There is a long tradition of vegetarian cuisine in the pagodas of Vietnam where the nuns and monks follow a strict diet. Having just returned from running a culinary tour, Tracey will share dishes she enjoyed along the way, including some prepared by the nuns in a Hue pagoda on the banks of the Perfume River. Recipes include: delicious tofu and roasted rice, cellophane noodle, lettuce, carrot, kohlrabi and herb spring rolls, served with a dipping sauce made with ngoc mam chay (vegan fish sauce); crispy fried vermicelli noodle cake with wok-tossed vegetables; braised young jack fruit with soy and chilli flavours; and classic sticky rice steamed in lotus leaf with coconut and lotus seeds.
Traditional and authentic fare
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