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Hanoi's Apron Up Cooking Class

In August 2019, my friends and I had the opportunity to attend the Apron Up Cooking Class in Hanoi, Vietnam, and it was an experience I would never forget. As someone who loves to cook and always wants to learn new recipes and techniques, this class was a dream come true.

Pho Vietnamese Beef Noodle Soup

The class started with a trip to a local market to shop for ingredients. Our instructor, Ms. Honey, a local chef with years of experience, walked us through the different stalls and taught us how to choose the freshest produce and meats. We picked up everything we needed for the day's recipes, including rice noodles, herbs, spices, and meats.

Back at the cooking school, we started with one of Vietnam's most famous dishes: Pho. Our chef showed us how to make the perfect broth, using a blend of charred beef bones, ginger, and onions. We then added the rice noodles, thinly sliced beef, and herbs to create a delicious bowl of Pho.

Next up was Bun Cha, a dish that originated in Hanoi. We marinated thinly sliced pork in a mixture of fish sauce, sugar, and garlic, and then grilled it over charcoal. We served it with rice noodles, herbs, and a dipping sauce made from fish sauce, vinegar, sugar, and chili.

For our appetizer, we made Nem Ran, or fried spring rolls. We filled them with ground pork, glass noodles, and vegetables, and then deep-fried them until crispy and golden brown. We served them with a dipping sauce made from fish sauce, sugar, lime juice, and garlic.

Our salad course was Nom du du, or green papaya salad. We shredded the papaya and mixed it with herbs, peanuts, and a dressing made from fish sauce, sugar, lime juice, and chili. It was a refreshing and flavorful dish that paired perfectly with the other courses.

Finally, we ended the meal with a cup of Cafe Trung, or Vietnamese egg coffee. This unique drink is made by whisking egg yolks, sugar, and condensed milk together until

frothy, and then pouring it over strong Vietnamese coffee. It was the perfect end to a delicious meal.

Bomi, Amelie and Tina

Throughout the class, our chef shared stories and tips about traditional Vietnamese cooking. We learned about the importance of balancing sweet, sour, salty, and spicy flavors, and how to properly use herbs and spices to enhance dishes.

Attending the Apron Up Cooking Class was an incredible experience that not only taught me how to cook traditional Vietnamese dishes but also gave me a greater appreciation for the country's rich culinary heritage. I highly recommend this class to anyone visiting Hanoi who loves food and wants to learn more about Vietnamese cuisine.


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