MAIN ACTIVITIES AND SCHEDULE
Total duration: 4-5 hours (Starting at 8:15 AM or 1:15 PM)
Transportation: 16 seats Car
1:00 PM: Guide picks you up from the hotel and you board the car to the central market of Hoi An.
1:15 PM - 1:45 PM: Experience shopping at the market to purchase ingredients for the cooking class, learn about the origins and names of some local ingredients, and immerse yourself in the bustling trading atmosphere.
2:00 PM - 3:30 PM: Participate in the cooking class featuring a menu of 5 dishes: Shrimp and pork spring rolls, banana blossom chicken salad, Vietnamese pancake, clay pot braised fish, and chicken pho. Enjoy the dishes you have cooked as well as 3 additional dishes served by the restaurant.
4:00 PM: Explore the seven-hectare coconut forest on a traditional basket boat, experience catching red crabs, and learn how the locals throw nets to catch shrimp and fish on the Thu Bon River.
5:00 PM: Return to the hotel by car.
Hoi An has been recognized by the renowned travel website TripAdvisor as one of the top 10 most captivating culinary destinations in Asia. In 2017, the government awarded Hoi An the title of "Vietnam's Culinary Capital." For every 10 tourists who visit this ancient town in Quang Nam Province, it is guaranteed that all 10 of them will believe that trying the local specialties here is an essential part of their travel experience.
One of the fantastic experiences that both domestic and international tourists can have to discover and truly appreciate the cuisine and culture of Hoi An is participating in local cooking classes right here.
Visitors will be taken to local bustling markets, not only to select their own ingredients but also to listen to fascinating stories about the local people's way of life. Afterwards, you will return to learn how to cook simple dishes like shrimp and pork spring rolls, Quang-style noodles, pancakes, or Hoi An-style chicken rice, alongside professional chefs. Learning to cook is one thing, but understanding the cultural significance behind ingredient choices and dish names is a wonderful aspect that travelers seek to explore through these cooking classes.
Today, let's follow our family, consisting of two adults and a four-years-old child (Trung, Nhung and Sau), as we experience one of the best cooking classes in Hoi An to gain a more authentic and clear perspective. We hope this article provides you with valuable information and moments of relaxation after long hours of work and study. Don't forget to bookmark it for your upcoming trip to Hoi An! We look forward to meeting you soon.
TOUR DETAILS
There are two flexible time slots for you to choose from. As Hoi An is currently in the summer season with hot temperatures reaching 36-37 degrees Celsius, our family decided to join the afternoon tour.
After a satisfying lunch at Bun cha Gia Hung, which can be said to be the best place for Bun Cha in Hoi An, we were just in time for the tour guide to pick us up. (Later on, I realized I regretted this part, and I'll reveal the specifics below.)
Section 1: Local market & Cooking class
Our family got on the car and moved to several hotels to pick up other tourists joining the tour. Then we stopped at the central market of Hoi An. A cooking class usually consists of around 15-20 people, divided into two groups with two separate guides.
As soon as we got off the car, each person was given a cold bottle of mineral water
Ms. Vy was in charge of our group. She was very beautiful and friendly, introduced us to the upcoming activities, the menu of dishes, and asked if anyone had any allergies to specific ingredients.
Everything was ready, and we were excited to start our journey of exploring the local trading life. Under the shade of large coconut leaf canopies, with a refreshing breeze blowing, the heat seemed gentler.
The stalls displayed various colorful foods, as if they were more beautifully adorned under the gradually appearing sunlight. The first stop was a stall selling various basic herbs and vegetables used in daily meals, such as perilla leaves, mint, water spinach, coriander, and fish mint.
One tourist immediately recognized the mint used in the famous world drink, Mojito. Ms. Vy bought some bean sprouts, carrots, and coriander. We continued deeper into the market, where numerous stalls sold all kinds of seafood. However, there were only a few stalls left with a limited supply of shrimp and fish, as most of them sell in the early morning (around 4-5 am) when housewives go to the market to select the freshest catch. Today's menu included clay pot-braised fish, and it was because of this reason that the restaurant had purchased the fish early and prepared everything in advance, ensuring that everyone would have enough ingredients - explained by Ms. Vy.
