Hoi An: Rice Paper Noodle Making & Cooking Class Village Tour

Summary

Hoi An mornings with rice paper, laughter, and smoky eggplant

You’ll roll rice paper noodles with locals in Kim Bồng village, wander riverside paths with Chef Tam sharing stories, then cook (and eat) four classic Vietnamese dishes together. Expect laughter over wrinkly noodles and smoky eggplant fingers—plus recipes to bring home if you want to relive it all again.

Step-by-step itinerary

Day 1 — Rice paper making and cooking class

• Start tour at 8:45 AM
• Explore Kim Bồng village
• Make rice noodle paper with locals
• Join Vietnamese cooking class
• Cook four traditional dishes
• Enjoy the food you cooked
• Receive recipes to recreate dishes

Top questions

What time does the Hoi An rice paper noodle making tour start?

The morning tour starts at 8:45 am and the afternoon tour starts at 2 pm.

Is hotel pickup included for this Hoi An cooking class?

Yes, pickup and drop-off are included if you choose either the morning or afternoon tour option.

Where does the rice paper noodle making take place?

The experience happens in Kim Bồng village near Hoi An.

Are vegetarian or dietary requirements accommodated?

Yes, vegetarian and dietary requirements can be catered for during the tour.

How many dishes do you cook in the class?

You’ll cook four Vietnamese dishes plus dessert during the cooking class.

Is public transportation available nearby?

Yes, there are public transportation options available near the meeting point.

Who leads the cooking class in Hoi An?

The class is led by Chef Tam, a local chef with years of experience in Vietnamese cuisine.

Can infants join this Hoi An cooking tour?

Infants can join but must sit on an adult’s lap during transport.

What’s included

Your day includes pickup and drop-off from your hotel if you choose either tour time, entry to Kim Bồng village’s noodle-making workshop, a guided stroll through local countryside paths with Chef Tam, hands-on cooking of four Vietnamese dishes plus dessert—all recipes provided so you can try them again back home before heading back into town.

What’s the experience like?

I didn’t expect to get flour on my shirt so early in Kim Bồng village, but there I was — sleeves rolled up, watching steam rise from the rice paper like soft clouds. The smell was somewhere between warm porridge and fresh grass. Our guide (Tam, who everyone just calls “Chef Tam”) grinned as he showed us how to spread the batter thin over the cloth. My first try looked more like a wrinkled map than a noodle sheet. The older lady next to me gave a little nod anyway — maybe she was being polite, or maybe she’s seen worse.

After that we wandered through the village lanes, dodging chickens and scooters. The river was quiet except for the odd splash of someone washing clothes. Chef Tam pointed out herbs growing wild by the path — peppermint for salad, banana flower for crunch. He told us stories about his grandmother’s recipes, and I tried to say “banh trang” in Vietnamese. Li laughed when I butchered it (I deserved it). The air had that damp sweetness you only get after rain.

The cooking class itself felt less like school and more like a family kitchen before lunch rush. We chopped papaya and banana flower for salad — my hands still smelled of mint hours later — then made these mushroom pancakes that sizzled on the pan. Grilled eggplant came next, smoky from charcoal and covered in peanut sauce that I kept sneaking tastes of when no one looked. My favorite part? Sitting down together at this long table, eating what we’d made while Chef Tam scribbled out recipes for us to take home. I still think about that caramel banana dessert sometimes; simple but somehow perfect after all those new flavors.