vietnam: Hearty Winter Fare
Explore Vietnam’s vibrant food culture
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