In the past seafood section, Ms. Vy led us to the area where other items were sold, such as souvenirs, dried goods, and specialty cakes and candies (grilled coconut cakes, grilled rice paper, dried seafood, etc.).
We stopped at a stall where Ms. Vy let us taste a snack called "Kẹo Cu Đơ" made from ingredients like peanuts, sugarcane juice, rice paper, and ginger. Each of us took a small piece and tasted it. It was crispy and aromatic. Everyone enjoyed its flavor and finished a whole big piece.
The peanuts had to be hill peanuts, crunchy, evenly sized, with thin and shiny shells. The sugarcane juice had to be thick and fragrant, similar to honey. The rice paper shouldn't be too thick or too thin, and it had to have sesame seeds and ginger evenly spread on its surface
While enjoying the "Kẹo Cu Đơ," we also got to see Ms. Vy introduce a versatile kitchen tool commonly used in Vietnamese cuisine - a multi-purpose vegetable and fruit slicer
Ms. Vy demonstrated its usage by quickly slicing a carrot she had just bought. Everyone was fascinated by the carrot flowers created (which are used as an ingredient in the dipping sauce for fried spring rolls).
After completing a circle, we encountered many stalls selling clothes, handicrafts, bamboo and rattan products, and tropical fruits. We jokingly told each other that we would definitely have to dedicate a whole day to come back and shop here. Wherever we went, the sellers were friendly and cheerful.
Ingredient of "Cao Lau" - a speciality dish in Hoi An
Lost in admiration, moving from one thing to another, Ms. Vy reminded us that it was time to get back to the car and continue with the main activity of the day: Cooking.
Sitting in the car for about 10 minutes, we passed by the yellow-walled houses adorned with deep pink paper flowers, so characteristic of Hoi An, and witnessed the everyday activities of the people in the streets. Suddenly, we felt a profound sense of tranquility in our souls...
We have arrived at our destination. Sau is very excited to wear an apron and a chef's hat like the little chef images she often sees on YouTube Kids. Suddenly, a pleasant aroma fills the air (not the smell of food), but the sweet scent of areca flowers.
The entrance is a small path lined with tall, lush, straight areca trees.
Right in front of us is a traditional Vietnamese house with a thatched roof, exuding simplicity and rustic charm. The tour staff has prepared all the cooking utensils we need, such as a gas stove, pans, knives, cutting boards, and a variety of fresh ingredients and essential spices.
All the utensils are neatly arranged and divided into three long L-shaped rows of tables, ensuring that everyone can easily learn and follow along.
The first dish we will make is shrimp and pork spring rolls. Chị Vy instructs us to make rose-shaped tomato peels and cucumber slices for decoration.
Carefully peel the tomato skin and roll it up into a spiral, then twist it back to form a lovely rose! Arrange them on a plate; this part allows for creative freedom.
Next comes the marinating process. There are three bowls containing the raw ingredients: shrimp and pork for the spring rolls filling, basa fish for cooking in a stew, and chicken for the flower banana salad. Everyone eagerly and attentively follows Chị Vy's detailed instructions. Once finished, the flames ignite, and it's time to start our journey as chefs!
The baby is squeezing lemons to mix in the salad
My litte baby is rolling "nem ran"
After a busy time of cooking, our stomachs were starting to be tantalized by the delicious aroma of food. While waiting for the braised fish, we could take a little break, gather around the table, and enjoy the dishes we made.
So yummy, so crispy
If someone happened to be a bit clumsy with seasoning, don't worry, the restaurant would serve additional dishes with delicious flavors, prepared by the chefs here, along with beverages like soft drinks and cold beer (included in the tour package, so no additional cost). Indulging in the tasty and aromatic food amidst the refreshing greenery of the surroundings, our entire family felt delighted with our choice to participate here. After finishing our meal, just as the fish had cooked, everyone returned to the kitchen area.
