This gourmet tour will give you an in-depth look into Vietnamese gastronomy, even unveiling some interesting secrets about Vietnamese cooking technique that you may or may not know. You'll visit Ben Thanh Market, learn about local ingredient, and pick your own ingredient to cook. And when you're in class, you'll learn from highly skilled chefs to cook classic and contemporary Vietnamese dishes. After class, you can bring home Hoa Tuc signature recipes and cook delicious meals for your loved ones.

- Please advise in the Additional requests section if you have any food allergy or any specific dietary requirements.
- Vegetarian option is available. Please advise in the Additional requests if required.

Cooking menus:
1. Tuesday:
- Fresh spring rolls with prawns, pork, fresh herbs, and rice noodles, served with peanut dipping sauce.
- Green mango, crab claw herb, baby spinach, BBQ chicken with satay.
- Fried rice with lotus seeds, prawns, chicken, carrots and green peas folded in a fresh lotus leaf.
- Surprise seasonal dessert.

2. Wednesday:
- Fried spring roll with pork and glass noodles, served with fish-sauce-based dipping sauce.
- Banana blossom salad with chicken, peanuts and deep-fried shallots in a banana flower, served with fish sauce dressing.
- Fresh rice noodles with marinated BBQ pork, raw vegetables, and fresh herbs, served with Hoa Tuc's kumquat and fish sauce dressing.
- Surprise seasonal dessert.

3. Thursday:
- Mustard leaf rolls with crunchy vegetables and prawns, served with kumquat sweet and sour dipping sauce.
- Sticky rice fritter stuffed with pork and carrot with soya sauce.
- Char-grilled beef wrapped in betel leaves with lemongrass served with fresh rice noodles, rice paper, and fresh leaves.
- Surprise seasonal dessert.

4. Friday:
- Sour soup with prawns, pineapple, tamarind paste, and okra.
- Fresh lotus stems salad with prawns, pork, Vietnamese herbs with lotus root chips and a chili flower, served with sweet and sour dressing.
- Stewed chicken in a clay pot, ginger, coconut juice, and jasmine rice.
- Surprise seasonal dessert.

5. Saturday:
- Fried spring roll with pork and taro, served with fish-sauce-based dipping sauce.
- Water spinach, crab claw herb, marinated beef with lemongrass, raw vegetables, fried garlic and shallots with Hoa Tuc’s kumquat dressing.
- Crispy fried noodles with squids and crunchy vegetables.
- Surprise seasonal dessert.

6. Sunday:
- Fresh spring rolls with prawns, pork, fresh herbs, and rice noodles, served with peanut dipping sauce.
- Glass noodle salad with marinated squids, vegetables, and tamarind dressing.
- Crisp rice flour pancake with pork and prawns and soybean sprouts.
- Surprise seasonal dessert.

Note:
- A surcharge of USD 15 will apply if you'd like to add pho to your cooking menu.
- Menu for Feb. 5 – 10, 2019:
Fresh spring roll with pork, prawn, and rice noodles.
Green mango and crab claw herb with baby spinach and marinated BBQ chicken with satay.
Fried rice with lotus seeds, prawn, chicken, carrot and green pea fold in a fresh lotus leaf.
Passionfruit custard.