My 2025 Vietnamese Vegetarian Cooking Class Experience in Hanoi

You know, Hanoi has a special kind of magic that really pulls you in. As a matter of fact, it’s a city of a thousand tiny details, from the morning clamor of scooters to the quiet steam rising from a bowl of pho. I’ve always been completely drawn to Vietnamese food, but honestly, finding truly great vegetarian versions of classic dishes can sometimes feel like a bit of a quest. So, when I heard about a cooking class focused completely on plant-based Vietnamese cooking, I just knew I had to check it out for myself. It wasn’t about simply eating the food; I mean, I really wanted to get my hands dirty and find out the thinking behind those amazing flavors.

So, this piece is basically my personal story, you know, my full-on review of the 2025 Vietnamese Vegetarian Cooking Class. I’ll walk you through the entire morning, sort of, from the market visit to the very last bite. I really hope my experience gives you a pretty good idea of what to expect and, you know, maybe inspires you to try it too. It was definitely more than just a class; in a way, it felt like getting a little key to a part of Vietnamese culture that’s honestly quite beautiful and really deeply rooted in tradition.

The School’s Warm Welcome and Cozy Vibe

Finding the school was actually pretty simple, located down a small, peaceful alley just off a main street. Stepping inside felt, you know, like coming into someone’s home. Anyway, there were no cold steel counters or a formal-feeling kitchen here. Instead, the space was incredibly warm and just so inviting, with wooden tables and colorful local ceramics pretty much everywhere. The air smelled absolutely amazing—like a mix of fresh lemongrass, cilantro, and just a little hint of star anise. Our instructor, a woman named Lan, greeted us with such a genuine smile that you could tell, right away, she just loved what she did. It was a really small group, just six of us, which, to be honest, made the whole thing feel much more personal and less like a standard tourist activity.

Lan started by, basically, offering us some jasmine tea and telling us about “ăn chay,” the Vietnamese practice of vegetarian eating. Apparently, it’s not just a diet; for many, it’s a spiritual practice tied to the lunar calendar, and a way to bring a bit of peace to the body and mind. Honestly, her stories gave so much meaning to the food we were about to make. We weren’t just cooking; in some respects, we were participating in a cultural tradition that was, like, hundreds of years old. Clearly, this set a wonderful mood for the entire day.

A Colorful Walk Through a Local Market

Next, we grabbed our baskets and followed Lan out into the neighborhood to a local market, which was, seriously, an experience in itself. This wasn’t one of those big, touristy markets, you know, but a smaller, authentic place where locals actually did their daily shopping. Of course, the sheer variety of greens was a little overwhelming at first. There were, like, piles of morning glory, fuzzy winter melon, and herbs I’d honestly never seen before. Lan was, in a way, our guide through this green world, pointing things out and letting us touch and smell everything. For example, she showed us the difference between Vietnamese mint and basil, explaining how each one sort of adds a special note to a dish.

We spent some time at a stall selling a bunch of different kinds of tofu, from firm blocks to silky, fresh tofu pudding, and stuff like that. Lan bought a few types for our recipes, as a matter of fact, she explained how each one is used differently. At the next stall, we picked out some seriously huge mushrooms and some bright red chilis that, frankly, looked pretty dangerous. The whole market trip was a complete sensory experience; you know, the sounds of bargaining, the sight of all the fresh produce, the smell of street food cooking nearby. More or less, it was a really great way to connect with where our food was coming from, you know, before we even started chopping.

Getting My Hands Messy: The Real Cooking Fun

Back in the kitchen, we all found our own cooking stations, which were already, basically, set up with a chopping board, a knife, and a cute little apron. The first thing we made was gỏi cuốn chay, or vegetarian fresh spring rolls. Lan showed us how to soften the rice paper—just a quick dip, really, not a long soak like I always used to do. Then, you know, came the fun part: layering all the ingredients. We filled ours with cooked rice vermicelli, fresh lettuce, a mix of herbs from the market, and some thinly sliced fried tofu. My first few attempts were, to be honest, a little sloppy. They were sort of loose and not very pretty, but Lan was really patient, showing us the trick to rolling them tightly. Eventually, I got the hang of it, and they actually looked pretty decent.

