A Local Cooking Class in Hoi An – When the Kitchen Brings You Closer to the Heart of Central Vietnam

A Morning in Hoi An – Not in the Old Town, But in the Kitchen

While most travelers in Hoi An spend their mornings exploring the ancient streets, checking in with lanterns, or cruising the Hoai River, I decided to do something a little different – I joined a traditional Vietnamese cooking class at Mermaid Restaurant, run by the legendary Ms. Vy, a pioneer of Hoi An’s culinary scene.

It All Started at Hoi An Market – Flavors, Scents & Stories

The class began with a guided market tour. This turned out to be one of the most authentic experiences of my trip.

Our guide took us through the bustling Hoi An market, introducing us to local ingredients like Tra Que basil, fermented shrimp paste, and Hoi An-style five-spice. Every stall had a smell, every spice had a story. I even learned to distinguish between rice paper for fresh rolls and the more fragrant sesame rice paper for grilling – two very different ingredients often mistaken for each other.

Into the Kitchen – Cooking Traditional Hoi An Dishes by Hand

Back at the restaurant, we were taken to an open kitchen upstairs – simple, airy, and full of Central Vietnam character.

Guided by local chefs, I learned to make:

Cao lau – Hoi An’s iconic noodle dish made with water from the ancient Ba Le well.

Mini Hoi An pancakes – crispy, golden bites served with herbs and sweet fish sauce.

Crispy spring rolls (ram) – handmade from scratch, no shortcuts.

Banana blossom salad – light, fresh, and perfectly balanced in flavor.

Each participant had their own station and ingredients, and the vibe was joyful. I messed up a few things – tore the rice paper, spilled some fish sauce – but no one judged. We just laughed and kept going.

The Meal I Cooked Myself – Delicious in a Different Way.

For lunch, we sat down and ate everything we had just prepared. It wasn’t fancy, but it was one of the most satisfying meals I’ve ever had – because I understood what went into it: every spice, every stir, every mistake, and every bit of love.

What Hoi An Taught Me – Through a Kitchen, Not a Camera Lens

After the class, I walked away with more than recipes. I left with memories of the people – warm, patient, humble, and passionate. Every detail, from how they chose vegetables to how they showed us to roll the perfect spring roll, revealed a culture that values care and community.

Maybe, just maybe, to understand a place, you don’t need to visit a hundred spots. Sometimes, you just need to slow down, listen to someone’s story in a kitchen, and let a local dish tell you everything you need to know .