The Flavors of Hoi An: Cooking Class

Some of my very best travel memories are tied to food. Whether it's around a meal, a random food stall on the street, or related to cooking. Food is a nice focal point for people and an important part of the identity for many cultures!

21. desember 2025|Kristine

This text is translated using AI.

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Therefore, Tuva and I decided to participate in the 'Hoi An Eco Cooking Class', a half-day excursion that includes a visit to the local market, a boat trip in the coconut boats, and not least the cooking itself.

We were picked up at 08:00. We drove directly to the local market, where they sold vegetables, fish, fruit, and everything you can imagine. The market was colorful, lively, and we were greeted by many different smells.

Piles of fresh vegetables, including cucumbers, greens, and sweet potatoes, displayed on the ground next to a "BÚN" sign and a floral conical hat.

Then the journey continued to the small village of Cam Thanh. Here, the car was exchanged for the traditional round bamboo boats, also better known as coconut boats.

We paddled through a small forest and enjoyed the tranquility. After a little while, we also got to try fishing for small crabs! This reminded me a lot of when we were little and fished for crabs in the summer, and it was very cozy.

People in conical hats paddle round boats on a tropical river lined with palm trees.

Then came the highlight of the day: the cooking!

Under expert guidance, we learned how rice milk was traditionally made, and how it was then used to make rice paper, which in turn was used to make fresh spring rolls.

This made for a nice snack before we continued cooking. Now it was time to learn how to make our favorite dish, Bành Xèo (crispy pancakes).

We also made eggplant in tomato sauce, banana flower salad, and the classic noodle soup with beef, also known as Pho Bo.

Two sets of hands preparing food, one rolling spring rolls and the other holding a fried pancake with lettuce.

For each dish we made, we received an explanation about the ingredients, the technique, and the culture surrounding it.

It was surprising how easy it was to make the food when we received guidance, but it will probably be a bit more difficult to recreate the good and balanced flavors on our own. But it will be a fun project for when I get home!

When all the food was prepared and placed on the table, there was only one thing left: To enjoy the meal! We quickly realized that this was cooking that was about more than just taste.

An array of small white bowls holding ingredients like chopped chili, garlic, and lime wedges, along with sauces and spoons, on a worn wooden table.

It was a meeting between everyday life and the pride associated with local traditions. For those of us studying development and sustainability, it provided insight into how simple, local resources and knowledge can provide nourishment, joy, and community without too much fuss.

What I liked the most about this cooking course was that we actually got to do so much ourselves. We were involved in the entire process from seeing where the groceries come from to when it was on the dining table.

Two smiling women in aprons and head wraps sit at a wooden table with trays of prepared dishes.

Throughout the day, we received good information and instructions that explained how to do it, why we were doing it, and how the various ingredients were used on a daily basis in Vietnamese cuisine.

A smiling woman in a chef's hat and apron stands behind a large flame erupting from a cooking pan on a stove.

This made the experience both educational and practical. After the cooking, we also received the recipes for everything we had made! Now it's just a matter of trying to recreate the joy of cooking when you get home too.

If you want to do something social, fun, and at the same time learn something new, a cooking course in Hoi An is a very good choice!