Cooking class in Vietnam

Fish carmelizes in an earthen dish as the smell of ginger rice fills the room. A dressing of sesame oil and spices comes together before your eyes, and you pour it over a salad of fresh herbs and sweet onions. This is no restaurant, though. You've just finished making these dishes, and you will soon enjoy the freshest Vietnamese food of the trip.

We have seen cooking classes advertised while traveling before - Bali, Hanoi, Melaka. We have even heard of week-long cooking courses in Italy and France. On a recent trip to Saigon we decided to give it a shot: spend an afternoon learning to make a handful of dishes, all from fresh ingredients purchased at the local market. Then enjoy eating those dishes. What could be better? Indeed, what better way to experience a place than to take a cooking class?

We had eaten out for two days in Saigon, but on our last day we wanted to combine traveling with learning, so we could experience something new and take something home besides clothes and photographs.

There are a number of cooking schools in Saigon, all with similar names:

- http://www.saigoncookingclass.com/
- http://www.vietnamsaigoncookingclass.com/
- http://www.vietnamese-cooking-class-saigon.com/

We signed up at the last one, officially known as the Vietnam Cookery Center.

We had hoped to learn to make Pho bo, the beef noodle soup that defines Vietnamese food for many people. However, since we were only there on a Monday, this was our menu:

MONDAY :

1. 1.Beef fillet salad with tamarind sauce(Goi bo tai me)
2. 2.Sour snake- head fish soup with vegetables(Canh chua ca loc)
3. 3.Caramel snake- head fish in clay pot(Ca loc kho to)
4. 4.Steamed rice with ginger(Com hap gung)
5. Dessert: Sweet green bean soup with coconut milk(Che dau xanh)

But what a menu! We didn't think "sour snake-head fish soup" sounded appetizing, but it was incredible. The delicate ginger complemented the light texture of the fish. However, the caramelized fish with steamed ginger rice was the real highlight. I would eat it again in a heartbeat. 

Chilis, garlic, and more laid out on the table before we began.

If only the ingredients at home were so well-organized and artistically prepared.

Our interpreter (left) and chef.

1. Beef fillet salad with tamarind sauce(Goi bo tai me)

Enjoying my salad

2. Sour snake- head fish soup with vegetables(Canh chua ca loc): Don't forget the chili!

The soup, ready to serve

3. Caramel snake- head fish in clay pot(Ca loc kho to)

4. Steamed rice with ginger(Com hap gung) Fry the rice to soften it before steaming it.

Two satisfied customers