Vietnamese Cooking Class Aboard: Learning to Make Pho and More
Our onboard cooking class gives guests the chance to learn Vietnamese staples from our head chef. Here's what a typical session looks like — and the recipes you'll take home.
The cooking class takes place in the galley during the afternoon lull, while the boat anchors in a quiet corner of the bay. It’s an informal, hands-on affair — aprons provided, laughter encouraged.
What You’ll Make
The menu rotates seasonally, but a typical session covers: fresh spring rolls (gỏi cuốn) with prawn and herbs, a simplified pho broth made from bones simmered since morning, and a caramelised ginger fish claypot (cá kho tộ) — arguably Vietnam’s greatest comfort food.
The Philosophy
Our head chef, who trained in both Hanoi and Hoi An, emphasises balance over complexity. Vietnamese cooking is about the interplay of fresh herbs, fish sauce, lime, and heat — not elaborate technique. Most guests are pleasantly surprised by how achievable the dishes are at home.
Taking It Home
Each participant receives a printed recipe card for everything they cook. It’s become one of our most-requested souvenirs.