After the rolls, we moved on to making the filling for vegetarian fried spring rolls, or nem rán chay. This involved a lot more chopping and stuff. We finely minced mushrooms, carrots, glass noodles, and jicama, and then we mixed it all together with seasonings. This, basically, was the heart of the dish, and Lan emphasized the importance of balancing the textures—the crunch of the jicama against the softness of the mushroom, you know? She also shared a family secret for the dipping sauce, the famous nước chấm chay, which was a perfect blend of sweet, sour, salty, and spicy. In that case, tasting that sauce alone was a revelation; I mean, it was so much better than anything I’d ever bought in a bottle.

“The secret to good Vietnamese cooking,” Lan told us with a wink, “is balance. Not too much of anything. It should just sing in your mouth, you know, like a happy song.”

The main course we cooked was arguably the star of the show: a vegetarian version of Bún Bò Huế, a spicy noodle soup that’s usually made with beef. I mean, how do you get that deep, rich flavor without any meat? The secret, apparently, was a very carefully simmered broth. We started by charring some onions, ginger, and lemongrass, which, you know, creates a smoky, sweet base. Then we added those to a big pot with mushrooms, daikon radish, and a whole lot of spices like star anise and cinnamon. While that was bubbling away, filling the entire kitchen with the most incredible smell, we learned how to prepare the mock meat which was actually made from tofu skin. It was quite a process, but a very interesting one.

The Taste of Success: Enjoying Our Meal Together

Finally, with all the cooking done, it was time to sit down and enjoy the feast we had made. And honestly, it was a total feast. We laid everything out on the table, family-style, and the colors were just beautiful. Dipping my own, slightly imperfect, fresh spring roll into the creamy peanut sauce was incredibly satisfying. You know, they were so fresh and light, a complete contrast to the crispy, savory fried spring rolls which were just absolutely delicious. The dipping sauce we made was the perfect partner, cutting through the richness of the fried rolls perfectly.

But the Bún Bò Huế was, at the end of the day, the thing that blew my mind. The broth was so deeply flavorful and complex, you really didn’t miss the meat at all. It was spicy, but not overwhelmingly so, with a nice tang from the lemongrass. Combined with the slippery rice noodles, the fresh herbs, and the chewy texture of the tofu skin “meat,” it was, pretty much, one of the best bowls of noodle soup I have ever had. Sitting there, eating with my new friends from the class, and sharing stories, it felt really special. We had literally made this amazing meal from scratch, starting with a walk through a local market. It was an incredibly rewarding experience.

Why This Class is Something You Should Totally Do

So, this cooking class was just an outstanding part of my trip to Hanoi. It was so much more than just a list of recipes; in fact, it was a real connection to the culture and the people. Lan’s passion was completely infectious, and her personal stories gave so much context to the food. You leave not just with a full stomach and new cooking skills, but, sort of, with a deeper appreciation for the thought that goes into Vietnamese vegetarian cuisine. I mean, it’s not about just removing meat; it’s about creating something whole and flavorful on its own terms.

If you’re in Hanoi and have even a slight interest in food, I honestly can’t recommend this experience enough. It’s perfect for vegetarians, obviously, but also for any food lover who is a bit curious about Vietnamese flavors and wants a genuine, hands-on cultural experience. To be honest, it was one of the highlights of my whole time in Vietnam. At the end of the day, you’ll walk away feeling very inspired to bring a little bit of Hanoi’s magic into your own kitchen.

Key Takeaways from the Class

• Authentic, Not Touristy: Basically, this feels like you are learning in a real Vietnamese home, not some sterile, commercial kitchen.
• Market Visit is a Highlight: You actually get to see, touch, and learn about the local ingredients before you cook with them.
• Deep Cultural Learning: You know, you learn about “ăn chay” and the stories behind the dishes, which is really fascinating.
• Totally Hands-On: This is not a demonstration. Seriously, you’ll be chopping, rolling, and frying everything yourself.
• Incredibly Delicious Food: The best part, of course, is that you get to eat a huge, amazing meal that you made with your own hands.

Read our full review: Vietnamese Vegetarian Cooking Class Hanoi Review [Full Review and Details]

See Prices, Availability & Reserve Now (Hanoi Vegetarian Cooking Class 2025)