The Vietnamese version of alfresco dining is such a natural extension of its vibrant street life. Everywhere something is cooking, steaming, grilling or frying in pots, pans and woks.
Where: Somerville, Mornington Peninsula
Chef Tracey Lister knows how to shop, cook and eat in Vietnam. She has been living in Hanoi or visiting regularly for the last 17 years.
Tracey and her family returned to Hanoi in April 2008 and she opened Hanoi Cooking Centre.
The Hanoi Cooking Centre is a purpose built cooking school and café nestled on the edge of the Old Quarter.
In October 2008, Tracey and her husband released KOTO, a culinary journey through Vietnam. It has since sold over 9000 copies in Australia, Japan, U.K., U.S.A. and Vietnam. Their second book Vietnamese Street Foodwas released in 2011 and has been translated into German and Finnish. Their third book Real Vietnamese Cookingwas released early 2014 and Made in Vietnam in May 2017.
Tracey first came to live in Hanoi in 2000 after 15 years in the Melbourne restaurant scene, and was determined to put her extensive hospitality experience to good use.
Her opportunity came in the form of KOTO, a grass-roots charity that helps street kids to free themselves from the poverty cycle through vocational training. As the project’s first chef/trainer, Tracey’s contribution to the KOTO training project was to transform disadvantaged young people into sought after hospitality professionals.
Tracey’s time at KOTO allowed her to develop a deep appreciation of Vietnamese cuisine. Through research and professional relationships, Tracey has continued to explore the place of food in Vietnamese history and culture, from street stalls and market shopping to age-old family recipes and fine restaurants.
In Vietnam she is acknowledged as an expert on Vietnamese food, as evident by her appointment as Executive Chef of the 1,000 years of Hanoi state banquet for 900 dignitaries.
The Vietnamese version of alfresco dining is such a natural extension of its vibrant street life. Everywhere something is cooking, steaming, grilling or frying in pots, pans and woks. Take home some of the hustle and bustle of Vietnam’s street life in this four hour demonstration and hands-on class.
In this class we will prepare Hanoi’s most famous culinary export Pho, rice noodles, chicken and herbs in an aromatic broth, as well as green papaya salad, crispy fish and dill spring rolls. And from Hue, wok tossed beef, lemongrass and noodles and for dessert ginger sticky rice and green tea.
This relaxed and interactive class begins at 1pm with a welcome drink before Tracey introduces you to the wonderful ingredients we will be enjoying in the class as well as discussing regional differences that make up the aromatic and herb driven cusiene of Vietnam.
After that it’s time to roll up your sleeves and enjoy the class. You will leave not only with copies of the recipes for you to recreate at home but a full belly having enjoyed generous tastings of your labour.
The fruits of your labour
Lunch on the delicious meals you have learned to prepare during the workshop.