Hoi An Cooking Class & Market Visit with Local Chef

Summary

Authentic Vietnamese Home Cooking Experience in Hoi An

Roll up your sleeves for a real Vietnamese cooking class in Hoi An—shop for fresh ingredients at the local market, learn to make four traditional dishes with a friendly chef, sip homemade juice as you cook, and share laughs (and maybe some music) around the table. This is home-style cooking at its best—warm, welcoming, and full of flavor.

Step-by-step itinerary

Day 1 — Cooking Class in Hoi An

• Learn to cook 4 traditional Vietnamese dishes
• Prepare Papaya Salad (starter)
• Make Pho (beef or chicken)
• Cook Vietnamese rice pancake with peanut sauce
• Prepare Eggplant in Claypot
• Enjoy seasonal fruits for dessert
• Play piano or guitar in Hoi An

Top questions

Is this Hoi An cooking class suitable for vegetarians?

Yes, vegetarian ingredients are available for all dishes so everyone can join in fully.

How many people are in each cooking class group?

The class is kept small—no more than 10 guests—to make sure everyone gets hands-on time and personal attention from the chef.

Are children or infants allowed to join?

Absolutely! Infants can come along in strollers or prams, and there are specialized seats available if needed.

Is the location wheelchair accessible?

Yes, both the kitchen area and all facilities are wheelchair accessible for guests who need it.

What’s included

Your experience includes all fresh ingredients for four Vietnamese dishes plus seasonal fruit, bottled water to keep you cool while you cook, and homemade juice served during class. There’s also plenty of laughter—and even a guitar or piano if you feel like playing a tune while your food simmers.

What’s the experience like?

“Chop the papaya thinner—like this,” our host said, her hands moving fast and sure. The kitchen was bright, sunlight bouncing off the tiled floor, and I could hear scooters buzzing outside in the lane. We’d just come back from the market with bags full of herbs that smelled sharp and green, and I was already thinking about how different everything tasted here compared to home.

We gathered around a big wooden table, peeling carrots and laughing as someone tried (and failed) to flip a rice pancake without breaking it. Our guide explained each step in simple English, sharing little stories about her family’s recipes. The eggplant simmered away in its claypot, sending up a warm, earthy scent that mixed with the citrus from the fresh juice she poured for us. Even if you’re vegetarian, there were plenty of options—nobody missed out.

After we finished cooking, everyone sat down together to eat what we’d made. The peanut sauce was so good I almost asked for the recipe twice. Someone picked up the guitar leaning against the wall and played a few chords; suddenly it felt less like a class and more like visiting friends. It was relaxed and real—no rush to leave, just good food and easy conversation as afternoon light faded through the windows.