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Fresh and Fragrant Vietnamese

Your taste buds will tingle with excitement

Fresh and Fragrant Vietnamese

Hands On

Sorry, no transfers or refunds for classes booked during the remainder of 2020 so please choose carefully.

Mix and match Vietnamese ingredients to cook and eat stunning food. This has to be one of the most delicious of Asia’s cuisines.

Immerse yourself in the fascinating world of Vietnamese food with expert guidance and advice from our team.

Fresh herbs, vegetables and seasonings presented at the table to compliment dishes is pure brilliance. This tradition shows a respect for difference in flavour and texture preferences of diners.

You’ll get to know about cooking techniques used to create exciting results. Learn about ingredients in dishes, how they alter the final taste and where to shop for them.

Included in this class

  • Pho Bo

Our version of this famous fragrant beef broth soup. Brimming with rice noodles, fresh herbs and crisp vegetable this ‘meal in a bowl’ is full of goodness to satisfy anyone’s hunger. Season your own bowl with sweet, sour and salty potions, so it’s just how you like it.

  • Fresh Rice Noodle Seafood Rolls with ‘Dancing’ Herbs

Very simple and utterly addictive light fresh rice noodle rolls filled with white fish and prawn. Cooked in bamboo steamers.

  • Vietnamese Chicken and Coconut Rice

Street-cooked barbequed smoky chicken is matched with a seriously good Vietnamese Nuoc Cham dressing. With plenty of fresh herbs and the creamy coconut rice, this dish showcases the superb flavour balance of this cuisine.

  • Vietnamese Coffee Sua

Fresh ground Vietnamese coffee is allowed to slowly drip through the special filter. The chocolate flavour profile is complimented by a dash of condensed milk. This is as delicious served hot when the weather is cool as it is, refreshingly iced, on a summers day.

Listen to what clients are saying…              What to Expect and FAQ               Terms and Conditions

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Meet the team

Tracey Cotterell

Tracey Cotterell
Tracey Cotterell


Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

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Tracey Cotterell

Tracey Cotterell


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