Learn the secrets of Vietnamese vegetarian cooking, including dishes prepared by nuns in a pagoda on the banks of the Perfume River. If you are a fan of tofu, betel leaf, eggplants and lots of herbs – this is the class for you!
When:1pm to 4pm
Where: Red Hill, Mornington Peninsula
The expert With extensive experience in Vietnam and cooking in the region, chef Tracey Lister knows how to shop, cook and eat in Vietnam. She has been either living in Hanoi or visiting regularly for the last 17 years. Tracey and her family returned to Hanoi in 2008, where she opened Hanoi Cooking Centre. The Hanoi Cooking Centre is a purpose-built cooking school and cafe nestled on the edge of the Old Quarter. Also in 2008 Tracey and her husband released their first book, KOTO: A Culinary Journey through Vietnam. They have since published another two books about Vietnamese cooking. Tracey runs culinary tours to Vietnam, where she takes guests to her favourite street, family and high-end Vietnamese eateries.
The plan There is a long tradition of vegetarian cuisine in Vietnam, where the nuns and monks follow a strict vegetarian diet. It is not unusual for people to abstain from eating meat and fish on the 1st and 15th of the lunar month, to bring good luck to themselves and their families. In this four-hour class, Tracey will take you through the process of cooking some vegetarian dishes she enjoyed on her recent culinary tour of Vietnam – including dishes prepared by nuns in a pagoda on the banks of the Perfume River.
This relaxed and interactive class begins at 1pm with a welcome drink. Then Tracey will introduce 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 cuisine of Vietnam. After that, it’s time to roll up your sleeves and start cooking!
The fruits of your labour Lunch on the delicious meals you have learned to prepare during the workshop.