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Cooking class 2: Garden to table

Want to know the secret of transforming easy dishes into extraordinary meals? Fresh herbs. Let’s visit our organic garden where you have a chance to discover tons of different plants being grown by the local
gardeners: lettuce, perilla, chilli, cucumber, sweet potatoes, etc. Here you are introduced to a variety of herbs & mayals, have a chance to harvest it.
All the fresh ingredients then will be brought straight to the kitchenette preparing for the later cooking session.The local chef shows you the trick of the trade of the local gastronomy in a classic & quintessential kitchenette of Northern Vietnam.
Enjoy your own delicious plate in our restaurant

Duration: 60 minutes

Best time to cook:

  • Morning: From 10:00 – 11:30am
  • Afternoon: From 16:00 – 17:30pm

Group size:

  • Minimum: 01 pax
  • Maximum: 06 pax

Menu: (Choosing 2 dishes from the menu)

  • Deep-fried pork wrapped in lolot leaves
  • Stir-fried chickend and basil
  • Fried tofu with chili & lemongrass
  • Stir-fried chicken with lemongrass and chili
  • Seasonal vegetable salad (Chicken salad with banana flower/Banana flower salad with “Chay” fruit/ Vegetarian chayote
    salad/ Tofu papaya salad/ Green mango salad with “Rau má”)
  • Stir-fried seasonal vegetables
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