$140.00 per head
Take a journey down the Mekong and learn to cook regional dishes from Hanoi to Ho Chi Min City.
MENU
Nem Ran - Fried Spring Rolls with crab and wood ear mushroom
Bun Cha – Barbequed Pork with Rice Vermicelli and Nuoc Cham Dipping Sauce
Som Tum – Green Papaya Salad with Beef & Chilli
Ca Kho to - Claypot Caramel Fish with Galangal
Ca ra Men dua – Coconut Crème Caramel – a favourite on all our tours!
Class Includes - Tuition, recipes, lunch/dinner with regional wine, beer or softdrink
Guest Chef
After completing his apprenticeship at Madam Fang & Shakahari (modern Asian), Melbourne, Soon then went on to work at Ishmus Of Kra (Thai), Chef de Partie at the NOBU Crown (Japanese & Peruvian) before travelling globally and working as Chef De Partie - Beach House Maldives, A Waldorf Astoria Hotel (French Cuisine and Maldivian Cuisine), London