Main Info
As part of your cooking classes you will also be given the recipes, so when you get back home, you will be able to impress your family and friends with some great Vietnamese dishes.
| Departure place | We pick you up from your hotel |
| Departure Time | 9.00 am |
| Return Time | 3.00 pm |
| Tour code | VRT – NHA TRANG 13 |
| Tour duration | Day tour |
| Tour type | Private |
| Included |
|
| Excluded |
|
TOUR COST per Person (in US $)
SHARING GROUP TOUR (scheduled time 9.00am – 3.00pm)
55US $/ per person
PRIVATE TOUR (Time could be customized)
The price is broken down as below
| 2 pax | 3 pax | 4 pax | 5 pax | |||
| Nha Trang cooking class | ||||||
| 75 | 65 | 60 | 55 | |||
Tour tips
- Please advise your food allergies, nationalities and dishes you want to cook.
- Bring camera with you
Itinerary
Chef Dat will pick you up from your hotel at 9.00 am to start the Cooking class Tour.
It takes us a short drive through the city to the countryside. You will experience the rural life of the local people visiting -
Bakery, mat weaver's, noodle factory.
Next, we will stop at the local market to select all the ingredients for our Nha Trang cookery class.
We then carry on our trip to the Herb and Vegetable garden. Here you will gain an insight into the everyday lives of the local farming community. Learn how the local farmers and their buffalos work the rice paddies, and tend to their other crops, much of which makes its way to the local markets.
We do all this before we stop at Dat's family house in the countryside preparing the meal, eating and relaxing. The Nha Trang cooking class tour will be finished around 3.00pm when we take you back and drop you off at your hotel.
What will we cook?
Our Cooking class menu is very flexible and depends on what Vietnamese dishes you have tried and wish to cook them. If you are not sure what you would like to cook? Chef Dat will give you some suggestions to make sure you can find ingredients at your home town to surprise your family and friends.
We will cook 03 fabulous Vietnamese dishes for our cookery class.
What is the difference from others?
Is it the same?
Is it different?
There is only one way to find out!
