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A Taste of Northern, Central, and Southern Vietnamese Cuisines - $90.00

This special cooking class has been designed and will be taught by Hue-Chan Karels, Chef/Owner of Open Kitchen, who will take you on a culinary journey of flavors and techniques to master in your home kitchen. Open Kitchen provides unique chef-driven culinary events. Launched in 2009 in the Washington DC Metro area, Open Kitchen now brings thoughtfully-crafted, inventive, and delicious food experiences to the Santa Fe, NM area.

This is an interactive, demonstration cooking class. Participants will have the opportunity to try their hands at cooking, interact with the chef team, taste each dish that’s made, and have fun.


(v = vegetarian, vg = vegan, gf = gluten-free, df = dairy-free)

A Taste of Northern Vietnamese Cuisine: Flavor of Thousands of Years

Northern Vietnam is the cradle of Vietnamese civilization. The climate is colder and the variety of spices and availability of herbs and vegetables is limited. The food is lighter and less spicy than in the Center and South regions.

1st Course: Chả Cá ~ dill and turmeric fish with rice vermicelli, herb salad, nước chấm, Vietnamese dipping sauce (gf, df)

A Taste of Central Vietnamese Cuisine: Spicier, More Complex Flavors
Huế was the ancient royal capital of Vietnam until 1945 and the Central region of Vietnam is the home of imperial cooking. Central cuisine is more complex and spicier than the cold climate fares of the North and the tropical flavors of the South. Meals often consist of small portions of many dishes. Chili peppers and shrimp sauce are frequently used.

2nd Course: Nem Lụi Huế ~ grilled ground pork and beef on lemongrass stalks served with rice paper, rice vermicelli, fresh herbs, and nước chấm, Vietnamese dipping sauce (gf, df)

A Taste of Southern Vietnamese Cuisine: Sweeter, More Vibrant Flavors

Warm, tropical weather and fertile soil of Southern Vietnam along the Mekong Delta create an ideal environment for rice and a wide variety of fruits, vegetables, herbs, seafood, and livestock. French, Indian, Cambodian, and Thai culinary influences are most prominent in this region. Southern dishes are often spicier with sweet, sour flavors.

3rd Course: Canh Chua Cá ~ sweet and sour fish soup indigenous to the Mekong Delta region of southern Vietnam typically with pineapple, tomatoes, and bean sprouts in a tamarind-flavored broth (gf, df)

4th Course: Chè Bà Ba ~ a typical Southern Vietnamese made with taro, cassava, sweet potato, and tapioca pearls cooked in coconut milk (vg, gf, df)
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