Immersive Cooking Class And Market Tour in HCMC + Cookbook

Its culinary tradition employs rich coconut milk reminiscent of Thai cooking, French baguettes and pâté, Indian curries, Chinese five spice, soy sauce and fish sauce, asparagus, and fermented tofu ingredients thoroughly disparate that combine to render creations distinctly Vietnamese. In order to make sense of this complex cuisine one must delve deep into the country’s history, culture, and geography – elements that have shaped Vietnam’s rich culinary legacy. At the Provincial Table, we strive to more than guide guests through a series of recipes. The market tour and cooking class are designed to more than simply guide guests through a series of recipes