Next up is the savory Vietnamese pancake, a dish that our whole family loves. It is crispy, served with various fresh herbs and a sweet and sour dipping sauce. Writing about it now is making me crave it even more!
We heated up the pan with the highest heat, poured a bowl of golden batter onto it, and spread it around...
After about a minute, once the batter had set, we added meat and bean sprouts on top, reduced the heat... We thought that was it, but no, this was the most exciting and thrilling part: each of us would get to experience the sensation of being like professional chefs cooking over a high and blazing flame (completely safe, of course).
Everyone quickly took out their phones and recorded this unique "performance"...
Wow, the pancake on the pan had now turned into a shiny golden color with a slightly crispy surface. We eagerly picked it up with chopsticks and enjoyed it to the fullest.
The final cooking stages have been completed, and we move to the dining area with the remaining two dishes.
More food was served by restaurant: claypot-braised fish, Vietnamese pancakes (bánh xèo), stir-fried bok choy with garlic and chicken Pho
Looking at the table filled with delicious food, we realize our mistake of having had lunch before coming here (this is the "regret" mentioned at the beginning of the article, so take note!). Glancing at the clock, it's already 4 p.m. We stand up to bid farewell and express our gratitude to the chefs here. Our stomachs are full, so it's time to head to the Cam Thanh nipapalm forest.
Section 2: Bamboo basket boat into nipapalm forest
According to the local residents, the Cam Thanh coconut forest has existed for about 200 years. Back then, migrants from the southwestern region brought coconut seedlings and planted them in this area. Thanks to the suitable water and soil conditions, the trees gradually grew and developed into a vast forest covering around 7 hectares (17 acres). That's where the name "Bảy Mẫu" coconut forest originated (although nowadays the coconut forest has expanded to an area of up to 100 hectares). During the resistance war, the coconut forest served as an important revolutionary base, helping our people win many battles against the enemy. Today, taking advantage of the natural beauty of the expansive coconut forest, it has been developed into an ecotourism destination well-known to many people and is one of the famous tourist spots in Hoi An.
We were seated in a round basket boat, gliding through the vibrant green coconut groves, enjoying the fresh air of the cool afternoon
The Seven Hectares Coconut Forest tourist site offers two types of basket boats: small ones that can accommodate 2 passengers and larger ones for 4 passengers
During the scenic journey, our boat rowers, the local guides, shared fascinating stories about the coconut forest. Additionally, we were treated to an astonishing basket boat performance.
The rowers seemed to transform into "artists" as they skillfully balanced the round boats, swiftly maneuvering with impressive speed and agility
Many tourists in our group were eager to experience this themselves.
Continuing further, we arrived at another captivating performance. We witnessed the simple yet skillful act of casting fishing nets by the local fishermen.
Then, each of us was handed a fishing rod to test our dexterity in catching the hidden red crabs beneath the coconut trees. "Oh, look at that huge crab, Mom!" Sâu exclaimed. My husband quickly grabbed the fishing rod and cast it, enticing the crab with bait, but it swiftly let go. After several unsuccessful attempts, we turned to seek advice from other boats, only to find that they had caught several crabs (we were truly impressed).
As the sun gradually mellowed and dusk approached, our boat rower plucked a coconut leaf, swiftly and skillfully fashioning it into a ring shaped like a crab to gift to little Sâu.
Needless to say, she was delighted beyond measure, sitting there, gazing at and conversing with her "coconut leaf crab" friend, completely forgetting her tiredness from skipping her nap
The boat brought us back, just as the sky painted a pale pink with the sun setting behind the coconut groves. The car took us back to the hotel, marking the end of a wonderful day. We will constantly share truly valuable experiences with our readers, so don't forget to follow Trace Travel Vietnam! Have a nice day!
See you later, Nhung (Rosie)
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