Vietnam in Review: Masters of One

The food scene in Vietnam is all about the masters of one - restaurants named after one dish, serving one dish. You’ll find places with “Bun Cha,” “Pho,” or “Bun Bo Nam Bo” in their name, and the only options you have are whether your Bun Cha comes with or without spring rolls, whether your Pho has rare or well done beef, whether you want Bun Bo Nam Bo or nothing. The only way for these people to stay in business is to make their one dish really well, so you can feel confident that you’re going to get an excellent meal. 

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Cooking Class Review: Kangaroo Restaurant

Kangaroo class is exactly the type of class that we typically try to avoid: it caters to larger groups, it has a set menu of tourist favourites and it came recommended by our hotel. However, we found ourselves liking the class much more than we expected and we think you might too! The focus is on very Hue-centric food, which you aren’t likely to learn about in other parts of Vietnam and the instruction is very clear. Give it a go if you’re passing through Hue! If you’re as lucky as we were, you might even get the class to yourself.

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Cooking Class Review: The Hill Station

The Hill Station runs a great series of cooking demos, though we’d hesitate to label it a cooking class since the hands on time is limited to basic chopping. Still, it's a very cool experience and if you're willing to put in the effort you can take some new techniques back home.

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Cooking Class Review: Hanoi Cooking Centre

The people behind Hanoi Cooking Centre not only know Vietnamese food, they also know Western palates and pantries. The instruction is very clear, with great demonstrations and lots of hands on time. The biggest drawback in our course was that we didn't get to personally grill our food, but it by no means ruined the experience. The classes at Hanoi Cooking Centre are a great way to learn how to cook the food that regular Vietnamese people eat both at home and on the streets. 

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What do you want to eat next?

That's the most common question we've asked each other in the last week. For us, this trip is less about the sights and more about the smells, tastes and textures. Don't get me wrong, the sights are important and beautiful, and we've loved learning more about Cambodian culture and history, but that's just the side dish. The main course is the main course.

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